Sweet and Punchy Honey-Roasted Carrots

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 pound (453 g) small whole carrots (about 3/4 inches in diameter and 2 ounces each), peeled and halved lengthwise

2 tablespoons (30 ml) honey

2 tablespoons (14 g) unsalted butter, melted

1 tablespoon white miso paste

1 tablespoon (15 ml) sherry vinegar

1/4 teaspoon ground ginger

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh mixed tender herbs (such as dill, parsley, chives, and/or tarragon)

Directions

Adjust oven rack to middle position, and preheat oven to 425°F (220°C).

Bring a large pot of salted water to a boil over high heat. Add carrots to boiling water; reduce heat to medium-low, and simmer until carrots are just beginning to turn tender and still meet some resistance when pierced with a fork or knife, 3 to 5 minutes. Drain carrots, and pat dry with paper towels or a clean kitchen towel; place on a baking sheet.

In a small bowl, whisk honey, butter, miso, vinegar, ginger, and black pepper until combined. Drizzle 2 tablespoons of honey mixture over carrots, and toss to coat. Place carrots, cut side down, on baking sheet.

Roast carrots until edges are browned and carrots are tender, 15 to 18 minutes, rotating baking sheet from front to back halfway through cooking. Remove from oven and let cool 5 minutes.

Toss carrots with herbs and transfer carrots to a large serving plate. Drizzle with remaining 4 tablespoons honey mixture. Serve warm.

Nutrition

• Calories: 132 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 15 mg
• Sodium: 227 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 4 g
• Total Sugars: 13 g
• Protein: 2 g