Carrots are considered a boring vegetable and are the seemingly reliable cohort of the pot roast or the ranch veggie dip. Many of us have had one too many boiled carrots or have doused them in gravy and mashed potatoes (yum…mashed potatoes) in an effort to just get them down. If this is you, you haven’t really had a tasty, vitamin and mineral packed carrot. There are so many delicious ways to eat your carrots: a sweet carrot soup or bisque, roasted instead of boiled carrots, juiced with an apple for an absolutely delicious fresh morning juice, and now…Honey Roasted Carrots with Mint.
Roasting carrots makes them so flavorful. Then you add brown sugar, honey and mint and now you have carrot candy. I mean these are really addictive. The mint is added both during roasting and then fresh at the end and it really makes these carrots with a background taste that can’t be beat. There is no need to mask them with your mashed potatoes anymore! Every person I have ever served these carrots to loves them and always asks for more. Try them out tonight and tell me what you think!
Honey Roasted Carrots with Mint
1 lb Carrots, scrubbed and halved lengthwise
2 Tbsp Butter
3 Tbsp Honey
2 Tbsp Brown Sugar
2 Tbsp Mint, chopped
1/4 tsp Ground Cinnamon
Salt and Pepper to taste
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Place halved carrots in a single layer on the pan.
- In small saucepan, melt butter. Add brown sugar and honey. Stir until well mixed. Pour evenly over carrots.
- Sprinkle carrots with cinnamon, half of the mint, and a pinch of salt and pepper.
- Roast for 20 minutes. Carrots should be tender and lightly browned.