Description
Tender baby carrots roasted in a glossy honey‑garlic butter glaze, flavored with thyme and garlic—simple, comforting, and irresistibly delicious.
Ingredients
- 1 lb (450 g) baby carrots, peeled or unpeeled
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven to 400 °F (200 °C).
- In a medium bowl, whisk together melted butter, honey, garlic, olive oil, thyme, salt, and pepper until smooth.
- Arrange the carrots in a single layer on a baking sheet.
- Pour the honey‑garlic butter mixture over the carrots and toss to coat evenly.
- Roast for 25–30 minutes, tossing halfway through, until carrots are fork‑tender and caramelized around the edges.
- Remove from the oven and let rest for ~5 minutes.
- Garnish with chopped parsley if desired, then serve warm.
Notes
- If regular carrots are used instead of baby carrots, peel them (unless scrubbed well) and cut into uniform 2–3‑inch pieces for even cooking.
- For a thicker glaze, heat the butter‑honey mixture briefly on the stove before coating the carrots.
- Red pepper flakes or a squeeze of lemon juice can be added before serving for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in the oven. You can also freeze for up to 2 months, then thaw before warming.:contentReference[oaicite:1]{index=1}
Nutrition
- Serving Size: Batch (approx. 4 servings)
- Calories: 650 (entire batch)
