Description
A delicious and easy side dish featuring tender baby carrots roasted in a flavorful honey garlic butter sauce, finished with a crispy char and fresh parsley garnish. Perfect for adding a sweet and savory touch to any meal.
Ingredients
Scale
Carrots
- 2 pounds baby carrots
Sauce
- 1/2 cup butter
- 1/4 cup honey
- 4 garlic cloves, minced (or 2 tsp garlic powder)
Seasoning
- 1/2 teaspoon salt
- Cracked black pepper to taste
Garnish
- 2 tablespoons fresh chopped parsley
Instructions
- Prepare Sauce: In a pan or skillet, melt the butter over medium heat. Once melted, pour in the honey and stir until fully combined with the butter. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Coat Carrots: Add the baby carrots to the sauce in the skillet and toss them gently to coat evenly. Allow the sauce to thicken for about a minute while tossing the carrots through it. Season the carrots with salt and cracked black pepper to taste.
- Roast Carrots: Preheat the oven to 425°F (220°C). Lightly grease a large baking sheet and arrange the carrots in a single layer on the sheet to ensure even cooking. Roast the carrots in the preheated oven for approximately 20 minutes, or until they are fork-tender.
- Broil to Crisp: After roasting, turn the oven to broil and cook the carrots for an additional 2-3 minutes on high heat to crisp and char the edges slightly. Keep a close eye on them to prevent burning.
- Garnish and Serve: Remove the roasted carrots from the oven and transfer them to a serving dish. Sprinkle fresh chopped parsley over the top for a pop of color and flavor. Serve the Honey Garlic Butter Roasted Carrots hot and enjoy!
Notes
- Use baby carrots for best texture and size uniformity.
- If fresh garlic is unavailable, garlic powder can be substituted with good results.
- Adjust honey quantity to your desired sweetness.
- Watch the carrots closely while broiling to avoid burning.
- For a vegan version, substitute butter with plant-based margarine.
