Description
These Honey Garlic Butter Roasted Carrots are a sweet and savory side dish that’s simple to prepare and full of flavor. Roasted to perfection with honey, garlic, and butter, they make the perfect accompaniment to any meal.
Ingredients
Scale
- 1 lb (about 450g) baby carrots (or regular carrots, peeled and cut into sticks)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Carrots: If using regular carrots, peel and cut them into sticks. If using baby carrots, simply trim the ends.
- Make the Honey Garlic Butter: In a small bowl, whisk together the melted butter, honey, garlic, and thyme. Season with salt and pepper to taste.
- Toss Carrots: Place the carrots on the prepared baking sheet and drizzle with the honey garlic butter mixture. Toss the carrots until they are evenly coated.
- Roast: Spread the carrots in an even layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through the cooking time for even roasting.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley, if desired. Serve warm.
Notes
- For extra flavor, try adding a pinch of crushed red pepper flakes for some heat.
- You can also use a mix of different colored carrots for a more vibrant dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4th of the recipe
- Calories: 150-180 kcal
- Sugar: 10g
- Sodium: 140-180mg
- Fat: 9-11g
- Saturated Fat: 5-6g
- Unsaturated Fat: 3-4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 20-25mg