Immune-Supporting Roasted Carrots
Tender, caramelized carrots with a touch of honey and crunchy walnuts — a comforting fall side dish that's been on my table for nearly 20 years.
Equipment
- Baking Sheet
- Parchment paper
Ingredients
- 1 pound organic carrots, scrubbed and cut into similar-sized pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Himalayan salt or sea salt
- ¼ teaspoon black pepper
- ¼ cup chopped walnuts
- 1–2 teaspoons raw honey, to drizzle
- Fresh thyme or rosemary (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Scrub the carrots well with a vegetable brush — no peeling needed if using organic. Cut into similar-sized pieces so they roast evenly.
- Toss the carrots with olive oil, sea salt, and black pepper. Spread in a single layer on the prepared baking sheet. Add fresh herbs if using.
- Roast for 25–30 minutes, flipping once halfway through, until the carrots are tender and caramelized at the edges.
- Remove from the oven and scatter the walnuts over the top.
- Drizzle with raw honey just before serving.
- Taste and add a little more salt if needed. Serve warm.
Notes
- Buy organic carrots if you're skipping the peeling — the skin is perfectly good to eat when scrubbed well.
- Slightly larger carrots are easier to scrub and handle than small, thin ones.
- Add the honey and walnuts after roasting, not before — honey can burn at high heat and walnuts toast quickly.
- Leftovers keep in the refrigerator for 3–4 days. Reheat in a skillet or oven, then add fresh honey and walnuts.