Roasted Honey Glazed Carrots
Whole carrots roasted in olive oil, glazed with honey, and drizzled with a basil goat cheese sauce!
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Servings: 4
Equipment
Ingredients
For the carrots:
- 2 lbs carrots, peeled + cut in half lengthwise
- 2 Tablespoons olive oil
- Salt
- Pepper
- 4 Tablespoons honey
- 1 Tablespoon sriracha
- 1/2 lemon, juiced
For the basil goat cheese sauce (optional - you can skip and serve plain or serve with crumbled goat cheese + basil on top):
- 2 cups baby arugula
- 1 cup fresh basil leaves
- 1/2 cup crumbled goat cheese (about 4 ounces)
- 3 Tablespoons balsamic vinegar
- 1 lemon, juiced
- 1 Tablespoon honey
- 3 Tablespoons olive oil (or more if your sauce isn't blending)
- 3 teaspoons garlic powder
- salt
- pepper
Instructions
For the carrots:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
- Place the carrots on the prepared baking sheet in a single even layer. Drizzle with olive oil and season with salt + pepper. Toss the carrots with your hands to evenly coat in seasoning.
- Roast for 15-20 minutes, until the carrots are fork tender.
- In a small bowl, mix together the honey, sriracha, and lemon juice.
- Remove the carrots from the oven and brush with the honey sriracha mixture.
- Bake for an additional 5 minutes or until the sauce bubbles and thickens.
- Remove from the oven and drizzle with arugula goat cheese sauce (recipe below).
For the basil goat cheese sauce (optional):
- Add the arugula, basil, and garlic to a mini food processor or blender and pulse until the greens + garlic and finely chopped up.
- Blend in the goat cheese and balsamic vinegar, until smooth and creamy.
- Add the olive oil and blend until incorporated.
- Then add 1 Tablespoon of water at a time until you get to your desired consistency. (We like it to be the consistency of pancake batter). Taste and season with salt + pepper.
Nutrition
Serving: 1 serving | Calories: 382kcal | Carbohydrates: 46g | Protein: 5g | Fat: 21g