Honey Garlic Roasted Carrots
These Honey Garlic Roasted Carrots are sweet & crunchy and make the perfect side dish for almost any dish.
For Christmas dinner this year I was asked to bring a veggie dish. I’ve always loved Carrots growing up so it was a no-brainer for me to make this dish. So I decided to make these Honey Garlic Roasted Carrots.
These Honey Garlic Roasted Carrots have a delicious glaze on them and come out with just a little crunch in the middle. We all know how good carrots are for you so I won’t go into the nutritional benefits of carrots in this post.
But if you really want to know, check out the nutritional information below or check out this independent commentary on Wiki.
So bottom line, if you don’t like mushy cooked carrots, try this superb recipe for some sweet and crunchy carrots! Don’t care for Carrots?
Then you should try my Slow Cooked Cream Corn, my Baked Asparagus with Parmesan or my Maple Roasted Brussels Sprouts recipe. Delish!
Gather your Ingredients
You will need the following ingredients to make this Honey Garlic Roasted Carrots recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Baby Carrots – you can also use sliced carrots if you prefer
- Apricot Preserves
- Honey
- Olive Oil
- Unsalted Butter
- Balsamic Vinegar
- Garlic Powder
- Ground Mustard
- Thyme Leaves
- Ground Cumin
- Salt and Ground Black Pepper
How to Make Honey Garlic Roasted Carrots
- Preheat oven to 375°F.
- Line a baking sheet with foil and lightly spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together all ingredients except the carrots. Add carrots to the mixing bowl. Toss until evenly coated.
- Line carrots on a baking sheet in a single layer. Bake for 30 to 45 minutes depending on the thickness of the carrots, stirring after 20 minutes.
- Garnish with fresh parsley if desired.
Honey Garlic Roasted Carrots
Equipment
- Bowl for Mixing
- Baking Sheet
Ingredients
- 2 lbs Baby Carrots
- ¼ Cup Apricot Preserves
- 2 Tbsp Honey
- 2 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter, Melted
- 1 Tsp Balsamic Vinegar
- 1 Tsp Garlic Powder
- ¼ Tsp Ground Dry Mustard
- ¼ Tsp Fresh Thyme
- ⅛ Tsp Ground Cumin
- ¾ Tsp Salt
- ⅛ tsp Ground Black Pepper
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with foil and lightly spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together all ingredients except the carrots. Add carrots to mixing bowl. Toss until evenly coated.
- Line carrots on baking sheet in a single layer. Bake for 30 to 45 minutes depending on carrots thickness, stirring after 20 minutes.
- Garnish with fresh parsley if desired.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Made these honey roasted garlic carrots for company tonight. Everyone just loved them, and was asked for the recipe. They were very easy to make, as I made the sauce in advance then incorporated the carrots in when it was time to put them in the oven. Will definately make them again.