SERVES: 2 | PREP TIME: 10 minutes | COOK TIME: 55 minutes
Ingredients
¼ cup (50 grams) coconut oil, melted
1 tablespoons (15 ml) organic honey, plus more for drizzling on top
juice of 1 lime
zest of 1 lime, divided
8 large carrots (about 1½ pounds/680 grams), thick or rough skin peeled
generous pinch of coarse sea salt
Process
- Preheat the oven to 400°F (205°C).
- Mix together the coconut oil, honey, lime juice, and half of the lime zest. Place the carrots in a glass baking dish and pour the lime juice mixture on top. Turn the carrots to evenly coat them in the juice mixture and sprinkle them with salt.
- Bake for 50 to 55 minutes, or until the carrots are slightly brown and soft. Sprinkle with the rest of the lime zest and drizzle with a bit more honey.
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Honey lime roasted carrots go low and slow in the oven until they slump and caramelize, then get hit with fresh lime zest and a last drizzle of honey. The coconut oil and honey lacquer the edges during fifty minutes of roasting. Sweet, tart, and deeply savory next to any roast.
Pro Tips
- Peel only the rough skin off thick carrots and leave the rest - the caramelized surface is where the flavor lives.
- Mix the coconut oil and honey right in the baking dish and turn the carrots in it; everything gets coated without dirtying another bowl.
- Reserve half the lime zest for after baking - the fresh half keeps its perfume while the roasted half melts into the glaze.
- Do not crowd the dish; carrots brown and soften in 50-55 minutes only when they sit in a single layer.
Frequently Asked Questions
Can I roast these carrots ahead?
Roast them up to 2 days ahead and rewarm at 400F for 8 minutes. Add the fresh lime zest and honey drizzle after reheating.
What if my carrots are very thick?
Halve them lengthwise so they cook through in the same 50-55 minutes as the slimmer ones.
Are they sweet enough for a holiday table?
Yes - the honey and lime keep them from being cloying, and the pinch of coarse sea salt sharpens everything at the end.
Recipe Card
Ingredients
Method
- zest of 1 lime, divided
- 8 large carrots (about 1½ pounds/680 grams), thick or rough skin peeled generous pinch of coarse sea salt Process
- Preheat the oven to 400°F (205°C).
- Mix together the coconut oil, honey, lime juice, and half of the lime zest.
- Place the carrots in a glass baking dish and pour the lime juice mixture on top.
- Turn the carrots to evenly coat them in the juice mixture and sprinkle them with salt.
- Bake for 50 to 55 minutes, or until the carrots are slightly brown and soft.
- Sprinkle with the rest of the lime zest and drizzle with a bit more honey.
