Description
This Honey Glazed Carrots recipe features tender, roasted carrots coated in a rich and sweet honey-butter glaze with a hint of garlic and a fresh squeeze of lemon, making a perfect vibrant side dish for any meal.
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
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and preheat it to 425°F (220°C) to ensure even roasting.
- Prepare Carrots: Peel and trim the carrots, then cut them into evenly sized pieces to promote uniform cooking. Spread them out on a baking sheet.
- Make Honey Glaze: In a small saucepan or microwave-safe bowl, melt the unsalted butter. Add the minced garlic and honey, then whisk together until well combined and fragrant.
- Coat Carrots: Drizzle half of the honey glaze over the carrots on the baking sheet. Season with kosher salt and freshly ground black pepper, then toss the carrots to coat them evenly.
- Roast Carrots: Place the baking sheet in the preheated oven and roast the carrots for 15 minutes. Afterward, toss them again to ensure even caramelization and roast for an additional 15 to 20 minutes, or until the carrots are tender and nicely glazed.
- Finish: Remove the carrots from the oven and drizzle with the remaining honey glaze. Squeeze fresh lemon juice over the top and toss to combine. Garnish with chopped fresh parsley, if desired, before serving.
Notes
- For a more intense flavor, you can roast the garlic cloves whole along with the carrots before making the glaze.
- If carrots are very thick, consider cutting them into smaller pieces for even cooking.
- Use fresh lemon juice for the best bright flavor.
- This dish pairs well with roasted meats or as part of a vegetarian meal.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
