Honey Mustard Carrots
3 years ago

Roasted Honey-Mustard Carrot Coins

Every family has their favorite Thanksgiving vegetable sides: brown-sugar glazed sweet potatoes, cheesy broccoli, green bean casserole and the like. We all know the ruckus a wholesale deviation from tradition can cause — mutiny at the dinner table. But we do like to throw one new dish into the mix every year, and this November we’re going with a simple, nutritious but delightful carrot dish.

To make them, we roast the carrots in olive oil and water. The trick is to use just enough water that they steam a little, and stay very tender in the oven, but not so much that they can’t brown. Roasting brings out their natural sweetness, but a little honey helps too! We toss them in a glaze of sweet cream butter, apple cider vinegar, honey, mustard, herbs and spices. The result is a savory, flavorsome carrot that’s lightly sweet — even our kids gobble them up, which is always heartening, especially when there’s buttery mashed potatoes on the table.

Tip: If your oven is going to be busy on Thanksgiving, you can roast the carrots early in the day or even the night before, and then glaze them right before you sit down. Let them come to room temperature for about a half an hour before you glaze them.

6 to 8 servings
Preparation time: 10 minutes
Cook time: 45 minutes

4 cups organic carrots, sliced into ¼-inch rounds
1 tablespoon organic extra-virgin olive oil
½ cup, plus 1 tablespoon water
1 tablespoon organic unsalted butter
2 teaspoons raw apple cider vinegar
2 tablespoons raw local honey
½ teaspoon sea salt
½ teaspoon L&B Garlic Powder
1 teaspoon L&B Mustard Powder
¼ teaspoon L&B Dried Organic Thyme


  1. Heat the oven to 375º degrees.
  2. On a baking sheet, toss together the carrots, olive oil, and ½ cup of water. Roast the carrots until they’re tender and lightly browned, about 35 to 40 minutes, turning once halfway through cooking.
  3. In a medium saucepan, heat the butter, apple cider vinegar, tablespoon of water, honey, salt, garlic powder, dried mustard, and thyme over low heat, whisking until slightly thickened, 1 to 2 minutes.
  4. Transfer the roasted carrots to the saucepan and toss with sauce until evenly distributed. Transfer to a serving platter and serve hot.

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Honey Mustard Carrots