Honey Spice Roasted Carrots (Edit recipe)

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These Honey + Pumpkin Pie Spice Roasted Carrots are the perfect side dish for fall. Warm, lightly sweet, and full of those spices that just scream autumn. Whether you’re serving them with a weeknight dinner or adding them to your holiday table, these carrots are quick, easy, and so delicious.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

8

Serves: 5

Ingredients

1 lb Carrots, (whole or sliced)
2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
1 Tbsp Honey, or maple syrup
1 Tbsp Coarse-Dijon Mustard - Noble Made
1 tsp Pumpkin Pie Spice - Primal Palate
.5 tsp Cinnamon, Ceylon
.25 tsp Garlic Salt
1 tsp Parsley, Dried

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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 oven to 400°F
Wash, peel (if needed), and pat dry your carrots.
In a large bowl, toss carrots with olive oil, honey, pumpkin pie spice, cinnamon, and a pinch of salt until well coated.
Spread evenly on a parchment-lined baking sheet.
Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
Drizzle with a touch more honey if desired and sprinkle with fresh parsley for a pop of color.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	84
Fat:	6 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	105 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.