Honey Glazed Carrots (Printer-Friendly Layout)
Carrots get tossed in buttery honey garlic sauce, oven-roasted till sweet, then finished up with parsley. Crazy easy and packed with flavor.
# Ingredients You'll Need:
→ Honey Butter Carrots
01 -
Fresh parsley, chopped, to sprinkle over
02 -
1.5 g freshly ground black pepper
03 -
1.5 g salt, add more if you want
04 -
30 ml honey
05 -
4 garlic cloves, smashed or pressed
06 -
70 g plain butter
07 -
900 g carrots, peeled and sliced on the diagonal, about 5–8 cm long
# Step-by-Step Instructions:
01 -
Switch your oven on to 220°C. Spray a big baking tray lightly with oil and put it to the side. Cut up carrots so they're all about the same size to help them roast evenly.
02 -
Put your butter into a small pot and melt it on medium heat. Drop in the garlic and let it cook, stirring a lot, for two or three minutes till it smells awesome and starts to go gold. Pull the pot off the stove and stir in the honey.
03 -
Dump carrots into a big mixing bowl. Pour in the garlic honey butter. Sprinkle with salt and pepper. Toss everything together so the carrots are all coated.
04 -
Lay the coated carrots out on your tray in one layer. Stick them in the hot oven. Roast for 22–25 minutes. Flip the carrots halfway so both sides caramelize and get soft at the edges.
05 -
Once they're roasted, taste and see if you need any extra salt. Move carrots onto a platter. Scatter on some fresh parsley and eat while they're warm.
# Extra Tips and Tricks:
01 -
Cutting carrots the same size helps all of them cook through at the same time, so none end up crunchy or burnt.
02 -
You can make these carrots ahead and just warm them up for 10 minutes at 175°C when you're ready.
03 -
If you want, swap in baby carrots, but remember—they cook a bit quicker.
04 -
Try splashing in some balsamic vinegar or tossing in chili flakes if you want more flavor or a bit of heat.
05 -
Any leftovers taste great tossed in salads, with grains, or chopped into your morning eggs.