Description
Honey Glazed Carrots are a delightful side dish featuring tender roasted carrots coated in a sweet and savory honey, garlic, and olive oil glaze. Perfectly caramelized in the oven, these carrots are garnished with fresh herbs for an elegant, flavorful accompaniment to any meal.
Ingredients
Scale
Carrots
- 1 lb / 500g carrots (preferably long thin carrots)
Glaze
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh herbs such as parsley or rosemary, chopped
Instructions
- Preheat Oven and Prepare Carrots: Preheat your oven to 400℉ / 200℃. Peel the carrots and trim off the tops. If using long thin carrots, leave them whole; for thicker carrots, slice them lengthwise into halves or quarters to ensure even roasting.
- Make the Glaze: In a small bowl, combine the honey, extra virgin olive oil, minced garlic, a good pinch of salt, and black pepper. Stir well until thoroughly mixed.
- Coat the Carrots: Place the prepared carrots in a single layer in an oven-safe dish. Pour the honey glaze over them, then use your hands to toss and coat each carrot evenly. Arrange the carrots so they do not overlap for even roasting.
- Roast First Interval: Roast the carrots in the preheated oven for 20 minutes. This will begin to soften them and start the caramelization process.
- Toss and Continue Roasting: Remove the dish carefully from the oven and toss the carrots around to coat them again and rearrange if needed. Then roast them for an additional 15-20 minutes, depending on the size of your carrots, until they are fork-tender and beautifully glazed.
- Check for Doneness: Use a fork or toothpick to test the tenderness of the carrots. They should be soft yet hold their shape.
- Serve and Garnish: Transfer the honey glazed carrots to a serving dish, garnish with chopped fresh herbs such as parsley or rosemary, and drizzle the leftover glaze from the baking dish over the top. Serve warm alongside your main dishes like garlic mashed potatoes and gravy.
Notes
- For thicker carrots, slicing lengthwise helps ensure they cook evenly and glaze thoroughly.
- Fresh herbs such as rosemary add an aromatic touch but can be substituted with thyme or parsley as preferred.
- Leftover glaze can be drizzled over the carrots for extra flavor just before serving.
- Monitor cooking time closely since carrot size varies; adjust roasting time to achieve desired tenderness.
Nutrition
- Serving Size: 1/4 of recipe (approx. 125g)
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3.5 g
- Protein: 1 g
- Cholesterol: 0 mg
