Ingredients
Scale
- 2 pounds of carrots, peeled and sliced diagonally
- 3 tablespoons of unsalted butter, melted
- 2 tablespoons of honey
- 4 cloves of garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons of fresh parsley, finely chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the melted butter, honey, and minced garlic.
- Place the sliced carrots on the prepared baking sheet and drizzle with the honey garlic butter mixture. Toss until evenly coated, then season with salt and pepper.
- Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through.
- Garnish with chopped parsley before serving.
Notes
- For a vegan version, substitute the unsalted butter with a plant-based butter or coconut oil.
- Experiment with additional spices such as cinnamon or thyme for a different flavor profile.
- Baby carrots can be used in place of sliced carrots for a quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 kcal
- Sugar: 12 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 2.5 g
- Carbohydrates: 33 g
- Protein: 2 g
- Cholesterol: 23 mg