Honey Glazed Carrots

Prep: 10 mins

Cook: 40 mins

Difficulty: Intermediate

Servings: 6 Servings

There are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side. When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine.

Ingredients

2 pounds medium carrots (about 8), peeled and cut crosswise into 2-inch pieces
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
Chopped fresh parsley leaves, for garnish (optional)

Instructions

Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 2 pounds peeled and cut carrot pieces on a rimmed baking sheet.
Melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Add 3 minced garlic cloves and cook, swirling occasionally, until the garlic is fragrant, about 30 seconds. Remove the pan from the heat. Add 1 1/2 tablespoons honey and whisk to combine.
Drizzle half the honey glaze over the carrots and toss to coat. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat again. Spread the carrots into an even layer.
Roast for 15 minutes. Toss the carrots, then roast until the carrots are tender and the bottoms are browned, 15 to 20 minutes more. Drizzle the remaining honey glaze and squeeze the juice from 1/2 small lemon over the carrots, and toss to coat. Transfer to a serving bowl. Garnish with chopped fresh parsley leaves, if using.