Roasted Honey Carrots
I made meatloaf one night and forgot to get the potatoes. The hubby said to just steam some carrots. I knew I could do better than that. I mixed this together and threw it in the oven with the meatloaf. The result was worth writing down.
I made meatloaf one night and forgot to get the potatoes. The hubby said to just steam some carrots. I knew I could do better than that. I mixed this together and threw it in the oven with the meatloaf. The result was worth writing down.
- Carbohydrate 32.1620956496152 g
- Cholesterol 0 mg
- Fat 2.00409379122367 g
- Fiber 6.7711208317769 g
- Protein 1.56234870902044 g
- Saturated Fat 0.292024372649924 g
- Serving Size 1 1 Serving (247g)
- Sodium 820.249624300287 mg
- Sugar 25.3909748178383 g
- Trans Fat 0.127711164769597 g
- Calories 144 calories
Step-by-step
- Preheat oven at 350.
- Mix olive oil, honey, salt, pepper and thyme in a 9x9 roasting dish.
- Add carrots and coat.
- Optional: macerate carrots at room temperature and stir occasionally while making the main course.
- Bake for 1 hour. Stir carrots one or twice during baking. The carrots will sweat water that will slowly evaporate to make a glaze. Do not let the carrots get completely dry; add water if needed.
- Sprinkle with kosher salt or chunky sea salt before serving.
Deep amber surfaces glistening with reduced sugars and fat denote properly roasted carrots, yielding a tender interior and a sticky exterior crust. High heat transforms the natural starches within root vegetables while concurrently driving off water from the honey coating, yet this exact dual action frequently leads to scorched pans and bitter glazes. Honey contains high concentrations of fructose and glucose, which begin caramelizing rapidly around 320 degrees Fahrenheit, well below standard roasting temperatures. Setting the oven to 350 degrees prevents the sugars from burning before the dense root structure cooks through completely.
Combining olive oil directly with the honey in the roasting dish creates a temporary emulsion that prevents the sugars from adhering prematurely to the ceramic or metal surface. Whisking these liquids together before adding the vegetables ensures the fat coats the exterior cells of the carrot, moderating heat transfer and promoting even browning. Thyme contributes volatile aromatic compounds containing thymol, which cuts through the dense sweetness of the honey. As the vegetables roast, moisture released from the interior combines with the honey and oil to form a bubbling braising liquid that gradually reduces into a thick lacquer over the course of one hour. Stirring once or twice redistributes this reducing syrup so that the bottom layer does not carbonize. Monitoring the liquid level prevents burning; if the pan dries out completely before the interior softens, add a tablespoon of water.
Testing doneness requires piercing the thickest part of a root with a paring knife or metal skewer; the steel should slide through with zero resistance. Visual cues are equally reliable, as properly cooked roots shrink slightly and display deeply glossy edges. Coarse salt applied immediately before serving draws out remaining surface moisture and sharpens the perception of sweetness.
