Roasted Baby Carrots With Honey Recipe
Deliciously sweet and tender roasted baby carrots glazed with a honey, butter, and olive oil mixture, seasoned with garlic and salt, then garnished with fresh parsley and cracked black pepper for a simple yet flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Carrots
- 1 pound baby carrots (rinsed and dried well)
Glaze
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 3 tablespoons honey
- ¼ teaspoon granulated garlic
- ½ teaspoon salt
Garnish (Optional)
- Chopped parsley
- Cracked black pepper
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper or aluminum foil and lightly spray it with pan spray to prevent sticking.
- Prepare carrots: Rinse the baby carrots thoroughly and dry them well with a clean towel. Place them in a large mixing bowl.
- Make glaze: In a small bowl, combine the melted butter, olive oil, honey, granulated garlic, salt, and a little cracked black pepper if desired. Mix well to form a glaze.
- Coat carrots: Pour the honey glaze over the carrots in the large bowl. Toss thoroughly to ensure every carrot is evenly coated with the mixture.
- Roast carrots: Spread the coated carrots evenly on the prepared baking pan. Place in the preheated oven and roast for 30 to 40 minutes, checking doneness by piercing a carrot with a fork. The carrots should be tender but not mushy. Roasting time may vary slightly depending on the size of the carrots.
- Serve: Remove the roasted carrots from the oven and immediately sprinkle with chopped parsley for a fresh finish. Serve warm.
Notes
- Make sure to dry the carrots thoroughly before coating to help the glaze stick better.
- Adjust roasting time depending on your oven and carrot size to avoid overcooking.
- For extra flavor, you can add a pinch of freshly ground black pepper to the glaze mixture.
- This recipe pairs well with roasted meats or can be served as a vegan side if you substitute the butter with a plant-based alternative.