Honey Roasted Carrots with Mint, a simple side dish for many meals; great to serve with grilled fish or chicken or with practically any Sunday roast dinner.
We had these honey roasted carrots for dinner yesterday and I decided to take a new photo and update this simple side dish recipe. It’s one of the very first ever side dishes posted to Rock Recipes back in in its second week of existence in 2007. This recipe has been referenced many times since on Rock Recipes and is almost as standard a side dish as mashed potatoes at our house.
They are great to serve with grilled fish or chicken dish as well as with practically any Sunday roast dinner. Substitute practically any fresh herb you like too; tarragon, thyme, and rosemary all work well depending on what you are serving as the main dish.
As I sit at my desk and write this update, it is November 3 and it is unseasonably warm at 18 degrees C (or 65 F) outside . All the windows are open to air out the house because I believe this is, most likely, the last chance to do so before the Spring here in Newfoundland.
While the rest of the garden has begun to fade, my little herb bed outside my kitchen door is benefiting from the warm weather and still providing some oregano , chives and a little thyme but there is still plenty of fresh mint to add a little summer freshness to this simple side dish. That little herb patch is something I miss most in winter, so if by chance one of those early snow squalls or the first frost claims it, it’s adieu until Spring. Let’s hope for a late frost just the same.
Originally published October 2, 2007.
Like this Honey Roasted Carrot recipe?
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- 8 medium carrots peeled and cut into sticks or slices
- 1/4 tsp white pepper
- 2 tbsp honey
- 3 tbsp olive oil
- 2 tbsp chopped fresh mint
Preheat oven to 375 degrees F.
Toss all together ingredients together, except, the mint and turn onto a parchment paper baking pan in a single layer.
Bake at 375 degrees F for about 15 minutes.
After 15 minutes toss carrots in pan and add the chopped mint.
Roast for about another 15 minutes or until the carrots are fork tender.
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