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- 1 lb (450g) baby carrots, peeled - 3 tablespoons honey - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon ground cinnamon - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh parsley, chopped (for garnish) - Lemon juice for acidity - Chili flakes for heat - Other herbs like thyme or rosemary When making honey garlic roasted carrots, the right ingredients matter. I love using baby carrots because they are sweet and tender. Their small size means they cook faster, making them a great choice for busy days. You want to use fresh ingredients for the best taste. Honey gives a sweet touch that balances with garlic's bold flavor. Olive oil helps the carrots roast evenly and adds richness. Garlic is a must in this recipe. Use fresh garlic for a strong flavor. Ground cinnamon adds warmth and a hint of spice. Salt and black pepper bring out the natural sweetness of the carrots. Feel free to add optional ingredients if you want to customize your dish. A splash of lemon juice adds brightness. Chili flakes give it a nice kick. Fresh herbs like thyme or rosemary can also enhance the flavor. This simple list of ingredients makes it easy to create a dish that shines on any table. - Preheat your oven to 400°F (200°C). This helps the carrots roast well. - Line a baking sheet with parchment paper. This makes cleanup easier. - In a large bowl, pour in 3 tablespoons of honey and 3 tablespoons of olive oil. - Add 4 cloves of minced garlic, 1 teaspoon of ground cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. - Whisk all the ingredients together until they blend well. The mix should smell great. - Take 1 pound of peeled baby carrots and place them in the bowl. - Coat the carrots in the honey garlic mixture. Make sure they are fully covered. - Spread the carrots in a single layer on the prepared baking sheet. Don’t crowd them. - Roast the carrots in the oven for 25-30 minutes. Stir halfway through to cook evenly. - When the carrots are tender and caramelized, take them out. Let them cool for a few minutes. - Transfer the roasted carrots to a serving platter. - Garnish with freshly chopped parsley for a touch of color. - To check if the carrots are done, pierce them with a fork. They should be soft but not mushy. When you pick carrots, look for baby carrots. They are small, sweet, and tender. Choose firm carrots that have smooth skin. Fresh carrots feel heavy for their size. Avoid any that are soft or have dark spots. You might wonder if organic carrots are worth it. Organic carrots often taste better. They also have fewer chemicals. If you can, buy organic. However, regular carrots are still good. Just wash them well before cooking. Spacing your carrots on the baking sheet is key. If you crowd them, they won't roast well. Give each carrot room to breathe. This helps them cook evenly and get nice and caramelized. To achieve perfect caramelization, roast at a high heat. 400°F (200°C) works best. Stir the carrots halfway through cooking. This helps them brown all over. You’ll know they are done when they are tender and golden. Honey garlic roasted carrots pair well with many dishes. Try serving them alongside grilled chicken or fish. They also go great with rice or quinoa. To make your dish pop, use a colorful plate. You can sprinkle extra parsley on top for freshness. Another fun idea is to add some lemon zest. It adds brightness and looks appealing. {{image_2}} You can make honey garlic roasted carrots even more fun! For a spicy kick, add chili flakes to your honey garlic mix. This gives the dish a warm heat that balances the sweet honey. If you want a twist, try using maple syrup instead of honey. Maple adds a unique flavor and works well with garlic. This change makes the dish even sweeter and adds a nice depth. If you want to make this recipe vegan, you can swap honey for agave syrup. Agave gives you that sweet taste without any animal products. For those who need gluten-free options, this recipe is already safe! All the ingredients are naturally gluten-free. If you want low-carb options, skip the honey or maple syrup. You can use a sugar substitute for sweetness. You can change up the veggies based on the season. Try using parsnips or sweet potatoes instead of baby carrots. These root veggies roast well and bring different flavors. Adding seasonal herbs can also enhance the dish. In the fall, try rosemary or thyme for a warm touch. In the spring, fresh dill or mint can brighten the dish. Don’t be afraid to experiment with flavors! To keep your honey garlic roasted carrots fresh, place them in an airtight container. Make sure to let them cool completely before sealing. Store them in the fridge for up to five days. When you want to reheat them, use the oven or a skillet. This helps keep their flavor and texture. Heat them at 350°F (175°C) for about 10 minutes, or until warm. You can freeze your roasted carrots if you have extras. First, let the carrots cool fully. Next, spread them on a baking sheet in a single layer. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. Squeeze out as much air as you can before sealing. To thaw, place the bag in the fridge overnight. Reheat in the oven for the best taste. In the fridge, honey garlic roasted carrots last about five days. Look for signs of spoilage like a sour smell or slimy texture. If you notice these signs, it’s best to toss them out. Keeping an eye on your leftovers can help you enjoy them safely! Can I use regular carrots instead of baby carrots? Yes, you can use regular carrots. Just cut them into sticks or rounds. Make sure they are similar in size for even cooking. How do I make this recipe spicier? To spice things up, add chili flakes or a dash of hot sauce. You can also use spicy honey if you have it. This dish has about 150 calories per serving. It is rich in vitamins A and C. Carrots offer fiber, which is good for digestion. Garlic has health benefits, too. It can help boost your immune system and may lower blood pressure. What can I use if I don’t have honey? You can use maple syrup or agave nectar. Both will give a sweet touch to the dish. Is there an alternative for olive oil? Yes, you can use vegetable oil or avocado oil. These oils will still allow the carrots to roast nicely without changing the flavor much. In this blog post, I covered how to make honey garlic roasted carrots. I shared the key ingredients you need, along with optional ones for extra flavor. You learned step-by-step cooking instructions and useful tips for selecting and roasting carrots. I also explored fun variations and storage methods. In closing, this dish is simple and delicious. It makes a great side for any meal. Enjoy your cooking and the tasty results!

Honey Garlic Roasted Carrots

Discover the deliciousness of Honey Garlic Roasted Carrots with this easy recipe that takes just 40 minutes! These tender baby carrots are drizzled in a flavorful blend of honey, garlic, and spices, making them a perfect side dish for any meal. Ready to impress your guests? Click through for step-by-step instructions, tips, and serving suggestions that will elevate your cooking game! Enjoy a sweet and savory treat today!
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Ingredients
  

1 lb (450g) baby carrots, peeled

3 tablespoons honey

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine honey, olive oil, minced garlic, ground cinnamon, salt, and black pepper. Whisk until well blended.

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

        Spread the carrots in a single layer on the prepared baking sheet, ensuring they’re not overcrowded.

          Roast the carrots in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.

            Once done, remove from the oven and let cool for a few minutes.

              Transfer the roasted carrots to a serving platter and garnish with freshly chopped parsley for a pop of color and added freshness.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4