photo: Roasted Carrots with Orange

Roasted Carrots with Orange

We offer a step-by-step recipe for a tasty, healthy and colorful dish. In the frying pan caramelize juicy (preferably – young) carrots with orange slices. For the richness of the aroma, we sweeten with natural honey, fragrant zest and garlic with rosemary, and at the very end of the cooking we emphasize the variety of textures with crushed sunflower seeds. Finishing, season with basic spices (salt – pepper), throw a few branches of mint or other favorite greens and serve independently as a snack.
20 min
2 servings


  • Carrot
    150 g
  • Orange
    2 pcs
  • Honey
    30 g
  • Garlic
    3 pcs
  • Lemon juice
    1 tbsp
  • Vegetable oil
    40 g
  • Mint
    2-3 pcs
  • Rosemary
    - clove


  • 1. Heat the lean refined oil (corn, sunflower, sesame, olive, etc.) in a saucepan or frying pan with a board, first put the crushed garlic teeth. Pour the needles of rosemary, crushed zest of citrus – a couple of minutes the fat is aromatized. Dry zest and rosemary can easily be replaced with fresh ones.
  • 2. Add cleaned or thoroughly washed root crops. We advise you to choose approximately the same size. Fry for the next 1 or 2 minutes.
  • 3. Cover the carrot with an oil layer, add the oranges cut into slices. Sprinkle with lemon juice or wine vinegar.
  • 4. Pour in honey immediately, interfere – with a moderate fire steamed for about 10-15 minutes. If the density "on the teeth / al dente" does not suit you, install the lid and stew for the extra 5-10 minutes.
  • 5. Bring the platter to caramel crust. Remove from the plate.
  • 6. Sprinkle beforehand with peeled and dried seeds, hot pepper, large crystals of sea salt – season with carrots and oranges, adorn with mint leaves.
  • 7. Serve caramelized carrots with oranges warm.
  • 8. Bon Appetite!