Roasted heirloom carrots

By Spencer Watts
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  • 24 heirloom carrots, halved lengthwise
  • 3 tablespoons (45 milliliters) olive oil
  • 2 tablespoons (30 milliliters) honey
  • Salt and pepper, to taste


  1. Preheat oven to 425F (220C).
  2. In a mixing bowl, toss the carrots in the olive oil and honey.
  3. Place carrots on a baking tray with parchment paper.
  4. Season with salt and pepper.
  5. Place carrots in oven, and cook for six to eight minutes, or until the edges have started to caramelize and the carrots are al dente.
  6. Remove from heat, and serve immediately.
  7. Serve with lobster-stuffed chicken cordon blue (see recipe).

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