Roasted Carrots with Honey Butter Glaze

Upgraded roasted carrots make the best side dish you can imagine for your roasted meats and fish.

Total Time

30min

4.9

10 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

6 cups

Large Carrots , peeled

•

1/3 cup

Butter

•

3 Tbsp

Honey

•

4 cloves

Garlic , minced

•

1/2 tsp

Salt

•

to taste

Freshly Ground Black Pepper

•

2 Tbsp

Fresh Parsley , chopped

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

Lightly grease a large baking sheet with oil of choice; set aside. Or line a large baking sheet with parchment paper to make cleanup easier.

Trim ends of the Carrots (6 cups) and cut them into thirds for 2-inch chunks. If any of the pieces are very thick, cut them straight down the middle so that all pieces roast evenly.

Melt the Butter (1/3 cup) in a large pan or skillet over medium heat. Pour in the Honey (3 Tbsp) and stir until completely blended with the butter. Add the Garlic (4 cloves) and cook for 30 seconds more, until fragrant.

Add the carrot pieces and allow the sauce to thicken for a further minute while tossing the carrots through the sauce so that they are evenly coated. Season with the Salt (1/2 tsp) and Freshly Ground Black Pepper (to taste) .

Transfer the carrots to the prepared baking sheet and arrange them in a single layer so that they roast evenly.

Roast for 20 minutes or until the carrots are fork-tender. If you'd like them to be more charred, place them under the broiler for 2 to 3 minutes.

If desired, season to taste with additional salt and freshly ground black pepper. Transfer to a serving dish and garnish with Fresh Parsley (2 Tbsp) . Enjoy immediately.

Author's Notes

If your skillet is extremely large and happens to be ovenproof, you don’t need to transfer the carrot pieces to a baking sheet. The skillet can be placed in the oven as is, as long as the carrot pieces can be spread out in a single layer.

Nutrition Per Serving

CALORIES

289

FAT

16.8 g

PROTEIN

2.5 g

CARBS

35.7 g