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- Baby carrots (or medium carrots) - Honey - Garlic - Extra virgin olive oil - Balsamic vinegar - Sea salt and freshly cracked black pepper - Fresh thyme leaves or parsley (optional) - 1 lb of baby carrots - 2 tablespoons of honey - 3 cloves of garlic - 2 tablespoons of olive oil - 1 tablespoon of balsamic vinegar - Calories per serving: 120 - Breakdown of macronutrients: - Total fat: 5g - Carbohydrates: 18g - Protein: 1g When I create honey garlic roasted carrots, I choose baby carrots for their sweetness. They cook quickly and stay tender. Honey brings a lovely glaze and rich flavor. Garlic adds depth and a savory kick. Extra virgin olive oil makes everything smooth and rich. Balsamic vinegar gives a nice tang that cuts through the sweetness. For a serving of four, you’ll need 1 pound of baby carrots, 2 tablespoons of honey, and 3 cloves of garlic. Two tablespoons of olive oil help with roasting. You’ll also want 1 tablespoon of balsamic vinegar to enhance the flavors. In each serving, you get about 120 calories. The dish provides 5 grams of fat, mostly from olive oil. It has 18 grams of carbohydrates, which mainly come from the carrots. You’ll also get a little protein, around 1 gram per serving. If you want to add a pop of color, fresh thyme or parsley works well. It adds a hint of fresh flavor too. You can find the full recipe linked above. Preheat your oven to 400°F (200°C). This is the ideal temperature for roasting. Preheating helps the carrots cook evenly and develop a nice caramel color. In a large bowl, mix these ingredients: - 2 tablespoons honey - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 1 tablespoon balsamic vinegar - Sea salt and freshly cracked black pepper Stir well until you have a smooth mixture. Seasoning is key to enhance the flavor of the carrots. Add 1 pound of baby carrots to the bowl. Toss them gently to ensure each carrot is coated. This helps the carrots soak up all the delicious flavor. Coating also promotes caramelization, giving the carrots a sweet, rich taste. Line a baking sheet with parchment paper. Lay the coated carrots in a single layer. Make sure they have space around them. This allows hot air to circulate, ensuring even cooking. Put the baking sheet in the oven and roast for 20-25 minutes. Halfway, stir or shake the carrots for even cooking. You want them fork-tender with a golden glaze. After roasting, take the carrots out of the oven. Let them cool for a few minutes. This cooling step enhances their flavor. Serve them in a dish, and drizzle any leftover sauce on top. For a final touch, sprinkle fresh thyme or parsley for color and freshness. For the full recipe, check out the details above. - Best varieties for roasting: I love using baby carrots for their sweetness and tenderness. You can also use medium carrots. Just peel and cut them into even sticks. - Preferred size for even cooking: Choose carrots that are similar in size. This helps them roast evenly. Aim for pieces about 2 to 4 inches long. - Suggestions for additional herbs and spices: Add fresh rosemary or dill for a unique touch. A sprinkle of cumin or paprika can also boost flavor. - Alternative sweeteners and acids: Try using maple syrup instead of honey for a different sweetness. Lemon juice can replace balsamic vinegar for a bright zing. - Pairing with proteins: These carrots pair well with grilled chicken or roasted pork. Their sweetness complements savory dishes nicely. - Ideal side dishes for complete meal: Serve with creamy mashed potatoes or quinoa salad. A fresh green salad also rounds out the meal beautifully. For the full recipe, check out my Honey Garlic Glazed Carrots 🥕! {{image_4}} You can change the glaze to suit your taste. One option is to use maple syrup instead of honey. Maple gives a sweet, earthy flavor. You can also try citrus juices, like orange or lemon, for a tangy twist. They add freshness and brightness to the dish. You don't have to roast the carrots if you prefer a different method. You can sauté them on the stovetop. Just heat some olive oil in a pan, add the carrots, and cook until tender. Another option is using an air fryer. Set the temperature to 375°F and cook for about 15 minutes, shaking the basket halfway through. Feel free to mix in other vegetables for variety. You can add bell peppers, zucchini, or even red onions. These blend well and add different colors and flavors. Customizing your veggie blend makes the dish unique and fun! To refrigerate leftover honey garlic roasted carrots, cool them first. Place the carrots in an airtight container. Keep them in the fridge for up to three days. Make sure the container seals well to keep moisture in. Glass or plastic containers work great. To freeze cooked carrots, let them cool completely. Spread them on a baking sheet in a single layer. Freeze them for about one hour until firm. Then, transfer the carrots to a freezer bag or a container. Remove as much air as possible to avoid freezer burn. These can last for up to three months. When ready to use, thaw them overnight in the fridge. For the best flavor and texture, reheat carrots in the oven. Preheat it to 350°F (175°C). Spread the carrots on a baking sheet and heat for about 10 to 15 minutes. This method keeps them tender and warms them evenly. If you’re in a rush, use the microwave. Place the carrots in a microwave-safe dish, cover it with a lid, and heat for 1-2 minutes. This method is quick but may make them softer than oven reheating. To make honey garlic roasted carrots, start by preheating your oven to 400°F (200°C). This helps get the perfect roast. In a bowl, mix together honey, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Make sure it is blended well. Next, toss your carrots in this mix until they are coated. Then, spread them out on a lined baking sheet in a single layer. Roast them for 20-25 minutes, stirring halfway through. They should be tender and slightly caramelized. Finally, let them cool briefly before serving. You can use frozen carrots, but the texture and taste will change. Frozen carrots may be softer after cooking. This can lead to a mushy result. If you choose to use them, reduce the cooking time slightly. This helps prevent overcooking. You might also want to drain excess moisture before coating them in the sauce. This keeps the flavor bright and fresh. To thicken the honey garlic sauce, consider adding more honey. This increases the viscosity naturally. You can also use cornstarch or arrowroot. Mix a small amount with cold water to form a slurry, then add it to the sauce. Heat it gently until it thickens. Another option is to simmer the sauce on low heat to reduce the liquid. This concentrates the flavors and enhances thickness. You can use many herbs to change the flavor. Fresh thyme is a great option that pairs well. Rosemary adds a strong, earthy taste. You might also try dill for a bright flavor. Each herb will impact the overall profile. Adding herbs can make your dish unique and exciting. Just remember to use them sparingly for the best balance. Roasting honey garlic carrots is simple and fun. You can use fresh or even frozen carrots. The right mix of flavors, like honey and garlic, makes each bite tasty. Don't forget about tips for storage and reheating; they keep your carrots fresh. Feel free to try different herbs or even swap honey for maple syrup. Enjoy your tasty side dish with your favorite meal. With this guide, you can impress anyone at your table.

