Saffron and Orange Glazed Roasted Carrots
Tender roasted carrots glazed with a fragrant saffron and citrus sauce, bringing bright colors and flavors to your holiday table. This Mediterranean Hanukkah recipe (vegetarian), ready in about 50 minutes, pairs carrots, olive oil, and saffron threads for a weeknight-friendly dinner. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lb carrots, peeled and cut into 3-inch sticks
- 3 tbsp olive oil
- 1/2 tsp saffron threads
- 1/3 cup fresh orange juice
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped (for garnish) fresh parsley
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Instructions
- Step 1: Preheat oven to 400°F. Place 2 lb peeled and cut carrots on a large rimmed baking sheet and toss with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread carrots in a single layer and roast for 25 minutes, stirring halfway through, until tender and edges begin to caramelize.
- Step 3: While carrots roast, steep 1/2 tsp saffron threads in 1/3 cup fresh orange juice for 10 minutes to release color and flavor.
- Step 4: In a small saucepan, combine saffron-orange juice mixture and 2 tbsp honey. Heat over medium-low heat for 3-4 minutes until syrupy and slightly thickened.
- Step 5: Remove carrots from oven and drizzle the saffron-orange glaze over them. Toss gently to coat, return to oven for 5 more minutes.
- Step 6: Transfer glazed carrots to a serving dish and sprinkle with 2 tbsp chopped fresh parsley for a bright finish.









