Description
Honey Glazed Carrots are a simple and flavorful side dish featuring tender roasted carrots coated in a sweet and aromatic honey glaze, enhanced with garlic, cinnamon, and ginger. This recipe is perfect for adding a touch of natural sweetness and warmth to your meal, finished with fresh herbs for a delightful presentation.
Ingredients
Scale
Carrots
- 2 pounds carrots, peeled
Glaze
- 1/4 cup honey
- 3 garlic cloves, minced
- 2 tablespoons melted butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Parsley, thyme, or other herbs for garnish (optional)
Instructions
- Prepare Carrots: Peel and dice the carrots by cutting them diagonally into 1 to 1.5 inch slices. If the carrots are thick, slice them in half lengthwise to ensure even roasting.
- Toss Carrots with Glaze: In a large mixing bowl, combine the sliced carrots with honey, minced garlic, melted butter or ghee, olive oil, cinnamon, ground ginger, salt, and black pepper. Toss well to coat all pieces evenly with the glaze.
- Roast the Carrots: Spread the glazed carrots out evenly on a heavy-duty sheet pan in a single layer. Roast in a preheated oven at 425°F (220°C) for 25 minutes, tossing the carrots halfway through to ensure even cooking. Optional: Broil for 2-3 minutes at the end for extra caramelization on the edges.
- Serve and Garnish: Transfer the roasted carrots to a serving dish and garnish with chopped fresh herbs such as parsley or thyme if desired. Serve warm as a delicious side dish.
Notes
- Use a heavy-duty sheet pan to prevent warping during roasting.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Reheat leftovers in the microwave until warmed through.
- For a dairy-free version, use olive oil instead of butter or ghee.
- Adjust spices according to taste preferences; a pinch more cinnamon or ginger can enhance flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 10 mg
