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.

4
Servings
271
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds carrots, peeled
  • 2-3 Tablespoons olive oil
  • Kosher or sea salt
  • Fresh cracked black pepper
  • 2 large lemons, 1 halved and 1 juiced
  • 2 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
16g
23%
Sugar
11g
12%
Saturated Fat
10g
42%
Cholesterol
20mg
7%
Carbohydrate, by difference
20g
15%
Protein
11g
24%
Vitamin A, RAE
1640µg
100%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
38µg
42%
Calcium, Ca
127mg
13%
Choline, total
37mg
9%
Fiber, total dietary
7g
28%
Folate, total
70µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
158mg
23%
Riboflavin
1mg
91%
Selenium, Se
9µg
16%
Sodium, Na
187mg
12%
Thiamin
1mg
91%
Water
198g
7%
Zinc, Zn
3mg
38%

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.