Honey Butter Roasted Carrots
User Reviews
5
Honey Butter Roasted Carrots
Description
This recipe begins with peeled carrots sliced on the diagonal to increase roasting surface area. The carrots are coated with olive oil, kosher salt, black pepper, dried thyme, paprika, and garlic powder, then roasted on a large baking sheet at 425°F. After the initial roasting, they are flipped or tossed and roasted again until tender and caramelized.
While the carrots roast, butter is slowly melted and whisked over medium-low heat until bubbling foam appears and subsides, turning a golden brown color. Honey is added to this brown butter to create a sweet and nutty sauce. This sauce is then combined with the roasted carrots, which provides a glaze that enhances their natural sweetness and adds a buttery depth.
The finished carrots make a flavorful side that works well alongside roasted meats or as part of a vegetable medley. Their tender texture with slight crisp edges and the honey-butter glaze give a balance of savory and sweet notes, with gentle herb and spice undertones. The diagonal slices allow for better caramelization and even cooking.
Ingredients
- 2 lbs. carrot peeled and sliced diagonally
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp thyme dried
- 1/4 tsp paprika
- 1/4 tsp garlic powder (can substitute with 2 cloves minced garlic)
- 4 Tbsp butter sliced into tablespoon sized slices
- 2 - 3 Tbsp honey
Instructions
ROASTED CARROTS
- Preheat oven to 425 F degrees. Set a very large baking sheet aside.
- When slicing peeled carrots, rotate your knife so the cuts are diagonal (to increase the surface area that'll be roasting) and make each cut about 1 inch apart. Add sliced carrots to a mixing bowl.
- Add oil, salt, pepper, thyme, paprika, and garlic powder. Toss to coat carrots completely.
- Transfer carrots to baking sheet and spread into one even layer and bake for 15 minutes.
- Quickly toss or flip over carrots and continue baking another 10-15 minutes.
- Remove carrots from oven and set aside.
BROWNED BUTTER HONEY SAUCE
- While carrots are roasting, add butter to a light-bottomed saucepan. Heat over MED-LOW heat, whisking occasionally at first.
- Once the butter starts to bubble and foam begins to appear around the edges, whisk nearly continuously. Keep whisking as it gets very foamy.
- Continue cooking and whisking, and you'll see the foam subside a bit and you'll see toasty brown colored specs at the bottom of the pan. Give it a smell, it should smell nutty and different than regular melted butter.
- Remove from the heat and whisk in honey. Pour over roasted carrots and toss to combine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 31mg | 10% |
| Sodium | 549mg | 23% |
| Potassium | 726mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 38314IU | 766% |
| Vitamin C | 13mg | 14% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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