Holiday Honey-Rosemary Roasted Carrots with Toasted Almonds

• 2 pounds medium carrots, peeled and cut into 2-inch sticks
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• ¼ cup sliced almonds
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter, melted
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, combine the peeled and cut carrots with olive oil, honey, chopped rosemary, sea salt, black pepper, and ground cinnamon. Toss well to coat all the carrots evenly.
3. Spread the carrots in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 minutes, stirring halfway through for even roasting.
4. While the carrots roast, toast the sliced almonds in a small dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
5. In a small bowl, whisk together the melted butter, lemon zest, and lemon juice.
6. Once the carrots are tender and caramelized, remove them from the oven and transfer to a serving dish. Drizzle the lemon-butter mixture over the hot carrots and toss gently to combine.
7. Sprinkle the toasted almonds over the glazed carrots. Garnish with chopped fresh parsley if desired.
8. Serve warm as a festive holiday side dish that pairs beautifully with roasted meats or vegetarian mains.

Chef tips

• If you prefer a nut-free version, substitute toasted pumpkin seeds for the almonds.
• Use maple syrup instead of honey for a vegan-friendly glaze.
• Make sure to toss the carrots halfway during roasting to encourage even caramelization.
• Fresh rosemary adds the best flavor, but dried rosemary can be used in a pinch—use a teaspoon instead of a tablespoon.