Brown Butter Garlic Honey Glazed Carrots
User Reviews
5
Brown Butter Garlic Honey Glazed Carrots
Description
This recipe involves peeling and cutting carrots into uniform diagonal pieces to ensure even cooking. The butter is browned carefully over medium heat until nutty in aroma, then olive oil is added to prevent burning. Minced garlic is sautéed until lightly browned for flavor release without burning. Honey is stirred in to create a glaze, which coats the carrots along with salt and freshly ground pepper for balancing sweetness.
The glazed carrots develop tender texture with slight caramelized edges from roasting or pan cooking, enhanced by the richness of brown butter and the gentle sweetness of honey. Fresh parsley adds a touch of color and mild herbal freshness at serving.
These carrots can be prepared using standard or any variety of carrots, adjusting cooking time based on size. The honey amount can be reduced if a less sweet result is desired. For a holiday twist, cinnamon and nutmeg can be added to enhance warmth and complexity.
Ingredients
- 2 lb carrot I used regular carrots, peeled and cut into 1 inch lengths
- 2 tablespoon butter unsalted
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 tablespoon honey
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper adjust to taste, ground
- parsley fresh, for garnish
Instructions
- Peel Carrots and cut diagonally into 3-4 cm lengths. Ensure to cut each piece roughly the same size.
- In a small stainless steel saucepan (I used skillet) melt butter. Allow butter to cook until brown with constant stirring.
- Butter will start to foam. Continue to heat it while whisking constantly. Butter will turn brown. This will take anywhere between 5 to 12 minutes depending on heat, the pan used to cook and the quality of butter.
- Once butter has browned, immediately reduce heat to low and add olive oil. I prefer to mix olive oil with butter to prevent it from burning. You can stick to using only butter and skip olive oil.
- Add minced garlic and give it a quick mix. Keep going until garlic begins to brown as well. You need to keep stirring else it’ll all burn very fast. Keep a close eye and remove pan from heat immediately once garlic begins to brown.
- Pour honey into the pan. Add in the seasoning – salt and freshly ground pepper. Mix until well combined.
- Mix in cut carrots into the pan.
- Toss gently until carrots are evenly coated with brown butter-honey mix.
- Transfer coated carrots into a baking tray greased generously with oil.
- Roast in pre heated oven at 425 degree F (or 220C) for 15 minutes.
- Remove tray from oven, gently toss, then roast for another 10 minutes or until carrots are softened and caramelizes on the edges.
- Remove carrots from oven.
- Toss it one last time with the left over glaze in the pan.
- Transfer to serving dish. Garnish with fresh chopped parsley.
- Serve warm.
Notes
- The cooking time will vary depending on how large the carrot pieces are cut; cook until tender with caramelized edges.
- Adjust honey quantity according to taste if you prefer a less sweet glaze.
- Any type of carrots—standard, purple, baby, or Dutch—can be used in this recipe.
- To add a festive touch, sprinkle in cinnamon and nutmeg powder.
- Nutritional estimates vary based on product choices used in the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 592mg | 25% |
| Potassium | 590mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 30451IU | 609% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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