Honey Roasted Carrots
Honey Roasted Carrots. Carrots roasted with a honey butter glaze, fresh herbs, and shallots. Soft, sweet, and delicious!
Servings: 6 servings
- 1.5 pounds carrots ~12 carrots
- 3 tbsp butter divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tbsp honey
- 2 cloves garlic
- 1 medium sized shallot diced into rings
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley chopped
- 1/2 teaspoon dried rosemary
Preheat oven to 400 degrees. Line a rimmed baking sheet (9x11 or larger) with aluminum foil.
Peel carrots and place carrots on baking sheet. If any of the carrots are very thick, meaning about 2x the size of some of the other carrots, cut them in half length wise. Place peeled carrots on baking sheet.
Melt 1 tbsp of butter and brush over carrots. Sprinkle kosher salt and pepper evenly over carrots. Bake for 20 minutes.
While carrots are baking, in a small pot over medium heat, melt remaining 2 tbsp of butter and honey. Stir constantly until both are melted. Then, add garlic, shallot, thyme, parsley, and rosemary. Let simmer for 2 minutes, then remove from heat and set aside.
After carrots are done with the initial 20 minutes, remove from oven and stir with a spatula. Sprinkle butter/shallot mixture evenly over carrots. Return to oven and cook for an additional 20 minutes, or until carrots are softened.
Sodium: 517mg | Calcium: 46mg | Vitamin C: 10.1mg | Vitamin A: 19230IU | Sugar: 11g | Fiber: 3g | Potassium: 383mg | Cholesterol: 15mg | Calories: 125kcal | Saturated Fat: 3g | Fat: 6g | Protein: 1g | Carbohydrates: 18g | Iron: 0.6mg