Ingredients
- Carrots, peeled and cut into 1-inch pieces: 1 pound
- Butter, unsalted: 4 tablespoons
- Honey: 2 tablespoons
- Garlic, minced: 2 cloves
- Fresh Thyme, chopped: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Fresh Parsley, chopped (for garnish): 1 tablespoon
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a microwave-safe bowl, melt the butter. Add the honey and minced garlic to the melted butter and whisk to combine.
- Step 3: In a large bowl, toss the carrots with the honey-garlic-butter mixture. Ensure the carrots are evenly coated.
- Step 4: Spread the carrots in a single layer on the prepared baking sheet. Sprinkle with salt, pepper, and chopped thyme.
- Step 5: Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
- Step 6: Garnish with fresh parsley before serving.
Notes
- Leftover roasted carrots can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the carrots on a baking sheet and warm them in a 350°F (175°C) oven for 5-10 minutes, or until heated through, to retain their texture.
- Serve these flavorful carrots as a vibrant side dish alongside roasted chicken, pork, or a hearty vegetarian main course.
- For extra depth, consider browning the butter in a saucepan before adding the honey and garlic – the nutty flavor will elevate the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American