Description
Honey Garlic Roasted Baby Carrots are a delightful side dish that combines the natural sweetness of carrots with a savory honey-garlic glaze. This recipe is simple to prepare and makes a perfect accompaniment to various main courses.
Ingredients
Scale
- 1 pound baby carrots, rinsed and dried
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Glaze: In a small bowl, combine the melted butter, olive oil, honey, minced garlic, salt, and black pepper. Whisk until thoroughly mixed.
- Coat the Carrots: Place the baby carrots in a large mixing bowl. Pour the honey-garlic mixture over the carrots and toss until they are evenly coated.
- Arrange for Roasting: Spread the coated carrots in a single layer on a rimmed baking sheet lined with parchment paper or lightly greased aluminum foil for easy cleanup.
- Roast: Place the baking sheet in the preheated oven and roast for 30 to 40 minutes, or until the carrots are tender and slightly caramelized. Stir the carrots halfway through the cooking time to ensure even roasting.
- Serve: Once done, remove the carrots from the oven. Transfer them to a serving dish, garnish with chopped fresh parsley if desired, and serve warm.
Notes
- For uniform cooking, ensure that the carrots are similar in size. If some are significantly larger, consider slicing them in half lengthwise.
- If you prefer a vegan version, substitute the butter with a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.