Description
Honey Glazed Carrots are a simple and flavorful side dish featuring tender roasted carrots coated in a luscious honey-garlic butter glaze and finished with a touch of fresh lemon juice and optional parsley garnish. Perfect for adding a sweet and savory element to any meal.
Ingredients
Scale
Carrots
- 2 pounds medium carrots (about 8)
Glaze
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons honey
Seasoning and Garnish
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 small lemon (for juice)
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Preheat the Oven: Arrange a rack in the middle of the oven and preheat to 425°F to ensure a hot environment for roasting the carrots evenly.
- Prepare the Carrots: Peel and trim the carrots. Cut into 2-inch pieces crosswise. If carrots exceed 1 inch in thickness, halve or quarter them lengthwise to pieces about 1/2 to 3/4 inch thick for even cooking. Place them on a rimmed baking sheet. Mince the garlic cloves.
- Make the Honey Garlic Glaze: Melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté briefly, swirling the pan occasionally until fragrant—about 30 seconds. Remove from heat, then whisk in the honey to combine fully.
- Glaze and Season Carrots: Drizzle half of the honey garlic glaze over the carrots on the baking sheet and toss to coat thoroughly. Sprinkle with kosher salt and black pepper, then toss again to distribute the seasoning evenly. Spread the carrots out in an even layer to promote roasting.
- Roast the Carrots: Place the baking sheet in the preheated oven and roast for 15 minutes. Remove and toss the carrots to ensure even cooking. Return to the oven and roast for an additional 15 to 20 minutes, or until the carrots are tender and have browned bottoms.
- Finish with Glaze and Lemon: Remove the roasting pan from the oven. Drizzle the remaining honey glaze over the carrots and squeeze the juice of half a small lemon on top. Toss to coat the carrots in the glaze and lemon juice, infusing a fresh tangy brightness.
- Serve and Garnish: Transfer the glazed carrots to a serving bowl, and if desired, sprinkle with chopped fresh parsley leaves for a pop of color and freshness. Serve warm.
Notes
- Make ahead: Carrots can be peeled and chopped up to 1 day in advance and stored in an airtight container in the refrigerator.
- Storage: Leftovers can be refrigerated for up to 5 days in an airtight container. Reheat gently before serving.
Nutrition
- Serving Size: 1/6 of recipe (approx. 6 oz)
- Calories: 110
- Sugar: 7g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg
