Make the best glazed carrots for your Easter dinner.
Add some color to your dinner plate! No Easter is complete without carrots.
Heather Smith, from Orson Gygi, shares a veggie the kids are sure to eat up – glazed carrots. She shares her recipe for the sweetest side around.
Find more kitchen inspiration from Heather at gygi.com.
- 2 lbs long carrots (use any carrot here but the long ones look the best!)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp honey, using it separated
- zest of one orange
Preheat the oven to 400°F.
Peel and cut both ends of the carrots. Toss with olive oil, kosher salt and black pepper.
Line a tray with parchment paper and spread the seasoned carrots out, make sure they are not overlapping.
Sprinkle half of the orange zest over the carrots and drizzle with half of the honey.
Roast for 15-20 minutes, depending on the size of carrots. Once out of the oven, toss carrots and sprinkle the remaining orange zest and honey. Serve immediately.
Heather Smith is the brand developer of Orson Gygi – the family-owned wholesale and kitchen supply store in Salt Lake City founded by Heather’s great-grandfather in 1945. Heather says Orson Gygi is her hobby. She’s committed to catering the store’s products to you and your needs as a home cook because she’s a home cook herself. She and her husband Matt have four darling kids.