- Add the Carrots: Toss in 2 pounds of baby carrots into the honey garlic butter mixture, stirring to coat the carrots evenly in the sauce. Allow the sauce to thicken slightly, cooking for an additional minute while continuing to toss the carrots.
- Season: Sprinkle the carrots with 1/2 teaspoon of salt and cracked black pepper to taste. Stir again to distribute the seasoning evenly.
Step 3: Roast the Carrots
- Prepare the Baking Sheet: Lightly grease a large baking sheet to prevent the carrots from sticking. Then, transfer the coated carrots to the baking sheet, spreading them out in a single layer. This ensures that the carrots roast evenly and develop a nice caramelized texture.
- Roast: Preheat your oven to 425°F (220°C). Roast the carrots for 20 minutes, or until they are fork-tender. The high heat helps caramelize the honey and gives the carrots a deep, roasted flavor.
- Broil (Optional): For added crispiness and a slightly charred finish, broil the carrots for an additional 2-3 minutes on high heat. Keep an eye on them to avoid over-browning.
Step 4: Garnish and Serve
- Finish with Fresh Parsley: Once roasted to perfection, remove the carrots from the oven and sprinkle them with 2 tablespoons of fresh chopped parsley. The parsley adds a pop of color and a fresh, herbaceous note to the dish.
- Serve: Transfer the carrots to a serving dish and enjoy immediately. These carrots are best served warm and make a perfect side for any meal.
See also Baked Garlic Parmesan Fries
