Description
Sweet and savory roasted carrots tossed in a honey, butter, and garlic glaze—perfect as an easy and elegant side dish.
Ingredients
- 2 lbs carrots
- ½ cup unsalted butter
- 3 tablespoons honey (plus extra for drizzling)
- 4 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- For garnish: finely chopped fresh parsley and additional honey for drizzling
Instructions
- Preheat the oven to 425 °F. Prepare a baking sheet or roasting pan—spray with nonstick cooking spray.
- Peeled or scrubbed carrots: trim tops and bottoms, and cut on the bias into large pieces.
- In a small skillet, combine butter, honey, and minced garlic. Heat until butter melts—about 2 minutes—stirring frequently.
- Arrange the carrots on the prepared pan, season with salt and pepper. Drizzle the honey‑butter mixture over carrots, toss to coat evenly.
- Roast, uncovered, for about 20 minutes—or until carrots are tender and starting to brown. For extra caramelization, broil briefly.
- To serve: drizzle with a bit more honey and sprinkle with chopped parsley. Enjoy!
Notes
- Stovetop Option: After preparing glaze, add carrots to the skillet and cook over medium heat—stir frequently until tender. Optionally broil for color.
- Storage: Once cooled, store in an airtight container in the fridge for up to 2 days.
- Reheating: Warm carrots in a skillet over medium heat until heated through (~10 minutes).
- Variations: Add red pepper flakes or cayenne (for spice), a splash of orange or lemon juice (for brightness), or fresh herbs like dill, chives, or thyme (for extra flavor).
Nutrition
- Serving Size: 1 Serving (approx.)
- Calories: 233 kcal
- Sugar: 16 g
- Sodium: 301 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g monounsaturated + 1 g polyunsaturated
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 41 mg
