Orange and Honey Roasted Carrots with Candied Pecans: Healthy Easter Sides

Preheat oven to 400F.

In a large pot, add lemon juice to 2 cups water. Add carrots. Bring water to a boil and steam carrots for just 2 minutes. Drain.

Add carrots to a large bowl and toss with olive oil, honey, orange juice and zest. Spread onto a shallow baking dish lined with foil. Sprinkle with salt.

Bake for 20-30 minutes till fork tender.

Remove from heat and toss with chopped parsley and chives just before serving. Top with candied pecans.

For the candied pecans:

Preheat oven to 300F. Line a shallow baking pan with wax paper.

In a small sauce pot, combine water, sugar and vanilla. Over medium high heat bring to gentle boil, whisk occasionally. Lower heat and simmer for 5-7 minutes whisking occasionally. Remove from heat, whisk in cinnamon.

In a separate bowl, whisk egg white. Add pecans to the egg white, toss to coat. Pour sugar mixture over pecans, toss to coat.

Spread pecans on prepared baking dish trying not to let them touch if possible. Bake at 300F for 12-15 minutes. Keep an eye on them being careful not to let them burn. Turn with spatula if necessary. (I didn’t have to)

Remove from oven, break apart any pecans stuck together. Set aside until you are ready to serve your carrots. Then top the carrots with the pecans.