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Honey Garlic Roasted Carrots Savory and Simple Side

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- 1 lb (450g) baby carrots, peeled - 3 tablespoons honey - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and black pepper, to taste - 1 tablespoon balsamic vinegar (optional, for tanginess) - Fresh parsley, chopped (for garnish) - Use a kitchen scale for precise carrot weight. - Measure honey and olive oil with a tablespoon for best results. - Fresh thyme adds bright flavor, but dried thyme works well too. - Balsamic vinegar gives a nice tang that balances the sweetness. - A sprinkle of crushed red pepper adds warmth and spice. - Try adding a pinch of cumin for a unique twist. {{ingredient_image_1}} First, gather your ingredients. You need: - 1 lb (450g) baby carrots, peeled - 3 tablespoons honey - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and black pepper, to taste - 1 tablespoon balsamic vinegar (optional) - Fresh parsley, chopped (for garnish) Next, preheat your oven to 400°F (200°C). This step warms the oven, so your carrots roast nicely. In a large bowl, mix honey, olive oil, minced garlic, thyme, salt, and pepper. If you want a tangy kick, add balsamic vinegar. Whisk these together until they blend well. Now, add the peeled baby carrots to the bowl. Toss them in the honey-garlic mix until they are well coated. This mixture gives the carrots a sweet and savory flavor. Spread the coated carrots in a single layer on a baking sheet. Line the sheet with parchment paper. This prevents sticking and makes cleanup easy. Roast the carrots in your hot oven for 25 to 30 minutes. Stir them halfway through to ensure even cooking. They are done when they are tender and caramelized at the edges. When the time is up, take the carrots out of the oven. Let them cool for a couple of minutes. This cooling period helps them firm up a bit. Transfer the roasted carrots to a serving platter. Garnish with freshly chopped parsley. This adds a nice touch of color to your dish. To check if the carrots are done, use a fork. If it goes in easily, they are tender. You can also look for a nice golden brown color on the edges. This shows they are caramelized and flavorful. If they need more time, roast them for a few more minutes. Just keep an eye on them to avoid burning. Enjoy your Honey Garlic Roasted Carrots! Roasting carrots brings out their natural sweetness. Here are some tips to make them perfect: - Choose small carrots: Baby carrots work best. They cook evenly and are tender. - Cutting size matters: If using larger carrots, cut them into similar sizes. This helps them cook at the same rate. - Use parchment paper: Line your baking sheet with parchment. It prevents sticking and makes cleanup easy. - Don’t crowd the pan: Give each carrot space. This allows them to roast and caramelize well. If you have leftovers, storing them right keeps them tasty. Here’s how: - Cool completely: Let the carrots cool before storing. This helps avoid extra moisture. - Use an airtight container: Place them in a sealed container. They will stay fresh longer. - Refrigerate: Store them in the fridge. They last for about 3-4 days. Honey garlic roasted carrots pair well with many dishes. Here are some great ideas: - Serve with protein: These carrots complement chicken, fish, or pork. They add a sweet touch. - Toss in salads: Add them to your salad for extra flavor and color. - Pair with grains: Serve over rice or quinoa. This makes a hearty meal. - Garnish with herbs: Fresh parsley adds a lovely touch. You can also use dill or chives for a twist. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh baby carrots and high-quality honey. Fresh ingredients enhance the overall taste of the dish. Experiment with Herbs: While thyme is delicious, feel free to experiment with other herbs like rosemary or dill for a different flavor profile. Don’t Skip the Balsamic: Adding balsamic vinegar, even in small amounts, can elevate the dish with a lovely tang that balances the sweetness of the honey. Check for Doneness: Every oven is different, so start checking your carrots around the 20-minute mark to avoid overcooking and ensure they’re perfectly tender. {{image_2}} You can switch baby carrots with many other veggies. Try using parsnips, sweet potatoes, or beets. Each option gives a unique flavor. For spring, asparagus works well too. In fall, butternut squash adds a lovely sweetness. Just remember to adjust the cooking time. Thicker veggies take longer to roast than baby carrots. If you want to change the sweetener, you have options. Maple syrup is a great choice. It gives a nice, rich flavor. You can also use agave nectar for a lighter touch. If you prefer no sugar, try coconut sugar. It adds a hint of caramel flavor. Just keep the same amount as honey in the recipe for best results. To make this dish vegan, swap honey for maple syrup or agave nectar. Both options keep the taste sweet and delicious. For gluten-free needs, this recipe is already safe. The ingredients are naturally gluten-free. So, feel free to enjoy this dish without worry. These adjustments keep the dish tasty for everyone! After you enjoy your honey garlic roasted carrots, let them cool. Place the leftover carrots in an airtight container. Store them in the fridge for up to four days. This keeps them fresh and tasty. If you want to save them for later, freezing is an option. First, let the carrots cool completely. Then, spread them on a baking sheet in a single layer. Freeze them for about an hour. After they freeze, transfer the carrots to a freezer-safe bag. They can last up to three months in the freezer. To reheat, take the carrots out of the fridge or freezer. If frozen, let them thaw in the fridge overnight. Preheat your oven to 375°F (190°C). Spread the carrots on a baking sheet. Heat them for about 10-15 minutes, or until warm. You can also use the microwave for quick reheating. Just heat in short bursts, stirring in between. Enjoy your delicious carrots again! Yes, you can use regular carrots. Just cut them into similar sizes. This helps them cook evenly. Baby carrots are sweet and tender, but regular carrots work great, too. They might need a bit more time to cook. Aim for pieces about the same size as baby carrots for the best results. Honey Garlic Roasted Carrots can last up to four days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. When you want to eat them, just reheat in the oven or microwave. They may lose some crunch but will still taste great. Yes, you can make this recipe in advance. Prepare the carrots and the honey-garlic mix ahead of time. Toss the carrots in the mix and store them in the fridge. When you're ready, roast them. They will still be delicious and save you time on busy days. We covered the key ingredients and steps for making honey garlic roasted carrots. Remember the tips for perfect roasting and storing leftovers. You can also try different vegetables and sweeteners to fit your taste. Roasting brings out great flavors, and leftovers can be a tasty treat. Experiment with this dish and enjoy the journey. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a side dish that’s both tasty and easy? Honey Garlic Roasted Carrots are the answer. With just a few simple ingredients, you can whip up a dish that’s sweet, savory, and sure to impress. In this guide, I’ll walk you through every step, from selecting the best carrots to roasting them perfectly. Let’s elevate your meals with this delightful veggie side that everyone will love!

