Plated: These recipes are nothing, honey
June 2026
Ingredients
- 2 pounds medium carrots (about 8), peeled and cut
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 ½ tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh parsley leaves, for garnish (optional)
Directions
Preheat oven to 425 degrees.
Place peeled and cut carrots on a baking sheet.
In a small saucepan, melt butter over medium heat. Add garlic and cook, stirring occasionally, until garlic is fragrant. Remove the pan from the heat. Add honey and whisk to combine.
Drizzle half the honey glaze over the carrots and toss. Season with salt and pepper and toss again. Spread the carrots into an even layer.
Roast for 15 minutes. Toss the carrots, then roast until the carrots are tender and the bottoms are browned, 15 to 20 minutes more.
Drizzle the remaining honey glaze and toss to coat. Transfer to a serving bowl and garnish.
Category:
Plated: These recipes are nothing, honey
