Any type of carrots will work with this dish. Depending on the rest of your menu you may want just one color of carrot instead of all three. If you need a vegan side, just substitute it with maple syrup, agave nectar, or corn syrup.
I usually pull out this recipe for Easter or Thanksgiving dinners, but it works equally well any time of year.
If you are looking for a vegetable side dish, but not this one, consider these:
- Asparagus with Hollandaise
- Brussels Sprouts, Walnuts, and Cranberries
- Green Beans Almondine
- Green Beans with Mushrooms and Crispy Shallots
- Pan-Roasted Cauliflower with Cumin and Pistachios
Honey Brown Sugar Roasted Carrots
Perfect side dish for both spring and fall!
Ingredients
- 2 lbs carrots tops trimmed, if needed
- 2 Tbsp olive oil extra virgin
- 4 Tbsp butter plant-based
- 2 Tbsp brown sugar
- 2 Tbsp honey optional
- 1 tsp basil
- 1 Tbsp balsamic vinegar
- 1 clove garlic minced
Instructions
- Preheat oven to 400 degrees. Toss carrots with oil and season with salt and pepper to taste and arrange carrots in a single layer on a baking sheet.
- Combine butter, brown sugar, honey, basil, balsamic vinegar, and garlic in a small saucepan and stir over medium high heat until completely melted and mixture begins to boil. Remove from heat and pour over carrots.
- Bake for about 20 minutes until tender and easily pierced with a fork. Serve immediately.
Notes
You can use regular butter instead of plant-based butter if you don’t need to keep it vegan. However, using dairy butter will make this no longer Mediterranean diet friendly, nor Whole 30. Also, if you do have a vegan at dinner, check with them on honey. Technically it is not vegan, but many will eat it anyway. If honey is not in their diet, you can substitute with maple syrup or light syrup.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 25gProtein: 2gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 167mgPotassium: 500mgFiber: 4gSugar: 17gVitamin A: 25493IUVitamin C: 9mgCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!