Description
This Honey Glazed Carrots recipe offers a delightful combination of sweet and savory flavors, featuring tender roasted carrots coated in a honey, garlic, and spice glaze. Perfect as a vibrant side dish, these carrots are easy to prepare and beautifully caramelized in the oven.
Ingredients
Scale
Carrots
- 2 pounds carrots, peeled
Glaze
- 1/4 cup honey
- 3 garlic cloves, minced
- 2 tablespoons melted butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Parsley, thyme or other herbs for garnish (optional)
Instructions
- Prepare Carrots: Peel and dice the carrots. Cut them on a diagonal into pieces about 1 to 1.5 inches long. If the carrots are thick, slice them in half lengthwise to ensure even roasting.
- Toss with Glaze: In a mixing bowl, combine the sliced carrots with honey, minced garlic, melted butter or ghee, olive oil, cinnamon, ground ginger, salt, and black pepper. Toss everything thoroughly to coat the carrots evenly.
- Roast the Carrots: Spread the coated carrots evenly on a heavy-duty sheet pan. Place in a preheated oven at 425°F (220°C) and roast for 25 minutes, tossing halfway through to promote even caramelization. For extra caramelized edges, broil for an additional 2 to 3 minutes at the end.
- Serve: Transfer the roasted honey glazed carrots to a serving dish and garnish with chopped parsley, thyme, or your favorite herbs as desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Reheat leftovers in the microwave until warmed through for best results.
- Use a heavy-duty sheet pan to prevent warping while roasting at high temperatures.
- For a vegan option, substitute butter or ghee with additional olive oil or a plant-based butter alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 10 mg
