Ingredients
- 2 pounds carrots, diagonally cut into 2–3-inch pieces
- 5 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp honey
- ¼ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- Chopped fresh parsley for garnish
Instructions
- Preheat the Oven:
Preheat the oven to 425°F (220°C) and grease a baking sheet. - Prepare the Garlic Butter Mixture:
In a small saucepan, melt butter over medium heat. Add the minced garlic and cook for about 3 minutes until lightly browned. Remove from heat and stir in honey. - Toss the Carrots:
Toss the carrot pieces in the garlic butter-honey mixture, along with salt and pepper, until they are evenly coated. - Roast the Carrots:
Spread the carrots in a single layer on the prepared baking sheet. Roast for 22–25 minutes, or until the carrots are browned and tender. - Garnish and Serve:
Adjust seasoning to taste, garnish with chopped parsley, and serve immediately.
Notes
- Variations:
- Add herbs: Try adding thyme, rosemary, or parsley to the garlic butter for extra flavor.
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes for some heat.
- Orange glaze: Swap out honey for orange juice and zest for a citrusy twist.
- Maple syrup: Use maple syrup instead of honey for a deeper, richer sweetness.
- Add nuts: Top the roasted carrots with chopped walnuts or pecans for a crunchy finish.
- Storage & Reheating:
- Store leftover glazed roasted carrots in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in the oven at 350°F (175°C) for 10 minutes or microwave them for 1–2 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Vegetables
- Method: Roasting
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 20mg
