Honey Garlic Roasted Carrots
Spring spring spring spring spring! Ah. That fresh spring breeze just gives me new life. Even if it comes with some rain, it still feels like a new chapter is beginning. I think we need it more than ever this year, yeah?
I have been dreaming about my backyard garden a lot lately. This is the first year we have our own backyard space and there are two raised beds waiting for me to plant them. I cannot wait! I love having fresh herbs and vegetables during the summer months. Having a toddler in tow should make it interesting. I’m hoping it’s a fun learning experience for him too. We talk about it often and even got a book from the library about gardens!
Anyway, spring and gardens bring me to my recipe for today. Roasted carrots! It just feels right to eat carrots when it’s almost Easter. Which is really a very strange concept, but oh well. I think carrots are often forgotten because they sometimes take a little more effort than pre-cut broccoli or something, but they’re really not that challenging.
When it comes to carrots, especially organic carrots, you are not required to peel them; however, most do to make sure dirt and pesticides are removed. If you buy organic and wash them well, you can skip the annoying step of peeling carrots. One other thought, though, is that sometimes they have a bit of a tough exterior. If you’re not picky about that, I wouldn’t peel them. I do usually peel mine partially for the toddler factor.
So, once your carrots are washed and/or peeled, cut them to similar size. I usually cut them in about three pieces lengthwise, and then if necessary, slice each of those in half to a thinner chunk. It really depends on the carrots you buy, though!
Place the carrots on a lined baking sheet. Preheat the oven to 400-415 F, depending on your oven. While that is heating, melt butter over stove or in microwave. Then mix in the garlic, honey, and thyme. Pour most of this mixture over carrots, reserving about a quarter of it for later. Toss the carrots so they are fully coated and then add generous amount of salt.
Roast carrots for 12-15 minutes, and flip them. Put them back in the oven for 10-15 minutes more. In the last few minutes, add the rest of the sauce. Add more salt to taste!
These are on the sweet side, so if you don’t want that, cut the honey in half! I think they’re a delicious treat. I hope you are enjoying spring as much as I am. These carrots should seal the deal. Also a great Easter side dish!
Honey Garlic Roasted Carrots
Ingredients
- 2 lbs carrots
- 4 tbsp melted butter
- 1 tsp thyme
- 1 tsp minced garlic or 2 small cloves minced
- 1-2 tbsp honey
- 1-2 tsp salt add to taste
Instructions
- Wash/peel carrots
- Cut carrots to similar size. I usually cut them in about three pieces lengthwise, and then if necessary, slice each of those in half to be a thinner chunk. It really depends on the carrots you buy, though!
- Place the carrots on a lined baking sheet
- Preheat the oven to 400-415 F, depending on your oven. While that is heating, melt butter over stove or in microwave.
- Mix in the garlic, honey, and thyme. Pour most of this mixture over carrots, reserving about a quarter of it for later. Toss the carrots so they are fully coated and then add generous amount of salt.
- Roast carrots for 12-15 minutes, and flip them. Put them back in the oven for 10-15 minutes more.
- Keep checking in the last ten minutes because carrots can quickly burn!
- In the last few minutes, add the rest of the sauce. Add more salt to taste. Serve as a side dish for any meal!
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