Description
This Honey Garlic Roasted Baby Carrots recipe is a simple and delicious side dish featuring tender baby carrots roasted to perfection with a sweet and savory glaze of honey, garlic, olive oil, and balsamic vinegar. Perfectly caramelized and garnished with fresh herbs, these carrots make a flavorful and healthy addition to any meal.
Ingredients
Scale
Carrots
- 1 lb baby carrots, peeled (or whole if preferred)
Glaze
- 2 tbsp olive oil
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Garnish (Optional)
- Fresh thyme or parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the carrots evenly.
- Prepare the Carrots: In a large mixing bowl, combine the baby carrots with olive oil, honey, minced garlic, balsamic vinegar, salt, and pepper. Toss everything well until each carrot is fully coated with the flavorful glaze.
- Roast the Carrots: Spread the coated carrots in a single layer on a baking sheet. Roast them in the preheated oven for 20-25 minutes, stirring halfway through. This step helps the carrots become tender and develop a slightly caramelized finish.
- Serve: Once roasted, remove the carrots from the oven and transfer them to a serving dish. Garnish with fresh thyme or parsley if desired. Serve hot for the best flavor and texture.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the glaze before roasting.
- Use fresh herbs like thyme or parsley as garnish to add brightness and color.
- If baby carrots are not available, regular carrots cut into uniform sticks can be used.
- To make cleanup easier, line your baking sheet with parchment paper or aluminum foil.
- Leftover carrots can be refrigerated for up to 3 days and reheated gently.
