Ingredients
- Baby Carrots: 2 lbs, pre-washed and ready to go, making prep a breeze. Look for carrots that are firm and brightly colored for the best flavor and texture.
- Olive Oil: 3 tablespoons, extra virgin olive oil is preferred for its flavor and health benefits. It helps the carrots roast evenly and adds a subtle richness.
- Honey: ¼ cup, adds natural sweetness and contributes to the beautiful glaze. You can also use maple syrup for a vegan alternative or brown sugar for a deeper caramel flavor.
- Dijon Mustard: 1 tablespoon, provides a tangy counterpoint to the sweetness of the honey and enhances the savory notes. It adds depth and complexity to the glaze.
- Fresh Thyme: 2 sprigs, or 1 teaspoon dried thyme, lends an earthy and aromatic element that pairs wonderfully with carrots. Rosemary or parsley can also be used for variation.
- Salt: ½ teaspoon, kosher salt is recommended for even seasoning. It enhances the flavors of all the ingredients and balances the sweetness.
- Black Pepper: ¼ teaspoon, freshly ground black pepper is best for its robust flavor. It adds a subtle spice and complements the sweetness and savory notes.
- Optional Garnishes: Fresh parsley, chopped pecans, or a sprinkle of flaky sea salt, these add visual appeal and textural contrast.
Instructions
- Preheat Your Oven and Prepare the Carrots: Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving perfectly roasted and slightly caramelized carrots. While the oven is heating, prepare your baby carrots. If they are pre-washed, simply ensure they are dry. If not, give them a quick rinse and pat them dry with a paper towel. Drying the carrots is important as it helps them roast rather than steam in the oven, leading to better caramelization and flavor.
- Combine Carrots and Olive Oil: In a large bowl, place the baby carrots. Drizzle them with the olive oil. Using your hands or a spatula, toss the carrots thoroughly to ensure they are evenly coated with the olive oil. This step is essential as the olive oil prevents the carrots from drying out during roasting and promotes even browning and caramelization. The oil also helps the seasonings adhere to the carrots.
- Prepare the Glaze: In a separate small bowl, whisk together the honey, Dijon mustard, salt, and black pepper. Whisk until all ingredients are well combined and the glaze is smooth. The honey provides sweetness and contributes to the glossy glaze. Dijon mustard adds a tangy depth that balances the sweetness and enhances the savory notes. Salt and pepper are essential for seasoning and bringing out the flavors of the carrots and glaze.
- Add Glaze and Thyme to Carrots: Pour the honey-Dijon glaze over the olive oil-coated carrots in the large bowl. Add the sprigs of fresh thyme to the bowl. Toss everything together to ensure the carrots are evenly coated with the glaze and the thyme is distributed. The thyme will infuse its aromatic flavor into the carrots as they roast, adding another layer of complexity to the dish.
- Arrange Carrots on a Baking Sheet: Spread the glazed carrots in a single layer on a baking sheet. It’s important to arrange them in a single layer to ensure even roasting and caramelization. Overcrowding the baking sheet can lead to steaming rather than roasting, resulting in softer, less flavorful carrots. Use a large baking sheet if necessary to avoid overcrowding.
- Roast the Carrots: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through the roasting time, around 10-12 minutes, take the baking sheet out of the oven and toss the carrots gently with a spatula. This ensures even cooking and glazing on all sides. Return the baking sheet to the oven and continue roasting for the remaining time, or until the carrots are tender when pierced with a fork and beautifully caramelized and glazed. The roasting time may vary slightly depending on your oven and the size of the carrots.
- Check for Doneness and Caramelization: To check if the carrots are done, pierce one with a fork. It should be tender but still have a slight bite. The carrots should also be nicely caramelized and glazed, with some slightly browned edges. If they are not yet tender, continue roasting for a few more minutes, checking frequently to prevent burning.
- Remove from Oven and Garnish (Optional): Once the carrots are roasted to perfection, remove the baking sheet from the oven. If you used sprigs of thyme, you can remove them at this point if desired, although they are perfectly edible and add visual appeal. Transfer the glazed roasted baby carrots to a serving dish. If you wish, garnish with fresh parsley, chopped pecans, or a sprinkle of flaky sea salt for added flavor, texture, and visual appeal.
- Serve Immediately: Glazed Roasted Baby Carrots are best served immediately while they are warm and the glaze is still glistening. They make a wonderful side dish for a variety of main courses, from roasted chicken and fish to vegetarian entrees. Enjoy the delicious combination of sweet, savory, and tender carrots!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 120