Honey Garlic Roasted Carrots
Tender roasted carrots coated in a glossy honey-garlic glaze with aromatic herbs—an easy, flavor-packed side dish ready in under 30 minutes.
Ingredients
- 1 lb 450 g carrots, peeled or scrubbed
- 2 tbsp olive oil
- 1 –2 tbsp honey or maple syrup
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or a few sprigs fresh thyme
- Optional: 1 tbsp butter for richness
- Optional: pinch of chili flakes
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the ends of the carrots and pat them dry.
- In a bowl, whisk olive oil, honey, garlic, salt, pepper, and thyme.
- Toss the carrots in the glaze until fully coated.
- Arrange them on a baking sheet without overlapping.
- Roast 20–25 minutes, flipping halfway, until caramelized and tender.
- Add a small piece of butter while hot for extra sheen and richness.
- Serve warm, garnished with additional herbs.
Notes
Substitutions:
- Use maple syrup instead of honey for a plant-based option.
- Replace thyme with rosemary for a woodsy aroma.
- Add a touch of balsamic vinegar for deeper flavor.
- For heat, sprinkle chili flakes or cayenne.
Storage:
- Store leftovers in an airtight container for 3–4 days.
- Freeze up to 2 months (texture softens slightly).
- Reheat in the oven at 350°F for 10 minutes or in a skillet with a splash of water.