Description
These Honey Glazed Carrots are a flavorful and easy-to-make side dish featuring tender roasted carrots coated in a buttery honey garlic glaze, finished with a fresh squeeze of lemon and optional parsley garnish. Perfectly caramelized and slightly sweet, they complement a variety of meals.
Ingredients
Scale
Carrots
- 2 pounds medium carrots (about 8)
Honey Glaze
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons honey
Seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Finishing
- 1/2 small lemon, juiced
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Preheat the Oven: Arrange a rack in the middle of the oven and preheat it to 425°F (220°C) to ensure a hot environment for roasting the carrots evenly and achieving caramelization.
- Prepare the Carrots: Peel and trim the carrots. Cut crosswise into 2-inch pieces. For carrots thicker than 1 inch, halve or quarter lengthwise to pieces about 1/2 to 3/4 inch thick to ensure even roasting. Place the prepared carrots on a rimmed baking sheet for roasting. Mince the garlic cloves finely.
- Make the Honey Garlic Glaze: Melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, swirling occasionally until fragrant but not browned. Remove from heat and whisk in the honey to combine thoroughly, creating a flavorful glaze.
- Coat the Carrots: Drizzle half of the honey garlic glaze over the carrots and toss well to coat all pieces evenly. Season with kosher salt and black pepper, toss again to distribute seasoning and glaze uniformly. Spread the carrots into a single even layer on the baking sheet for optimal roasting.
- Roast the Carrots: Place the baking sheet in the preheated oven and roast the carrots for 15 minutes. Remove, toss the carrots to promote even browning, then return to the oven and roast for an additional 15 to 20 minutes until the carrots are tender and bottoms are nicely browned.
- Finish the Glaze and Serve: Drizzle the remaining honey glaze over the roasted carrots and squeeze the juice from 1/2 small lemon on top. Toss gently to coat. Transfer the carrots to a serving bowl and garnish with chopped fresh parsley if desired. Serve warm.
Notes
- Make Ahead: Carrots can be peeled and cut up to 1 day in advance. Store in an airtight container in the refrigerator.
- Storage: Leftovers keep well for up to 5 days refrigerated in an airtight container. Reheat gently before serving.
- Variation: Add a pinch of cayenne pepper for a subtle kick or sprinkle toasted nuts for added texture.
Nutrition
- Serving Size: 1/6 of recipe (about 3/4 cup)
- Calories: 110
- Sugar: 8g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 20mg
