Sweet roasted veggie side dish (Print Version)
# Ingredients:
01 -
2 pounds medium carrots (about 8), peeled and trimmed
02 -
3 cloves garlic, minced
03 -
3 tablespoons unsalted butter
04 -
1 1/2 tablespoons honey
05 -
1 teaspoon kosher salt
06 -
1/4 teaspoon freshly ground black pepper
07 -
1/2 small lemon, juiced
08 -
Fresh parsley leaves, chopped (optional for garnish)
# Instructions:
01 -
Position a rack in the middle of your oven and heat to 425°F. This high temperature will help caramelize the natural sugars in the carrots.
02 -
Cut the peeled carrots into 2-inch pieces. For thicker carrots (more than 1-inch wide), halve or quarter them lengthwise so they're roughly 1/2 to 3/4-inch thick. Place them on a rimmed baking sheet.
03 -
In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds, swirling occasionally. Remove from heat and whisk in the honey until well combined.
04 -
Drizzle half of your honey-garlic glaze over the carrots and toss until coated. Sprinkle with salt and pepper, toss again, and spread them into an even layer on the baking sheet.
05 -
Roast the carrots for 15 minutes, then give them a good toss to ensure even browning.
06 -
Continue roasting for another 15-20 minutes until the carrots are tender and beautifully browned on the bottom.
07 -
Take the hot carrots out of the oven, drizzle with the remaining honey glaze, and squeeze fresh lemon juice over them. Toss to coat evenly.
08 -
Transfer to a serving bowl and sprinkle with freshly chopped parsley if desired. Serve warm for best flavor and enjoy!
# Notes:
01 -
These honey glazed carrots make an excellent side dish for holiday meals or Sunday dinners.
02 -
The combination of honey and lemon creates a perfect balance of sweet and tangy flavors.
03 -
For best results, try to select carrots of similar thickness so they cook evenly.