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.
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
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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.
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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.
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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.
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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.
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Transfer the carrots to the prepared baking sheet and arrange them in a single layer so that they roast evenly. (See Recipe Notes)
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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.
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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.