Several vegetables make me think of Spring. Asparagus, green peas, and carrots. Roasted Honey Glazed Carrots are an easy Springtime side dish.
This year Easter was a little different for most. Tim and I really went off track and had spaghetti and meatballs. Earlier in the week, we had ham, and since we both love cooked carrots, I made them as a side dish.
Nothing makes carrots any better than roasting. Roasting brings out their natural sweetness and concentrates the flavor. Add a slightly spicy honey butter sauce, and you have a gem of a side dish.
Bonus….carrots are always available, and they are cheap, so feeding a family on a budget is totally doable. I always have carrots in my frig. It’s a kitchen staple for me.
In my favorite cookbook of all time (Betty Crocker -orange cover), is a recipe for brown sugar-glazed carrots that has been my go-to carrot recipe for years. I may have a new go-to with Roasted Honey Glazed Carrots.
If you follow our blog, you know Tim likes things spicy. Jalapeños lend just a touch of spice that is right up Tim’s alley. The honey and the sweetness of the carrots tones down any excess heat. Butter, garlic, and ginger round out the flavors.
For an easy, delicious Springtime side dish, try our Roasted Honey Glazed Carrots.
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Roasted Honey Glazed Carrots
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roast
- Cuisine: American
Ingredients
Roasted Carrots
12-ounce bag baby carrots patted dry
1 tablespoon avocado oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Honey Glaze
2 teaspoons avocado oil
1 small jalapeno pepper, seeded, and minced
1 clove garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons honey
2 tablespoons butter
Salt and pepper to taste
Instructions
Preheat oven to 450 F degrees. Place carrots and oil, salt, and pepper to a ziplock bag bowl and toss carrots to coat with oil, salt, and pepper. Place coated carrots on a rimmed baking sheet. Roast 30-40 minutes, until tender, stirring once or twice during roasting.
Heat 2 teaspoons avocado in a skillet over medium-high heat.
Add jalapeno, garlic, and ginger: cook until lightly browning and fragrant.
Add honey and butter. Simmer until the butter has melted.
Place roasted carrots into the skillet and toss to coat with sauce.
Season with salt and pepper.
Serve.
