Honey-Roasted Carrots with Cranberries & Walnuts
A vibrant and festive side dish featuring roasted rainbow carrots tossed in a sweet honey glaze, then topped with tart cranberries and crunchy walnuts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Method: Side Dish
- Cuisine: American
Ingredients
Scale
- 1.5 lbs rainbow carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp honey
- 1/3 cup dried cranberries
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, thyme, salt, and pepper until evenly coated.
- Arrange carrots in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until carrots are tender and beginning to caramelize.
- Remove from oven and drizzle honey over the carrots. Add the cranberries and walnuts, tossing gently to combine.
- Return to oven for 5-7 minutes, until the honey is bubbly and the walnuts are lightly toasted.
- Transfer to a serving dish and serve warm.
Notes
For a variation, try using maple syrup instead of honey. To make ahead, roast the carrots with oil and seasonings, then add the honey, cranberries, and walnuts just before the final 5-7 minutes of roasting.
Nutrition
- Calories: 180
- Sugar: 20g
- Fat: 8g
- Carbohydrates: 28g
- Protein: 2g