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- 1 pound baby carrots (or regular carrots, cut into sticks) - 3 tablespoons honey - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and pepper to taste - 1 tablespoon balsamic vinegar (optional for a tangy twist) - Fresh parsley, for garnish You will need one pound of carrots. This is about four cups of cut carrots. Use three tablespoons of honey to bring a sweet touch. Two tablespoons of olive oil help with roasting and flavor. Minced garlic enhances the dish with a bold taste. Use one teaspoon of fresh thyme for an earthy note, or half a teaspoon if dried. Salt and pepper are to taste, so use them as you like. If you want a tangy kick, add one tablespoon of balsamic vinegar. Finally, fresh parsley brightens the dish as a garnish. You can customize this dish with optional ingredients. Consider adding lemon zest for a fresh burst. A sprinkle of red pepper flakes adds heat. You might also try different herbs like rosemary or oregano for variety. Each choice can change the flavor and make it your own. Start by washing your carrots. If you use baby carrots, you can leave them whole. If you have regular carrots, cut them into sticks about the same size. This helps them cook evenly. Once cut, place the carrots in a large bowl. This gives you space to mix them well later. In a separate bowl, combine the honey, olive oil, minced garlic, thyme, salt, and pepper. For a tangy twist, add balsamic vinegar. Whisk this mixture until it is smooth. This honey garlic sauce adds a sweet and savory flavor to the carrots. Pour the mixture over the carrots in the large bowl. Toss them until every carrot is well coated. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to make cleaning up easier. Spread the carrots in a single layer on the sheet. Make sure they are not crowded. Crowding can lead to steaming instead of roasting. Place the baking sheet in the oven. Roast the carrots for about 25-30 minutes. Toss them halfway through to ensure even cooking. The carrots should be tender and slightly caramelized when done. Once roasted, let them cool for a few minutes. Finally, transfer the carrots to a serving dish and garnish with fresh parsley. This adds a lovely touch to your dish. For the full recipe, check the section above. To get the best results, cut all carrots to the same size. This helps them cook evenly. If you use baby carrots, they often roast perfectly. Spread them out on the baking sheet in a single layer. Do not crowd them. If they are too close, they will steam instead of roast. Toss them halfway through cooking to ensure even browning. You can play with flavors to make it your own. Consider adding spices like cumin or paprika for warmth. A pinch of red pepper flakes can add a kick. You can also mix in a splash of soy sauce for a savory touch. If you want a tangy flavor, use balsamic vinegar as I suggest in the full recipe. Fresh herbs like dill or rosemary can also brighten the taste. Presentation matters when serving food. For a special touch, arrange the carrots on a colorful platter. Drizzle extra honey garlic sauce on top for shine. You can add lemon slices or zest for color and flavor. A sprinkle of fresh parsley brings a nice pop of green. These little details make your dish look and taste amazing! {{image_2}} You can swap honey with other sweeteners. Maple syrup gives a nice flavor. Agave nectar works well too. For a no-calorie option, try monk fruit sweetener. Each sweetener adds its own taste. Adjust the amount based on your preference. Want to jazz up your carrots? Add-ins can enhance the dish. Try mixing in some chopped nuts for crunch. Walnuts or pecans add great texture. You can also include a sprinkle of chili flakes for heat. Fresh herbs like dill or rosemary can bring extra flavor. You don’t have to roast the carrots. Steaming is a quick option that keeps them tender. Sautéing in a pan can also work. Just toss them in olive oil and the honey garlic mix over low heat. Grilling adds a smoky touch, perfect for summer meals. Each method changes the taste and texture, so experiment to find your favorite! After enjoying your honey garlic roasted carrots, let them cool. Place them in an airtight container. This keeps them fresh. Store them in the fridge. They will stay good for about three to five days. If you want to keep them longer, consider freezing. To reheat your carrots, you can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the carrots on a baking sheet and heat for about 10-15 minutes. This method keeps them crispy. If you use a microwave, put them in a microwave-safe dish. Heat them in short bursts. Stir in between to avoid hot spots. If you choose to freeze your honey garlic roasted carrots, first cool them completely. Spread them out on a baking sheet in a single layer. Freeze them for about two hours. Once frozen, transfer them to a freezer bag. Remove as much air as possible. They will last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Check out the Full Recipe for more details! To make Honey Garlic Roasted Carrots, start by gathering your ingredients. Use 1 pound of baby carrots or regular carrots cut into sticks. In a bowl, mix 3 tablespoons of honey, 2 tablespoons of olive oil, and 4 minced garlic cloves. Add 1 teaspoon of fresh thyme, salt, and pepper to taste. Optionally, include 1 tablespoon of balsamic vinegar for a tangy kick. Toss the carrots in this mixture until well coated. Spread them on a lined baking sheet and roast at 425°F for about 25-30 minutes, stirring halfway. Finally, garnish with fresh parsley. Yes, you can use different types of carrots. While baby carrots work well, regular carrots can also shine in this dish. You can even try rainbow carrots for a colorful twist. Just cut them into even sticks to ensure they cook evenly. This dish is flexible, so feel free to experiment with your favorite carrot varieties. Honey Garlic Roasted Carrots pair well with many main dishes. They complement roasted chicken, grilled fish, or pork tenderloin beautifully. You can also serve them alongside grain dishes like quinoa or rice. For a vegetarian option, try them with a hearty salad or pasta. The sweet and savory flavors will enhance your meal. Leftovers of Honey Garlic Roasted Carrots can last in the fridge for about 3-5 days. Store them in an airtight container to keep them fresh. When you're ready to eat, simply reheat them in the oven or microwave until warm. Enjoy the flavors all over again! We explored how to make Honey Garlic Roasted Carrots step by step. You learned about the key ingredients, measurements, and fun variations to try. Plus, I shared tips for even roasting and best storage methods. Now you can enjoy tasty carrots and impress your friends with your cooking skills. Use what you've learned to create your own perfect dish. Happy cooking!

- Honey Garlic Roasted Carrots

Elevate your mealtime with Honey Garlic Roasted Carrots, a flavorful side dish that dazzles with its sweet and savory taste! This easy recipe transforms simple carrots into a stunning dish perfect for any occasion, whether it's a holiday feast or a casual dinner. Discover tips for even roasting and creative variations to customize your carrots. Click through to explore this delicious recipe and impress your guests with your culinary skills!
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Ingredients
  

1 pound baby carrots (or regular carrots, cut into sticks)

3 tablespoons honey

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper to taste

1 tablespoon balsamic vinegar (optional for a tangy twist)

Fresh parsley, for garnish

Instructions
 

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy clean-up.

    In a large bowl, whisk together honey, olive oil, minced garlic, thyme, salt, pepper, and balsamic vinegar (if using) until well combined.

      Add the baby carrots to the bowl and toss them in the honey garlic mixture until evenly coated.

        Spread the carrots in a single layer on the prepared baking sheet. Make sure they’re not overcrowded for even roasting.

          Roast in the preheated oven for about 25-30 minutes, tossing halfway through, until the carrots are tender and slightly caramelized.

            Remove the carrots from the oven and let them cool for a few minutes.

              Transfer the roasted carrots to a serving dish and garnish with freshly chopped parsley for a touch of color and freshness.

                Prep Time, Total Time, Servings: 10 mins | 40 mins | Serves 4

                  - Presentation Tips: For an elegant presentation, arrange the carrots on a serving platter and drizzle a bit of the residual honey garlic sauce from the baking sheet over them before serving. Adding thinly sliced lemon rounds or a sprinkle of yellow zest can brighten the dish visually.