Honey Roasted Carrots
Quick and easy honey-glazed caramelized carrots, oven-roasted with dried dill for a flavorful side dish.
Servings: 4
Calories: 178kcal
Equipment
Ingredients
- 2 lb. carrots peeled or washed, cut into 1-inch pieces, 900 g
- 2 tablespoons honey I use raw honey
- 2 tablespoons butter melted
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- fresh or dried parsley for serving, optional
Instructions
- Preheat oven to 400°F (200°C).
- Peel and chop the carrots into 1-inch lengths. I like to cut on a diagonal. Cut any bigger pieces in half for even roasting.
- In a mixing bowl, toss the carrots with the honey, melted butter, dill, salt, and pepper.
- Transfer the carrots to a sheet pan, spreading them out in a single layer.
- Roast for 30 minutes, flipping halfway.
- Serve hot with fresh parsley and an extra drizzle of honey, if desired.
Video
Notes
Cut carrots into evenly sized pieces to ensure even cooking.
Don't overcrowd the baking sheet. Arrange carrots in a single layer with some space between them to allow for even roasting.
Toss the carrots halfway through cooking to ensure they roast evenly on all sides.
Keep an eye on the carrots towards the end of cooking time. Cook time will vary, depending on your oven and size of carrots. Carrots are done when they are fork tender. To check them simply poke a fork into the larger pieces. If the fork slides in easily, they are ready.
Honey roasted carrots are best served fresh for optimal texture.
Store leftover cooled roasted carrots in an airtight container in the fridge for about 3 days. Reheat in the microwave just until warm.
Freeze leftover cooked and cooled carrots for up to 3 months.
Nutrition
Calories: 178kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Fiber: 6g | Sugar: 20g | Calcium: 83mg | Iron: 1mg
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