Carrots roast in a light sauce of butter, honey, ginger, and lemon. The oven brings out the naturally sweet flavor of the roasted carrots and turns the sauce into a tasty glaze.
I’m a huge fan of roasted vegetables. They are a healthy and delicious dish that is perfect for everything from a simple week night dinner to a holiday feast.
Healthy Side Dishes
Carrots are a great choice for healthy eating. They are high in vitamin a, vitamin k, vitamin c, plus beta carotene, potassium, and soluble fiber. My kids love eating raw carrots, but their flavor can sometime be off-putting.
Have you ever gotten a bag of fresh carrots that tastes slightly soapy and bitter rather than sweet? This taste is caused by terpenoids, one of the flavoring elements in carrots.
These bitter carrots are perfectly safe to eat, but the flavor is not to appealing. Luckily you can cook the carrots to eliminate the bitter taste and bring back the natural sweetness of the carrots.
Oven Roasted Carrots
I don’t particularly enjoy fussy or complicated recipes when making side dishes. A simple baked sweet potato, ear of corn, or dish of steamed peas is perfectly fine for me. But roasting, ah roasting…. roasting is my favorite way to prepare vegetables! It’s not complicated just throw the vegetables in a pan and pop them in the oven.
This recipe needs one extra step before roasting that is well worth the effort. You simply stir together butter, honey, ginger, and lemon and pour it over the carrots. Then, as the carrots roast, the other ingredients cook down into a sweet glaze that highlights the natural flavor of the root vegetables.
Roasted Carrot Love
I’ve been making this recipe since my oldest son was a toddler. He adored the flavors then and can not get enough of them now. I make an extra big batch so we can eat roast vegetable leftovers for lunch, and I often find little people sneaking them cold from the fridge as snacks. That’s right, kids sneaking cold vegetables as snacks!
Score one for mom!
Carrots are gently roasted in a light sauce of butter, honey, ginger, and lemon. The oven-roasting brings out the naturally sweet flavor of the root vegetables and turns the sauce into a tasty glaze.
- 2 lbs carrots (cut 1 inch x 1/4 inch)
- 1/4 cup butter
- 1/4 cup honey
- 1/2 tbsp ginger (crushed)
- 1 tbsp lemon juice
Preheat oven to 425 degrees F.
Grease a cookie sheet or cast iron pan. Pour in carrots.
Melt butter in a small bowl then stir in honey, ginger, and lemon juice.
Pour sauce over carrots then stir to combine.
Roast the carrots until tender and golden brown, stirring occasionally (every 15-30 minutes to ensure equal browning). Roasting 45 minutes to 1 hour.
Salt and pepper to taste. Garnish with diced chives, scallions, or parsley if desired.
Like my easy recipes and free printables? Sign up for my newsletter below and never miss a thing!
Subscribe to the Bren Did Newsletter to Get Access