Prepare glaze: While carrots are roasting, warm butter in a small pan over low heat or place over oven vent. Add honey and garlic and stir together. Leave pan on low heat while the carrots roast.
Preheat oven to 425°F with the rack in the middle position.
Prepare carrots: Scrub carrots and peel. Cut carrots lengthwise, thinner carrots cut into halves and thicker carrots into quarters. Drizzle on olive oil. Spread onto a baking sheet, sprinkle with salt and pepper and give the carrots a toss. Transfer to oven and roast for 15 minutes.
Glaze carrots: After 15 minutes, remove carrots from oven and give them a toss. Spread them out again in an even layer on the baking sheet then brush with warmed glaze. Return to oven and bake for an additional 15 minutes.
Arrange on a platter and sprinkle with chopped dill and sea salt flakes. Serve immediately.
Honey-Garlic Carrots
Ingredients
2 pounds heirloom carrots, scrubbed
2 tablespoons butter
1 tablespoon honey
1 garlic clove, chopped
2 tablespoons extra virgin olive oil
sprinkle kosher salt
sprinkle black pepper
½ cup fresh dill, chopped
sprinkle of sea salt flakes
Directions
Prepare glaze: While carrots are roasting, warm butter in a small pan over low heat or place over oven vent. Add honey and garlic and stir together. Leave pan on low heat while the carrots roast.
Preheat oven to 425°F with the rack in the middle position.
Prepare carrots: Scrub carrots and peel. Cut carrots lengthwise, thinner carrots cut into halves and thicker carrots into quarters. Drizzle on olive oil. Spread onto a baking sheet, sprinkle with salt and pepper and give the carrots a toss. Transfer to oven and roast for 15 minutes.
Glaze carrots: After 15 minutes, remove carrots from oven and give them a toss. Spread them out again in an even layer on the baking sheet then brush with warmed glaze. Return to oven and bake for an additional 15 minutes.
Arrange on a platter and sprinkle with chopped dill and sea salt flakes. Serve immediately.
Honey-Garlic Carrots
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Heirloom or garden-variety carrots oven roasted with a honey-garlic glaze and finished with chopped fresh dill and a sprinkle of sea salt…
Guess what? HONEY-GARLIC CARROTS are a thing, called it!
This awesome side dish will go perfectly with virtually any main. It’s especially perfect with our EASY ROAST CHICKEN, our SIRLOIN TIP ROAST, these delicious LAMB CHOPS and our BARBECUED SALMON. These HONEY-GARLIC CARROTS also taste fabulous served alongside our EASY FRIED RICE dish, which is how I enjoyed them most recently when we shot this story.
Much of what we do here at Weekend at the Cottage goes to us trying really hard to keep things simple and delicious. We know you don’t want to spend too much time in the kitchen and would much rather enjoy the company of your friends and family. This recipe will let you do just that. Good idea then to PIN it to a favourite side dish board and send THIS LINK to friends. You’ll want them making this for you too!
Here’s what makes our HONEY-GARLIC CARROTS so perfect:
SIMPLICITY
Sorry, did someone say keep it simple? We thought so! Tell your taste buds to expect layers of salty and sweet because we’re calling for a favourite vegetable flavoured with a classic trio of flavour boosters and finished with fresh dill and crunchy sea salt. The one ingredient you’ll need to plan for is the fresh dill. Sorry, but dried dill just doesn’t cut it in this recipe, fresh dill is it.
CARROTS
If you have a bag of carrots kicking around, you can make this. When you track down organic carrots, expect to really taste the sweetness of the carrots with the honey. Fingers crossed – you can find organic heirloom carrots like the ones we used, well then, mission accomplished.
Heirloom carrots get bonus marks for their rainbow of colours that make the finished dish both visually appealing and so darn delicious too.
FLAVOUR BOOST
Now that the recipe testing and development is done, we can honestly say, “Aw shucks, it was nothing.” True story. There’s no way the triple-flavour combination of butter, garlic and honey wouldn’t work. These three ingredients together create a satiating buttery sweet and savoury mix that’s second to none.
OVEN BAKE
The two-stage baking process we call for is a wonderful trick. The oven temperature is high enough to soften the skin of the carrots in stage one, then seal the deal when the carrots head back into the oven for round two. This trick works perfectly.
SERVE
The final step to serve these oven-baked carrots is again about keeping things nice and easy. Although the instructions call for transferring and arranging the carrots on a serving plate or platter before sprinkling with the dill and salt, feel free to serve as is. What? Honestly, just sprinkle the carrots while they’re still on the baking sheet and let your family or guests grab and go. The casual appeal of this perfect side dish should not be missed.
Simply put, these HONEY-GARLIC CARROTS are your next taste sensation!
Prepare glaze: While carrots are roasting, warm butter in a small pan over low heat or place over oven vent. Add honey and garlic and stir together. Leave pan on low heat while the carrots roast.
Preheat oven to 425°F with the rack in the middle position.
Prepare carrots: Scrub carrots and peel. Cut carrots lengthwise, thinner carrots cut into halves and thicker carrots into quarters. Drizzle on olive oil. Spread onto a baking sheet, sprinkle with salt and pepper and give the carrots a toss. Transfer to oven and roast for 15 minutes.
Glaze carrots: After 15 minutes, remove carrots from oven and give them a toss. Spread them out again in an even layer on the baking sheet then brush with warmed glaze. Return to oven and bake for an additional 15 minutes.
Arrange on a platter and sprinkle with chopped dill and sea salt flakes. Serve immediately.
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