I’m guilty! I made glazed carrots on the stovetop for years, until I discovered they are much better roasted. Coated in brown sugar, honey, and butter, then roasted to achieve a delightful char bathed in a caramel-like sauce, this quick and simple carrot side dish is wonderfully delicious. And these Glazed Garlic Roasted Carrots are ready in just 30 minutes!
Ingredients for Glazed Garlic Roasted Carrots
- Baby Carrots – I chose baby carrots for easy preparation because sometimes I’m lazy. Baby carrots are most frequently just regular carrots shaved and shaped down to the 2″ snackable size. Of course, you can also use peeled and evenly chopped whole carrots for this recipe.
- Butter – I used unsalted butter for this recipe. The butter is the base of the glaze but it also brings out the flavor in the carrots.
- Olive Oil – Olive oil is to help prevent the butter from burning during roasting and to protect the carrots from becoming overly charred. You can substitute avocado oil.
- Roasted garlic – Roasted garlic offers a distinct flavor profile compared to raw garlic. When roasted at high temperatures, its natural sugars caramelize, resulting in a milder taste with subtle sweetness, while reducing its pungency. The sophisticated garlic flavor compliments the subtle sweetness of this dish.
- Honey and Brown Sugar – By combining these ingredients, the glaze will have flavors that summon thoughts of dessert.
- Red Pepper Flakes – This is the secret ingredient. Just a small amount. It brings an amazing flavor to the dish without bringing heat.
- Kosher Salt
- Fresh ground Black Pepper
- Fresh Parsley for garnish
How To Make Glazed Garlic Roasted Carrots
The one process I learned that made everything easier in the kitchen is known as “Mise en Place“, which means “everything in it’s place.” The French culinary process is more than just a cooking technique; it’s a philosophy that transforms chaos into culinary precision. This method begins with pre-reading and understanding the recipe, ensuring a clear roadmap for culinary success. Then, once armed with that knowledge, preparing and organizing all ingredients, tools, and equipment before cooking, ensuring a seamless and efficient culinary experience. Mise en place relieves stress by completing much of the work during the preplanning and preparation phase.
The first step of mise en place is to read and understand the recipe, so lets jump in and take a closer look.
Simple Cooking Steps
- Preheat the oven to 425˚F. While the oven is preheating, spray a baking sheet with non-stick cooking spray and set aside.
- Rinse the carrots in a colander and set aside to drain. Ideally there will be no water on the carrots when you combine them with the glaze.
- Melt the butter over medium heat in a medium saucepan. When the butter is melted, stir in the Olive Oil, add the garlic and cook 3 minutes, stirring frequently. Be careful not to burn the garlic.
- Add the honey, brown sugar, and red pepper flakes to the butter mixture. Stir the ingredients together until thoroughly combined.
- Add the carrots to the large mixing bowl and add the prepared sauce. Mix until combined.
- Transfer the carrots to the baking sheet and arrange in a single layer. Save any sauce left in the mixing bowl.
- Roast for 15 minutes. Gently stir the carrots through the sauce on the baking sheet. Continue to roast for 10 more minutes. Remove from the oven.
- Transfer to a serving dish and serve immediately.
- Optional, garnish with chopped fresh parsley.
Storage
- These carrots can be stored in the refrigerator for up to 3 days, however they will begin getting mushy after just 24-hours so it’s best to use them as quickly as possible.
- I don’t recommend freezing because they will be very mushy when they thaw.
Glazed Garlic Roasted Carrots
Glazed Garlic Roasted Carrots make the perfect side dish. The sophisticated garlic flavor combined with the subtle sweetness of the glaze is sure to please even the pickiest vegetable eater.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Sides
- Method: Roast
- Cuisine: American
Ingredients
- 2 pounds baby carrots
- 1/2 cup butter
- 1 tablespoon Olive Oil
- 4 cloves roasted garlic, crushed
- 1 tablespoon honey
- 1/4 cup brown sugar
- 1/4 teaspoon red pepper flake (or to taste)
- 1/4 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon fresh ground black pepper
- chopped fresh parsley for garnish (optional)
Equipment
- medium saucepan
- large mixing bowl
- colander
- cookie sheet
- serving dish
Instructions
- Preheat oven to 425˚F.
- Spray a baking sheet with cooking spray and set aside.
- Rinse the carrots in a colander and set aside to drain.
- Melt the butter over medium heat in a medium saucepan. When the butter is melted, stir in the Olive Oil, add the garlic, and cook for 3 minutes, stirring frequently. Be careful not to burn the garlic.
- Add the honey, brown sugar, and red pepper flakes to the butter mixture. Stir the ingredients together until thoroughly combined.
- Add the carrots to a large mixing bowl, and add the prepared sauce. Season with salt and pepper, and mix until well combined.
- Transfer the carrots to the baking sheet. Roast for 15 minutes. Gently stir the carrots through the sauce on the baking sheet, then continue to roast for an additional 10 minutes until soft and lightly charred on the edges. Remove from oven, stir the carrots through any remaining sauce, and transfer to a serving plate.
- Taste and adjust seasoning as needed.
- Garnish with fresh chopped parsley and serve.
