You want to hear a weird / funny story? Baby carrots (which are just normal carrots shaped into baby-sized pieces!) used to be my favorite snack during high school and at one point I ate so much of it so often, like pretty much a small bag of baby carrots everyday after school, that my skin started to turn yellowish orange!! My mom cut me off and from then on I stayed away from eating raw carrots forever. True story. lol.
Anyways, fast forward many years later and one of my grocery list staples nowadays is carrots. The normal kind of course, not the baby ones, and I really just love to use it in cooked preparations (and in moderation 🙂 ). It’s one fresh produce item that I always try to have in stock in my fridge because 1. it has a long shelf life, 2. it’s inexpensive, and 3. it’s so very versatile and can be used in tons of different dishes. I recently had a bunch of carrots left over that I needed to use up before leaving on vacation, so I tried to think of a good way to make a side dish with just carrots as the star.
Since roasted vegetables is the first thing that comes to my mind when I’m trying to fancy up any veggies, what I ended up with is these really easy honey garlic roasted carrots. These are great as a (vegetarian) side dish for everyday, a holiday side dish, or even as a snack.
6-8 small to medium sized carrots, peeled and cut into 1/4″ thick coins
2 Tablespoons of olive oil
1 Tablespoon of honey
2 teaspoons of smoked paprika
1 teaspoon of lemon pepper
1 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of pepper
1. Preheat oven to 375 degrees. Place all of ingredients together in a bowl and mix thoroughly.
2. Spread out carrots onto a foiled baking sheet and bake in oven for 20 minutes, or until carrots are cooked through.
Be sure to lay the carrots out flat in a single layer so they can roast evenly.
You’ll see some golden crispy bits when they’re done.
Serve and enjoy!
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