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Prep 15min
Total45min
Servings6
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Ingredients
2
tablespoons olive oil
1/4
cup honey
1
teaspoon ground cumin
1/2
teaspoon smoked paprika
1/2
teaspoon seasoned salt
1
bag (2 lb) fresh carrots, cut into 2 1/2-inch pieces
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Steps
1
Heat oven to 450°F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat.
2
Spray hot pan with cooking spray. Place carrots in single layer in pan.
3
Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.
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Preheating the pan while you’re mixing the other ingredients gives your candied carrots a jump start on roasting.
It’s handy to keep a kitchen ruler nearby, so you can make sure what you’re cutting is uniform in size and cooks evenly.
We use a 15x10-inch pan with a rim so the carrots will be in a single layer and will roast rather than steam. A shallow roasting pan also works well for this candied carrots recipe.
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