These glazed carrots are a fantastically simple side dish that will appeal to even the pickiest of eaters. Borderline candied, these oven roasted carrots takes just twenty minutes to create and the end result is a side that can stand all on its own!
Making them takes minimal ingredients (don’t you just love those kinds of dishes??) including carrots, honey, melted butter, spices (salt, pepper, oregano and a touch of cinnamon – trust me that you don’t want to skip the cinnamon!) and some freshly chopped parsley to garnish.
With little to no prep work it’s as simple as tossing the carrots in everything (except the parsley)…
…And putting it onto a baking tray which then went right into my preheated oven.
Since my carrots were in the fridge the butter hardened into softer clots when I mixed it in with the honey and spices. This wasn’t intentional but it worked to the dish’s benefit in that the butter didn’t just spread from the initial but slowly melted over the carrots.
Ten minutes in I flipped them and moved them around and let them continue roasting in the oven to really establish that caramelization and almost char to them before taking them out and letting them cool. The very last step is to garnish with some parsley for a fresh bite and amazing color contrast.
Just look at the color on our carrots! 😍 And the smell is just as good as the taste. They’re sweet, salty, and with a wonderfully roasted flavor profile that is just as well balanced as it is complex. And the best part is that it perfectly complements most entrees from proteins to starches such as mashed potatoes or rice or even noodles which in my opinion makes it a perfect side dish!
Honey-Glazed Carrots
Ingredients
- 1 lb carrots
- 2 tbsp salted butter (melted)
- 2 tbsp honey
- 1/8 tsp Himalayan salt
- 1/8 tsp ground black pepper
- 1/8 tsp Dried Oregano
- pinch cinnamon powder (optional)
- fresh parsley to garnish
Instructions
- Preheat oven to 400°F
- Wash, peel and slice your carrots into rounds or if preferred leave whole if using thinner carrots or baby carrots.
- Toss the carrots in the melted butter, honey, salt, pepper, oregano, and cinnamon powder until evenly coated.
- Place the carrots on a baking tray and bake for 10 minutes before flipping and cooking a further 5-10 minutes until caramelization begins to occur.
- Once done, remove from oven and sprinkle with freshly chopped parsley.
- Serve immediately and store any leftovers in an airtight container in the fridge for up to a week.
