This simple sheet pan recipe turns the ordinary carrot into a show-stopping sweet and savory side dish (that's also incredibly addicting).
These oven-roasted beauties are drenched in a delectable honey glaze filled with garlic, ginger, and cinnamon. With this in mind, you may wish to create an additional batch. They mysteriously vanish in an instant.
CHOOSING THE RIGHT CARROTS
You can use whole or baby carrots, either orange or rainbow coloured. To guarantee that the carrots cook evenly, just make sure to chop them all the same size.
- Choose the thinner whole carrots (no thicker than an inch or so). You can roast them whole or cut them into oval discs by slicing them lengthwise or diagonally.
- young carrots: They are already little, so boiling them as is won't be a problem.
IT’S ALL ABOUT THE HONEY GLAZE
While roasting carrots brings out a subtle sweetness, this simple honey glaze elevates the flavor.
- Honey: You can use clover, wildflower, or any other type of honey you like.
- Garlic: A pinch of minced garlic balances out the sweetness perfectly.
- Butter: Contributes to the glossy finish and rich flavor of carrots. Ghee also works well.
- Olive oil: A small amount helps to keep the butter from burning.
- Ground spices: I like ginger and cinnamon, which complement the sweetness of the carrots.
- Fresh herbs: Just before serving, for a burst of color and flavor.
HOW TO MAKE ROASTED GLAZED CARROTS
This sheet pan recipe could not be simpler. Simply take these three easy actions.
- Make the carrots. Peel the carrots and cut them into even bits.
- Stir the carrots in a bowl. Combine the glaze ingredients and coat the carrots.
- Carrots should be roasted. Spread out on a sheet pan and let the oven do the rest!
These carrots pair well with just about any heavy main dish. Many delectable pairings include:
- Slow Cooker Whole Chicken
- Dijon Baked Salmon
- Sweet and Smoky Beef Brisket
- Roasted Balsamic Chicken with Brussels Sprouts
- Rosemary Grilled Lamb Chops with Mint Apple Sauce
STORING AND REHEATING LEFTOVERS
Honey-glazed carrots are the finest fresh from the oven, but they may be refrigerated or frozen once they've been cooked and cooled.
How to Refrigerate
Put leftovers in an airtight jar and refrigerate for up to 3 days.
How to Freeze
Freeze in a freezer-safe bag or container for up to 3 months.
How to Reheat
Just reheat in the microwave until the carrots are heated through.
HONEY GLAZED CARROTS
- 2 pounds carrots, peeled
- ¼ cup honey
- 3 garlic cloves, minced
- 2 tablespoons melted butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- parsley, thyme or other herbs for garnish (optional)
- Preheat your oven to 425F/220C. Then, cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well.
- In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
- Pour the carrots and glaze onto a sheet pan and spread them out.
- Roast for 20-25 minutes, tossing halfway through. You can also broil for 2-3 minutes, to get caramelization on the edges.
- Transfer carrots to a serving dish and garnish with chopped herbs.
- To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.
- To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
- For Reheating: Simply reheat in the microwave until the carrots are warmed through.
- I always recommend a heavy duty sheet pan when roasting veggies in the oven, so that your pan doesn't warp and twist.