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Seriously Caramelized Roasted Carrots (Never Mushy!) Recipe

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4.4 from 15 reviews

These Seriously Caramelized Roasted Carrots are perfectly tender with deeply caramelized edges and a sweet, nutty brown butter honey drizzle. The roasting method ensures they never turn mushy, making them a deliciously elegant side dish that pairs well with a variety of meals.

Ingredients

Carrots

  • 1 ½ pounds whole carrots, peeled as desired
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Kosher salt, 1 heaping teaspoon
  • Ground black pepper, to taste

Brown Butter Honey Drizzle

  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) and position the oven rack in the center. If desired, line a rimmed baking sheet with parchment paper for easy cleanup and set it aside.
  2. Slice the carrots: Trim the ends off the carrots, then slice them into 1-inch pieces using an oblique or roll cut. Hold each carrot firmly and slice off the tip at a 45-degree angle, roll it about a third to a half turn, then slice again at the same angle. This gives each piece a triangular shape with two flat edges, perfect for even roasting. Alternatively, slice the carrots on a bias into ½-inch thick oval rounds.
  3. Season the carrots: Place the sliced carrots on the prepared baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, kosher salt, and ground black pepper. Toss to combine thoroughly. Arrange the carrots so their flat sides are facing down with enough space between them to promote maximum caramelization.
  4. Roast the carrots: Put the baking sheet in the oven and roast the carrots for 25-30 minutes, flipping them halfway through cooking. When flipping, turn them so the opposite flat side faces down to ensure even caramelization. The carrots are done when golden brown, tender, and have deeply caramelized edges.
  5. Prepare the brown butter honey drizzle (optional): With 5-10 minutes left on the roasting time, melt the butter in a small skillet over medium heat. Stir occasionally until it turns golden brown and smells nutty, about 4-5 minutes. Remove from heat and stir in honey and fresh thyme. Set aside to serve warm.
  6. Serve: Drizzle the warm brown butter honey mixture over the roasted carrots and gently toss to coat evenly. Garnish with extra fresh thyme or finely chopped parsley if desired, and serve immediately. Enjoy this rich, caramelized side dish!

Notes

  • For best caramelization, avoid overcrowding the baking sheet to allow air circulation around each carrot piece.
  • Using fresh thyme adds brightness; however, you can substitute dried thyme if fresh is unavailable, using about 1 teaspoon.
  • The brown butter drizzle is optional but highly recommended for added depth and sweetness.
  • Parchment paper on the baking sheet helps prevent sticking and eases clean-up but is not necessary.
  • Adjust the seasoning to your taste, especially the amount of salt and pepper.

Find it online: https://cozyplatter.com/seriously-caramelized-roasted-carrots-never-mushy-recipe/