Citrus Glazed Roasted Carrots

Citrus Glazed Roasted Carrots
Staff Writer
Citrus Glazed Roasted Carrots

Joy of Kosher

Citrus Glazed Roasted Carrots

Lemon and orange juices add a bright citrus note to roasted carrots. The honey glaze brings out the natural sweetness in carrots. This recipe comes from Joy of Kosher.

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6
Servings
134
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  carrots, peeled
  • 2 to 3  Tablespoons  olive oil
  • Kosher or sea salt
  • Fresh cracked black pepper
  • large lemons, 1 halved and 1 juiced
  • small oranges, 1 halved and 1 juiced
  • 4  Tablespoons  honey
  • 1  Teaspoon  dried thyme

Directions

Preheat the oven to 425 degrees F.

Peel and cut the carrots lengthwise into quarters or sixths, according to the size of the carrots.

On a large, lightly greased sheet pan, toss the carrots with the olive oil, salt, and pepper. Place the halved lemon and orange cut-side up in the pan as
well, and roast until just tender, 20 to 25 minutes. Keep a careful watch as cooking time will vary depending on the size of the carrots.

Remove from the oven and toss with honey, thyme and the juice of the remaining orange and lemon.

Return to the oven and cook until caramelized and lightly charred, 10 to 15 minutes. Serve warm or at room temperature with the roasted citrus halves.

Nutritional Facts

Total Fat
3g
4%
Sugar
9g
10%
Saturated Fat
1g
4%
Carbohydrate, by difference
22g
17%
Protein
3g
7%
Vitamin A, RAE
882µg
100%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
42µg
47%
Calcium, Ca
47mg
5%
Choline, total
28mg
7%
Fiber, total dietary
5g
20%
Fluoride, F
56µg
2%
Folate, total
30µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
25mg
8%
Niacin
1mg
7%
Phosphorus, P
60mg
9%
Sodium, Na
105mg
7%
Water
136g
5%
Zinc, Zn
1mg
13%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.