Growing up, I loved the way my mom made carrots. She would slice up the carrots and boil them until they were tender. After draining the water off, my mother would add butter and brown sugar to the pan with the carrots. Those carrots were sweet and delicious and everything a kid could ask for from a vegetable!
While searching for a savory dish using honey in preparation for a Hanukkah post, this carrot recipe caught my attention. The cooking method and ingredients aren’t the same as the carrots from my childhood, but this veggie side dish certainly brought back fond memories from my youth!
Although the culinary focus of Hanukkah is more on fried foods, honey still plays a role on this holiday. Honey is a metaphor for the sweetness of the Torah and also a popular gift for various holidays in the Jewish faith, including Hanukkah. The combination of sweet and savory is perfect with this seasonal root vegetable.
Honey-Garlic Butter Roasted Carrots
Honey-Garlic Butter Roasted Carrots (adapted from thekitchn.com) Total Time Required: 45 minutes, Prep Time: 5 minutes, Cook Time: 40 minutes, Serves: 6 to 8
Ingredients:
- 2 pounds carrots
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced or grated
- 1-1/2 tablespoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons coarsely chopped fresh flat leaf parsley leaves
- flaky sea salt (optional)
Directions:
Arrange a rack in the middle of the oven and preheat it to 425°F. Peel and trim the carrots. If they are more than 1-inch thick, cut them in half lengthwise, otherwise, leave them whole. Cut the carrots diagonally into 2-inch-long pieces and put them in a large bowl.
Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes.
Melt the butter.
Add the garlic and continue to cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds more.
Add the garlic to the butter and continue to cook.
Remove the butter from the heat, add the honey, and whisk to combine them.
Add the honey to the browned butter.
Drizzle half of the brown butter sauce over the carrots, tossing them to coat. Season them with the salt and pepper and toss again.
Add the sauce and seasonings to the carrots.
Transfer the carrots to a rimmed baking sheet in an even layer.
Transfer the carrots to a rimmed baking sheet.
Roast the carrots for 15 minutes. Flip them, then roast until the carrots are tender and the edges are charred and crispy, 15 to 20 minutes more.
Roast the carrots, flipping them after 15 minutes.
Return the carrots to the prep bowl and drizzle the remaining half of the brown butter sauce over the carrots. Add the parsley and toss to combine.
Toss the carrots with the remaining honey-garlic sauce.
Transfer the carrots to a serving bowl. Finish with a generous pinch of flaky sea salt, if desired.
Transfer to a serving bowl and add the flaky salt.
Serve immediately.
Serve immediately.
Roasted carrots are even better prepared this way! ~Linda
Honey-Garlic Butter Roasted Carrots (adapted from thekitchn.com) Total Time Required: 45 minutes, Prep Time: 5 minutes, Cook Time: 40 minutes, Serves: 6 to 8
Ingredients:
- 2 pounds carrots
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced or grated
- 1-1/2 tablespoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons coarsely chopped fresh flat leaf parsley leaves
- flaky sea salt (optional)
Directions:
Arrange a rack in the middle of the oven and preheat it to 425°F.
Peel and trim the carrots. If they are more than 1-inch thick, cut them in half lengthwise, otherwise, leave them whole. Cut the carrots diagonally into 2-inch-long pieces and put them in a large bowl.
Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes. Add the garlic and continue to cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds more. Remove the butter from the heat, add the honey, and whisk to combine them.
Drizzle half of the brown butter sauce over the carrots, tossing them to coat. Season them with the salt and pepper and toss again. Transfer the carrots to a rimmed baking sheet in an even layer.
Roast the carrots for 15 minutes. Flip them, then roast until the carrots are tender and the edges are charred and crispy, 15 to 20 minutes more.
Return the carrots to the prep bowl and drizzle the remaining half of the brown butter sauce over the carrots. Add the parsley and toss to combine. Transfer the carrots to a serving bowl. Finish with a generous pinch of flaky sea salt, if desired. Serve immediately.