Cider Roasted Carrots

September 25, 2012

Cider roasted carrots are a sweet and savory side dish.  Baby carrots and apple slices are tossed in a combination of olive oil and rosemary.  Before roasting, pure apple cider is poured over top.  During the cooking process, the apples and carrots caramelize and absorb all those wonderful flavors.  This dish would be perfect next to a roasted pork tenderloin.

Cider Roasted Carrots


1 lb baby carrots, peeled and tops removed
1 apple, cored and sliced
1 Tbsp. olive oil
1 Tsp. fresh rosemary
¼ cup apple cider
1 Tbsp. honey
salt and pepper to taste
Preheat oven to 400
In a large bowl toss carrots and apples in olive oil and rosemary. Sprinkle with salt and pepper.
Transfer carrots and apples to a medium roasting dish and pour apple cider over top.
Cover with foil and roast for 15 minutes.
Remove foil and drizzle carrots with honey. Cook uncovered for 30 minutes, until carrots are tender and liquid has reduced.
Serve warm, drizzled with sauce.
Serves 4-6

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