Spring Sunshine Carrots
These spring Sunshine Carrots are made with those cute slender carrots + vinegar + honey + orange zest + raisins….all to make the perfect Easter side dish.
- Prep Time: 5 min
- Cook Time: 40
- Total Time: 45
Ingredients
Scale
- 1 1/2 pounds slender carrots [scrubbed and trimmed]
- 1 Tablespoon extra-virgin olive oil
- 1/4 tsp ground pepper
- 1/4 tsp salt
- 1 cup Apple Cider Vinegar
- 1/4 cup honey
- finely chopped fresh parsley for garnish [optional]
- 1/4 cup raisins
- Orange zest stripes [a few 1 in strips]
Instructions
CARROTS
- Preheat oven to 375.
- Wash carrots and trim off leafy stems. You may need to slice in half depending on the size of the carrots.
- Place single layer on a prepared baking sheet and spray or drizzel olive oil and season with 1/4 tsp salt and 1/8 tsp pepper.
- Roast carrots for 35-40 ish min or until tender
SAUCE:
- While the carrots are roasting, combine vinegar + honey + raisins + orange zest in a small saucepan. Bring to simmer over medium heat. Keep simmering util sauce is thickened and syrupy about 20 min.
- Discard zest and drizzle over roasted carrots. Return to oven and roast for an additional 5 min to further caramelize sauce.
- Garnish with parsley and enjoy!
Notes
*keep simmering the sauce until it reduces to syrupy texture.
** I doubled it when making it for a group of 8 adults.