honey roasted carrots with herb oil

I love a roasted carrot, but I usually never do anything out of the ordinary with them—I just season them and pop them in the oven. It’s funny, now that I think about it, you have never seen a carrot recipe from me! It feels fitting that my first carrot recipe, in addition to being so tasty, is good for you, too. Carrots are naturally sweet, and roasting them brings that out even more, while the honey creates a nice glaze. Then the herb oil helps balance all that sweetness and is a nice complement to the dish. I love using goat cheese here, which is easy to digest, but you could also swap in feta if that’s more your thing. And those pomegranate seeds? They are sweet and tart and loaded with antioxidants…so healthy and sooo delicious NOTE I never peel my carrots…or any other vegetables or fruits with edible skin, really, since the skin holds most of the fiber and vitamins. Just give them a good scrub before using.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 450°F.

Step 2

2. On a rimmed baking sheet, toss together the carrots, 2 tablespoons of the olive oil, the honey, and a pinch each of salt and pepper. Roast until the carrots are lightly charred, 20 to 25 minutes.

Step 3

3. Meanwhile, in a small bowl, combine the remaining ⅓ cup oil, the garlic, parsley, dill, and thyme. Taste and season with salt and red pepper flakes, as desired.

Step 4

4. Arrange the carrots on a serving platter. Crumble the goat cheese over the top, then drizzle the herb oil all over them. Sprinkle with the pomegranate seeds. Serve warm.