Description

This Honey Glazed Carrots recipe offers a simple and delicious way to elevate ordinary carrots with a sweet and savory honey butter glaze. Roasting the carrots at a high temperature caramelizes their natural sugars, while garlic and lemon juice add depth and brightness to the dish. Perfect as a colorful side for any meal, this recipe yields tender, flavorful carrots with a beautiful glaze and optional fresh parsley garnish.

Ingredients

Scale

Vegetables

2 pounds medium carrots (about 8)
3 cloves garlic

Glaze

3 tablespoons unsalted butter
1 1/2 tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 small lemon

Garnish

Chopped fresh parsley leaves (optional)

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Instructions

Preheat Oven: Arrange a rack in the middle of your oven and preheat it to 425°F (220°C) to get it ready for roasting the carrots.
Prepare Carrots: Peel and trim the carrots, then cut them into uniform pieces to ensure even cooking. Place the cut carrots on a baking sheet in a single layer.
Make Honey Glaze: In a small saucepan or microwave-safe bowl, melt the butter. Stir in the minced garlic and honey, whisking everything together until well combined and smooth.
Coat Carrots: Drizzle half of the honey glaze over the carrots. Sprinkle with kosher salt and freshly ground black pepper. Toss the carrots thoroughly to coat them evenly with the glaze and seasonings.
Roast Carrots: Place the baking sheet in the preheated oven and roast the carrots for 15 minutes. Remove from the oven, toss the carrots to redistribute them for even roasting, then return to the oven for an additional 15 to 20 minutes, or until they become tender and caramelized.
Finish and Garnish: Once roasted, drizzle the remaining honey glaze over the warm carrots. Squeeze the juice of half a small lemon over the top to add a fresh, tangy brightness. Toss the carrots gently to combine all the flavors. Garnish with chopped fresh parsley leaves if desired before serving.

Notes

To ensure even roasting, cut carrots into similar-sized pieces.
You can substitute fresh lemon juice with a teaspoon of lemon zest for extra citrus aroma.
If preferred, roast the carrots on parchment paper for easy cleanup.
For a spicier note, add a pinch of cayenne pepper to the glaze.
This recipe can easily be doubled for larger gatherings.