Honey Glazed Carrots for Thanksgiving

Preheat the oven to 375°F.

Slice the rainbow carrots into thick slices, about half an inch to three-quarters of an inch wide, and cut them in half if they are too big.

In a bowl, combine the sliced carrots with olive oil.

Grate about an inch of fresh ginger and add it to the carrots.

Slice two cloves of garlic very small or use a garlic press and add to the carrots.

Remove the leaves from fresh thyme, measuring about a tablespoon, and chop them before adding to the carrots.

Add half a teaspoon each of paprika, cinnamon, ground cumin, and ground cardamom to the carrot mixture.

Season with salt and pepper to taste.

Add two large tablespoons of honey and three tablespoons of olive oil to the carrot mixture.

Toss everything together until well combined and fragrant.

Transfer the carrot mixture to a baking dish and cover with foil.

Bake in the preheated oven for 30 minutes covered.

After 30 minutes, remove the foil and bake for an additional 10-15 minutes until slightly browned and soft to the fork.

Equipment Needed

Spice Level:

Dietary