This recipe yields tender, flavor-packed roasted carrots that are perfectly glazed with a delicious blend of honey, garlic, and butter. This side dish is simple to make yet elegant enough for holiday dinners. Using whole carrots, especially colorful heirloom varieties, makes for a stunning presentation.
Serves: 4-6 Prep Time: 15 minutes Cook Time: 30-40 minutes
Ingredients:
2 lbs (approx. 1 kg) carrots (whole, peeled; use multi-colored for a nicer look)
3 tablespoons unsalted butter, melted
3 tablespoons honey
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for roasting)
Instructions:
Preheat your oven to 400°F (200°C).
Peel the carrots and trim the tops. Pat them dry with a paper towel. Place them in a single layer on a large, rimmed baking sheet. If they are very thick, you can cut them in half lengthwise.
In a small bowl, whisk together the melted butter, honey, minced garlic, chopped parsley, salt, and pepper until well combined.
Drizzle the olive oil over the carrots and toss to coat. Then, pour the honey garlic butter mixture over the carrots and toss well to make sure each carrot is thoroughly coated in the glaze.
Arrange the carrots back into a single, even layer, making sure they are not overlapping to ensure even roasting and caramelization.
Roast in the preheated oven for 25-35 minutes, or until the carrots are tender and the edges are lightly charred and caramelized. Halfway through cooking (around 15 minutes), flip the carrots with tongs or a large spatula.
Check tenderness by piercing the thickest part of a carrot with a fork. If you want a more deeply caramelized glaze, you can broil them for the last 2-3 minutes, but watch closely as honey and garlic can burn quickly.
Once roasted, transfer the carrots to a serving platter. Drizzle any remaining glaze from the baking sheet over the top.
Garnish with additional chopped fresh parsley and serve immediately.
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