Honey Glazed Carrots
Honey Roast Carrots - incredibly easy, quick, delicious and nutritious whole carrots bathed in honey, garlic and seasonings. A fuss-free side dish that is also elegant enough to serve for company!
Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 ½ pound baby carrots with stem or small carrots
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3-5 garlic cloves
- 1-2 teaspoons fresh thyme
- 3 tablespoons honey
- salt and pepper to taste
- cooking spray
- chopped parsley , optional garnish
Preheat oven to 400°F (204°C).
Prepare a baking pan or sheet by greasing with butter, oil or cooking oil spray ; set aside.
If using baby carrots with leafy tops, cut off leaf tops, scrub and wash or just cut carrots in large chunks, depending on the size of carrots.
Heat up a large skillet or cast iron over medium heat then add butter and olive oil. Once butter has melted, add garlic cloves , thyme and cook for about a minute or until fragrant .
Stir in honey and until honey has been fully incorporated with the other ingredients.
Add the carrots and mix with sauce so every inch of carrot is covered in sauce. Season with salt and pepper to taste. Let in cook for about a minute.
Transfer carrots to prepared pan or baking sheet, place in a single layer. Drizzle sauce over the carrots.
Place carrots in the oven and roast for about 18- 20 minutes, or until carrots are fork-tender.
Transfer carrots to serving platter and pour any remaining sauce from the roasting pan. Garnish with parsley.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 68kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 170mg | Fiber: 1g | Sugar: 5g | Vitamin A: 8805IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg