Description
Sweet and savory honey roasted baby carrots glazed with a delightful mixture of butter, honey, Dijon mustard, balsamic vinegar, and garlic, baked to tender perfection and garnished with fresh parsley. A simple yet elegant side dish that complements any meal.
Ingredients
Scale
Carrots
- 24 ounces (2 bags) baby carrots
Glaze
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar
- 2 cloves garlic, minced
Garnish (optional)
- Chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the carrots.
- Prepare Carrots: In a large mixing bowl, toss the baby carrots with olive oil, kosher salt, and ground black pepper until evenly coated. Spread the carrots out in a single layer on a parchment-lined baking sheet to ensure even roasting. Bake for 15 minutes.
- Make Glaze: While the carrots are roasting, combine the melted butter, honey, Dijon mustard, balsamic vinegar, and minced garlic in a small bowl. Stir thoroughly to create a smooth, flavorful glaze.
- Apply Glaze: Remove the carrots from the oven and transfer them to a large bowl. Toss the hot carrots with the prepared glaze, ensuring each carrot is well-coated.
- Roast Again: Return the glazed carrots to the parchment-lined baking sheet, spreading them out evenly again. Bake for an additional 15 minutes or until the carrots become fork-tender and caramelized.
- Serve: Take the carrots out of the oven and allow them to cool slightly for a couple of minutes. Then, transfer them to a serving platter or bowl.
- Garnish: Sprinkle with optional chopped parsley for a fresh and colorful finishing touch before serving.
Notes
- For more intense flavor, toss the carrots in the glaze while still warm so they absorb more of the sweetness and tang.
- Adjust the amount of honey or mustard to taste for a sweeter or tangier glaze.
- This recipe works well with regular carrots if baby carrots are unavailable; just cut them into uniform sizes for even cooking.
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- To make it vegan, substitute butter with a plant-based margarine.
