Roasted Honey Glazed Carrots
User Reviews
5
Roasted Honey Glazed Carrots
Description
This recipe begins by peeling and cutting carrots into roughly 2-inch diagonal pieces for even cooking and a pleasing shape. The carrots are tossed in olive oil, minced garlic, honey, kosher salt, and fresh ground black pepper to evenly coat each piece with a blend of sweet and savory seasoning. Roasting at a moderate 400°F caramelizes the natural sugars in the carrots and the added honey, resulting in tender pieces with slightly crisp, caramelized edges. The garlic softens and infuses the carrots during cooking, complementing the honey's sweetness and the subtle peppery heat.
Once cooked, the carrots are transferred to a serving bowl and garnished with freshly chopped parsley, providing a fresh, bright contrast to the rich glaze. This straightforward recipe can accommodate orange or rainbow carrots, and substitutions such as maple syrup for honey offer options for dietary preferences. Roasting on a non-stick pan or foil-lined surface enhances crisping and eases cleanup. Stored properly in a sealed container, leftovers last up to three days and can be reheated in the microwave or oven without losing texture.
Ingredients
- 2 pounds carrot
- 2 tablespoons olive oil or avocado oil
- 3-4 garlic minced, cloves
- 2 1/2 tablespoons honey or maple syrup
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste, fresh ground
- parsley to garnish, chopped, fresh
Instructions
- Preheat the oven to 400F.
- Peel and slice the 2 pounds carrots diagonally into about 2-inch pieces.
- Place the carrots in a large bowl. Add 2 tablespoons olive oil, 3-4 garlic cloves, 2 1/2 tablespoons honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground pepper. Mix well until all pieces are evenly coated.
- In a large non-stick baking pan arrange the coated carrots in a single layer.
- Place into the preheated oven and bake for about 15-20 minutes, or until caramelized and tender.
- Transfer to a serving bowl and garnish with Chopped fresh parsley.
Notes
- Use orange or rainbow carrots, sliced evenly to ensure uniform roasting.
- Fresh garlic cloves can be minced or substituted with pre-minced garlic for convenience.
- Maple syrup can replace honey for a vegan variation.
- If using a non non-stick pan, line it with foil and spray with non-stick spray to prevent sticking.
- Store leftovers in a sealed container in the refrigerator for up to 3 days, reheating by microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 299mg | 12% |
| Potassium | 490mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 25259IU | 505% |
| Vitamin C | 9mg | 10% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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