HONEY ROASTED CARROTS

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these Honey Roasted Carrots are absolutely obsessive worthy. I am thoroughly convinced they are the most delicious oven roasted carrots ever because of the most incredible secret-ingredient honey glaze EVER. They are the ideal holiday (Thanksgiving, Easter) side that everyone will devour like candy They can be prepared entirely in advance then popped in the oven when it’s dinner time for stress free dinner or entertaining.

and I really did devour these oven roasted carrots like candy. As in I ate my entire test batch of honey roasted carrots in ONE sitting. Granted, I halved the recipe so it was only 1 pound of carrots instead of 2, but by the end, I was wishing it was 2.

Roasting carrots is my absolutely favorite way to eat them. Roasted Carrots are not only fork tender but roasting enhances their natural sweetness and overall flavor while caramelizing the thinner ends. With one bite – you will never go back.

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INGREDIENTS

  • 2 pounds thin/baby carrots peeled, tops chopped off or to 2 inches*
  • 1/4 cup apricot preserves
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Ground Mustard
  • 1/4 teaspoon McCormick Thyme Leaves
  • 1/8 teaspoon McCormick Ground Cumin
  • 3/4 teaspoon McCormick® salt
  • 1/8 teaspoon McCormick® pepper

INSTRUCTIONS

  1. Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside.
  2. In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.

RECIPE NOTES

*Thin carrots are often called baby carrots- not to be confused with baby-cut carrots.  They are  young, thinner carrots that are not tough or woody. They can often be found in the organic section of your grocery store. If you want to use different carrots then cut extra thick carrots in half lengthwise and adjust cooking time – carrots are done when they are fork tender or roast longer for more caramelization.

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**If you use thinner carrots, you might not want to use foil because the carrots will caramelize better in the shorter roasting time without foil.

***When you stir at 20 minutes, the Glaze will have liquefied and there will seem like a lot of moisture but the carrots will absorb the moisture/Glaze as they continue cooking.