Ingredients
- Carrots, peeled and cut into 1-inch pieces: 1 pound
- Cucumber, peeled, seeded, and roughly chopped: 1/2 cup
- Orange, zest and juice: 1 orange
- Water: 4 cups
- Olive oil: 2 tablespoons
- Fresh Watercress: 1/2 cup
- Honey: 1 tablespoon
- Salt and black pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the carrots with olive oil, salt, and pepper on a baking sheet.
- Step 2: Roast the carrots for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: While the carrots are roasting, combine the chopped cucumber and water in a blender. Blend until smooth, then strain through a fine-mesh sieve, discarding the solids. This is your cucumber water.
- Step 4: In a small bowl, whisk together the orange zest, orange juice, and honey.
- Step 5: Once the carrots are roasted, transfer them to a serving bowl. Pour the orange-honey mixture over the carrots and toss to coat.
- Step 6: Garnish with fresh watercress and serve immediately with a glass of the cucumber water.
Notes
- Leftover roasted carrots taste great cold in salads, so don't hesitate to make extra!
- For a quick warm-up, toss the carrots in a skillet with a touch of olive oil over medium heat until heated through.
- Serve the bright carrots alongside grilled chicken or fish for a vibrant and healthy meal.
- Chef's tip: Add a pinch of red pepper flakes to the carrots before roasting for a subtle kick that complements the sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American