Description
A buttery-sweet side dish of tender carrots glazed with garlic and honey, perfect for family dinners or holiday feasts.
Ingredients
- 2 lb carrots, peeled (or scrubbed) and cut into 2–3" pieces
- 4–5 Tbsp unsalted butter
- 4 cloves garlic, minced
- 2–3 Tbsp honey
- ¼ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet, melt the butter over medium heat. Add minced garlic and sauté briefly until fragrant—about 30 seconds.
- Remove from heat, stir in honey, salt, and pepper until smooth.
- Toss the carrot pieces in this honey-garlic butter mixture until evenly coated.
- Arrange the carrots in a single layer on a greased rimmed baking sheet.
- Roast for 20 minutes, then toss and return to roast until tender and caramelized (an additional 5–7 minutes).
- Optional: Broil for 1–2 minutes at the end to deepen the glaze.
- Transfer to a serving dish, sprinkle with parsley, and serve warm.
Notes
- Store leftovers in an airtight container in the fridge for 2–3 days.
- Reheat in a skillet with a little butter or in a 300°F oven for 10–15 minutes.
- Baby carrots work fine but reduce cooking time slightly.
- If carrots brown too fast, lower the oven to 400°F or cover with foil.
- Skip the honey if you prefer, though it adds a lovely glossy glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 20mg
