Ingredients
- Carrots, peeled and cut into 1-inch pieces: 1 pound
- Butter, unsalted: 4 tablespoons
- Garlic, minced: 3 cloves
- Honey: 2 tablespoons
- Fresh parsley, chopped: 2 tablespoons
- Olive oil: 1 tablespoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the carrots with olive oil, salt, and pepper. Spread the carrots in a single layer on the prepared baking sheet.
- Step 3: Roast for 20 minutes, then remove from the oven.
- Step 4: While the carrots are roasting, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the honey.
- Step 5: Pour the honey garlic butter mixture over the roasted carrots and toss to coat evenly. Return the carrots to the oven and roast for another 10-15 minutes, or until tender and slightly caramelized.
- Step 6: Garnish with fresh parsley before serving.
Notes
- Leftover roasted carrots can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the carrots on a baking sheet and warm in a 350°F (175°C) oven until heated through.
- These carrots are a vibrant side dish alongside roasted chicken, pork, or even a hearty vegetarian lentil loaf.
- For deeper flavor, try browning the butter in the saucepan before adding the garlic and honey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American