Oven Roasted Glazed Carrots with Local Honey
Carrots are a sign of spring to me. This versatile vegetable can be enjoyed in a variety of ways. One delicious way to prepare them is by oven roasting them with a sweet and sticky glaze made from local honey. A simple yet flavorful dish sure to be a hit at your next meal. Read on to learn how to make oven roasted glazed carrots with local honey.
What makes oven roasting carrots with local honey so special?
Oven roasting carrots with local honey not only enhances the natural sweetness of the carrots but also adds a depth of flavor that is truly irresistible. The honey caramelizes in the oven, creating a sticky glaze that coats the carrots and gives them a beautiful sheen. The result is a dish that is both sweet and savory, with a perfect balance of flavors.
Why use local honey in this recipe?
Using local honey in this recipe not only adds a touch of sweetness but also helps to support local beekeepers and the environment. Local honey is often fresher and more flavorful than store-bought honey, making it the perfect choice for this dish. Plus, by using local honey, you are helping to support the important work of bees in your community
How to make oven roasted glazed carrots with local honey
Start by preheating your oven to 400°F. Wash and peel the carrots, then cut them into uniform pieces. Toss the carrots with olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet.
Drizzle the carrots with local honey, making sure to coat them evenly. Roast in the oven for 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through cooking.
- 2 pounds medium carrots (about 8)
- 1 1/2 tsp Garlic Ginger Salt
- 3 tbsp butter
- 1 1/2 tbsp local honey
- 1/2 small lemon
- Butcher's Black Pepper to taste
- Chopped fresh cilantro (optional)
Arrange a rack in the middle of the oven and heat the oven to 425°F. Peel and trim 2 pounds medium carrots. Cut the carrots crosswise into 2-inch pieces. If they are more than 1-inch thick, halve or quarter them lengthwise into pieces roughly 1/2 to 3/4-inch thick; otherwise, leave them whole. Place on a rimmed baking sheet. Melt butter in a small saucepan over medium heat. Add the garlic and cook, swirling occasionally, until the garlic is fragrant, about 30 seconds. Remove the pan from the heat. Add honey and whisk to combine. Drizzle half the honey glaze over the carrots and toss to coat. Season with Garlic Ginger Salt, and toss to coat 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 squeeze the juice from 1/2 small lemon over the carrots, and toss to coat. Transfer to a serving bowl. Garnish with a sprinkling of Butcher's Black Pepper and cilantro.
