Honey Glazed Roasted Rainbow Carrots (In The Oven!)

5 from 3 votes

These sweet and savory Honey Glazed Roasted Rainbow Carrots are baked in the oven and seasoned with sumac and ricotta.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Diet: Diabetic, Gluten Free, Kosher, Low Salt, Vegetarian

Servings:

1 ½ to 2 pounds rainbow carrots about 8 to 12 medium carrots, peeled, halved, sliced on a bias into 2-inch pieces, plus carrot tops for serving
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon sumac plus more for serving
Kosher salt and freshly ground black pepper
Lemon juice for serving
1/2 cup ricotta we are using our Homemade Ricotta recipe

Preheat your oven to 400°F. On a baking sheet pan lined with parchment, add your prepared carrots. Toss with olive oil, honey, sumac, salt and pepper. Spread evenly in a single layer on the baking sheet.
Transfer to the oven and roast for 30 to 40 minutes, until the carrots are fork tender and charred in places, tossing halfway through.
While your carrots are roasting, prepare your Homemade Ricotta. Skip to the next step if you are using store-bought ricotta.
To serve, spread a lather of your ricotta on the bottom of a shallow platter (option to whip the ricotta in a food processor with a drizzling of extra-virgin olive oil for a more smooth ricotta), then top with your sumac carrots.
Finish with a squeeze of fresh lemon juice, a sprinkle of sumac, and roughly torn carrot tops.

One single layer: Ensure your carrots are spread out in one single layer to allow for even roasting. If they are too crowded, they will steam rather than roast.
Bias-cut: Because we are slicing in half and cutting on a bias, the carrots have a chance to really get deep flavors and char in a larger surface area.
Make This Vegan and Dairy-Free: Remove the ricotta completely, and swap the honey for agave or maple syrup.
Prep and Reheating: You can prepare and roast this ahead of time. Reheat it in the oven when ready to serve.
Storing: Store in an airtight container in the refrigerator for up to 3 to 4 days.