Roasted Carrots With Honey & Horseradish Crème Fraîche (Edit recipe)

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These roasted carrots with honey are proof that a humble vegetable can be downright decadent. Roasted with olive oil and garlic until tender and caramelized, then finished with a drizzle of honey, they get an irresistible sweetness that’s balanced by a cool, tangy horseradish crème fraîche spread.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 6

Ingredients

Roasted Carrots with Honey

1 lb Carrots, cut lengthwise
2 Tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
4 sprigs Thyme, Fresh
1.5 Tbsp Honey
1 pinch Salt and Pepper

Horseradish Crème Fraîche

7 oz Creme Fraiche
1 Tbsp Horseradish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, mix olive oil, garlic, salt, and pepper. Toss the carrots until coated.
Arrange the carrots cut-side down on the pan and scatter thyme sprigs on top (save a little for garnish).
Roast for about 20 minutes, until fork-tender.
During the last 5 minutes, drizzle the carrots with honey so it caramelizes into a glossy glaze.
While the carrots are roasting, stir together crème fraîche and horseradish. Season with a little salt and pepper.
Spread the crème fraîche mixture on your serving platter. Top with roasted carrots and garnish with extra thyme leaves.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	144
Fat:	11 g
Carbohydrates:	12 g
Protein:	2 g
Cholesterol:	10 g
Sodium:	39 mg
Fiber:	1 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.