Description
This Honey Glazed Carrots recipe offers a deliciously sweet and buttery side dish, perfect for complementing a variety of meals. Tender roasted carrots are coated in a fragrant garlic butter and honey glaze, finished with a splash of fresh lemon juice and optionally garnished with parsley. Easy to prepare and packed with flavor, these carrots are a comforting and elegant addition to any table.
Ingredients
Scale
Vegetables
- 2 pounds medium carrots (about 8)
- 3 cloves garlic
- Chopped fresh parsley leaves, for garnish (optional)
Glaze
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 small lemon (for juice)
Instructions
- Preheat the oven: Arrange a rack in the middle of the oven and heat it to 425°F to prepare for roasting the carrots.
- Prepare the carrots and garlic: Peel and trim the carrots. Cut them crosswise into 2-inch pieces. For thicker carrots (more than 1-inch thick), halve or quarter them lengthwise to achieve pieces approximately 1/2 to 3/4-inch thick. Mince the garlic cloves. Place the carrots on a rimmed baking sheet in an even layer.
- Make the honey garlic glaze: In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook while swirling the pan, until the garlic becomes fragrant, about 30 seconds. Remove from heat, then whisk in the honey until combined.
- Coat the carrots: Drizzle half of the honey glaze over the carrots and toss to evenly coat. Season with kosher salt and black pepper, tossing again to distribute the seasoning.
- Roast the carrots: Place the baking sheet in the oven and roast for 15 minutes. Remove and toss the carrots to turn them over, then continue roasting until the carrots are tender and the bottoms are browned, about 15 to 20 minutes more.
- Finish with glaze and lemon: Remove the carrots from the oven, drizzle with the remaining honey glaze, and squeeze the juice from half a small lemon over them. Toss carefully to coat all the pieces evenly.
- Serve: Transfer the glazed carrots to a serving bowl and garnish with chopped fresh parsley leaves if desired. Serve warm.
Notes
- Make ahead: Peel and chop carrots up to 1 day in advance; store in an airtight container in the refrigerator.
- Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
- Use fresh lemon juice for a bright, fresh flavor contrast to the sweet glaze.
- Adjust honey quantity for sweetness preference.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg
