Description
Honey Roasted Carrots are a deliciously sweet and savory side dish featuring tender carrots roasted to perfection and glazed with a buttery honey and cayenne pepper sauce, finished with fresh herbs for a bright, flavorful touch.
Ingredients
Scale
Vegetables
- 2 lbs. carrots, peeled and cut into 2-inch chunks
Seasonings and Oils
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- â…› teaspoon cayenne pepper
- ½ tablespoon fresh thyme or fresh parsley
Butter and Sweeteners
- 3 tablespoons butter
- 3 tablespoons honey
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the carrots properly.
- Prepare Carrots: In a large bowl, toss the peeled and cut carrot chunks with olive oil, kosher salt, and freshly ground black pepper to coat them evenly.
- Arrange on Baking Sheet: Spread the seasoned carrots in a single layer on a large baking sheet lined with parchment paper to prevent sticking and promote even roasting.
- Roast Carrots: Roast the carrots in the preheated oven for 20 minutes or until they become tender when pierced with a fork.
- Make Honey Butter Sauce: While the carrots roast, melt the butter in a large saucepan over medium-low heat. Stir in the honey and cayenne pepper and cook for several minutes, allowing the flavors to meld.
- Coat Carrots: Transfer the roasted carrots from the baking sheet into the saucepan with the honey butter mixture and stir well to coat the carrots evenly with the glaze.
- Garnish and Serve: Garnish the glazed carrots with fresh thyme or parsley, adjust seasoning if necessary, and serve warm for the best flavor experience.
Notes
- Use fresh carrots for the best sweetness and texture.
- Parchment paper helps with easy cleanup and prevents sticking.
- The cayenne pepper adds a subtle kick—adjust the amount to your spice preference.
- Fresh herbs like thyme or parsley add brightness and a fresh herbal note.
- Make sure the carrots are cut into uniform pieces for even cooking.
