Ingredients
For four side servings
- 1 1/2 lb carrots scrubbed and trimmed
- 1 tbsp olive oil
- 2 tbsp honey
- 1/2 tsp red pepper flakes
- 1 tsp apple cider vinegar
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Equipment
- Cutting board
- knife
- Rimmed baking sheet
- Parchment paper
- Small mixing bowl
- Spoon
- Measuring spoons
- Tongs
- Oven
Instructions
Roast and glaze
- Scrub and trim the carrots, then halve them lengthwise; quarter very thick carrots so the pieces are similar in thickness.
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment.
- Toss carrots with olive oil, salt, and black pepper. Arrange in one layer, cut-side down, with space between pieces. Roast 20 minutes.
- Mix honey and red pepper flakes in a small bowl. Turn the carrots, spoon the honey mixture over them, and roast 5 to 10 minutes more, watching closely, until tender with browned edges and a light glaze.
- Remove from the oven, sprinkle with apple cider vinegar, and toss gently. Serve warm.
Notes
Estimated US dollar cost basis: carrots $1.80, olive oil $0.15, honey $0.40, chili flakes $0.05, vinegar $0.05, salt and pepper $0.05; about $2.50, rounded to $3. Prices vary.
Carrot thickness changes roasting time. Check with the tip of a knife and watch closely after adding honey. The recipe contains honey and should not be served to infants under 12 months.
Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat thoroughly, watching the glaze so it does not scorch.
