Smashed Honey-Glazed Carrots
A delightful side dish featuring tender baby carrots smashed and coated in a sweet, sticky honey glaze, enhanced with olive oil and fresh herbs.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course side
Cuisine American
Servings 4 servings
Calories 180 kcal
Baby Carrots
- 2 pounds baby carrots Tender little gems that shine when roasted.
- 2 tablespoons olive oil Adds richness and helps the glaze stick.
- 2 tablespoons honey Key ingredient for the sweet glaze.
- 1 teaspoon salt Enhances flavors and balances sweetness.
- 1/2 teaspoon black pepper Adds a subtle kick.
- 1 teaspoon garlic powder Provides savory depth.
- 1 teaspoon fresh thyme leaves Elevates flavor; dried thyme works too.
- 1 tablespoon lemon juice Adds acidity to balance sweetness.
- to taste fresh parsley Optional garnish for color and freshness.
Wash and peel the baby carrots, then set aside.
Boil the carrots in salted water for 10 minutes until tender but firm. Drain and cool slightly.
On a baking sheet lined with parchment paper, smash the carrots gently with a fork or glass.
Whisk together olive oil, honey, salt, black pepper, garlic powder, thyme, and lemon juice. Drizzle over smashed carrots.
Roast in a preheated oven at 400°F for 20-25 minutes, turning halfway through, until caramelized.
Garnish with fresh parsley if desired and serve warm.
Calories: 180kcalProtein: 1gSodium: 200mg
Keyword carrots, glazed, honey