Description
Delicious Honey Garlic Butter Roasted Carrots are tender, flavorful, and glazed with a sweet and savory honey garlic butter sauce. This easy-to-make side dish features roasted carrots with a crispy charred edge and fresh parsley garnish, perfect for any dinner table.
Ingredients
Scale
Main Ingredients
- 2 pounds carrots washed and peeled, or unpeeled
- 1/3 cup butter
- 3 tablespoons honey
- 4 cloves garlic minced
- 1/4-1/2 teaspoon salt plus more for seasoning
- 1 pinch black pepper cracked
- 2 tablespoons parsley fresh, chopped
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray and set it aside.
- Prepare Carrots: Trim the ends off the carrots and cut them into thirds for even cooking.
- Make Sauce: In a pan or skillet over medium heat, melt the butter. Pour in the honey and stir until fully combined and melted. Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly.
- Coat Carrots: Add the cut carrots to the pan with the honey garlic butter sauce and toss them to coat evenly. Allow the sauce to thicken for about a minute while tossing. Season with salt and cracked black pepper.
- Roast Carrots: Transfer the coated carrots to the prepared baking sheet in a single layer to ensure even roasting. Toss again to coat evenly. Roast for 20 minutes or until the carrots are fork-tender.
- Broil for Crisping: After roasting, broil the carrots on high heat for 2-3 minutes to crisp and char the edges for added texture and flavor.
- Optional Glaze: For a thicker glaze, transfer the carrots back to the skillet and simmer over high heat for 5 minutes to reduce the sauce, stirring frequently. You may add a cornstarch slurry (1/2 teaspoon cornstarch + 2 teaspoons water) if a thicker consistency is desired.
- Season and Garnish: Taste and season with additional salt and pepper if needed. Garnish with freshly chopped parsley before serving.
- Serve: Arrange the roasted carrots onto a serving platter and enjoy this sweet and savory side dish alongside your meal.
Notes
- If too much water is released from the carrots while roasting, use a cornstarch slurry (1/2 teaspoon cornstarch mixed with 2 teaspoons water) in the skillet sauce to thicken the glaze.
- Roasting carrots in a single layer ensures even cooking and caramelization.
- Broiling at the end crisps the edges but monitor closely to prevent burning.
- Use fresh minced garlic for the best flavor or substitute with garlic powder if needed.
- Butter can be substituted with olive oil for a lighter option but will affect the rich flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 25 mg
