Honey Roasted Carrots
These Honey Roasted Carrots with buttery garlic flavor are a tasty and colorful side dish, perfect for Springtime!
Servings: 8 servings
Ingredients
- 2 1/2 - 3 lbs rainbow carrots
- 1 tbsp honey
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 pinch sea salt and ground black pepper
- 1 tbsp fresh parsley or cilantro, chopped
Instructions
- Pre-heat oven to 425F degrees.
- Wash, trip and slice carrots. The thinner carrots I kept as whole, cut in half but the thicker carrots I sliced and cut so they are all about the same size. Place them in a large baking sheet.
- In a small glass bowl add in melted butter, honey, garlic, salt and pepper. Stir to mix. Pour honey butter over the carrots and either using your hands or a spatula, toss the carrots around until they are all glazed with the sauce.
- Bake for 25 minutes, flipping them half way through. When done, top with fresh parsley or cilantro and serve. Can be refrigerated for up to 3 days.