What You Need
- 1.5 pounds medium carrots, peeled and cut into 2 by 1/2-inch pieces
- 3 tablespoons olive oil
- 1 tablespoon honey
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
Get Started
Move oven rack to middle position. Heat to 475F.
Put a rimmed baking sheet in the oven. Let it preheat 10 minutes – this matters.
Season the Carrots
Toss carrots with olive oil, honey, salt, and pepper in a bowl until coated evenly.
Roast
Carefully remove the hot pan. Spread carrots in a single layer.
Roast ~15 minutes until bottoms brown. Toss carrots, then roast ~3 more minutes until tender and deep amber.
Serve immediately.
Cut size matters – 2 by 1/2-inch pieces cook evenly and get those caramelized edges. The hot pan jump-starts the browning like a sear. Regular carrots work but the skinny ones get too soft.
Sugar Glazed Roasted Carrots
The vegetable side that gets eaten before the main course. Preheating the pan is the whole trick – gives you that restaurant char without a commercial oven.
Ingredients
- 1.5 pounds medium carrots peeled and cut into 2 by 1/2-inch pieces
- 3 tablespoons olive oil
- 1 tablespoon honey
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
Instructions
- Place rack in middle position and heat oven to 475F with rimmed baking sheet inside.
- Preheat pan 10 minutes.
- Toss peeled carrots (cut 2×1/2 inch) with olive oil, honey, salt and pepper.
- Spread carrots on hot pan in single layer.
- Roast 15 minutes until bottoms brown.
- Toss once, roast 3 minutes more until tender and caramelized.
- Serve hot.
