Description
Toss roasted carrots in a sticky honey-garlic glaze and you have the best side dish ever.
Ingredients
Scale
- 2 pounds medium carrots (about 8), peeled and cut
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley leaves (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Remove from heat and whisk in honey.
- Place carrots on a rimmed baking sheet. Drizzle with half the honey-garlic glaze, then toss to coat. Season with salt and pepper.
- Spread carrots in an even layer and roast for 35 to 40 minutes, tossing halfway through, until tender and browned.
- Drizzle remaining glaze and lemon juice over carrots. Toss to coat.
- Transfer to a serving dish and garnish with chopped parsley if desired.
Notes
Make ahead: Peel and cut carrots up to 1 day ahead and refrigerate in an airtight container. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 133
- Sugar: 11.6g
- Sodium: 396.4mg
- Fat: 6.1g
- Saturated Fat: 3.6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19.9g
- Fiber: 4.4g
- Protein: 1.6g
- Cholesterol: 0mg