Ingredients
- 1 lb carrots, peeled and halved lengthwise
- 2 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons pumpkin seeds
Instructions
Preheat the oven to 425°F. Place the carrots on a large baking sheet and drizzle with olive oil.
In a small bowl, whisk together the orange juice, honey, orange zest, cinnamon, ginger, salt, and black pepper. Pour the mixture over the carrots and toss until evenly coated.
Roast for 25–30 minutes, turning halfway through, until the carrots are tender and lightly caramelized.
Transfer the roasted carrots to a serving dish and drizzle with any remaining glaze from the pan. Garnish with fresh parsley and pumpkin seeds, then serve warm.
Fall tip: For an extra cozy fall flavor, sprinkle a little extra cinnamon over the carrots just before serving. Pair them with roasted sweet potatoes or your favorite seasonal greens for the perfect autumn side.