Description
Tender hasselback carrots glazed with honey and infused with rosemary, roasted until caramelized and flavorful. A simple yet elegant side dish with a perfect balance of sweetness and herbs.
Ingredients
- 2 carrots
- 2 tsps olive oil
- Rosemary
- 30 ml honey
- Sea salt
- Ground black pepper
Instructions
- Gently simmer or steam the carrots for about 10 minutes.
- Place the carrots on a chopping board and carefully cut slits roughly halfway through the width of the carrots on one side about 0.5 cm apart, taking care not to cut all the way through.
- Place the carrots in an ovenproof dish with the cut sides facing up.
- Drizzle olive oil over each carrot and season with sea salt and ground black pepper.
- Drizzle honey evenly over the carrots.
- Chop the rosemary leaves and sprinkle over the carrots.
- Roast in a preheated oven at 200°C (400°F) for around 30 minutes or until tender and caramelized.
Notes
- You can substitute honey with maple syrup for a slightly different sweetness.
- Parboiling helps the carrots cook evenly and become tender inside.
- Use fresh rosemary for the best flavor.
- Serve as a side dish with roasted meats or vegetarian mains.
- Store leftovers in the refrigerator for up to 2 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg
