Honey Garlic Roasted Carrots – are an easy side dish perfect for any night of the week and holiday gathering! They are sweet and savory, tender crisp, and full flavor!
Honey Garlic Roasted Carrots
How many of you are great at getting out that main dish but often forget about the sides??? That is me, I feel like I get the main dish done and on the table but when it comes to making a side dish I am a little lackluster! It’s usually green beans of some sort or dare I say it….. we go without a side dish especially if the main already has a veggie.
So, I want to try and provide a few quick and easy side dishes that are not only great for any night of the week but perfect for holidays and get togethers as well. A few sides I have already are these: Skillet Garlic Green Beans, Simple Roasted Green Beans (see I told you we eat a lot of green beans!!), and Roasted Brussel Sprouts with Ham and Onions.
I don’t know why I don’t make roasted carrots more often because everyone but my husband (he doesn’t like any vegetables) and one child like them. Plus, they are super easy to make. You don’t even have to roast whole carrots just buy the baby carrots and toss them on a pan with some melted butter, salt, and pepper! You have a side done in about 20 minutes! And these Honey Garlic Roasted Carrots are taking them to the next level and I promise they are not just some plain ol’ boring carrots!
What to serve Honey Garlic Roasted Carrots with:
- Homemade Oven Roasted Rotisserie Chicken
- Bacon Wrapped Pork Loin
- Slow Cooker Turkey Breast
- Plus many other options if you would like to take a look around!
About these Honey Garlic Roasted Carrots:
- You can use baby carrots in place of the whole carrots.
- Make sure to cut the carrots so they are around the same thickness, that way they cook evenly.
- You can also cut whole carrots into 2-3 inch chunks instead of lengthwise. Again make sure they are around the same thickness.
- I don’t recommend cooking more than 2 pounds of whole carrots on a sheet pan.
- Make ahead: have your carrots prepped (washed, peeled, cut) and have the glaze mixed up ready to go. Store in the refrigerator until ready to use.
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Honey Garlic Roasted Carrots
Ingredients
- 2 pounds (907g) whole carrots, peeled and washed
- 3 tablespoons butter, melted
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2- 2 1/2 teaspoons garlic powder (or 4-5 cloves garlic, minced)
- salt and pepper to taste
- chopped parsley fro garnish, optional
Instructions
- Preheat oven to 425 degrees F (218 degrees C).
- Cut carrots lengthwise in half or fourths so they are around the same thickness. Place on a large baking sheet. Drizzle with melted butter, honey, vinegar, garlic powder, salt, and pepper. Toss to coat. Bake for 15-25 minutes or until desired doneness. I like mine tender crisp so I cook for 15-20 minutes. Sprinkle with chopped parsley if desired.
Notes
- You can use baby carrots in place of the whole carrots.
- Make sure to cut the carrots so they are around the same thickness, that way they cook evenly.
- You can also cut whole carrots into 2-3 inch chunks instead of lengthwise. Again make sure they are around the same thickness.
- I don't recommend cooking more than 2 pounds of whole carrots on a sheet pan.
- Make ahead: have your carrots prepped (washed, peeled, cut) and have the glaze mixed up ready to go. Store in the refrigerator until ready to use.
I just recently discovered roasted carrots, and you are right! It’s the perfect, quick side!
Thank you Melissa!!
Absolutely stunning… What a perfect addition to my Easter Menu
Thanks Julie!!
Simply said, those look absolutely delicious!
Thank you Danielle!!