Honey Roasted Carrots
Streamline prep time and use baby carrots.
Ingredients
1 tbsp butter or oil
3 tbsp honey or maple syrup
1 tbspVegetable Broth Mix
1⁄4 tsp cayenne pepper, optional
2 lbs (900 g) baby carrots
Sea Salt, to taste
Black Pepper, to taste
Toppings (optional): chopped fresh parsley or sliced green onion
Preparation
- Preheat oven to 425° F.
- Melt butter or heat oil in a Wok or large oven-safe sauté pan set over medium-high heat. Add honey, broth mix, and cayenne, if using. Stir to combine. Bring to a boil; reduce heat and simmer to let flavours blend, 2 min. Add carrots; turn off heat. Stir to evenly coat.
- Move wok to oven and roast, stirring occasionally, until tender, about 18 min. Carefully remove and place back on stovetop over medium-high heat. Stir often until carrots are uniformly glazed, 2–4 min. Taste and season with salt and pepper. Add toppings, if desired.
Nutritional Information
Per serving: Calories 80, Fat 1.5 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 16 g (Fibre 3 g, Sugars 12 g), Protein 1 g.
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