Honey Roasted Carrots (Print Version)
Tender carrots glazed with honey and butter, finished with fresh thyme for an easy, elegant side dish that complements any meal.
# Ingredients:
01 -
2 lbs carrots, peeled and cut into 2-inch chunks
02 -
2 tablespoons extra virgin olive oil
03 -
½ teaspoon kosher salt
04 -
¼ teaspoon fresh ground black pepper
05 -
3 tablespoons butter
06 -
3 tablespoons honey
07 -
⅛ teaspoon cayenne pepper
08 -
½ tablespoon fresh thyme or fresh parsley
# Steps to Follow:
01 -
Preheat oven to 425 degrees.
02 -
In a large bowl, stir together the carrots and olive oil. Sprinkle with salt and pepper. Place them on a large baking sheet covered with parchment paper.
03 -
Roast for 20 minutes or until fork tender.
04 -
Melt the butter in a large saucepan over medium-low heat. Add the honey and cayenne pepper and stir to combine, cooking for several minutes.
05 -
Add the roasted carrots to the skillet and stir to coat. Sprinkle the carrots with fresh thyme. Season with more salt and pepper to taste.
# Additional Notes:
01 -
For aesthetic purposes, peel the carrots before roasting.
02 -
Cut thick carrot ends in half for even cooking.
03 -
The cayenne pepper doesn't make the dish spicy, it adds flavor dimension.
04 -
Roast the carrots just until they are fork-tender to maintain texture.
05 -
Fresh thyme elevates the flavor, but dried thyme leaves can be substituted if necessary.
06 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at reduced power in the microwave.