Christmas Honey Garlic Butter Roasted Carrots

Christmas Honey Garlic Butter Roasted Carrots

Fresh carrots cut into thick coins roast with a honey, garlic, and butter glaze until tender and lightly browned. The slices stay distinct on the platter, with a glossy coating and chopped parsley added after roasting.

At 425°F (220°C), coin thickness makes a difference: thin slices can soften or darken before thicker ones are ready. Start checking early, and take the carrots out when a fork slips into a thick coin but the slice still holds its shape.

Ingredients for Honey Garlic Butter Roasted Carrots

• 2 pounds fresh carrots (900g), scrubbed and peeled if desired
• 4 tablespoons unsalted butter (55g)
• 2 tablespoons honey (40g)
• 3 cloves garlic, finely minced
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

How to Roast the Carrots

1. Preheat and slice: Position a rack in the center of the oven and preheat to 425°F. Cut the carrots crosswise into thick, mostly even coins.
2. Make the glaze: Melt the butter in a small saucepan over low heat. Add the garlic and stir for 1 to 2 minutes, just until fragrant. Keep it pale; browned garlic can taste bitter. Remove from the heat and stir in the honey, salt, and pepper.
3. Arrange the carrots: Toss the coins with the glaze and spread them in one layer on a rimmed baking sheet. Use a second sheet if needed rather than piling up the slices, which would trap moisture and make them steam.
4. Roast uncovered: Start checking a thicker coin at 15 minutes. The carrots will usually take about 18 to 22 minutes, depending on their thickness and your oven. Rotate the sheet once if the carrots brown unevenly.
5. Finish: Remove the carrots when a fork enters a thick coin easily, the slices still hold their shape, and the surfaces are glossy with light browned patches. Let stand for 2 to 3 minutes, then pile on a platter, spoon over any glaze from the pan, and scatter with parsley.

Why Slice Thickness Matters

Cut the coins thick enough to hold their shape and as evenly as practical so they finish together. The roasting time is an estimate for raw carrot coins, not the shorter time sometimes used for precooked canned slices. If your coins are thinner, check them sooner and remove them before the honey or edges turn dark.

If the carrots are tender but need more color, broil them briefly while watching continuously. This is optional; the honey can darken quickly.

Serving the Carrots

Serve warm with the parsley scattered over the top. For a crisp contrast, pair them with Christmas Waldorf Salad with Apples, Grapes & Walnuts.

How to Store and Reheat

Cool leftovers and refrigerate in an airtight container for up to a week, using them sooner for the best quality. Reheat in a single layer on a baking sheet at 350°F (175°C) for about 8 to 10 minutes, or until hot. The carrots may be softer and less glossy than when freshly roasted; add fresh parsley after reheating.

Cooked carrots can be frozen airtight for up to 3 months, but they will be softer after thawing and reheating. Freezing is less suitable if you want to serve them as a glossy platter side.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe (about 170g): 155 calories, 2g protein, 8g fat, and 21g carbohydrates. Per 100g: about 90 calories, 1g protein, 5g fat, and 12g carbohydrates. Values vary with the amount of glaze served.