Honey Butter Roasted Carrots
These mouth-watering roasted carrots make the perfect side dish to just about any meal or holiday dinner
Servings: 4 servings
Calories: 290kcal
Ingredients
- 2 lbs. carrots peeled and sliced diagonally
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 1/4 tsp garlic powder (can substitute with 2 cloves minced garlic)
- 4 Tbsp butter sliced into tablespoon sized slices
- 2 - 3 Tbsp honey
Instructions
ROASTED CARROTS
- Preheat oven to 425 F degrees. Set a very large baking sheet aside.
- When slicing peeled carrots, rotate your knife so the cuts are diagonal (to increase the surface area that'll be roasting) and make each cut about 1 inch apart. Add sliced carrots to a mixing bowl.
- Add oil, salt, pepper, thyme, paprika, and garlic powder. Toss to coat carrots completely.
- Transfer carrots to baking sheet and spread into one even layer and bake for 15 minutes.
- Quickly toss or flip over carrots and continue baking another 10-15 minutes.
- Remove carrots from oven and set aside.
BROWNED BUTTER HONEY SAUCE
- While carrots are roasting, add butter to a light-bottomed saucepan. Heat over MED-LOW heat, whisking occasionally at first.
- Once the butter starts to bubble and foam begins to appear around the edges, whisk nearly continuously. Keep whisking as it gets very foamy.
- Continue cooking and whisking, and you'll see the foam subside a bit and you'll see toasty brown colored specs at the bottom of the pan. Give it a smell, it should smell nutty and different than regular melted butter.
- Remove from the heat and whisk in honey. Pour over roasted carrots and toss to combine.
Video
Nutrition
Calories: 290kcal | Carbohydrates: 31g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 549mg | Potassium: 726mg | Fiber: 6g | Sugar: 19g | Vitamin A: 38314IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg
