Honey Garlic Butter Roasted Carrots (Step-by-Step for Dummies 101)
September 8, 2020
I made Roasted Broccoli with olive oil, salt and pepper last week, and it was an unmitigated success! This week, I decided to expand my horizons by trying out roasted carrots. While I had heard that the same olive oil, salt, and pepper combo would work quite well; I decided to experiment a bit and research new recipes to try out – and what I’m sharing below is the result!
To be honest, this is soooo good. Not as healthy as I initially thought it would be given the amount of butter I used, but yummy enough that I think this is one of the veggie dishes I’ll probably keep recreating over and over again in the years to come.
DELECTABLE DISH OF THE DAY: HONEY GARLIC BUTTER ROASTED CARROTS
DIFFICULTY: Easy, with minimal prep involved
SERVING SIZE: Good for 5 people
PREPARATION TIME: 30 minutes
INGREDIENTS
- 750g carrots, washed and peeled and sliced
- 1/3 cup butter (I know, it’s deadly)
- 3 tbsp honey
- 6 garlic cloves, minced
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp parsley, chopped (equivalent to 10g of parsley)
ROASTED CARROTS RECIPE PROCEDURE:
- Pre-heat the oven to 220 deg C
- Wash the carrots, peel them, and slice. Some people are okay with unpeeled carrots, but I really can’t. I also prefer to slice the carrots into smaller pieces, so that they’re bite-sized
- Heat pan over medium-heat fire, then melt 1/3 cup butter in the pan
- When butter is melted, pour in the 3 tbsp of honey and keep stirring until it’s completely melted through the butter
- Once done, lower the heat, then add the garlic and stir for 30 seconds or until you start smelling the fragrant garlic smell
- Add the carrots, plus salt and pepper. Then, keep stirring to make sure all the carrots are slathered liberally with the sauce and seasoning.
- Prior to transferring, liberally coat the carrots in the sauce. Transfer the carrots to the baking sheet in a single layer to make sure they cook evenly. Keep the remaining sauce in the pan
- Check to make sure oven is at 220 deg C. Roast for 20 minutes to allow the carrots to become coat-tender, as well as achieve that nice caramelized char on the edges
- Once done, transfer to a bowl and pour the remaining sauce as well as the parsley over the cooked carrots. **If you want a thicker sauce glaze, you can add ½ tsp cornstarch and 2 tsp water to the sauce, then stir quickly on high heat until the sauce thickens. I didn’t do this as I thought my sauce texture was pretty good already
- Mix and serve!