Honey Roasted Carrots
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Honey Roasted Carrots
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Roasted Carrots infused with honey and garlic that are tender, sweet and savory and hands down the easiest side dish EVER with only 10 minutes prep! These Roasted Carrots are absolutely obsessive worthy. I am thoroughly convinced they are the most delicious oven roasted carrots ever. They are the ideal holiday (Thanksgiving, Easter) side that everyone will devour like candy!
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Ingredients
- 2 pounds carrot peeled, tops chopped off or to 2 inches, thin/baby
- 1/4 cup apricot preserves
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon butter melted
- 1 tablespoon balsamic vinegar
- 3/4 tsp EACH garlic powder McCormick®
- 3/4 tsp EACH salt McCormick®
- 1/4 tsp EACH thyme McCormick®
- 1/4 tsp EACH black pepper McCormick®
- 1/8 tsp EACH ground mustard McCormick®
- 1/8 tsp EACH cumin McCormick®
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Add carrots to the center of the pan. Set aside.
- In a medium bowl, whisk together all remaining ingredients and pour over the carrots. Toss until evenly coated. Line carrots in a single layer.
- Bake for 35-45 minutes at 400 degrees F depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.
Notes
- *Thin carrots are often called baby carrots- not to be confused with baby-cut carrots. They are young, thinner carrots that are not tough or woody. They can often be found in the organic section of your grocery store. If you want to use different carrots then cut extra thick carrots in half lengthwise and adjust cooking time - carrots are done when they are fork tender or roast longer for more caramelization.
- ***When you stir at 20 minutes, the Glaze will have liquefied and there will seem like a lot of moisture but the carrots will absorb the moisture/Glaze as they continue cooking.
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