Honey Roasted Carrots

Sweet and tender honey roasted carrots served on a plate smeared with creamy goat cheese. The carrots are glazed with a simple honey, apple cider vinegar reduction and garnished with lemon zest, fresh parsley, toasted pine nuts and flakey sea salt. It's an impressive yet easy side dish to bring to the table. Try with heirloom carrots for a pop of color!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 259kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

8 large carrots, peeled and sliced on a bias (for really large carrots, slice in half lengthwise first)
4 Tbsp. unsalted butter
1/3 cup honey
4 cloves garlic, minced
1 tsp. apple cider vinegar
salt and pepper, to taste
4 oz. goat cheese, plus more as needed
1-2 Tbsp. fresh parsley, minced
1-2 tsp. lemon zest
1/4 cup toasted pine nuts
flaky sea salt

US Customary - Metric

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Peel and cut the carrots. Place in a mixing bowl.
8 large carrots, peeled and sliced on a bias (for really large carrots, slice in half lengthwise first)
In a saucepan over medium heat, add the butter and honey and heat until butter melts.
4 Tbsp. unsalted butter, 1/3 cup honey
Add garlic and stir until fragrant, ~30 seconds. Add the apple cider vinegar, salt and pepper. Simmer on low until the sauce begins to thicken, about 5-6 minutes. It will look like a loose honey consistency. If you want a thicker sauce, allow it to simmer and reduce longer.
4 cloves garlic, minced, 1 tsp. apple cider vinegar, salt and pepper, to taste
Pour about 1/4 cup of the sauce onto the carrots and toss until coated.
Transfer the carrots to the prepared baking sheet along with any of the sauce that settled to the bottom of the bowl. (I like to flip the carrots cut side down so they get a nice roast).
Roast for 20 minutes. Then drizzle the carrots with a little bit more of the honey sauce. Place back in the oven and roast again for ~10 more minutes or until roasted and tender.
Spread the goat cheese onto a serving plate and drizzle the goat cheese with honey.
4 oz. goat cheese, plus more as needed
Top the goat cheese with the roasted carrots and drizzle any remaining glaze on top. Garnish with fresh parsley, lemon zest, pine nuts, and flaky sea salt. Serve right away and enjoy!
1-2 Tbsp. fresh parsley, minced, 1-2 tsp. lemon zest, 1/4 cup toasted pine nuts, flaky sea salt

Video

Notes

Storage: I love these carrots best the day they're made, but roasted carrots will store well in an air-tight container for 3-4 days. I would keep the goat cheese separate if you plan on having leftovers.
If your carrots are turning out mushy and not roasted and caramelized, your pan may be over crowded. Try dividing the carrots on to 2 separate baking sheets or use less carrots.

Nutrition