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. They take roasted carrots to a whole new level.
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 be the judge …you may need to just cut those in half. Ultimately, the pieces should be about two inches in length, give or take. And 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.
You’ll melt the butter in a large skillet, then add the honey. Once it’s well incorporated, add the minced garlic and cook for just 30 seconds or so. Just until the garlic is fragrant.
The carrot pieces are then added to the skillet. Toss and cook for one or two more minutes to be sure that all of the pieces are coated.
The entire mixture is then transferred to your large greased baking sheet. 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. But it will make clean up a whole lot easier!
These are best when served immediately but will still be delicious if reheated. Enjoy!
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.
- 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
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.
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.