Ingredients
- 1 lb. Parisian carrots
- juice of 1 clementine, or 2 tbsp. fresh orange juice
- 2–3 fresh thyme sprigs
- olive oil
- flaky sea salt (I used Maldon)
- black pepper
- runny honey
* If using frozen carrots, you do not need to defrost them beforehand. Cook straight from the freezer.
* Add a sprinkle of orange zest and/or orange blossom honey for extra orange flavor.
Instructions
- Preheat your oven to 400 F.
- Place the carrots into a baking dish in one single layer. I used an 8×8 pan, however a 9×13 would work as well.
- Add the orange juice and place the clementine halves into the pan for extra flavor.
- Add the thyme sprigs.
- Drizzle with olive oil and season with salt and pepper. Toss well to coat.
- Cover the pan with aluminum foil. Bake until the carrots are tender and the liquid has evaporated, about 10-12 minutes.
- Remove from the oven and discard the foil. Increase the heat to 450 F.
- Drizzle the carrots with honey and toss gently.
- Place back into the oven, uncovered, and roast until the carrots begin to caramelize, about 10 minutes. Keep an eye on them so that they do not burn.
- To serve, drizzle lightly with olive oil and add extra salt and pepper to taste.