Why I Love This Recipe

  1. Simple Ingredients: This recipe uses everyday ingredients that you likely already have in your pantry, making it easy to whip up at a moment’s notice.
  2. Quick to Prepare: With just 10 minutes of prep time, you can have delicious roasted carrots on the table in no time.
  3. Flavorful and Sweet: The combination of honey and garlic creates a delightful sweet and savory flavor that enhances the natural sweetness of the carrots.
  4. Healthy Side Dish: These roasted carrots are not only tasty but also packed with vitamins and nutrients, making them a healthy addition to any meal.

Ingredients

List of Ingredients Needed

– 1 lb (450g) baby carrots, peeled

– 3 tablespoons honey

– 2 tablespoons olive oil

– 4 cloves garlic, minced

– 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

– Salt and black pepper, to taste

– 1 tablespoon balsamic vinegar (optional, for tanginess)

– Fresh parsley, chopped (for garnish)

Measurement Specifications

– Use a kitchen scale for precise carrot weight.

– Measure honey and olive oil with a tablespoon for best results.

– Fresh thyme adds bright flavor, but dried thyme works well too.

Optional Ingredients for Added Flavor

– Balsamic vinegar gives a nice tang that balances the sweetness.

– A sprinkle of crushed red pepper adds warmth and spice.

– Try adding a pinch of cumin for a unique twist.

Step-by-Step Instructions

Preparation Steps

First, gather your ingredients. You need:

– 1 lb (450g) baby carrots, peeled

– 3 tablespoons honey

– 2 tablespoons olive oil

– 4 cloves garlic, minced

– 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

– Salt and black pepper, to taste

– 1 tablespoon balsamic vinegar (optional)

– Fresh parsley, chopped (for garnish)

Next, preheat your oven to 400°F (200°C). This step warms the oven, so your carrots roast nicely.

In a large bowl, mix honey, olive oil, minced garlic, thyme, salt, and pepper. If you want a tangy kick, add balsamic vinegar. Whisk these together until they blend well.

Now, add the peeled baby carrots to the bowl. Toss them in the honey-garlic mix until they are well coated. This mixture gives the carrots a sweet and savory flavor.

Cooking Instructions

Spread the coated carrots in a single layer on a baking sheet. Line the sheet with parchment paper. This prevents sticking and makes cleanup easy.

Roast the carrots in your hot oven for 25 to 30 minutes. Stir them halfway through to ensure even cooking. They are done when they are tender and caramelized at the edges.

When the time is up, take the carrots out of the oven. Let them cool for a couple of minutes. This cooling period helps them firm up a bit.

Transfer the roasted carrots to a serving platter. Garnish with freshly chopped parsley. This adds a nice touch of color to your dish.

Tips for Checking Doneness

To check if the carrots are done, use a fork. If it goes in easily, they are tender. You can also look for a nice golden brown color on the edges. This shows they are caramelized and flavorful.

If they need more time, roast them for a few more minutes. Just keep an eye on them to avoid burning. Enjoy your Honey Garlic Roasted Carrots!

Tips & Tricks

Best Practices for Roasting Carrots

Roasting carrots brings out their natural sweetness. Here are some tips to make them perfect:

– Choose small carrots: Baby carrots work best. They cook evenly and are tender.

– Cutting size matters: If using larger carrots, cut them into similar sizes. This helps them cook at the same rate.

– Use parchment paper: Line your baking sheet with parchment. It prevents sticking and makes cleanup easy.

– Don’t crowd the pan: Give each carrot space. This allows them to roast and caramelize well.

How to Store Leftover Honey Garlic Roasted Carrots

If you have leftovers, storing them right keeps them tasty. Here’s how:

– Cool completely: Let the carrots cool before storing. This helps avoid extra moisture.

– Use an airtight container: Place them in a sealed container. They will stay fresh longer.

– Refrigerate: Store them in the fridge. They last for about 3-4 days.

Serving Suggestions and Pairings

Honey garlic roasted carrots pair well with many dishes. Here are some great ideas:

– Serve with protein: These carrots complement chicken, fish, or pork. They add a sweet touch.

– Toss in salads: Add them to your salad for extra flavor and color.

– Pair with grains: Serve over rice or quinoa. This makes a hearty meal.

– Garnish with herbs: Fresh parsley adds a lovely touch. You can also use dill or chives for a twist.

Pro Tips

  1. Use Fresh Ingredients: For the best flavor, opt for fresh baby carrots and high-quality honey. Fresh ingredients enhance the overall taste of the dish.
  2. Experiment with Herbs: While thyme is delicious, feel free to experiment with other herbs like rosemary or dill for a different flavor profile.
  3. Don’t Skip the Balsamic: Adding balsamic vinegar, even in small amounts, can elevate the dish with a lovely tang that balances the sweetness of the honey.
  4. Check for Doneness: Every oven is different, so start checking your carrots around the 20-minute mark to avoid overcooking and ensure they’re perfectly tender.

Variations

Different Seasonal Vegetables to Use

You can switch baby carrots with many other veggies. Try using parsnips, sweet potatoes, or beets. Each option gives a unique flavor. For spring, asparagus works well too. In fall, butternut squash adds a lovely sweetness. Just remember to adjust the cooking time. Thicker veggies take longer to roast than baby carrots.

Using Other Sweeteners Besides Honey

If you want to change the sweetener, you have options. Maple syrup is a great choice. It gives a nice, rich flavor. You can also use agave nectar for a lighter touch. If you prefer no sugar, try coconut sugar. It adds a hint of caramel flavor. Just keep the same amount as honey in the recipe for best results.

Adjusting for Dietary Preferences (Vegan, Gluten-Free)

To make this dish vegan, swap honey for maple syrup or agave nectar. Both options keep the taste sweet and delicious. For gluten-free needs, this recipe is already safe. The ingredients are naturally gluten-free. So, feel free to enjoy this dish without worry. These adjustments keep the dish tasty for everyone!

Storage Info

How to Store Leftovers Properly

After you enjoy your honey garlic roasted carrots, let them cool. Place the leftover carrots in an airtight container. Store them in the fridge for up to four days. This keeps them fresh and tasty.

Freezing Honey Garlic Roasted Carrots

If you want to save them for later, freezing is an option. First, let the carrots cool completely. Then, spread them on a baking sheet in a single layer. Freeze them for about an hour. After they freeze, transfer the carrots to a freezer-safe bag. They can last up to three months in the freezer.

