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.

Click here to see Tips for Hosting a Rosh Hashanah Dinner.

6
Servings
181
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds carrots, peeled
  • 2 to 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
11g
16%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
13mg
4%
Carbohydrate, by difference
14g
11%
Protein
8g
17%
Vitamin A, RAE
1093µg
100%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
85mg
9%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Folate, total
47µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
31mg
10%
Niacin
2mg
14%
Phosphorus, P
105mg
15%
Riboflavin
1mg
91%
Selenium, Se
6µg
11%
Sodium, Na
124mg
8%
Thiamin
1mg
91%
Water
132g
5%
Zinc, Zn
2mg
25%

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.