This Herb Baked Spring Carrots dish is absolutely delicious!! It’s sweet, savory and citrusy and the flavours are balanced perfectly. If you can find small spring carrots in season, awesome! Otherwise, you can just cut up larger carrots into equal strips.
Just don’t use baby carrots for this—they are actually not baby carrots. But adult carrots, that have been peeled, and trimmed down into 2 inch snacking size. Then bathed in a weak chlorine solution to sanitize them, and rinsed well before packaging. Most important is their taste pales in comparison to fresh carrots.
So, if flavour is what you are looking for than go with either late spring harvest or fall harvest for this recipe. And for even more flavour—the freshly squeezed lemon at the end, provides a lovely contrast to the honey and fresh herbed glazed that it’s baked in.
I also like to leave a bit of the tops and the skins on new carrots. I just scrub them well and trim the tops since I find they give a nice presentation. And the skins are loaded with nutrition. In fact it has a higher concentration of vitamin C, B3 (niacin) and phytonutrients.
It’s makes a wonderful accompany vegetable side dish that pairs well with everything.
Enjoy this Herb Baked Spring Carrots !!
Herb Baked Spring Carrots
Equipment
- Baking Sheet
- Parchment paper
- Small glass mixing bowl
- Small Stainless Steel sauce pan
Ingredients
- 1 lb Carrot washed and scrubbed well, leave the skin on!
- 2 tsps Butter melted or avocado oil
- 1 ½ tbsps Honey
- 2 tbsps Fresh Thyme
- ½ Lemon Freshly squeezed juice
- Sea salt and pepper to taste or Herbamare
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and coat lightly with avocado oil.
- Place in a single layer on the baking pan. If you couldn’t find whole small carrots. That’s ok. Just cut larger carrots into strips.
- Put a small pot on the stove and melt butter, being sure not to let it burn. If not using butter, skip this.
- In a small bowl, add the melted butter or oil, honey, salt and pepper and fresh thyme. Mix everything together.
- Pour the mixture over the carrots and coat both sides well.
- Place in the preheated over and bake for 25-35 minutes (flipping halfway), or until carrots are tender and browned.
- Remove from the heat and serve immediately
- Squeeze some lemon juice on top and garish with parsley.