Reheating Instructions

To reheat, take the carrots out of the fridge or freezer. If frozen, let them thaw in the fridge overnight. Preheat your oven to 375°F (190°C). Spread the carrots on a baking sheet. Heat them for about 10-15 minutes, or until warm. You can also use the microwave for quick reheating. Just heat in short bursts, stirring in between. Enjoy your delicious carrots again!

FAQs

Can I use regular carrots instead of baby carrots?

Yes, you can use regular carrots. Just cut them into similar sizes. This helps them cook evenly. Baby carrots are sweet and tender, but regular carrots work great, too. They might need a bit more time to cook. Aim for pieces about the same size as baby carrots for the best results.

How long do Honey Garlic Roasted Carrots last in the fridge?

Honey Garlic Roasted Carrots can last up to four days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. When you want to eat them, just reheat in the oven or microwave. They may lose some crunch but will still taste great.

Can I make this recipe in advance?

Yes, you can make this recipe in advance. Prepare the carrots and the honey-garlic mix ahead of time. Toss the carrots in the mix and store them in the fridge. When you’re ready, roast them. They will still be delicious and save you time on busy days.

We covered the key ingredients and steps for making honey garlic roasted carrots. Remember the tips for perfect roasting and storing leftovers. You can also try different vegetables and sweeteners to fit your taste. Roasting brings out great flavors, and leftovers can be a tasty treat. Experiment with this dish and enjoy the journey. Happy cookin

