Roasted carrots with honey, garlic and butter is a delicious dish to add to the dinner table!
Oven-roasted carrots are especially delicious with a little garlic and olive oil, but this honey-garlic-butter-roasted carrot takes it to a whole new level! Roasted tender carrots with our exceptional honey garlic butter sauce!
After smearing your favorite honey garlic butter sauce, what better way to use this sauce than by tossing it on some carrots and letting the oven do its work? With the holidays fast approaching, many of you email me asking what side dishes or meal plans I can recommend for your dinner plans.
This is one of the recipes I make all the time and I think you’ll simply love it as much as we do!
It all starts with this 5-ingredient garlic-honey butter sauce! We’ve modified this recipe slightly to better fit these carrots for the perfect stability between sweet and savory.
How to roast carrots
Peel the carrots or lift them without peeling: This is a non-general preference. Carrots should not be peeled for long as they are washed and cleaned to get rid of any dirt. We love the taste of peeled roasted carrots.
Trimming ends and then halves for faster roasting time.
Sprinkle half of the sauce on it. This is where the secret to getting the best taste of roasted carrots lies! When the sauce is poured after roasting, it’s left with amazing flavors all over this carrot!
How long does it take to roast carrots?
Roasting carrots takes only 20 minutes, depending on your oven, for a delicious honey-garlic butter and roasted carrot casserole on weekdays, weekends, or on the cruise table.
Season with a little salt and pepper after sprinkling the final sauce!
2 kg (1 kg) carrots, washed and peeled (or not now peeled)
1/3 cup butter
3 tablespoons honey
4 cloves minced garlic
1/4-1/2 teaspoon salt with larger seasoning
ground black pepper
2 tablespoons finely chopped parsley
Preheat the oven to 425°F (220°C). Grease a large baking tray with non-stick cooking oil spray; Sit aside.
Trim the ends of the carrots and reduce them to thirds.
Melt the butter in a frying pan on a stove. Pour in the honey and cook, stirring, until completely dissolved through the butter. Add garlic and cook dinner for 30 seconds until fragrant, stirring.
Add the carrots and let the sauce thicken for another minute, stirring the carrots with the sauce. Season with salt and pepper.
Transfer the carrots to a baking tray in a single layer so they evenly prepare dinner. Flip the cowl evenly.
Roast for 20 minutes or until carrots are tender. Grill (or grill) them for 2-3 minutes over excessive heat to grill/grill the edges.
Optional: Transfer them and let the carrots simmer in the sauce over heat for 6 minutes to thicken the sauce in the glaze. *See notes.
Season with a little pepper to taste. Garnished with parsley.
Arrange on a serving plate and enjoy!
*If a lot of water comes out of the carrots while roasting and you prefer a thicker layer, switch the carrots to the pan and add a slurry of cornstarch to the sauce (1/2 teaspoon cornstarch to 2 teaspoons water) while stirring. Quickly until the sauce thickens. Repeat until you get your preferred consistency.