Did you know that carrots were originally purple, yellow, and sometimes white? But in the 1700s the orange carrot was born, and it was preferred because it had higher amounts of beta carotene. Fascinating, right? Well, the Honey-Glazed Carrots recipe I’m going to share with you today is so flexible that you can make it with orange carrots, yellow carrots, or purple carrots. You can also mix it up and add parsnips!

It might seem funny, but one of my favorite things about going out to a fancy dinner is the side of sweetly roasted carrots you get alongside a nice steak. And when I’m feeling particularly fancy at home, I’ll make them for my family. We all love them!

And if you love the idea of a roasted but al dente and still mildly crispy carrot, caramelized in walnut oil in the oven, and sweetened with a touch of honey and cinnamon, then you’ll love this recipe. Whenever you have a big bounty of carrots, it will come in handy. I prefer to use more petitely sized carrots for this sweet and savory side dish so that you can cook the carrots whole.

Carrot varietals like Little Fingers and Short n’ Sweet are petite and will cook up more easily than your larger Imperator 58, which are the large ones you generally find in the grocery store. Long and skinny are preferred to short and fat for this recipe, for even cooking.

If all you have are big thick carrots, no worries! Simply shave your carrots, then cut them the long way into evenly-sized sticks. Now let’s get to it!

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What are your favorite ways to use carrots from your garden? I’d love to hear your recipes in the comments below. And if you try this recipe, let me know what you think!