I’ve been carefully planning and re-planning our menu for the four of us for Christmas Eve and Christmas Day this year, and for whatever reason, I’m feeling incredibly indecisive. I just feel like I’ve nailed it down, when I finish testing a recipe like this and I feel like I HAVE to add it to the list. So maybe I’ll keep this game going until the day finally arrives, in some ways it’s a welcome distraction from what will be a very different Christmas than I’ve had in the past.

It’s nice to have a few sides that are able to be made on the stovetop to free up oven space…but this one has become a treat to have even with an ordinary weeknight meal. It’s sooooo easy…and the boys love this dish so we’ll probably end up putting it on regular rotation after the holidays!

Recipe

Toasted Sweet Carrots with Herbs and Almonds

Ingredients

2lbs carrots, trimmed, peeled and sliced in halves or quarters, lengthwise
2 tbsp avocado oil
1/2 cup water
2 tbsp honey
Juice and zest of a lemon
1/4 cup fresh herbs, chopped (I used Italian parsley and thyme)
1/4 cup sliced almonds
Salt and pepper to taste

Directions

Heat a large skillet over medium heat, add almonds and toast, until lightly browned, approximately 5 minutes. Remove almonds from the pan into a small bowl. Set aside.
Add avocado oil to the same large skillet, and increase the heat to medium-high. Add carrots to the skillet, spread out as much as possible. Salt and pepper carrots to taste.
Add water, and allow carrots to cook, undisturbed for about 5 minutes. Flip carrots around and allow to continue cooking until water in almost all evaporated and carrots are tender.
Pour honey over the carrots and toss around carrots to coat. Add lemon juice and cook for another 2-3 minutes, until carrots take on a toasted appearance.
Remove from heat and onto a platter. Top with herbs, zest, and toasted almond. Serve immediately.