Honey garlic glazed carrots yum
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Glazed Roasted Carrots
This easy honey garlic butter roasted carrots recipe is a winning combination of flavors. Tenderly roasted carrots are beautifully glazed with a blend of garlic, butter, and sweet honey, creating a side dish that’s simply irresistible. Whether you’re hosting a fancy gathering or in need of a quick weeknight side dish, these carrots are a perfect choice.
Cooked to a delicious and tender bite, these carrots make an excellent side dish and take only 10 minutes to prep! The oven-roasting brings out the natural sweetness of the carrots and turns the sauce into a tasty glaze. Not into honey and glazes? No problem, you can also try my Garlic Butter Roasted Carrots!
Why You’ll Love This Carrots Recipe
• Tasty: With just a couple of tablespoons of honey, these carrots receive a delightful glaze that’s hard to resist.
• Kid Friendly: Additional items like garlic, butter, and honey help break the crunchy orange veggie out of its role as a vessel for Ranch Dip, which is the only role carrots play when in the hands of my kids.
• Nutritious: Carrots are a great source of essential vitamins, particularly vitamin A.
• Quick to Prepare: You can even save time by leaving the peel on the carrots if you prefer. And you can also prep them ahead.
• Easy on the Wallet: Among the most economical produce, carrots are a budget-friendly option.
How To Make Roasted Carrots
Ingredients
• Carrots: Cut the carrots diagonally into about 2 to 3-inch pieces.
• Butter: Butter adds richness to the sauce, creating a smooth and velvety texture that coats the carrots and enhances their natural flavor.
• Garlic: Garlic infuses the butter sauce with a robust flavor, adding a savory kick that perfectly complements the sweetness of the carrots.
• Honey: The honey gives the carrots a boost in flavor, adding a touch of sweetness and a slightly sticky glaze.
• Salt & Pepper
• Chopped fresh parsley, for garnish
Directions
• Prep the Carrots: Cut the carrots into uniform pieces.
• Prepare the Sauce: Melt butter over medium heat, add garlic, and cook, stirring frequently. Be sure not to burn the garlic. Remove from heat and stir in honey.
• Coat and Roast: Toss the carrots with the prepared sauce, season to taste, and bake in a 425°F oven for 22 to 25 minutes, or until tender.
• Garnish and Serve: Add a sprinkle of fresh parsley for a beautiful presentation.
Recipe Tips & Variations
• Make-Ahead Magic: If you’re looking to save some time, cook the carrots a day in advance. They’re super simple to reheat and serve when you’re ready to eat.
• Reheating Done Right: I recommend reheating the carrots on the stove for the best results. Just toss them in a pan with a dab of butter and warm them over medium-low heat until they’re heated through and starting to brown.
• Storing Leftovers: Let the cooked carrots cool down, then place them in an airtight container, seal with a lid, and keep them refrigerated for up to 2 days.
• Baby Carrots: You can definitely go ahead and use baby carrots for this recipe. Just follow the same steps, but be sure to check on them a bit earlier. You might need to tweak the cooking time a little, so keep an eye on them.
• Different Sweeteners: Instead of honey, you could use maple syrup or brown sugar for a slightly different twist on sweetness.
• Add Spices: Experiment with adding spices like cumin, cinnamon, or chili flakes to bring a new depth of flavor. A pinch of smoked paprika can add a smoky taste.
• Include Other Veggies: Try roasting the carrots with other root vegetables like parsnips, turnips, or sweet potatoes. They’ll all absorb the delicious garlic butter glaze.
• Use Different Herbs: Fresh or dried herbs such as thyme, rosemary, or dill can be added to the glaze for a more herbal flavor.
INGREDIENTS
• ▢2 pounds carrots, diagonally cut into about 2 to 3-inch pieces
• ▢5 tablespoons butter
• ▢4 cloves garlic, minced
• ▢2 tablespoons honey
• ▢¼ teaspoon salt, or to taste
• ▢¼ teaspoon fresh ground black pepper
• ▢chopped fresh parsley for garnish
INSTRUCTIONS
• Preheat oven to 425˚F.
• Grease a rimmed baking sheet with cooking spray and set aside.
• Cut up the carrots and set aside.
• Melt butter over medium-heat in a large nonstick skillet. Stir in the garlic and cook for 3 minutes or until lightly browned, stirring very frequently. Do not burn the garlic.
• Remove from heat and stir in the honey; stir until thoroughly combined.
• Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.
• Transfer the carrots to the baking sheet. Arrange in one layer and bake for 22 to 25 minutes or until the carrots are browned and tender.
• Remove from oven and transfer to a serving plate.
• Taste for seasonings and adjust accordingly.
• Garnish with fresh chopped parsley and serve.
NOTES
• Size Matters: Cut the carrots into uniform sizes so they cook evenly. If they're different sizes, some may be overcooked while others are still crunchy.
• Baby Carrots: You can use baby carrots, but check on them a bit earlier when roasting. You might need to tweak the cooking time a little.
• Garlic Watch: Be careful when cooking the garlic in butter, as it can burn quickly. Keep the heat medium to low and stir frequently to prevent burning.
• Fresh Herbs: Consider garnishing with fresh parsley or thyme for a pop of color and additional flavor.
• Adjust Sweetness: Feel free to adjust the honey to your taste. If you prefer a less sweet glaze, use a little less honey.
• Pair with Proteins: These roasted carrots go wonderfully with various main dishes such as roasted chicken, grilled steak, or baked fish.
• Balsamic Glaze: Add a splash of balsamic vinegar to the glaze for a richer and tangier flavor.
