Oven Roasted Carrots Recipe with Honey and Garlic
Oven roasted carrots recipe is a simple side dish that you can enjoy. I love mine glazed with honey (you can also use brown sugar) and the flavor of garlic. There is no limit to the type of root vegetable to add to your roasted carrots. Whatever is your favorite vegetable or root vegetable, whether potatoes, parsnip, brussels sprouts, or broccoli; you can roast it with carrots. Roast carrots can be served over boiled rice or roasted with potatoes and chicken.
Servings 4 people
Calories 100kcal
Ingredients
- 6 whole carrots - large-sized carrots
- 4 tbsp butter
- 3 tbsp honey - brown sugar can also be used as a substitute.
- ¼ tsp salt
- 4 cloves minced garlic
- ¼ tsp ground black pepper
- 1 tbsp chopped parsley
Instructions
- Peel the skin of the carrots
- Cut both ends and then slice the carrots diagonally into big chunks. You can roast the whole carrots if you wish.
- Place a pan on the stovetop and add 4 tbsp of butter to it.
- Once the butter has melted, add 4 minced garlic cloves and stir fry for 30 seconds.
- Add 3 tbsp of honey and stir to combine. You can substitute honey with brown sugar. Honey and brown sugar give nicely glazed roasted carrots.
- Add the sliced carrots and then season with a pinch of salt and ground black pepper. Stir fry the carrots for 5 minutes.
- Transfer the carrots from the pan into a roasting pan and level them to be on a single layer; this helps to roast the carrots evenly.
- Preheat the oven to 375 degrees Fahrenheit and roast the carrots for 20 minutes until the edges are caramelized or when a fork can easily pierce through the roasted carrots.
- After roasting the carrots, remove them from the oven and serve with your favorite dish. For me, I enjoy my honey roasted carrots with boiled white rice.
Video
Notes
If you want to have very soft roasted carrots, then be sure to cover the roasting pan with foil paper while in the oven for about 20 minutes before removing the foil paper and further roasting the carrots for another 10 minutes. Covering the roasted carrots ensures no moisture escapes while baking in the oven; removing it afterward and roasting the carrots for another 10 minutes ensures you have caramelized edges.