Tag: Carrots

Grandma’s Orange-Honey Carrots

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Some of the flavors we remember most come from the holiday tables of our childhood.

My grandma always served homegrown carrots with holiday dinner, and I still remember their lovely taste of honey and orange. This Thanksgiving, I’m bringing those flavors back to my own table with carrots roasted in olive oil, rosemary, and thyme, finished with orange juice and a little honey.

Grandma didn’t serve hers over ricotta. That’s my own addition—a creamy bed of ricotta with honey and orange zest, beneath those golden roasted carrots. A little of her kitchen, with a little of mine. 💛

🥕 GRANDMA’S ORANGE-HONEY CARROTS
with Rosemary, Thyme & Honey-Orange Ricotta

Serves 6
Prep time: 15 minutes
Roasting time: 30–40 minutes

🌿 INGREDIENTS

For the carrots:
• 2 pounds carrots, peeled and halved lengthwise; quarter especially thick carrots
• 2 tablespoons olive oil
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• ¼ cup freshly squeezed orange juice
• 1 tablespoon honey

For the ricotta:
• 1½ cups whole-milk ricotta, drained if watery
• Finely grated zest of 1 orange
• 1 tablespoon honey
• A pinch of salt

🌿 DIRECTIONS

  1. Heat the oven to 425°F. Zest the orange before juicing it, keeping the zest aside for the ricotta.
  2. Toss the carrots with olive oil, rosemary, thyme, salt, and pepper. Spread in a single layer on a large rimmed baking sheet.
  3. Roast for 20 minutes. Turn the carrots, drizzle with ¼ cup orange juice, and toss gently. Roast for another 10–15 minutes, until nearly tender.
  4. Drizzle the carrots with 1 tablespoon honey and toss gently. Return to the oven for about 5 minutes, until tender and lightly caramelized. Watch closely so the honey and orange juice don’t scorch.
  5. While the carrots roast, stir the ricotta with the orange zest, remaining tablespoon of honey, and pinch of salt until creamy.
  6. Spread the ricotta on a serving platter. Let the carrots rest for about 5 minutes, then arrange them over the ricotta. Spoon any remaining orange-honey pan juices over the carrots and garnish with a few fresh thyme leaves.

🌿 KITCHEN NOTE

Use just ¼ cup of orange juice in the roasting pan so the carrots can brown without sitting in too much liquid. Save any extra juice for another use.

The ricotta mixture can be made a day ahead and refrigerated. Take it out about 20 minutes before serving, then top with the freshly roasted carrots just before dinner.

💛 A little RosemaryThyme note.

Re-creating a family dish begins with remembering how it tasted and who was there to share it. These carrots are inspired by the honey and orange I remember from Grandma’s holiday table, with a new addition for the memories we’re making today.

What dish brings you back to your grandmother’s table?

#RosemaryThymeKitchen #ThanksgivingSides #OrangeHoneyCarrots #FamilyRecipes

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From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