Description
Honey Glazed Carrots are a delicious and easy side dish featuring tender roasted carrots coated in a fragrant garlic butter and honey glaze, finished with a bright squeeze of lemon and an optional sprinkle of fresh parsley for a touch of color and flavor.
Ingredients
Scale
Carrots
- 2 pounds medium carrots (about 8)
Glaze
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 small lemon, juiced
Garnish (optional)
- Chopped fresh parsley leaves
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat it to 425°F to ensure it reaches the correct temperature for roasting the carrots evenly.
- Prepare Carrots: Peel and trim 2 pounds of medium carrots. Cut them into 2-inch pieces crosswise. For carrots thicker than 1 inch, halve or quarter them lengthwise to pieces about 1/2 to 3/4 inch thick. Place the prepared carrots on a rimmed baking sheet. Mince 3 cloves of garlic.
- Make Honey Garlic Glaze: In a small saucepan over medium heat, melt 3 tablespoons of unsalted butter. Add the minced garlic and cook for about 30 seconds, swirling occasionally until fragrant. Remove from heat, add 1 1/2 tablespoons of honey, and whisk to combine thoroughly.
- Glaze and Season Carrots: Drizzle half of the honey glaze over the carrots and toss to coat evenly. Season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then toss again to distribute the seasoning well. Spread the carrots out in an even layer on the baking sheet.
- Roast Carrots: Roast the carrots in the preheated oven for 15 minutes. Remove, toss gently to ensure even cooking, then continue roasting for another 15 to 20 minutes until the carrots are tender and golden brown on the bottoms.
- Finish and Serve: Drizzle the remaining honey glaze and squeeze the juice from 1/2 small lemon over the roasted carrots. Toss to coat evenly. Transfer the carrots to a serving bowl and garnish with chopped fresh parsley, if desired.
Notes
- The lemon juice adds a bright contrast to the sweetness of the honey glaze—don’t skip it.
- You can use either fresh or frozen carrots, but fresh is best for roasting.
- Adjust the honey amount based on how sweet you prefer your glaze.
- For a bit of heat, sprinkle a pinch of red pepper flakes with the salt and pepper.
- Make sure to cut carrots evenly so they roast uniformly.
