Description
This Honey-Glazed Carrots recipe offers a deliciously sweet and savory side dish featuring tender roasted carrots coated in a rich glaze of honey, fresh orange juice, garlic, rosemary, and butter. Finished with a sprinkle of fresh parsley, these carrots bring vibrant flavor and a beautiful presentation to any meal.
Ingredients
Glaze Ingredients
- 1 garlic clove, peeled, smashed
- 1 sprig rosemary
- 3 tbsp. good-quality honey
- 2 tbsp. plus 2 tsp. fresh orange juice
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. unsalted butter
- 1/2 tsp. kosher salt, plus more to taste
- 1/2 tsp. freshly ground black pepper
Carrots
- 1 to 1 1/2 lb. carrots, peeled, halved lengthwise if thick, cut crosswise into 3-inch pieces
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Prepare the glaze: Arrange a rack in the upper third of the oven and preheat to 425ºF. In a large skillet over medium-low heat, combine the garlic clove, rosemary sprig, honey, orange juice, extra-virgin olive oil, unsalted butter, kosher salt, and freshly ground black pepper. Stir occasionally until the butter melts and the sauce thickens slightly, about 5 minutes. Remove from heat and discard the garlic and rosemary.
- Toss carrots in glaze: Add the peeled and cut carrots to the pan with the glaze and toss thoroughly to coat all pieces evenly with the sauce.
- Roast the carrots: Transfer the glazed carrots onto a parchment-lined baking sheet in a single layer. Roast in the preheated oven, tossing once halfway through baking, until the carrots are fork-tender and caramelized, about 20 to 23 minutes.
- Serve: Remove the carrots from the oven and transfer the baking sheet onto a wire rack to cool for 2 to 3 minutes. Sprinkle the carrots with finely chopped fresh parsley and a little more kosher salt to taste before serving.
Notes
- You can adjust the honey and orange juice quantities slightly based on how sweet and citrusy you prefer the glaze.
- Using fresh rosemary and garlic helps infuse the glaze with aromatic flavors, but make sure to remove them before roasting to avoid overpowering the dish.
- If your carrots are thin, they can be halved lengthwise instead of quartered to ensure even roasting.
- For a deeper flavor, consider roasting the carrots a few minutes longer until edges start to caramelize more.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.