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Roasted Baby Carrots with Garlic

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A simple yet flavorful side dish of tender, caramelized baby carrots infused with garlic, honey, and herbs, roasted to perfection in a rich butter glaze.

Ingredients

Scale
  • 2 lb baby carrots (or young whole carrots, scrubbed clean)
  • 4 Tbsp salted butter
  • 4 cloves garlic, minced
  • 2 Tbsp honey
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 425 °F (220 °C).
  2. Melt butter in a skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant.
  3. Stir in honey, smoked paprika, salt, and pepper.
  4. Add carrots to the skillet, tossing to coat evenly. Let sit in glaze for 1–2 minutes.
  5. Transfer carrots to a rimmed baking sheet, leaving excess glaze in the skillet.
  6. Roast carrots in the oven for 20 minutes.
  7. While roasting, return skillet with glaze to heat and reduce for 2 minutes.
  8. Drizzle or toss roasted carrots in the reduced glaze, then return to oven for 5–7 more minutes (optional: broil for 30 seconds for extra browning).
  9. Transfer to a serving dish, garnish with chopped parsley, and serve warm.

Notes

  • Add thyme or rosemary for an herb twist.
  • Use olive oil or ghee for a dairy-free version.
  • Spice it up with cumin or chili flakes.
  • Top with grated Parmesan before serving for a savory finish.
  • Store leftovers in the fridge for up to 3–4 days.
  • Reheat gently in a skillet or in the oven at 250°F.

Nutrition

Keywords: roasted carrots, honey glazed carrots, garlic butter carrots, easy side dish, oven roasted vegetables

Find it online: https://yumcove.com/roasted-baby-carrots-with-garlic/