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Honey glazed carrots roasted to perfection, tossed in butter + contemporary herbs. The simplest (and tastiest) facet dish to any meal!
This has been my go-to facet dish for weeks now, and they’re going to undoubtedly be making an look in our Easter unfold. It’s fast, it’s simple, and it’s oh-so-buttery with the lightest honey glaze.
It really is probably the most good facet dish to any meal – to any dinner or any vacation gathering. And it’s not heavy in any respect. Nope, it’s merely perfection.
You may maintain the carrots complete or slice them to your liking. It’s also possible to add different contemporary herbs, like dill or rosemary. You merely can’t go improper right here. You simply can’t.
- 2 kilos medium carrots, scrubbed
- 1 ½ tablespoons olive oil
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons honey
- 2 teaspoons chopped contemporary thyme leaves
- 2 tablespoons chopped contemporary parsley leaves
- 1 ½ tablespoons unsalted butter, cubed
Preheat oven to 425 levels F. Line a baking sheet with parchment paper.
Place carrots in a single layer onto the ready baking sheet. Add olive oil; season with salt and pepper, to style. Gently toss to mix.
Place into oven and bake for 20-25 minutes, or till nearly fork tender.
Stir in honey and thyme. Place into oven and bake till tender, a further 5 minutes.
Take away from oven. Stir in parsley and butter till melted, about 1-2 minutes; season with salt and pepper, to style.