Roasted Honey Garlic Glazed Carrots are everything you want these tubers to be (but rarely are): tender, a little sweet, a little savory, and with a roasted flavor that’s out of this world!
Carrots. Who really thinks about carrots beyond baby carrots and dip or cutting them up for a soup or casserole? Not many people, I’ll tell you that. And not me, not often, anyway.
Sure, I’ve dabbled in carrots once or twice. (That sounds almost scandalous, doesn’t it?) But I kind of forget that they are an option as a cooked veggie all on their own. That is, until I had a similar side at a restaurant on one of our travels out west recently. Although roasted baby carrots isn’t what I’d typically choose for a side when given an option, this was the veggie that came with my chicken dish.
At first, I was a bit skeptical. Carrots that are both sweet and garlicky? Um… just weird to think about I guess. However, I try to keep an open mind as eating things I wouldn’t normally eat often inspires me to create (or recreate) a similar dish at home. And this healthy carrot recipe was no different! In fact, I ate the veggie first before even touching my entree. In fact, I ate it first without even offering any to anyone else…whoops.
No matter, I’ve recreated this savory carrot recipe here, and plan to share it far and wide so that you may all get to taste this surprisingly delicious dish.
WHAT INGREDIENTS ARE IN ROASTED HONEY GARLIC GLAZED CARROTS?
To make these roasted carrots with honey, you’ll only need a few ingredients.
- Whole carrots or baby carrots
- Olive oil
- Salt and pepper
- Minced garlic
- Fresh chopped or dried parsley
HOW DO I MAKE ROASTED HONEY GARLIC GLAZED CARROTS
Are you ready to make the best carrots of your life? Me too! If you’ve purchased whole carrots, you’ll want to peel and chop them into several smaller sections (about three per carrot). If you’ve purchased baby carrots, no need to cut. And, if you’re working with petite baby carrots, again, no need to cut them up, but you will need to watch the cooking time on these, as they’ll cook more quickly.
Preheat your oven to 425 degrees and grease a rimmed baking sheet or casserole dish.
Toss carrots with oil, then season with salt and pepper. Next, arrange the carrots in a single layer on your prepared baking pan (use two pans or dishes if you need to to ensure they all can bake in a single layer).
Put the carrots into the oven to bake for 25 minutes. At this time, switch your oven on to BROIL and let the carrots cook another 1-2 minutes (watch them so they don’t burn, especially if you’re using those really petite carrots).
Make the glaze while the carrots are baking by melting the butter in a small saucepan over medium heat. Once melted, stir in the garlic and cook for a minute longer. Stir the honey into the butter/garlic mixture, let all of it boil, then remove it from heat and stir in the parsley.
Once the carrots are done baking/broiling, pull them out of the oven and set them on the stovetop or on a rivet or hot plate. Drizzle the glaze over the top of the carrots right on the pan/baking dish(es). Toss to coat and let them cool a bit before serving.
CAN YOU REHEAT GLAZED CARROTS?
Can you reheat these carrots? Why, you sure can. The best way to go about this is to add the carrots over a skillet with a little butter melted in the bottom. Heat them over medium heat until they are just cooked through.
Reheating carrots this way firms them back up a bit. If you just microwaved them, they would get mushy, and no one wants a mushy carrot. Well, maybe babies, but that’s about it.
Alternately, you could reheat these in the oven at 350 degrees for about 5-10 minutes (like you would roasted potatoes or fries) to crisp them up a bit before reserving.
DO YOU PEEL CARROTS BEFORE ROASTING?
While you don’t have to ever peel carrots, I do peel mine. The whole carrots that is. There’s no need to peel baby carrots because they are already peeled. I find that peeling them takes away a bit of that “earthy” taste and allows your tastebuds to dive right into the heart of this sweet and savory carrot recipe.
Roasted Honey Garlic Glazed Carrots
Why stop with carrots? Roast all the vegetables! Check out my popular posts for Roasted Broccoli, Roasted Asparagus, and Parmesan Green Beans.
- 1 pound whole carrots, chopped or baby carrots, see note
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons butter
- 1/3 cup honey
- 2 teaspoons minced garlic
- 1 teaspoon fresh chopped parsley may sub 1/4 teaspoon dried
Preheat oven to 425 degrees and grease a rimmed baking sheet or casserole dish. It should be large enough that your carrots can fit in a single layer.
Toss carrots with oil, then season with salt and pepper. Arrange in a single layer on prepared baking pan.
Bake in preheated oven for 25 minutes, then switch to BROIL for 1-2 minutes (watch closely so they don’t burn!). While carrots are baking prepare the glaze.
Melt butter in a small sauce pan over medium heat. Stir in garlic for 1 minute.
Stir in honey, bring to a boil, then remove from heat and stir in parsley.
When carrots are finished baking, pour glaze over the carrots and toss to coat. Allow to cool slightly before serving.
If you use petite baby carrots, they will require less cooking time. Check them at 15 minutes, they should be fork-tender when they are ready.