• Make Ahead: Cook the carrots a day in advance and reheat them on the stove before you are ready to serve them. Just toss them in a pan with a dab of butter and warm them over medium-low heat until they're heated through, and start to brown
This easy honey garlic butter roasted carrots recipe is a winning combination of flavors. Tenderly roasted carrots are beautifully glazed with a blend of garlic, butter, and sweet honey, creating a side dish that’s simply irresistible. Whether you’re hosting a fancy gathering or in need of a quick weeknight side dish, these carrots are a perfect choice.
Cooked to a delicious and tender bite, these carrots make an excellent side dish and take only 10 minutes to prep! The oven-roasting brings out the natural sweetness of the carrots and turns the sauce into a tasty glaze. Not into honey and glazes? No problem, you can also try my Garlic Butter Roasted Carrots!
Why You’ll Love This Carrots Recipe
• Tasty: With just a couple of tablespoons of honey, these carrots receive a delightful glaze that’s hard to resist.
• Kid Friendly: Additional items like garlic, butter, and honey help break the crunchy orange veggie out of its role as a vessel for Ranch Dip, which is the only role carrots play when in the hands of my kids.
• Nutritious: Carrots are a great source of essential vitamins, particularly vitamin A.
• Quick to Prepare: You can even save time by leaving the peel on the carrots if you prefer. And you can also prep them ahead.
• Easy on the Wallet: Among the most economical produce, carrots are a budget-friendly option.
How To Make Roasted Carrots
Ingredients
• Carrots: Cut the carrots diagonally into about 2 to 3-inch pieces.
• Butter: Butter adds richness to the sauce, creating a smooth and velvety texture that coats the carrots and enhances their natural flavor.
• Garlic: Garlic infuses the butter sauce with a robust flavor, adding a savory kick that perfectly complements the sweetness of the carrots.
• Honey: The honey gives the carrots a boost in flavor, adding a touch of sweetness and a slightly sticky glaze.
• Salt & Pepper
• Chopped fresh parsley, for garnish
Directions
• Prep the Carrots: Cut the carrots into uniform pieces.
• Prepare the Sauce: Melt butter over medium heat, add garlic, and cook, stirring frequently. Be sure not to burn the garlic. Remove from heat and stir in honey.
• Coat and Roast: Toss the carrots with the prepared sauce, season to taste, and bake in a 425°F oven for 22 to 25 minutes, or until tender.
• Garnish and Serve: Add a sprinkle of fresh parsley for a beautiful presentation.
Recipe Tips & Variations
• Make-Ahead Magic: If you’re looking to save some time, cook the carrots a day in advance. They’re super simple to reheat and serve when you’re ready to eat.
• Reheating Done Right: I recommend reheating the carrots on the stove for the best results. Just toss them in a pan with a dab of butter and warm them over medium-low heat until they’re heated through and starting to brown.
• Storing Leftovers: Let the cooked carrots cool down, then place them in an airtight container, seal with a lid, and keep them refrigerated for up to 2 days.
• Baby Carrots: You can definitely go ahead and use baby carrots for this recipe. Just follow the same steps, but be sure to check on them a bit earlier. You might need to tweak the cooking time a little, so keep an eye on them.
• Different Sweeteners: Instead of honey, you could use maple syrup or brown sugar for a slightly different twist on sweetness.
• Add Spices: Experiment with adding spices like cumin, cinnamon, or chili flakes to bring a new depth of flavor. A pinch of smoked paprika can add a smoky taste.
• Include Other Veggies: Try roasting the carrots with other root vegetables like parsnips, turnips, or sweet potatoes. They’ll all absorb the delicious garlic butter glaze.
• Use Different Herbs: Fresh or dried herbs such as thyme, rosemary, or dill can be added to the glaze for a more herbal flavor.
INGREDIENTS
• ▢2 pounds carrots, diagonally cut into about 2 to 3-inch pieces
• ▢5 tablespoons butter
• ▢4 cloves garlic, minced
• ▢2 tablespoons honey
• ▢¼ teaspoon salt, or to taste
• ▢¼ teaspoon fresh ground black pepper
• ▢chopped fresh parsley for garnish
INSTRUCTIONS
• Preheat oven to 425˚F.
• Grease a rimmed baking sheet with cooking spray and set aside.
• Cut up the carrots and set aside.
• Melt butter over medium-heat in a large nonstick skillet. Stir in the garlic and cook for 3 minutes or until lightly browned, stirring very frequently. Do not burn the garlic.
• Remove from heat and stir in the honey; stir until thoroughly combined.
• Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.
• Transfer the carrots to the baking sheet. Arrange in one layer and bake for 22 to 25 minutes or until the carrots are browned and tender.
• Remove from oven and transfer to a serving plate.
• Taste for seasonings and adjust accordingly.
• Garnish with fresh chopped parsley and serve.
NOTES
• Size Matters: Cut the carrots into uniform sizes so they cook evenly. If they're different sizes, some may be overcooked while others are still crunchy.
• Baby Carrots: You can use baby carrots, but check on them a bit earlier when roasting. You might need to tweak the cooking time a little.
• Garlic Watch: Be careful when cooking the garlic in butter, as it can burn quickly. Keep the heat medium to low and stir frequently to prevent burning.
• Fresh Herbs: Consider garnishing with fresh parsley or thyme for a pop of color and additional flavor.
• Adjust Sweetness: Feel free to adjust the honey to your taste. If you prefer a less sweet glaze, use a little less honey.
• Pair with Proteins: These roasted carrots go wonderfully with various main dishes such as roasted chicken, grilled steak, or baked fish.
• Balsamic Glaze: Add a splash of balsamic vinegar to the glaze for a richer and tangier flavor.
• Make Ahead: Cook the carrots a day in advance and reheat them on the stove before you are ready to serve them. Just toss them in a pan with a dab of butter and warm them over medium-low heat until they're heated through, and start to brown
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