Honey-Glazed Rainbow Carrots
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · vegetarian, gluten-free, low-carb
130 cal
1g protein
18g carbs
6g fat
per serving · estimated
Ingredients
- 1/2 lb rainbow carrots
- 3/4 tbsp unsalted butter
- 3/4 tbsp honey
- 1 navel orange
- 1/4 tsp ground coriander
- 2 tsp leaves fresh thyme
Method (tap to check — screen stays awake)
- Heat the oven to 425F. Trim the carrots, halve any thick ones lengthwise so everything is roughly even, and toss on a sheet pan with 1 tbsp oil and 1/2 tsp kosher salt.
- Roast 20 minutes until the edges start to caramelize and a knife meets just a little resistance.
- Meanwhile, melt the butter with the honey, the zest and 2 tbsp juice of the orange, and the coriander, simmering 1 minute into our citrus-coriander glaze.
- Pour the glaze over the carrots, toss to coat, and roast 8-10 minutes more until glossy and tender with sticky, browned tips.
- Scrape onto a platter with every drop of pan glaze and finish with the thyme leaves and a pinch of flaky salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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