Glazed Roasted Carrots Garlic Honey

Glazed roasted carrots bring a sweet and buttery flavor to any table making them a favorite for both weeknights and holidays. Their vibrant color turns plain meals into something a little more special. The glaze of garlic butter and honey gives earthy carrots an irresistible richness that even picky eaters happily devour.

When I first served these carrots at a family potluck they disappeared before any other veggie side. Now my relatives ask for them with almost every dinner gathering.

Ingredients

• Carrots: choose firm ones with bright color fresh carrots provide sweetness and hold their shape
• Butter: use real unsalted butter for depth and a glossy coating I like to splurge on European butter for extra flavor
• Garlic: fresh cloves bring a savory edge minced garlic works best here
• Honey: opt for pure honey which balances the savory notes and creates the signature glaze
• Salt: flaky kosher salt lets the sweet and savory elements shine
• Black pepper: use fresh ground for a hint of gentle heat
• Fresh parsley: adds color and freshness chop just before serving for the brightest taste

Step-by-Step Instructions

Prep and Preheat:

Heat your oven to 425 degrees Fahrenheit Coat a baking sheet lightly with oil or butter Wash and peel the carrots then slice them diagonally into two to three inch pieces for even roasting

Make the Glaze:

In a small saucepan melt the butter over low heat Once melted add the minced garlic and cook gently for three minutes Stir often to avoid burning When the garlic starts turning a pale gold remove from the heat and immediately stir in the honey This helps lock in all the garlic flavor without letting it go bitter

Toss the Carrots:

Place cut carrots in a large mixing bowl Pour the warm garlic honey butter over the carrots Sprinkle with salt and freshly cracked black pepper Toss everything together thoroughly so every piece of carrot is well coated The glaze should cling and lightly pool at the bottom

Arrange and Bake:

Spread the glazed carrots onto your prepared baking sheet in a single even layer Make sure the pieces are not stacked or crowded so they brown rather than steam Slide the tray into the hot oven and roast for twenty two to twenty five minutes After about fifteen minutes gently toss or flip the carrots for even caramelization

Finish and Serve:

Once the carrots are golden brown and tender when pierced with a fork remove them from the oven Taste and adjust salt or pepper if needed Pile onto a serving platter and scatter freshly chopped parsley over the top Serve hot or warm for best flavor

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The honey garlic glaze coats each carrot making them taste like candy The scent always reminds me of my grandmother’s kitchen where I first learned the simple joy of roasting vegetables together after school.

Storage Tips

Store leftovers in an airtight container in the fridge They will keep for up to four days For reheating spread them on a sheet tray and warm them in a 350 degree oven for about ten minutes This helps maintain their caramelized edges Microwaving works in a pinch but the carrots may soften slightly

Ingredient Substitutions

If you do not have honey try maple syrup which brings its own woodsy sweetness Vegan butter and agave nectar can be swapped for a dairy free vegan option Fresh thyme or rosemary make tasty alternatives to parsley if you like a herbal kick

Serving Suggestions

These carrots go beautifully with roasted chicken holiday ham or lentil loaf For a quick lunch I toss leftovers into a bowl of quinoa or cold salads Sometimes I use the carrots as a topping for hummus toast or tuck them into grain bowls for extra sweetness and texture

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Cultural or Historical Context

Carrots have been grown and enjoyed since ancient times Their natural sugar content made them a popular sweetener in Europe before cane sugar was common Honey roasted vegetables are a beloved tradition in many regions especially on holiday tables in America and Britain where the combination of root vegetables and honey is seen as a celebratory pairing

Recipe FAQs

→ Can I use baby carrots instead of regular ones?

Yes, baby carrots work well but will cook faster. Keep an eye on them to avoid overcooking.

→ How should I cut the carrots for roasting?

Slice carrots on the diagonal into even 2-3 inch pieces for uniform cooking and attractive presentation.

→ Can I prepare this dish ahead of time?

Yes, you can make the carrots ahead and reheat them before serving. Store them covered in the refrigerator.

→ What herbs pair well as garnish?

Chopped fresh parsley offers a bright finish. Thyme or dill are also excellent for added flavor.

→ Are there dairy-free options for this dish?

For a dairy-free version, substitute butter with olive oil or your favorite plant-based alternative.