Honey Roasted Carrots (Printable Version)
Sweet roasted carrots covered in garlicky honey sauce, topped off with fresh parsley. It’s super simple and bursting with taste.
# Everything You’ll Need:
→ Honey Butter Carrots
01 -
Chop 900 g carrots into angled chunks, about 5 to 8 cm long, and peel them
02 -
70 g unsalted butter
03 -
4 garlic cloves, finely chopped
04 -
30 ml honey
05 -
Fresh parsley, chopped up, to sprinkle on top
06 -
1.5 g black pepper, freshly ground
07 -
1.5 g salt, or just enough for your taste
# Steps to Cook:
01 -
First, set your oven to 220°C. Spray or brush a big baking sheet with oil. Cut those carrots evenly so everything roasts the same way.
02 -
Put the butter in a little pot and warm it up over medium heat. Toss in the chopped garlic, then cook for two to three minutes, stirring a lot, until it smells awesome and looks just a bit golden. Take the pot off the heat and stir in the honey right away.
03 -
Drop the cut carrots into a roomy bowl. Pour the garlicky honey butter on them, then add pepper and salt. Give everything a good toss so each carrot's coated all over.
04 -
Lay out the glazed carrots on your oiled pan in one even layer. Put the tray in your hot oven for 22–25 minutes and flip them once about halfway through. They're ready when they're nice and soft and a little brown at the edges.
05 -
Taste a carrot and see if they need a bit more salt or pepper. Move them onto a plate then sprinkle with that chopped parsley. Eat them while they're still warm!
# Extra Suggestions:
01 -
Making the carrots similar in size helps them roast evenly. Big or tiny bits could burn or stay too firm.
02 -
You can roast these ahead of time and just warm them back up at 175°C for around 10 minutes.
03 -
If you use baby carrots, they'll cook a little faster.
04 -
Try throwing in a splash of balsamic or some chili flakes if you're after a punchier flavor.
05 -
Leftovers? They fit right into salads, grains, or even tucked in an omelet.