This has been my go-to side dish for weeks now, and they will definitely be making an appearance in our Easter holiday spread. It’s quick, it’s easy, and it’s oh-so-buttery with the lightest honey glaze. Not to mention, it is truly the most perfect side dish to any meal – to any dinner or any holiday gathering. And it’s not heavy at all. Nope, it’s simply perfection.
tips and tricks for success
- Use parchment paper. Lining the baking sheet with parchment paper beforehand allows for minimal residue clean up.
- Rainbow carrots make for great presentation. Whole carrots, baby carrots or rainbow carrots all work very well here, although rainbow carrots make for a prettier dish.
- Add fresh herbs. Fresh dill, thyme, rosemary and/or tarragon are all great options.
- Make it seasonal. A pinch of nutmeg or ground cinnamon will go a long way, adding a touch of Fall flavors.
- Stir directly on the sheet pan. No need to dirty another bowl – stir in the ingredients directly on the sheet pan.
- Make ahead of time. Glazed carrots is another one of those holiday side dishes you can make ahead of time. Prep and cook 1-2 days before, storing in the fridge and reheating on the stovetop until warmed through.
Ingredients
- 2 pounds medium carrots, scrubbed
- 1 ½ tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons honey
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
- 1 ½ tablespoons unsalted butter, cubed
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place carrots in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until almost fork tender.
- Stir in honey and thyme. Place into oven and bake until tender, an additional 5 minutes.
- Remove from oven. Stir in parsley and butter until melted, about 1-2 minutes; season with salt and pepper, to taste.
- Serve warm.
