Description
Honey Roasted Carrots are a sweet and savory side dish featuring tender carrots glazed with honey, infused with thyme and garlic, and roasted to perfection with butter for a rich, caramelized flavor. Perfectly seasoned and easy to prepare, this dish is ideal for complementing any meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds carrots, peeled and sliced
- 1 tablespoon oil
- 3 tablespoons honey
- 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste
- 3 tablespoons butter, diced
For Garnish (Optional)
- Chopped parsley
Instructions
- Prep: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil for easy cleanup. Arrange the peeled and sliced carrots evenly on the prepared baking sheet.
- Season Carrots: In a small bowl, whisk together the oil, honey, dried thyme, garlic powder, salt, and pepper. Pour this mixture over the sliced carrots and toss well to ensure the carrots are fully coated. Dot the carrots evenly with diced butter pieces.
- Roast: Place the baking sheet with carrots into the preheated oven and roast for 5 minutes. Carefully remove the hot pan using oven gloves, then toss the carrots in the melted butter and honey mixture to evenly coat them again. Return the pan to the oven and continue roasting for an additional 25 to 30 minutes, or until the carrots are tender and caramelized.
- Serve: Once roasted, remove the carrots from the oven and transfer to a serving dish. Garnish with chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- For best texture and even cooking, try to slice the carrots into uniform pieces.
- Fresh thyme can be used instead of dried; use about 1 teaspoon fresh if you prefer a more pronounced herb flavor.
- The initial 5-minute roast before tossing helps to melt the butter and deepen the glaze on the carrots.
- Use oven gloves when handling the hot pan to avoid burns.
- Chopped parsley garnish is optional but adds a fresh color and subtle herbal note.
