Description
These Honey Glazed Carrots are a deliciously sweet and savory side dish featuring tender roasted carrots coated in a buttery garlic honey glaze, finished with a fresh lemon squeeze and optional parsley garnish. Perfect for adding a touch of natural sweetness and vibrant color to any meal.
Ingredients
Scale
Carrots
- 2 pounds medium carrots (about 8)
Honey Glaze
- 3 cloves garlic
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons honey
Seasoning & Garnish
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 small lemon (juice only)
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat it to 425°F (220°C) to ensure even roasting of the carrots.
- Prepare Carrots: Peel and trim 2 pounds of medium carrots. Cut them crosswise into 2-inch pieces. If carrots are thicker than 1 inch, halve or quarter them lengthwise into pieces approximately 1/2 to 3/4-inch thick. Place all carrots on a rimmed baking sheet. Mince 3 garlic cloves for the glaze.
- Make Honey Glaze: In a small saucepan over medium heat, melt 3 tablespoons of unsalted butter. Add the minced garlic and cook while swirling the pan occasionally until the garlic is fragrant, about 30 seconds. Remove from heat, add 1 1/2 tablespoons honey, and whisk to combine thoroughly.
- Coat Carrots: Drizzle half of the honey glaze over the carrots and toss them to evenly coat. Season the carrots with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tossing again to distribute the seasoning. Arrange the carrots in a single, even layer on the baking sheet.
- Roast Carrots: Roast carrots in the preheated oven for 15 minutes. Then toss them to promote even cooking. Continue roasting until carrots are tender and bottoms are nicely browned, about 15 to 20 minutes more.
- Finish and Serve: Drizzle the remaining honey glaze over the roasted carrots. Squeeze the juice of 1/2 small lemon on top and toss to combine. Transfer carrots to a serving bowl and garnish with chopped fresh parsley leaves, if desired. Serve warm.
Notes
- Make ahead: Carrots can be peeled and chopped up to 1 day in advance. Store them in an airtight container in the refrigerator.
- Storage: Leftover glazed carrots can be stored in an airtight container and refrigerated for up to 5 days.
Nutrition
- Serving Size: 1/6 of recipe (approx. 4-5 carrots)
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 20mg
