Good hearty meals are always a staple in our house. Most of the time they consist of a protein of some sort and as many vegetables that I can fit on my plate. Some people focus solely on the protein of the dish to be the star, but I love putting care and love into the sides of the dish just as much. This recipe is one of my favorites for a perfect side dish pairing.
Roasted carrots create such a unique sweet flavor. Roasting carrots are the easiest way to prepare the vegetable in my opinion. You can cook the carrots peeled or unpeeled, as long as they have been thoroughly washed before cooking. Personally I prefer peeled carrots, as they make a cleaner look on a plate. I also half or even quarter the largest parts the carrots to help give a more even cook to each of the pieces.
This recipe was found from a blog written by Cafe Delites.
- 2 pounds (1 kg) carrots washed and peeled (or unpeeled, depending on preference)
- 1/3 cup butter
- 3 tablespoons raw honey
- 4 garlic cloves minced
- 1/4-1/2 teaspoon salt plus more for seasoning
- Cracked black pepper
- 2 tablespoons fresh chopped parsley
Preheat oven to 425°F. Lightly grease a large baking sheet with nonstick cooking oil spray; set aside. Trim ends of carrots and cut into pieces, approximately 2-3 inches long. Melt butter in a pan or skillet over medium-heat.
Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring. Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat. Roast in the oven for 20 minutes, or until carrots are fork-tender. Switch oven to Broil for 2-3 minutes to crisp/char the edges. (Optional: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze)
Season with a little extra salt and pepper if desired. Garnish with parsley and serve.
Total Time: from start to finish, about 25 minutes