Description
These Honey Roasted Baby Carrots are a sweet and savory side dish perfect for any meal. Roasting the carrots enhances their natural sweetness, while a glaze of honey, Dijon mustard, balsamic vinegar, and garlic adds rich flavor and a beautiful sheen. Finished with a sprinkle of fresh parsley, this recipe delivers tender, flavorful carrots that are sure to be a hit at your dinner table.
Ingredients
Scale
Carrots
- 24 ounces (2 bags) baby carrots
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Glaze
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar
- 2 cloves garlic, minced
Optional Garnish
- Chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the carrots.
- Toss Carrots with Oil and Seasoning: In a large mixing bowl, toss the baby carrots with olive oil, kosher salt, and ground black pepper until well coated. Spread them out in a single layer on a parchment-lined sheet pan.
- First Bake: Bake the carrots in the preheated oven for 15 minutes to begin roasting and softening.
- Make the Glaze: While the carrots bake, combine the melted butter, honey, Dijon mustard, balsamic vinegar, and minced garlic in a small bowl, stirring well to create a smooth glaze.
- Toss Carrots with Glaze: Remove the sheet pan from the oven and transfer the carrots to a large bowl. Pour the prepared glaze over the carrots and toss to coat them evenly.
- Second Bake: Spread the glazed carrots back onto the sheet pan in a single layer. Return to the oven and bake for another 15 minutes, or until carrots are fork-tender and beautifully caramelized.
- Serve and Garnish: Once done, take the carrots out of the oven. Let them cool for a minute or two, then transfer to a serving platter or bowl. Optionally, sprinkle with chopped parsley for a fresh touch before serving.
Notes
- You can substitute fresh thyme or rosemary for parsley for a different herbal note.
- For extra caramelization, broil the carrots for 1-2 minutes at the end but watch carefully to avoid burning.
- Use unsalted butter if you want more control over the salt content.
- This recipe pairs well with roasted meats or as part of a vegetarian meal.
- Leftover carrots can be refrigerated in an airtight container for up to 3 days and reheated gently.