Honey Glazed Carrots Recipe
Do you love carrots, but need a way to jazz them up a bit? If so, then please look no further than this fantastic roasted carrots recipe that combines the sweetness of carrots with a warm honey glaze that is sure to please the palate.
There's something so delicious about roasted vegetables. And in this carrot recipe, it's really all in the glaze. Recipe developer and plant-based chef Sher Castellano did it right. Castellano says that there are plenty of things you can pair the finished dish with. "The side dish goes with anything. It's very versatile," she raves, and that's what we love about this recipe. Whether you're preparing these carrots as a side to go with grilled chicken for a romantic backyard date night under the stars, or whipping it up to bring to a family potluck barbecue, you'll be so glad you did — and so will everyone who tastes it.
Keep scrolling for more details on how to make the perfect honey glazed carrots, which are sure to be a crowd-pleaser and a big hit at any upcoming get-together.
Gather the ingredients to prepare roasted honey glazed carrots
This recipe is as easy as they come, and you'll only need a few ingredients to throw everything together. Round up a pound of carrots, as this will obviously be the bulk of the dish. You'll also need a little bit of olive oil and honey. As far as seasonings go, less is more. Simply grab the fine sea salt and pepper, and you're well on your way to having everything you need. Last but not least, get a tablespoon of fresh parsley. Then, pat yourself on the back, because you're ready for the second step.
Preheat the oven, and tend to the carrots
Before you do anything else, give your oven a little bit of time to preheat. Set the temperature to 425 F, and let your range do its thing. While you're waiting for things to get hot, hot, hot, grab a sheet pan and line it with parchment paper. Peel the carrots with a potato peeler. Then, cut them into ½-inch diagonally sliced sections. The picture is an excellent aid to see exactly how they should be sliced, so please use it as a guide.
Put the carrots on a sheet pan, and drizzle with the olive oil and honey
Once you have your pound of carrots all chopped up, it's time to place them on the sheet pan covered with parchment paper. Take your olive oil, and drizzle it evenly over all of the carrots. Next, grab the honey, and do the same thing as you did with the olive oil, evenly distributing it on the carrots. Give a sprinkle of salt and pepper, and use your hands to bring mix together.
Roast the carrots
Now that the carrots are covered with olive oil and honey, it's time to put them in the oven to get that nice, sweet glaze. Set your timer for 25 minutes, but keep checking the carrots, and take them out sooner if they're tender. If you're wondering if an air fryer could be use as an alternative cooking method, Castellano says she doesn't recommend using one for this recipe. One more step, and then you're ready to enjoy these delicious delights!
Drizzle with more honey, and sprinkle with parsley
When the carrots are finished cooking, keep them on the sheet pan, and drizzle them with the remaining tablespoon of honey. Next, you'll want to add a sprinkle of parsley. Give them a good toss to coat the honey and parsley evenly.
Simply place the finished product in a small dish to serve, and you have one killer side dish for you and your guests to devour. This is best eaten hot and right out of the oven, so save the cleanup for later, and enjoy!
- 1 pound carrots
- 1 tablespoon olive oil
- 2 tablespoons honey, divided
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- 1 tablespoon fresh parsley, minced
- Preheat the oven to 425 F, and line a sheet pan with parchment paper.
- Peel the carrots, and cut them into ½-inch diagonally sliced sections.
- Place the carrots on the sheet pan, and drizzle on the olive oil and 1 tablespoon of honey. Then, sprinkle on the salt and pepper. Using your hands, toss to coat.
- Roast for 25 minutes, or until the carrots are tender.
- Remove the sheet pan from the oven, and drizzle on the remaining 1 tablespoon of honey, and sprinkle on the parsley. Toss to coat, and place in a small dish to serve.
| Calories per Serving | 109 |
| Total Fat | 3.7 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 19.7 g |
| Dietary Fiber | 3.3 g |
| Total Sugars | 14.0 g |
| Sodium | 298.6 mg |
| Protein | 1.1 g |
