Honey Garlic Butter Roasted Carrots
User Reviews
4.9
Honey Garlic Butter Roasted Carrots
Description
This recipe starts by cutting peeled or unpeeled carrots into thirds and trimming their ends. Butter is melted in a pan and combined with honey, then garlic is cooked briefly until fragrant. The carrots are stirred in to coat with this flavorful sauce and let it thicken slightly before roasting.
The carrots roast in a single layer at a high temperature until fork-tender and slightly browned, with an optional broiling step to crisp the edges. The final step can include simmering the roasted carrots in the remaining pan sauce to thicken it further into a glaze, enhancing the coating’s richness and shine. Parsley is sprinkled on top to finish.
This dish highlights the natural earthy sweetness of carrots uplifted by a buttery, garlicky glaze, making it suitable as a side for many main courses.
If excess water accumulates while roasting, adding a cornstarch slurry to the sauce when simmering in the pan can thicken it to the desired consistency.
Ingredients
- 2 pounds carrot washed and peeled, or unpeeled
- ⅓ cup butter
- 3 tablespoons honey
- 4 cloves garlic minced
- ¼-1/2 teaspoon salt plus more for seasoning
- 1 pinch black pepper cracked
- 2 tablespoons parsley fresh, chopped
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
- Trim ends of carrots and cut into thirds.
- Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
- Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
- Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.
- Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
- OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
- Season with a little extra salt and pepper if desired. Garnish with parsley.
- Arrange onto serving platter and enjoy!
Notes
- If the carrots release too much water during roasting and the glaze is thin, simmer the carrots in the pan sauce with a cornstarch slurry (½ teaspoon cornstarch mixed with 2 teaspoons water), stirring quickly until the sauce thickens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 426mg | 18% |
| Potassium | 762mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 24g | 48% |
| Vitamin A | 38.53IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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