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Honey Garlic Butter Roasted Carrots

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These honey garlic butter roasted carrots are tender, caramelized, and coated in a glossy sweet-savory glaze. An easy roasted carrot side dish for weeknight dinners, Sunday meals, and holidays.
Honey garlic butter roasted carrots with caramelized edges, glossy glaze, and a sprinkle of fresh herbs
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Prep Time: 5 minutes
Total Time: 25 minutes

Ingredients 

  • 2 lb (900 g) carrots
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/3 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • 3 large garlic cloves finely minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

  • Preheat the oven to 425°F (220°C). Peel the carrots and cut them into similar-size pieces, halving thicker carrots lengthwise if needed so they roast evenly.
  • Toss the carrots with the olive oil, salt, and black pepper. Spread them in a single layer on a large baking sheet.
  • Roast for 15 minutes.
  • While the carrots roast, melt the butter in a small skillet over medium-low heat. Add the minced garlic and cook for 20 to 30 seconds, just until fragrant.
  • Remove the skillet from the heat and stir in the honey, Dijon mustard, and dried thyme.
  • Remove the carrots from the oven. Pour about two-thirds of the honey garlic butter glaze over the carrots and toss until evenly coated. Spread them back into a single layer.
  • Return the carrots to the oven and roast for another 10 to 15 minutes, until tender and caramelized around the edges.
  • Remove from the oven and toss the hot carrots with the remaining honey garlic butter glaze and the fresh lemon juice.
  • Sprinkle with chopped fresh parsley and serve warm.

Notes

  • Try to keep the carrots similar in thickness so they cook evenly. Halve especially thick carrots lengthwise if needed.
  • Do not add the honey garlic butter glaze at the beginning of roasting. Adding it after the first 15 minutes helps the carrots caramelize while reducing the chance of burning the honey or garlic.
  • The carrots are ready when they are tender when pierced with a fork but still hold their shape.
  • Spread the carrots in a single layer with a little space between them for better browning and caramelization.
Honey garlic butter roasted carrots with caramelized edges, glossy glaze, and a sprinkle of fresh herbs
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