Description
Delicious honey garlic butter roasted carrots that are tender, flavorful, and perfectly caramelized with a sweet and savory glaze. This easy side dish is perfect for any meal and garnished with fresh parsley for added freshness.
Ingredients
Scale
Main Ingredients
- 2 pounds carrots washed and peeled, or unpeeled
- 1/3 cup butter
- 3 tablespoons honey
- 4 cloves garlic minced
- 1/2 teaspoon salt plus more for seasoning
- 1 pinch black pepper cracked
- 2 tablespoons parsley fresh, chopped
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray and set aside.
- Prepare Carrots: Trim ends of the carrots and cut them into thirds to ensure even cooking.
- Melt Butter and Honey: Melt butter in a pan or skillet over medium heat. Pour in honey and stir while cooking until completely melted and combined with the butter.
- Add Garlic: Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Coat Carrots: Add the carrots to the pan and toss to coat. Let the sauce thicken for one minute while mixing the carrots through it. Season with salt and black pepper.
- Roast Carrots: Transfer the coated carrots to the baking sheet in a single layer to cook evenly. Roast in the oven for 20 minutes or until fork-tender.
- Broil to Crisp: Broil or grill the carrots on high heat for 2-3 minutes to crisp and char the edges for enhanced flavor.
- Optional Glaze: Optionally, transfer the carrots back to the skillet and simmer over high heat for 5 minutes to thicken the sauce into a glaze.
- Garnish and Serve: Season with extra salt and pepper if desired. Garnish with fresh chopped parsley and arrange on a serving platter to enjoy.
Notes
- If the carrots release too much water during roasting, thicken the sauce by adding a cornstarch slurry (1/2 teaspoon cornstarch mixed with 2 teaspoons water) to the skillet while stirring quickly until the sauce thickens. Repeat as needed for desired consistency.
- For more caramelization, broil the carrots carefully under high heat to avoid burning.
- Use fresh parsley for best flavor garnish, but dried parsley can be substituted if fresh is unavailable.
- Carrots can be peeled or left unpeeled based on preference.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 25 mg
