Honey Butter Roasted Carrots with Garlic and Herbs

Hello and Welcome! Let’s kick this week off with a quick and easy side dish of Honey Butter Roasted Carrots with Garlic and Herbs. This is a great carrot side dish for your Thanksgiving table, or for any meal. The carrots get caramelized in the oven thanks to the garlicky honey butter. And we will top the carrots with fresh mint, parsley and chopped roasted pistachios. Let’s get right to it!

I found a one-pound package of multi-colored baby carrots at Trader Joe’s, but you can use regular orange carrots too. Make it easy on yourself and use the pre-cut, pre-peeled carrots, if you like. I am making this recipe for two, but it’s really easy to scale up; just double the recipe, and use 2 pounds of carrots.

So I have about 2.5 tablespoons of butter, 3 cloves of pressed garlic, 1.5 tablespoons of honey, one teaspoon of Kosher salt and my one pound of multi-color carrots.

Start by preheating the oven to 400 degrees. Lightly oil a sheet pan with olive oil. Then, in a large skillet or braiser, melt the butter over medium heat. When the butter is mostly melted, add the honey and stir to combine. add the garlic and cook for about 30 seconds, until the garlic becomes fragrant.

Add the carrots and toss them in the garlic honey butter until well coated. Season with Kosher salt and a few cranks of black pepper.

Toss the seasoned carrots a few more times. Then, turn off the heat and use kitchen tongs to transfer the carrots to the prepared sheet tray. Hold the remaining sauce in the pan. Roast the carrots in the oven for 15-20 minutes, until the carrots are fork tender.

Finishing Touches

Transfer the carrots to a serving plate or tray. Pour the remaining Honey Butter Garlic sauce over the carrots.

I have chopped dry roasted pistachios, but you can use roasted pumpkin seeds, or pine nuts if you prefer. After you have poured the honey butter garlic sauce over the carrots, sprinkle with the nuts.

Top the carrots and nuts with a generous sprinkling of chopped mint and parsley. Sprinkle on some flaky finishing salt too, if you like.

Honey Butter Roasted Carrots with Garlic and Herbs

And that’s it! So, so easy and so delicious. What I love the most about this dish is that the honey butter garlic sauce will go with all kinds of roasted vegetables, think: green beans, cauliflower, beets or squash. You can really mix this up with any veg combination you like, or customize it to what you have in the fridge for a quick weeknight side dish. It’s great hot, but it’s also great at room temp (and even cold!).

I love how the multi-color carrots look like jewels with their deep color. Fork tender carrots are slightly caramelized, the sweetness is offset by the garlic and fresh herbs; the crunch of the dry roasted nuts adds a great texture contrast. An easy vegetable side dish that might steal the show with its gorgeous colors and flavors.

Thank you all for joining me today, I hope you give these Honey Butter Roasted Carrots with Garlic and Herbs a try; and let me know if you mix it up with other vegetables! Leave a comment here, reach out on Instagram or send me a note via my Say Hello page. Take care and be well, everyone. xo Kelly

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Honey Butter Roasted Carrots with Garlic and Herbs

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Side Dish – American

By Kelly Djalali – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 15-20 Minutes – Total Time: ~30 Minutes

Sweet, tender Honey Butter Roasted Carrots are generously topped with chopped fresh mint, parsley and crunchy dry roasted pistachios.

Ingredients

• 2.5 tbsp. Salted Butter
• 3 Cloves Garlic, minced or pressed
• 1.5 tbsp Honey
• 1 lb. Peeled Baby Carrots (try to find multi-color carrots, if you can)
• 1 tsp. Kosher Salt
• Fresh Ground Black Pepper
• 2 tsp. Chopped Fresh Mint
• 2 tsp. Chopped Fresh Parsley
• 1 tbsp. Chopped Dry Roasted Pistachios
• Flaky Finishing Salt

Instructions

1

Preheat oven to 400 degrees. Lightly oil a sheet pan with olive oil and set aside.

2

In a large skillet or braiser, melt the butter over medium heat. When the butter is mostly melted, add the honey and stir to combine.

3

Add the garlic and cook for about 30 seconds, until the garlic becomes fragrant.

4

Add the carrots and toss them in the garlic honey butter until well coated. Season with Kosher salt and a few cranks of black pepper.

5

Toss the seasoned carrots a few more times. Then, turn off the heat and use kitchen tongs to transfer the carrots to the prepared sheet tray. Hold the remaining sauce in the pan.

6

Roast the carrots in the oven for 15-20 minutes, until the carrots are fork tender.

7

Transfer the carrots to a serving plate or tray. Pour the remaining Honey Butter Garlic sauce over the carrots.

8

Sprinkle the nuts on top.

9

Top the carrots and nuts with a generous sprinkling of chopped mint and parsley. Sprinkle on some flaky finishing salt, if you like.