If you’re looking for a simple yet delicious side dish, these Honey Garlic Butter Roasted Carrots are a must-try. They combine the natural sweetness of carrots with a savory glaze, making them a perfect addition to any meal. With just a handful of ingredients, you can whip up a side dish that’s sure to impress even the pickiest eaters.
Steps
- Begin by preheating your oven to 425°F and prepare a baking sheet with parchment paper.
- Clean the carrots thoroughly, leaving the peels on, and then chop them into 2-inch pieces, slicing thicker sections in half vertically.
- In a large mixing bowl, combine the carrot pieces with olive oil, honey, salt, and pepper, ensuring they are evenly coated.
- Spread the seasoned carrots in a single layer on the prepared baking sheet.
- Roast the carrots in the oven for 15 to 25 minutes, checking for fork-tenderness and a light browning, but avoid letting them become mushy.
- Once cooked, remove from the oven and adjust the seasoning with additional salt and pepper if needed.
- Optionally, garnish the roasted carrots with freshly chopped parsley before serving.
Ingredients
- 1 pound fresh carrots (from about 1 large or 2 medium bunches)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey (or maple syrup as an alternative)
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
FAQ
- Can I use baby carrots for this recipe?
- Yes, you can use baby carrots, though they tend to have a less complex flavor and softer texture compared to whole carrots. If using baby carrots, start checking for doneness after 10 minutes as they can become mushy quickly.
- Is it necessary to peel the carrots before roasting?
- No, there’s no need to peel the carrots. Just ensure they are washed well before cutting them into 2-inch pieces for even cooking.
- What can I use as a substitute for honey?
- Maple syrup is a great alternative to honey and will also highlight the natural sweetness of the carrots.
- How should I store leftover roasted carrots?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven or use a microwave.
- What are some variations to this roasted carrot recipe?
- You can add spices like cumin, coriander, or cinnamon for an earthy touch. Alternatively, skip the honey and use garlic powder, then serve with grated Parmesan. Experimenting with different herbs such as cilantro, mint, or thyme can also add new flavors.
Tips
- Opt for whole orange or rainbow carrots over packaged baby carrots for a more complex flavor and firmer texture. If using baby carrots, start checking them for doneness after 10 minutes to prevent them from becoming mushy.
- Cut the carrots into uniform 2-inch pieces, slicing any thicker sections in half vertically. This ensures they cook evenly and at the same rate.
- Consider adding spices like cumin, coriander, or cinnamon for an earthy twist, or use garlic powder and Parmesan for a savory variation.
- For a fresh finishing touch, garnish the roasted carrots with chopped herbs such as parsley, cilantro, mint, or thyme. Chopped carrot greens also make a lovely garnish.
Equipment
- Baking Sheet – A flat, rectangular metal pan used for roasting the carrots.
- Parchment Paper – Used to line the baking sheet for easy cleanup and to prevent sticking.
