You have to try these sweet and smoky Honey-Paprika Roasted Carrots, caramelized in the oven and topped with fresh parsley, parmesan, and a squeeze of lemon. Perfect to pair as a vibrant, flavourful side dish!
Ingredients:
- 7-8 carrots, peeled
- 3 tbsp olive oil
- 1 tsp smoked paprika
- salt, to taste
- pepper, to taste
- 2 tbsp honey, drizzled
- optional, 1/4 tsp chili flakes
To Garnish:
- chopped parsley
- squeeze of lemon juice
- grated parmesan cheese
- cracked black pepper
Note: I used a store-bought whipped feta and herb dip to pair with these delicious sweet and tangy carrots. It’s not necessary for the dish, but adds a nice creamy element.
Instructions:
Prepare for Baking: preheat the oven to 420°F (215°C).
Season the Carrots: on a baking sheet, toss the peeled carrots with olive oil, smoked paprika, salt, and pepper until well coated (add chili flakes for a kick, if desired). Arrange the carrots on the baking sheet so they lay flat, and then drizzle with honey for a touch of sweetness.
Bake: bake for 25-35 minutes, tossing once or twice, until they are soft and caramelized. Time in the oven may vary depending on the size/thickness of your carrots.
To Plate:
Prepare the Plate: if using in this recipe, spread the whipped feta and herb dip (or homemade whipped feta) across the base of your serving plate.
Plate the Carrots: place the roasted carrots on top of the dip and drizzle with any leftover pan juices for extra flavour.
Garnish: finish with a sprinkle of parsley, extra cracked pepper, a squeeze of lemon juice, and a dusting of grated Parmesan cheese.
