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Honey glazed carrots roasted to perfection, tossed in butter + recent herbs. The best (and tastiest) facet dish to any meal!
This has been my go-to facet dish for weeks now, and they’ll undoubtedly be making an look in our Easter unfold. It’s fast, it’s straightforward, and it’s oh-so-buttery with the lightest honey glaze.
It actually is probably the most good facet dish to any meal – to any dinner or any vacation gathering. And it’s not heavy in any respect. Nope, it’s merely perfection.
You may hold the carrots entire or slice them to your liking. You can even add different recent herbs, like dill or rosemary. You merely can’t go flawed right here. You simply can’t.
- 2 kilos medium carrots, scrubbed
- 1 ½ tablespoons olive oil
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons honey
- 2 teaspoons chopped recent thyme leaves
- 2 tablespoons chopped recent parsley leaves
- 1 ½ tablespoons unsalted butter, cubed
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Preheat oven to 425 levels F. Line a baking sheet with parchment paper.
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Place carrots in a single layer onto the ready baking sheet. Add olive oil; season with salt and pepper, to style. Gently toss to mix.
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Place into oven and bake for 20-25 minutes, or till virtually fork tender.
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Stir in honey and thyme. Place into oven and bake till tender, a further 5 minutes.
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Take away from oven. Stir in parsley and butter till melted, about 1-2 minutes; season with salt and pepper, to style.
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Serve heat.
