Serve this rustic roasted vegetable dish alongside meatballs for a hearty, well-balanced meal.
8 large carrots, peeled and cut into 4 inch x ½ inch sticks
5 Tbsp. olive oil, divided
1½ tsp. salt, divided
½ cup honey, warmed
¼ cup chopped raisins
¼ cup fresh mint, chopped
¼ cup toasted walnuts, chopped
½ Tbsp. fresh lemon juice
Total time: 45 minutes
Preheat oven to 450°. In a large bowl, toss carrots with 4 Tbsp. olive oil and 1 tsp. salt.
Arrange carrots on a large baking pan so they are evenly spaced and not touching one another. Drizzle honey on top, then add ½ cup water to pan. Roast until all the water has evaporated and carrots are soft and beginning to brown, 20 to 30 minutes.
Meanwhile, prepare topping: In a small bowl, coat raisins with remaining 1 Tbsp. olive oil. Add mint, walnuts, lemon juice, and remaining ½ tsp. salt, and mix thoroughly. Remove carrots from oven and arrange on a serving dish. Sprinkle on topping and serve.