Description
This Honey Glazed Carrots recipe offers a delightful way to enjoy tender, roasted carrots coated in a sweet and spiced glaze. Perfect as a side dish, these carrots feature a blend of honey, garlic, cinnamon, and ginger, roasted to caramelized perfection and garnished with fresh herbs.
Ingredients
Scale
Main Ingredients
- 2 pounds carrots, peeled
- ¼ cup honey
- 3 garlic cloves, minced
- 2 tablespoons melted butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parsley, thyme or other herbs for garnish (optional)
Instructions
- Dice carrots: Preheat your oven to 425°F (220°C). Cut the carrots on a diagonal into pieces about 1 to 1.5 inches in length. If the carrots are large and thick, slice them in half for even cooking.
- Toss carrots: In a large mixing bowl, combine the sliced carrots with honey, minced garlic, melted butter or ghee, olive oil, cinnamon, ground ginger, salt, and black pepper. Toss everything together until the carrots are well coated with the glaze and spices.
- Roast: Spread the glazed carrots evenly on a sheet pan in a single layer. Roast in the preheated oven for 25 minutes, tossing the carrots halfway through cooking to ensure even roasting. For extra caramelization, broil the carrots for 2 to 3 minutes at the end.
- Serve: Transfer the roasted carrots to a serving dish and garnish with chopped fresh herbs such as parsley or thyme if desired. Serve warm as a delicious side dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat leftovers in the microwave until warmed through.
- Use a heavy-duty sheet pan when roasting to prevent warping and ensure even cooking.
- Feel free to substitute ghee with butter for a different flavor.
- If you prefer a less sweet dish, reduce the honey slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 6 mg
