Description
Honey Glazed Carrots are a delicious and simple side dish that features tender carrots beautifully roasted with a sweet honey glaze, aromatic garlic, and warm spices like cinnamon and ginger. Perfectly caramelized and garnished with fresh herbs, they bring a delightful balance of sweetness and spice to any meal.
Ingredients
Scale
Carrots
- 2 pounds carrots, peeled
Glaze and Seasoning
- 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: Peel the carrots and cut them on a diagonal into 1 to 1.5 inch lengths. For large or thick carrots, slice them in half lengthwise to ensure even roasting.
- Toss Carrots with Glaze: In a mixing bowl, combine the sliced carrots with honey, minced garlic, melted butter or ghee, olive oil, cinnamon, ground ginger, salt, and black pepper. Toss everything together until the carrots are evenly coated with the glaze and spices.
- Roast Carrots: Preheat the oven to 425°F (220°C). Spread the glazed carrots evenly on a sheet pan. Roast in the oven 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 deeper caramelized edge.
- Serve: Transfer the roasted carrots to a serving dish and garnish with chopped fresh herbs like parsley or thyme if desired. Serve warm as a side dish.
Notes
- Use a heavy-duty sheet pan to prevent warping during high-temperature roasting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Carrots can be frozen for up to 3 months; thaw before reheating.
- Reheat leftovers in the microwave until warmed through.
- For a vegan version, substitute butter or ghee with additional olive oil or a plant-based butter.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 15 mg
