Name: roasted carrots with honey butter glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds fresh large carrots, scrubbed or peeled; 1/3 cup butter ((5 1/3 tablespoons)); 3 tablespoons honey; 4 garlic cloves, minced; 1/2 teaspoon salt ((plus more if needed to season to taste)); freshly ground black pepper; 2 tablespoons fresh chopped parsley

Who doesn’t love roasted carrots? We’re big fans in my household. Sometimes, I’ll add some carrot chunks to my tray of potatoes before they go in the oven to roast. Just for the heck of it. But you really need to check out these guys. These Roasted Carrots with Honey Butter Glaze from Cafe Delites take roasted carrots to a whole new level.

The list of ingredients for your Roasted Carrots with Honey Butter Glaze is a short one…

Large fresh carrots
Salted butter
Honey
Fresh garlic
Salt & freshly ground black pepper
Fresh flat-leaf parsley

Preheat oven to 425°F. Lightly grease a large baking sheet with nonstick cooking oil spray; set aside. Or line a large baking sheet with parchment paper; set aside.

Start out by either scrubbing or peeling your carrots, then cut them into thirds.
Of course, if the carrot is on the short side, you may need to just cut those in half.
Ultimately, the pieces should be about two inches in length, give or take.
If any of the pieces are very thick, cut them straight down the middle so that all pieces roast evenly.
While you’re in prep mode, finely chop or mince those cloves of garlic.
You’ll need that right away as you build your honey garlic butter glaze.

Melt the butter in a large pan or skillet over medium heat.
Pour in the honey and simmer, while stirring, until completely blended with the butter.
Add the minced garlic and cook for 30 seconds more, until fragrant.

Add the carrot pieces.
Allow the sauce to thicken for another minute or two while tossing the carrots through the sauce so that they are evenly coated.
Season with the salt and pepper.

Transfer the carrots to the prepared baking sheet.
Arrange them in a single layer so that they roast evenly.
Roast for 20 minutes or until the carrots are fork-tender.
If you’d like them to be more charred, place them under the broiler for 2 to 3 minutes.

If your skillet is extremely large and happens to be ovenproof, you don’t need to transfer at all. The skillet can be placed in the oven as is, as long as the carrots pieces can be spread out in a single layer.

A helpful hint for you …

Line your baking sheet with parchment paper.

As the carrots roast and caramelize, the honey butter glaze tends to thicken and you’ll have clumps of that deliciousness clinging to the carrot pieces. That’s a good thing.

But those “clumps” will also stick to your pan. I wanted to portray the image of the roasted glaze in the best way possible, as you can see here.

But, really, roasting on a layer of parchment paper will not negatively affect the outcome of the roasted carrots in any way. It WILL make clean up a whole lot easier!

If desired, season to taste with additional salt and freshly ground black pepper.
Transfer to a serving dish and garnish with the chopped parsley.
Enjoy immediately.

These Roasted Carrots With Honey Butter Glaze are best when served immediately.

But will still be delicious if reheated. Time to dig in!

roasted carrots with honey butter glaze

Based on a recipe by Karina on Cafe Delites

Upgraded roasted carrots make the best side to your roasted meats and fish.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 to 6 servings

Author Rosemary Stelmach

Ingredients

2 pounds fresh large carrots, scrubbed or peeled
1/3 cup butter (5 1/3 tablespoons)
3 tablespoons honey
4 garlic cloves, minced
1/2 teaspoon salt (plus more if needed to season to taste)
freshly ground black pepper
2 tablespoons fresh chopped parsley

Instructions

Preheat oven to 425°F. Lightly grease a large baking sheet with nonstick cooking oil spray; set aside. Or line a large baking sheet with parchment paper; set aside.
Trim ends of carrots and cut them into thirds for 2" chunks. if any of the pieces are very thick, cut them straight down the middle so that all pieces roast evenly.
Melt the butter in a large pan or skillet over medium heat. Pour in the honey and simmer, while stirring, until completely blended with the butter. Add the minced garlic and cook for 30 seconds more, until fragrant.
Add the carrot pieces and allow the sauce to thicken for a further minute while tossing the carrots through the sauce so that they are evenly coated. Season with the salt and pepper.
Transfer the carrots to the prepared baking sheet and arrange them in a single layer so that they roast evenly. (See Recipe Notes)
Roast for 20 minutes or until the carrots are fork-tender. If you'd like them to be more charred, place them under the broiler for 2 to 3 minutes.
If desired, season to taste with additional salt and freshly ground black pepper. Transfer to a serving dish and garnish with the chopped parsley. Enjoy immediately.

Recipe Notes

If your skillet is extremely large and happens to be ovenproof, you don’t need to transfer the carrot pieces to a baking sheet. The skillet can be placed in the oven as is, as long as the carrots pieces can be spread out in a single layer.

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