Ingredients
Method
- Arrange a rack in the middle of the oven and preheat to 400 degrees Fahrenheit.
- Melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Remove the pan from the heat and whisk in the honey until the mixture is smooth.3 tablespoons unsalted butter, 3 cloves garlic, 1/4 cup honey
- Place the prepared carrots on a rimmed baking sheet. Drizzle with exactly half of the honey-garlic glaze. Sprinkle with the kosher salt and black pepper, then toss until the carrots are evenly coated. Spread them out into a single, even layer.2 pounds medium carrots, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Place the baking sheet in the oven and roast for 35 to 40 minutes. Be sure to toss the carrots halfway through the cooking time to ensure even browning. Roast until the carrots are tender and the bottoms are beautifully caramelized.
- Remove the carrots from the oven. Drizzle the remaining honey glaze and the fresh lemon juice over the hot carrots. Toss well to coat them in the glossy liquid.1 tablespoon fresh lemon juice
- Transfer the glazed carrots to a serving bowl or platter. Garnish with chopped fresh parsley and serve immediately.1 tablespoon chopped fresh parsley leaves
Notes
Cut your carrot pieces into uniform sizes to ensure they cook at the same rate, halving thicker ones if necessary. Do not skip the lemon juice at the end, as the acidity is essential to balance the sweetness of the honey.
