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Honey Glazed Roasted Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 53 reviews
  • Author: Bertha
  • Prep Time: 10 minutes
  • Cook Time: 35 to 40 minutes
  • Total Time: 45 to 50 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Honey Glazed Carrots recipe features tender carrots roasted to perfection and coated in a fragrant honey-garlic butter glaze, finished with a bright squeeze of lemon and optional fresh parsley garnish. It’s a simple, flavorful side dish perfect for any meal.


Ingredients

Scale

Carrots

  • 2 pounds medium carrots (about 8)

Glaze

  • 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

Garnish

  • Chopped fresh parsley leaves, for garnish (optional)


Instructions

  1. Preheat Oven: Arrange a rack in the middle of the oven and heat it to 425°F to ensure it reaches the right temperature for roasting the carrots evenly.
  2. Prepare Carrots: Peel and trim the carrots, then cut them crosswise into 2-inch pieces. For carrots thicker than 1 inch, halve or quarter them lengthwise to pieces about 1/2 to 3/4 inch thick, and place on a rimmed baking sheet. Mince the garlic cloves.
  3. Make Honey Garlic Glaze: Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, swirling occasionally until fragrant. Remove from heat and whisk in the honey until well combined.
  4. Coat Carrots: Drizzle half of the honey glaze over the carrots and toss to coat evenly. Season with kosher salt and black pepper, tossing again to distribute the seasoning. Spread the carrots into a single even layer on the baking sheet.
  5. Roast Carrots: Roast the carrots for 15 minutes. Then toss the carrots and continue roasting for an additional 15 to 20 minutes until tender and browned on the bottoms.
  6. Finish and Serve: Drizzle the remaining honey glaze over the roasted carrots, squeeze the juice from half a small lemon over them, and toss to coat. Transfer to a serving bowl and garnish with chopped fresh parsley if desired.

Notes

  • Make ahead: Peel and chop the carrots up to 1 day in advance. Store them in an airtight container in the refrigerator.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 110
  • Sugar: 8g
  • Sodium: 300mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 15mg