Honey Butter Roasted Carrots
These mouth-watering roasted carrots make the perfect side dish to just about any meal or holiday dinner
Servings: 4 servings
- 2 lbs. carrots peeled and sliced diagonally
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 1/4 tsp garlic powder (can substitute with 2 cloves minced garlic)
- 4 Tbsp butter sliced into tablespoon sized slices
- 2 - 3 Tbsp honey
Preheat oven to 425 F degrees. Set a very large baking sheet aside.
When slicing peeled carrots, rotate your knife so the cuts are diagonal (to increase the surface area that'll be roasting) and make each cut about 1 inch apart. Add sliced carrots to a mixing bowl.
Add oil, salt, pepper, thyme, paprika, and garlic powder. Toss to coat carrots completely.
Transfer carrots to baking sheet and spread into one even layer and bake for 15 minutes.
Quickly toss or flip over carrots and continue baking another 10-15 minutes.
Remove carrots from oven and set aside.
BROWNED BUTTER HONEY SAUCE
While carrots are roasting, add butter to a light-bottomed saucepan. Heat over MED-LOW heat, whisking occasionally at first.
Once the butter starts to bubble and foam begins to appear around the edges, whisk nearly continuously. Keep whisking as it gets very foamy.
Continue cooking and whisking, and you'll see the foam subside a bit and you'll see toasty brown colored specs at the bottom of the pan. Give it a smell, it should smell nutty and different than regular melted butter.
Remove from the heat and whisk in honey. Pour over roasted carrots and toss to combine.
Calories: 290kcal | Carbohydrates: 31g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 549mg | Potassium: 726mg | Fiber: 6g | Sugar: 19g | Vitamin A: 38314IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg