Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Servings: 4–6

Ingredients

• 2 lbs whole carrots (we used rainbow carrots)

• 1 tablespoon Island Olive Oil Company Blood Orange Olive Oil

• 1 teaspoon local honey

• ¼ teaspoon kosher salt

• ¼ teaspoon red chili flakes or jarred finely chopped Calabrian chili peppers(optional)

Instructions

1. Preheat the oven. Preheat oven to 375°F.

2. Prepare the carrots. Wash, peel, and trim the carrots, shave the outer skin while leaving them whole. Arrange in a single layer on a baking sheet.

3. Season the carrots. Drizzle with Blood Orange Olive Oil and toss until evenly coated. Sprinkle with kosher salt and red chili flakes. If using Calabrian chili peppers, mix them into the olive oil before coating the carrots.

4. Roast. Place the carrots in the oven and roast for 30 minutes, or until tender when pierced with a fork.

5. Add the honey. Remove the carrots from the oven and drizzle evenly with local honey. Return to the oven for an additional 2 minutes, just long enough to warm the honey and create a light glaze.

6. Serve. Remove from the oven and transfer to a serving platter. Serve warm.

Make It Your Own

Prefer a milder flavor? Reduce or omit the chili for a sweeter, citrus-forward side dish.

Enjoy a little extra heat? Use Calabrian chili peppers for a richer, savory spice that complements the honey and Blood Orange Olive Oil.

Cooking Tip: Add the honey only during the final two minutes of roasting. Adding it at the beginning can cause the natural sugars to burn before the carrots finish cooking.