Description
These Honey Garlic Roasted Carrots are tender, caramelized, and coated in a sweet and savory glaze that makes them absolutely irresistible. Perfect for weeknight dinners or holiday gatherings, this easy side dish takes just 35 minutes and uses simple ingredients you already have in your kitchen!
Ingredients
Scale
- 2 pounds medium carrots (about 10-12 carrots), peeled
- 2 tablespoons olive oil or melted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons butter (or olive oil for dairy-free)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Fresh thyme leaves (optional, for garnish)
Instructions
- Preheat Your Oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray. The high temperature is key for getting those beautiful caramelized edges!
- Prepare the Carrots: Peel the carrots and trim off the tops. If using medium carrots, cut them in half lengthwise. For larger carrots, quarter them lengthwise so all pieces are roughly the same thickness (about ½ inch thick). This ensures even cooking – nobody wants some carrots burnt while others are still crunchy!
- Initial Seasoning: Place the prepared carrots in a large mixing bowl. Drizzle with 2 tablespoons of olive oil or melted butter, then sprinkle with salt and black pepper. Toss everything together with your hands or a spoon until every carrot is evenly coated. This initial coating helps them start browning beautifully.
- Arrange on Baking Sheet: Spread the carrots out on your prepared baking sheet in a single layer. Make sure they’re not overlapping or crowded – give them space to breathe! Crowded carrots will steam instead of roast, and you’ll miss out on that amazing caramelization.
- Roast the Carrots: Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping them halfway through with a spatula. You’re looking for carrots that are tender when pierced with a fork and have golden-brown caramelized edges. The exact time depends on how thick your carrots are, so start checking around the 20-minute mark.
- Make the Honey Garlic Glaze: While the carrots are roasting, prepare your glaze. In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned – burnt garlic tastes bitter, so watch it carefully! Remove from heat and stir in the honey, lemon juice, and red pepper flakes if using. The lemon juice balances the sweetness perfectly and adds brightness.
- Glaze the Carrots: Once the carrots are roasted to perfection, remove the baking sheet from the oven. Pour the warm honey garlic glaze over the hot carrots, then use a pastry brush or spoon to toss and coat them evenly. The residual heat will help the glaze stick beautifully and create that gorgeous glossy finish.
- Garnish and Serve: Transfer the glazed carrots to a serving platter. Sprinkle with fresh chopped parsley and thyme leaves if desired. These herbs add a pop of color and fresh flavor that complements the sweet glaze beautifully. Serve immediately while they’re hot and at their best!
Notes
- Carrot Size Matters: Try to cut all carrots to roughly the same thickness so they cook evenly. Thinner pieces will cook faster than thick ones.
- Don’t Skip the Flip: Flipping the carrots halfway through ensures even browning on both sides.
- Glaze Timing: Make sure to add the glaze to hot carrots fresh from the oven – this helps it absorb and stick better.
- Storage: Store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 350°F oven for 8-10 minutes or in the microwave. The oven method helps maintain texture better.
- Vegan Option: Use olive oil or vegan butter instead of regular butter throughout the recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (about 5-6 carrot pieces)
- Calories: 145
- Sugar: 13g
- Sodium: 285mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 10mg