Honey Garlic Carrots

Course Side Dish

Cuisine American, Southern

Keyword honey-carrots, honey-garlic-carrots, honey-garlic-roasted-carrots

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 244kcal

Ingredients

2 lb carrots peeled and cut on the bias
1/2 cup unsalted butter (Light butter oil and butter combination works)
1/4 cup honey plus additional for drizzling for serving
4 medium cloves garlic minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp chopped fresh parsley for garnishing

Instructions

Preheat the oven to 425ºF.
Use a vegetable peeler to peel carrots, trim ends of carrots. Cut them on the bias into 2-inch pieces.
In a cast iron skillet or similar ovenproof skillet. melt together butter with honey and minced garlic. Cook over medium high heat for 2 minutes, stirring continually.
To the skillet add carrots turning to coat on all sides with honey-garlic butter. Season with salt and pepper.
Place into the oven roasting uncovered for 20-25 minutes or until the carrots are fork tender and starting to caramelize and brown. Stir halfway through roasting to toss with the honey-garlic butter.
At the end of cooking, you can broil to brown further to your taste.
Transfer to a platter or serving dish then drizzle with additional honey and serve immediately sprinkled with fresh parsley as a garnish.

Notes

Carrots - I like to peel the carrots for the caramelization that forms on the sides, but to save time you can leave your carrots unpeeled, if you want. You can also use baby carrots instead, but I find they don't caramelize quite as well as freshly peeled whole carrots.
Butter - You can adapt the butter this recipe using a lighter butter and oil combination i.e. Land O Lakes or similar.
Honey - Use a flavor of honey that you enjoy. You could also use hot honey. Adding the extra drizzle of honey after the carrots have roasted just before serving gives the carrots a lovely glazed look and extra flavor. You could also replace the honey using maple syrup, instead.
Size Matters - The carrots should be cut into large bite-sized chunks. If the carrots used are smaller and shorter, you can leave them whole or cut them smaller, if you want to. As always, when changing the size the baking time may need to be longer or shorter.
Pan Options - I cooked this dish start to finish in a an oven safe enamel coated cast iron skillet making it easy to go from the stovetop to the oven. If you don’t have one, you can make the butter sauce in a saucepan on the stovetop then transfer carrots to a baking sheet in a single layer sprayed with nonstick cooking oil spray and roast the carrots directly on the pan.
Broiling - The carrots should take about 20-25 minutes to be fully roasted. This can vary based on how thick the carrots are. If you would like more color on them you can put them under a broiler for a few minutes at the end and gently turn to caramelize further.
Spices - You could add a pinch of cinnamon or nutmeg to the honey garlic butter mixture.
Fresh Herbs - You could use other fresh herbs like thyme or chives.

Nutrition