Carrots can be polarizing, particularly during Thanksgiving.
I've seen this firsthand. While Phoebe enjoys munching on raw carrots straight from the fridge, she often rejects my cooked versions. “Too mushy,” she says. Adam also claims he doesn’t like cooked carrots due to their texture, but I've managed to win him over with honey roasted carrots cooked at high heat, resulting in crispy edges. Honestly, I’m happy to take all the roasted carrots – cooking them this way amplifies their natural sweetness, and using this method ensures no mushiness.
This technique and topping combination is my current favorite, and it’s definitely making an appearance at Thanksgiving this year. I halve the carrots, toss them in olive oil, salt, and pepper, then roast them at 425°F until they’re tender and crispy. Simultaneously, I prepare a secret sauce on the stovetop: a luscious mixture of orange zest and juice, rice vinegar for brightness, a generous squeeze of honey, some heat from sliced jalapeño or red pepper flakes (I alternate), and fresh sage for that autumn aroma. Once the carrots are done, I drizzle the sauce over them, creating a sweet, spicy, herbaceous delight.
Keep scrolling for the recipe for these Spicy Citrus Honey Roasted Carrots with Sage & Pepitas. Don’t forget to check out our Thanksgiving guide for a plethora of recipes and hosting tips to ensure your celebration is memorable, even if it’s on a smaller scale.
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Description
This simple honey roasted carrots recipe is a standout Thanksgiving side. With citrus, sage, a hint of heat, and toasted pepitas, it’s sure to impress.
Ingredients
- 1 pound carrots, cleaned and peeled
- extra-virgin olive oil
- kosher salt and freshly cracked black pepper
- 1 large orange
- 1/3 cup rice wine vinegar
- 2 tablespoons honey
- a generous pinch of red pepper flakes (or 1/2 a sliced jalapeño)
- 6 fresh sage leaves, torn
- 1/4 cup toasted pumpkin seeds (pepitas)
- for garnish: flaky sea salt and a few fresh sage leaves
Instructions
- Preheat oven to 425°F. Cut carrots in half lengthwise, then arrange them on a large foil-lined baking sheet in a single layer. If they’re too close together, use two sheets. Toss with olive oil to coat, and season with salt and pepper. Roast for 15-20 minutes, until tender and crisping at the edges. Toss halfway through for even cooking.
- In a small saucepan, combine the zest and juice of the orange, rice wine vinegar, honey, red pepper flakes, and sage leaves. Bring to a simmer over high heat, then reduce to medium-low and let simmer for about 5 minutes until the sauce thickens. If it gets too thick, add a splash of water or vinegar. Turn off the heat and stir in the pumpkin seeds.
- Place the carrots on a serving platter and pour the citrus sauce evenly over them, distributing the sage and pumpkin seeds. Finish with a sprinkle of flaky salt and a few fresh sage leaves. Enjoy!
