Ingredients
2 pounds (900 g) carrots, peeled and sliced diagonally
¼ cup honey
3 garlic cloves, minced
2 tablespoons melted butter (or ghee)
1 tablespoon olive oil
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley or thyme, for garnish (optional)
Instructions
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Preheat the oven to 425°F (220°C).
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Prepare the carrots: Peel and slice into diagonal pieces about 1–1½ inches long. If thick, cut lengthwise.
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Mix the glaze: In a bowl, whisk together honey, butter, olive oil, garlic, cinnamon, ginger, salt, and pepper.
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Coat the carrots: Toss the carrots in the glaze until fully coated.
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Roast: Spread evenly on a baking sheet. Roast for 20–25 minutes, tossing halfway through.
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Optional: Broil for 2–3 minutes to caramelize the edges.
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Serve: Transfer to a dish, drizzle with any leftover glaze, and top with fresh herbs.
Notes
- For extra shine, brush the carrots with a bit more honey just before serving.
- To make it vegan, swap butter for coconut oil or vegan butter.
- You can use maple syrup instead of honey for a deeper flavor.
- For spicier carrots, add a pinch of cayenne or smoked paprika to the glaze.
- Prep Time: 5 min
- Cook Time: 20 min