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Honey Roasted Carrots with Garlic and Herbs

This dish features tender carrots roasted to caramelized perfection, coated in a fragrant honey glaze infused with garlic and fresh herbs. The slow roasting process creates a glossy, slightly crisp exterior with a tender interior, showcasing a harmonious balance of sweetness and earthiness. It’s an elegant yet simple side that transforms humble vegetables into a flavorful centerpiece.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large carrots peeled and cut into 2-inch pieces
  • 2 tablespoons honey good-quality and liquid
  • 3 tablespoons olive oil extra virgin preferred
  • 3 cloves garlic minced
  • 1 teaspoon chopped fresh thyme or rosemary
  • to taste salt and black pepper for seasoning

Equipment

  • Baking Sheet
  • Parchment paper
  • Small bowl
  • Tongs or spatula
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup.
  2. Wash and peel the carrots, then cut them into uniform 2-inch lengths to ensure even roasting.
  3. In a small bowl, whisk together honey, olive oil, minced garlic, chopped thyme, salt, and pepper until well combined.
  4. Arrange the carrots on the prepared baking sheet in a single layer, spacing them out evenly.
  5. Drizzle the honey mixture over the carrots, tossing gently with tongs or a spatula to coat each piece thoroughly.
  6. Roast in the oven for about 25-30 minutes, tossing halfway through. Look for deep golden edges and tender interiors.
  7. Watch for edges to become crispy and caramelized, and stick a fork into a carrot to check for tenderness.
  8. Once done, remove from the oven and let rest for 2 minutes to allow flavors to settle.
  9. Transfer the carrots to a serving dish, drizzle with any remaining glaze, and sprinkle with additional herbs if desired. Enjoy warm.

Notes

For extra depth, add a splash of balsamic vinegar at the end. Dried herbs can be used but are best added earlier for full infusion. Reheat gently to preserve the glaze.