Description
This Honey Garlic Roasted Baby Carrots recipe features tender, slightly caramelized carrots coated in a sweet and savory glaze of honey, garlic, olive oil, and balsamic vinegar. Roasted to perfection in the oven, these flavorful carrots make a perfect side dish for any meal and can be garnished with fresh thyme or parsley for an extra burst of freshness.
Ingredients
Scale
Carrots
- 1 lb baby carrots, peeled (or whole if preferred)
Glaze
- 2 tbsp olive oil
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Garnish
- Fresh thyme or parsley, chopped (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the carrots.
- Prepare the glaze and coat carrots: In a large mixing bowl, combine baby carrots with olive oil, honey, minced garlic, balsamic vinegar, salt, and pepper. Toss well until all the carrots are evenly coated with the flavorful mixture.
- Roast the carrots: Spread the coated carrots in a single layer on a baking sheet. Roast them in the preheated oven for 20-25 minutes, stirring halfway through to ensure even caramelization and tenderness.
- Serve and garnish: Remove the roasted carrots from the oven and transfer them to a serving dish. Garnish with chopped fresh thyme or parsley if desired, then serve hot to enjoy the sweet and savory flavors.
Notes
- Use peeled baby carrots or whole baby carrots as preferred.
- Stir the carrots halfway through roasting for even cooking and caramelization.
- Fresh herbs like thyme or parsley add an aromatic garnish, but are optional.
- For a spicier kick, consider adding a pinch of red pepper flakes to the glaze.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
