CANAL SIDE NO. 1 RECIPE
Honey Herb Roasted Carrots
These honey herb roasted carrots are simple, golden, and just the right mix of sweet and savory. Canal Side No. 1 adds that garlic-herb warmth that makes a humble pan of carrots feel like something you would proudly put in the center of the table.
Garlic, herbs, and Syracuse salt bring savory balance to the natural sweetness of roasted carrots and honey, giving this easy side dish a cozy, finished flavor.
Ingredients
- 1 1/2 to 2 pounds carrots, peeled and sliced lengthwise or cut into thick pieces
- 2 tablespoons olive oil
- 1 1/2 tablespoons honey
- 1 to 1 1/2 teaspoons Canal Side No. 1
- 1 tablespoon butter, optional for finishing
- Optional: fresh parsley, extra honey drizzle, or grated parmesan
Directions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper for easier cleanup.
- Add carrots to the baking sheet and toss with olive oil, honey, and Canal Side No. 1.
- Spread carrots into a single layer so they roast instead of steam.
- Roast for 25–35 minutes, flipping once halfway through, until tender and golden at the edges.
- Add a small pat of butter while warm if desired, then toss gently.
- Finish with fresh parsley, a tiny extra drizzle of honey, or parmesan if using.
Salt Spring Tip
For the best caramelized edges, give the carrots room on the pan. If they are crowded, they will steam instead of roast. A light finishing sprinkle of Canal Side No. 1 after baking gives them even more garlic-herb depth.
Serve With
Serve with roasted chicken, pork tenderloin, pasta bakes, steak tips, holiday dinners, or a simple weeknight meal that needs an easy side with a little extra warmth.
Make It With Canal Side No. 1
Canal Side No. 1 was made for roasted vegetables, chicken, potatoes, pasta, garlic bread, and everyday meals that need a savory garlic-herb finish.
Shop Canal Side No. 1