Honey Glazed Carrots
Toss roasted carrots in a sticky honey-garlic glaze and you have the best side dish ever.
Serves6
Prep10 minutes
Cook35 minutes to 40 minutes
Roasted carrots are one of my top favorite vegetable side dishes — full stop. They might seem simple, but when done right, they can rival just about any other more popular vegetable, be it Brussels sprouts or sweet potatoes. To make them just right, I toss them in a sweet and savory honey-garlic glaze and roast them in a hot oven until they’re tender and ultra-caramelized. It’s a recipe I guarantee you’ll make again and again.
The Best Way to Make Honey Glazed Carrots
Although there are many ways to make honey glazed carrots, I prefer a hands-off approach. Some recipes call for cooking the carrots on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine. I also like that cooking the carrots in a hot oven allows them to brown and caramelize in spots, making them even sweeter and stickier.
How to Make Honey Glazed Carrots
These carrots rely on an easy honey-garlic glaze to make them irresistible. Simply melt butter in a saucepan on the stove, add garlic and honey, and remove the pot from the heat. Toss half of this glaze with the carrots before they head into the oven, then drizzle the rest over the top once they’re done in order for them to be perfectly glossy.
Honey Glazed Carrots Recipe
Toss roasted carrots in a sticky honey-garlic glaze and you have the best side dish ever.
Prep time 10 minutes
Cook time 35 minutes to 40 minutes
Serves 6
Nutritional Info
Ingredients
- 2 pounds
medium carrots (about 8)
- 3
cloves garlic
- 3 tablespoons
unsalted butter
- 1 1/2 tablespoons
honey
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1/2
small lemon
Chopped fresh parsley leaves, for garnish (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Peel and trim 2 pounds medium carrots. Cut the carrots crosswise into 2-inch pieces. If they are more than 1-inch thick, halve or quarter them lengthwise into pieces roughly 1/2 to 3/4-inch thick; otherwise, leave them whole. Place on a rimmed baking sheet. Mince 3 garlic cloves.
Melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Add the garlic and cook, swirling occasionally, until the garlic is fragrant, about 30 seconds. Remove the pan from the heat. Add 1 1/2 tablespoons honey and whisk to combine.
Drizzle half the honey glaze over the carrots and toss to coat. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat again. Spread the carrots into an even layer.
Roast for 15 minutes. Toss the carrots, then roast until the carrots are tender and the bottoms are browned, 15 to 20 minutes more. Drizzle the remaining honey glaze and squeeze the juice from 1/2 small lemon over the carrots, and toss to coat. Transfer to a serving bowl. Garnish with chopped fresh parsley leaves, if using.
Recipe Notes
Make ahead: The carrots can be peeled and chopped up to 1 day ahead. Refrigerate in an airtight container.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Porkchop Recipe Description: Toss roasted carrots in a sticky honey-garlic glaze and you have the best side dish ever.