I roasted these lovely carrots in combination with my deliciously crispy curried chicken drumsticks the other night. The sweetness & tanginess of these carrots pairs perfectly with the earthiness of the curry flavored drumlets. It was a budget-friendly marriage made in heaven, if you ask me.
HONEY & LIME ROASTED CARROTS
(A Hungry Belgian original)
– 6-7 large carrots, peeled whole, or 10-12 mini carrots
– 2 shallots, roughly chopped
– 1 lime, zested & juiced
– 1/4 cup of olive oil
– 1 tsp of ground cumin
– 1 Tbsp of honey
– salt & pepper, to taste
Preheat oven to 425F.
Halve carrots lengthwise, and if using large ones, halve each half lengthwise again. Cut each quarter crosswise, so you end up with long carrot fries, so to speak.
In a large bowl, pour lemon zest, juice, olive oil & honey, and stir until well combined. Pour over the carrots & shallots, and toss to coat well.
Pour carrots, shallots and oil mixture onto a baking sheet, and sprinkle with cumin, salt & pepper.
Roast for approx. 30-45 min, until caramelized and charred around the edges. Bon Appetit!