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1 pound small carrots 1 tablespoon olive oil 1 teaspoon kosher salt 3 tablespoon unsalted butter melted 2 tablespoon honey Fresh parsley for garnish
Preheat your oven to 400 degrees F.
Place the carrots on a baking sheet and sprinkle over the olive oil and kosher salt. Toss to combine.
Roast the carrots for 15 minutes.
In a small bowl, whisk together the melted butter and honey.
Drizzle the honey butter over the carrots and toss to combine.
Roast for an additional 5 minutes.
Sprinkle with fresh parsley and enjoy while warm.
Store any leftover carrots in an airtight container in the fridge for up to three days
Serving: 1 serving | Calories: 185 kcal | Carbohydrates: 20 g | Protein: 1 g | Fat: 12 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.3 g | Cholesterol: 23 mg | Sodium: 661 mg | Potassium: 371 mg | Fiber: 3 g | Sugar: 14 g | Vitamin A: 19207 IU | Vitamin C: 7 mg | Calcium: 41 mg | Iron: 0.4 mg
Course Side Dishes
Cuisine American
Keyword baby carrot recipes, carrots recipes, honey roasted carrots, roasted carrots, side dish recipes, thanksgiving recipes, thanksgiving side dish recipes
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