• Marissa Aiuto

Roasted 'Soy' & Honey-Glazed Carrots (gluten free, soy free)

Updated: Sep 5, 2020

If I had to choose between celery and carrots... it's easy... I'm a carrot person.


When crudité and hummus is served, I always go straight for the carrots. I even used to eat baby carrots as a snack *every*single*day! You know that myth: if you eat too many carrots, you'll turn orange, well it never happened to me - but I've probably cut it pretty close.


Carrots have been a lifesaver during quarantine because they last for weeks in the fridge! You can even buy extra to roast off for lunch or a supplement for future dinners!


My favorite way to eat carrots: roasted. My ultimate favorite way to eat carrots: with a 'soy' and honey glaze, topped with pistachios, dairy-free 'feta' or dairy-full feta, and mint! It helps that it's also super colorful!


Prep Time: 15 min

Total Time: 1 hour


INGREDIENTS

  • 1-lb carrots, washed, peeled and cut into thirds

  • 1/4 cup Honey

  • 1/4 cup Tablespoons Coconut Aminos (or soy sauce or Tamari)

  • 3 Tbsp Olive Oil

  • 1/2 tsp garlic powder

  • pinch of salt

  • 1/4 cup coarsely chopped roasted, salted pistachios

  • 1/2 cup mint leaves, cut into thin slices

  • Feta Cheese (Dairy Free or Not)

  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.

  2. In a small bowl, combine honey, coconut aminos, olive oil, garlic powder and salt.

  3. In a large bowl, toss carrots in half of the honey mixture. Reserve the remaining half of the mixture for serving.

  4. Place honey-coated carrots to baking sheet, and roast for 20-25 minutes, or until they reach your desired crispiness (I like a good amount of browning)

  5. Plate your carrots. Drizzle remaining honey mixture over the carrots and garnish with pistachios, mint, and feta.


If you make this recipe, please share and tag me @bewellwithmarissa !

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