Salteado de zanahorias con miel y un toque dulce y sabroso

Ingredientes

• 2 cups baby carrots
• 2 cups sliced mature carrots
• 2 tablespoons olive oil (light drizzle)
• 1 tablespoon fresh thyme (chopped)
• 1 teaspoon salt
• 1 teaspoon black pepper (freshly cracked)
• 2 cloves garlic (roasted whole)
• 1 teaspoon lemon zest (for brightness)
• 1 tablespoon chopped parsley (for garnish)
• 1/4 cup honey (raw or wildflower)

Preparación

1. 1

   --- How to Make Honey Glazed Carrot Medley ---

2. 2

   Preheat oven to 400°F and place a parchment-lined baking sheet on the middle rack.

3. 3

   In a large bowl, toss baby and sliced carrots with olive oil, salt, and freshly cracked pepper.

4. 4

   Arrange carrots in a single layer on the baking sheet. Roast for about 20 minutes, flipping once halfway.

5. 5

   In a small bowl, whisk honey and fresh thyme until smooth.

6. 6

   Drizzle the honey-thyme glaze over roasted carrots and toss gently. Return to the oven for 5–7 minutes.

7. 7

   Let carrots rest for two minutes before transferring to a warm serving dish. Garnish with chopped parsley or lemon zest.