Glazed Roasted Carrots Honey (Print-Friendly Version)
Carrots in a golden garlic honey glaze, roasted for sweetness and finished with fresh parsley. Simple and flavorful.
# What You'll Need:
→ Glazed Roasted Carrots
01 -
900 g carrots, peeled and cut diagonally into 5–8 cm pieces
02 -
70 g unsalted butter
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4 garlic cloves, minced
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30 ml honey
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1.5 g salt, or to taste
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1.5 g freshly ground black pepper
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Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Preheat oven to 220°C. Lightly grease a large baking tray and set aside. Cut carrots into uniform pieces to ensure consistent roasting.
02 -
Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 2–3 minutes, stirring frequently, until garlic is fragrant and lightly golden. Remove from heat and mix in honey.
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Place carrots in a large bowl. Pour the garlic honey butter over them. Add salt and pepper, then toss well to ensure even coating.
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Arrange coated carrots in a single layer on the prepared baking tray. Roast in preheated oven for 22–25 minutes, flipping once halfway, until carrots are tender and caramelized at the edges.
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After roasting, check seasoning and adjust if needed. Transfer carrots to a serving dish and garnish with freshly chopped parsley. Serve warm.
# Additional Tips:
01 -
Uniform carrot sizes promote even roasting; uneven cuts may cause some pieces to burn or undercook.
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Roasted carrots can be prepared in advance and reheated at 175°C for 10 minutes.
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Baby carrots may be substituted but typically require less roasting time.
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Add a splash of balsamic vinegar or a pinch of chili flakes to the glaze for added depth or heat.
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Leftover glazed carrots are excellent additions to salads, grain bowls, or omelets.