Description
Honey Garlic Butter Roasted Carrots are a deliciously sweet and savory side dish featuring tender carrots glazed with a rich honey garlic butter sauce, perfectly roasted to bring out their natural sweetness and finished with a touch of fresh parsley.
Ingredients
Scale
Carrots
- 2 pounds carrots washed and peeled, or unpeeled
Sauce
- 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
Garnish
- 2 tablespoons parsley fresh, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray and set it aside for later use.
- Prepare Carrots: Trim the ends of the carrots and cut them into thirds to ensure even cooking and roasting.
- Make Sauce: Melt the butter in a pan or skillet over medium heat. Pour in the honey and stir continuously until the mixture is fully combined. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
- Coat Carrots: Add the carrots to the skillet with the sauce and toss them to coat evenly. Allow the sauce to thicken slightly while tossing the carrots for about one minute. Season with salt and cracked black pepper to taste.
- Roast Carrots: Transfer the coated carrots to the prepared baking sheet, spreading them out in a single layer to ensure even roasting. Roast in the preheated oven for 20 minutes or until the carrots are fork-tender.
- Broil for Crispness: After roasting, broil the carrots on high heat for 2 to 3 minutes to crisp and char the edges, enhancing flavor and texture.
- Optional Glaze: For a thicker glaze, transfer the carrots back to the skillet and simmer over high heat for 5 minutes, allowing the sauce to thicken further. Optionally, add a cornstarch slurry to thicken the sauce if needed (see notes).
- Final Seasoning & Garnish: Season again with salt and pepper if desired. Garnish with chopped fresh parsley for a pop of color and freshness.
- Serve: Arrange the carrots on a serving platter and enjoy your flavorful honey garlic butter roasted carrots.
Notes
- If excess water is released from the carrots during roasting and you want a thicker glaze, add a cornstarch slurry (1/2 teaspoon cornstarch mixed with 2 teaspoons water) to the skillet sauce while stirring quickly until the sauce thickens. Repeat if necessary to reach desired consistency.
- Using unpeeled carrots adds extra nutrients and texture; just make sure they’re washed thoroughly.
- Broiling at the end helps to develop a slight char and intensifies the sweet and savory flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 30 mg
