Description
Sweet, tender, and caramelized, these honey brown sugar roasted carrots are a vibrant side dish made with a glaze of honey, brown sugar, olive oil, and herbs. Perfect for holidays or everyday dinners.
Ingredients
2 pounds (~12 large) carrots, washed, peeled and halved lengthwise
2 tablespoons olive oil
2 tablespoons honey (or pure maple syrup)
1 teaspoon apple cider vinegar
1 teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground black pepper
2 teaspoons fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons brown sugar
Optional garnish: pomegranate seeds, extra parsley, chopped walnuts or pecans
Instructions
- Preheat oven to 400°F (205°C). Trim, peel, and halve the carrots lengthwise.
- In a large bowl, whisk together olive oil, honey, apple cider vinegar, salt, cinnamon, black pepper, thyme, and parsley.
- Add the carrots and toss until evenly coated in the glaze.
- Spread the carrots on a large baking sheet in a single layer and roast for 20 minutes, stirring once or twice.
- Remove from oven, sprinkle brown sugar over the carrots, and stir gently to coat.
- Return to the oven and roast for another 15–20 minutes, until tender and caramelized.
- Serve warm, garnished with pomegranate seeds, extra parsley, and nuts if desired.
Notes
Swap honey for maple syrup for a vegan or more autumnal flavor.
Add cayenne or red pepper flakes for a spicy kick.
Use smoked paprika and butter for a smoky variation.
Roast thin carrots whole for an elegant presentation.
Fresh mint can replace parsley for a spring twist.
Store leftovers in the fridge for up to 4 days; reheat in oven or microwave.
Avoid freezing as texture may become too soft.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 166
- Sugar: 14g
- Sodium: 330mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
