Herbs & Honey Glazed Roasted Carrots

Roasted orange, yellow and purple carrots topped with crumbled white cheese, parsley leaves and chopped pistachios on a white plate.

Photo: Unsplash

Fire cider used: Herbs & Honey | Honey used: Powhatan Springtime Honey

Carrots roast up sweet on their own, and a quick glaze of Herbs & Honey fire cider and our Powhatan Springtime Honey, with its notes of butter and caramel, finishes them. The glaze goes on near the end so the honey doesn't burn. They're an easy side for a weeknight or a holiday table.

Serves 4 | Prep 10 min | Cook 25 to 30 min

Ingredients

  • 2 pounds carrots, peeled and halved lengthwise (quartered if thick)
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons Powhatan Springtime Honey
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon Fire Cider: Herbs & Honey, shaken well, plus 1 teaspoon to finish
  • 1 tablespoon chopped fresh parsley or thyme leaves

Steps

  1. Heat the oven to 425°F. Line a sheet pan with parchment.
  2. Toss the carrots with the oil, salt and pepper and spread them in one layer.
  3. Roast 20 minutes, until starting to brown and nearly tender.
  4. Meanwhile, stir the honey, melted butter and 1 tablespoon of fire cider together.
  5. Pour the glaze over the carrots and toss right on the pan. Roast 5 to 8 minutes more, watching closely, until glossy and tender. Honey goes from brown to burnt quickly at this temperature.
  6. Drizzle with the last teaspoon of fire cider, scatter the herbs on top and serve.

Tips and storage

  • Roasting changes the fire cider's flavor. The vinegar mellows in the oven, and the finishing teaspoon brings back a little brightness.
  • Refrigerate leftovers up to 4 days and reheat in a 375°F oven or a skillet.
  • Refrigerate fire cider after opening.

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