Honey-roasted carrot medley with garlic, red pepper and cinnamon
Discover a delightful honey-roasted carrot medley featuring a harmonious blend of garlic, red pepper, and cinnamon. Perfectly seasoned with olive oil, salt, and black pepper, this vibrant dish is an easy yet flavorful addition to your meal.
- 17 Apr 2025
- Cook time 45 min
- Prep time 15 min
- 5 Servings
- 8 Ingredients
This honey-roasted carrot medley with garlic, red pepper, and cinnamon is a delightful dish that combines sweet and spicy flavors to create a uniquely aromatic side dish. Perfect for a holiday dinner or a weeknight meal, this recipe takes simple carrots to a whole new level.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
If you haven't already, peel the carrots and cut them into uniform sticks or chunks. This helps ensure they cook evenly.
In a large mixing bowl, combine the olive oil, garlic powder, red pepper, cinnamon, salt, and black pepper. Stir to mix the seasonings well.
Add the carrot pieces to the bowl and toss them in the seasoned olive oil mixture. Make sure all the carrot pieces are evenly coated.
Spread the seasoned carrots in a single layer on the prepared baking sheet. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the carrots are tender and starting to caramelize. Stir halfway through cooking to ensure even roasting.
Once the carrots are roasted, remove the baking sheet from the oven. Drizzle the honey over the hot carrots and toss them gently to coat the carrots evenly with honey.
Return the baking sheet to the oven for an additional 5 minutes. This allows the honey to caramelize slightly and adhere to the carrots.
Remove the honey-roasted carrots from the oven and allow them to cool slightly before serving. Enjoy this delicious side dish warm.
Tips:
- For a more uniform roast, try to cut the carrots into similar sizes and shapes.
- If you prefer a little more heat, you can increase the amount of red pepper.
- Feel free to experiment with other spices, such as cumin or coriander, to add different flavor profiles.
- To ensure even roasting, stir the carrots at least once halfway through the roasting process.
- This dish can be made ahead of time and reheated in the oven before serving.
The honey-roasted carrot medley with garlic, red pepper, and cinnamon is now ready to serve. Enjoy this flavorful and nutritious side dish that pairs wonderfully with a variety of main courses. The balance of sweet honey, aromatic cinnamon, and spicy red pepper will leave your taste buds wanting more.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 1.76g | 1% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 5g | 14% |
| Sugar 12g | 12% |
| Fat | |
| Fat 3.17g | 4% |
| Saturated 0.44g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1500ug | 167% |
| Choline 16mg | 3% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.79mg | 11% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 33ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.24mg | 8% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 580mg | 17% |
| Selenium, Se 0.31ug | 1% |
| Sodium, Na 160mg | 10% |
| Zinc, Zn 0.46mg | 4% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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