Description
Honey Glazed Carrots are a deliciously sweet and savory side dish featuring tender roasted carrots coated in a flavorful honey, garlic, and spice glaze. Perfect for adding a touch of natural sweetness to your dinner plate, these carrots roast until caramelized and tender, then finished with fresh herbs for a vibrant presentation.
Ingredients
Scale
Main Ingredients
- 2 pounds carrots, peeled
- ¼ cup honey
- 3 garlic cloves, minced
- 2 tablespoons melted butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- parsley, thyme or other herbs for garnish (optional)
Instructions
- Prepare Carrots: Dice the peeled carrots on a diagonal into pieces about 1 to 1.5 inches in length. For larger or thicker carrots, slice them in half to ensure even cooking.
- Toss Carrots with Glaze: In a mixing bowl, combine the carrot pieces with honey, minced garlic, melted butter or ghee, olive oil, cinnamon, ground ginger, salt, and black pepper. Toss well to coat all pieces evenly.
- Roast Carrots: Spread the glazed carrots evenly on a sheet pan. Roast in a preheated oven at 425°F (220°C) for 25 minutes, tossing the carrots halfway through to promote even caramelization. Optionally, broil for 2 to 3 minutes at the end to achieve a caramelized edge.
- Serve and Garnish: Transfer the roasted carrots to a serving dish. Garnish with chopped parsley, thyme, or other fresh herbs if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat leftovers in the microwave until warmed through to preserve the texture and flavor.
- Use a heavy-duty sheet pan to prevent warping when roasting at high heat for best results.
- For a vegan option, substitute butter with additional olive oil or vegan butter.
- Adjust spices to taste, adding more cinnamon or ginger for extra warmth.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 15 mg