- 1 lb (450g) baby carrots, peeled - 3 tablespoons honey - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and black pepper, to taste - 1 tablespoon balsamic vinegar (optional, for tanginess) - Fresh parsley, chopped (for garnish) - Use a kitchen scale for precise carrot weight. - Measure honey and olive oil with a tablespoon for best results. - Fresh thyme adds bright flavor, but dried thyme works well too. - Balsamic vinegar gives a nice tang that balances the sweetness. - A sprinkle of crushed red pepper adds warmth and spice. - Try adding a pinch of cumin for a unique twist. {{ingredient_image_1}} First, gather your ingredients. You need: - 1 lb (450g) baby carrots, peeled - 3 tablespoons honey - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and black pepper, to taste - 1 tablespoon balsamic vinegar (optional) - Fresh parsley, chopped (for garnish) Next, preheat your oven to 400°F (200°C). This step warms the oven, so your carrots roast nicely. In a large bowl, mix honey, olive oil, minced garlic, thyme, salt, and pepper. If you want a tangy kick, add balsamic vinegar. Whisk these together until they blend well. Now, add the peeled baby carrots to the bowl. Toss them in the honey-garlic mix until they are well coated. This mixture gives the carrots a sweet and savory flavor. Spread the coated carrots in a single layer on a baking sheet. Line the sheet with parchment paper. This prevents sticking and makes cleanup easy. Roast the carrots in your hot oven for 25 to 30 minutes. Stir them halfway through to ensure even cooking. They are done when they are tender and caramelized at the edges. When the time is up, take the carrots out of the oven. Let them cool for a couple of minutes. This cooling period helps them firm up a bit. Transfer the roasted carrots to a serving platter. Garnish with freshly chopped parsley. This adds a nice touch of color to your dish. To check if the carrots are done, use a fork. If it goes in easily, they are tender. You can also look for a nice golden brown color on the edges. This shows they are caramelized and flavorful. If they need more time, roast them for a few more minutes. Just keep an eye on them to avoid burning. Enjoy your Honey Garlic Roasted Carrots! Roasting carrots brings out their natural sweetness. Here are some tips to make them perfect: - Choose small carrots: Baby carrots work best. They cook evenly and are tender. - Cutting size matters: If using larger carrots, cut them into similar sizes. This helps them cook at the same rate. - Use parchment paper: Line your baking sheet with parchment. It prevents sticking and makes cleanup easy. - Don’t crowd the pan: Give each carrot space. This allows them to roast and caramelize well. If you have leftovers, storing them right keeps them tasty. Here’s how: - Cool completely: Let the carrots cool before storing. This helps avoid extra moisture. - Use an airtight container: Place them in a sealed container. They will stay fresh longer. - Refrigerate: Store them in the fridge. They last for about 3-4 days. Honey garlic roasted carrots pair well with many dishes. Here are some great ideas: - Serve with protein: These carrots complement chicken, fish, or pork. They add a sweet touch. - Toss in salads: Add them to your salad for extra flavor and color. - Pair with grains: Serve over rice or quinoa. This makes a hearty meal. - Garnish with herbs: Fresh parsley adds a lovely touch. You can also use dill or chives for a twist. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh baby carrots and high-quality honey. Fresh ingredients enhance the overall taste of the dish. Experiment with Herbs: While thyme is delicious, feel free to experiment with other herbs like rosemary or dill for a different flavor profile. Don’t Skip the Balsamic: Adding balsamic vinegar, even in small amounts, can elevate the dish with a lovely tang that balances the sweetness of the honey. Check for Doneness: Every oven is different, so start checking your carrots around the 20-minute mark to avoid overcooking and ensure they’re perfectly tender. {{image_2}} You can switch baby carrots with many other veggies. Try using parsnips, sweet potatoes, or beets. Each option gives a unique flavor. For spring, asparagus works well too. In fall, butternut squash adds a lovely sweetness. Just remember to adjust the cooking time. Thicker veggies take longer to roast than baby carrots. If you want to change the sweetener, you have options. Maple syrup is a great choice. It gives a nice, rich flavor. You can also use agave nectar for a lighter touch. If you prefer no sugar, try coconut sugar. It adds a hint of caramel flavor. Just keep the same amount as honey in the recipe for best results. To make this dish vegan, swap honey for maple syrup or agave nectar. Both options keep the taste sweet and delicious. For gluten-free needs, this recipe is already safe. The ingredients are naturally gluten-free. So, feel free to enjoy this dish without worry. These adjustments keep the dish tasty for everyone! After you enjoy your honey garlic roasted carrots, let them cool. Place the leftover carrots in an airtight container. Store them in the fridge for up to four days. This keeps them fresh and tasty. If you want to save them for later, freezing is an option. First, let the carrots cool completely. Then, spread them on a baking sheet in a single layer. Freeze them for about an hour. After they freeze, transfer the carrots to a freezer-safe bag. They can last up to three months in the freezer. To reheat, take the carrots out of the fridge or freezer. If frozen, let them thaw in the fridge overnight. Preheat your oven to 375°F (190°C). Spread the carrots on a baking sheet. Heat them for about 10-15 minutes, or until warm. You can also use the microwave for quick reheating. Just heat in short bursts, stirring in between. Enjoy your delicious carrots again! Yes, you can use regular carrots. Just cut them into similar sizes. This helps them cook evenly. Baby carrots are sweet and tender, but regular carrots work great, too. They might need a bit more time to cook. Aim for pieces about the same size as baby carrots for the best results. Honey Garlic Roasted Carrots can last up to four days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. When you want to eat them, just reheat in the oven or microwave. They may lose some crunch but will still taste great. Yes, you can make this recipe in advance. Prepare the carrots and the honey-garlic mix ahead of time. Toss the carrots in the mix and store them in the fridge. When you're ready, roast them. They will still be delicious and save you time on busy days. We covered the key ingredients and steps for making honey garlic roasted carrots. Remember the tips for perfect roasting and storing leftovers. You can also try different vegetables and sweeteners to fit your taste. Roasting brings out great flavors, and leftovers can be a tasty treat. Experiment with this dish and enjoy the journey. Happy cooking!

Honey Garlic Roasted Carrots

A sweet and savory side dish featuring tender roasted baby carrots coated in a honey garlic glaze.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 lb baby carrots, peeled
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • to taste Salt and black pepper
  • 1 tablespoon balsamic vinegar (optional, for tanginess)
  • for garnish Fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine honey, olive oil, minced garlic, thyme, salt, pepper, and balsamic vinegar (if using). Whisk until well blended.
  • Add the peeled baby carrots to the bowl, and toss them until evenly coated with the honey-garlic mixture.
  • Spread the carrots in a single layer on a baking sheet lined with parchment paper to prevent sticking.
  • Roast the carrots in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and caramelized on the edges.
  • Once done, remove the carrots from the oven, and let them cool for a couple of minutes.
  • Transfer the roasted carrots to a serving platter, and garnish with freshly chopped parsley for a pop of color.

Notes

Add balsamic vinegar for extra tanginess if desired.
Keyword carrots, garlic, honey, roasted, vegetable

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