Honey Garlic Roasted Carrots

Elevate your dinner with these delicious Honey Garlic Glazed Carrots! This simple recipe features tender roasted carrots coated in a delightful honey and garlic glaze that is sure to impress. With just a few ingredients and easy-to-follow steps, you can create a flavorful side dish in no time.
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Ingredients
  

1 lb baby carrots (or medium carrots, peeled and cut into uniform sticks)

2 tablespoons honey (preferably a light floral variety)

3 cloves garlic, finely minced

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar (for a touch of tanginess)

Sea salt and freshly cracked black pepper, to taste

Fresh thyme leaves or chopped parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot enough for roasting.

    Prepare the Sauce: In a large mixing bowl, combine the honey, finely minced garlic, olive oil, balsamic vinegar, and a generous pinch of salt and pepper. Use a whisk or a fork to blend these ingredients thoroughly until the mixture is smooth and well combined.

      Coat the Carrots: Add your carrots to the bowl with the honey garlic mixture. Gently toss the carrots until each piece is generously coated in the glaze, ensuring an even distribution of flavors.

        Arrange for Roasting: Prepare a baking sheet by lining it with parchment paper (this makes for easy cleanup). Carefully lay the coated carrots in a single layer on the sheet, making sure they are not overcrowded for optimal roasting.

          Roast the Carrots: Place the baking sheet in the preheated oven and roast the carrots for 20-25 minutes. Halfway through the cooking time, give them a stir or shake to promote even caramelization and tenderness. You're looking for them to become fork-tender with a golden, slightly caramelized exterior.

            Cool and Serve: Once roasted to your liking, remove them from the oven and allow the carrots to cool for a few minutes on the baking sheet to enhance their flavor.

              Finish and Garnish: Transfer the beautifully glazed carrots to a serving dish. If there's any remaining honey-garlic sauce left on the baking sheet, drizzle that over the carrots for an added burst of flavor.

                Final Touch: For an elegant presentation, sprinkle some fresh thyme leaves or chopped parsley on top before serving, adding a splash of color and freshness.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4