Southern food has a way of making everything feel a little more like home. With its rich flavors, comforting textures, and the warmth it brings to any table, it’s no wonder that Southern cuisine holds a special place in my heart. Honey Roasted Baby Carrots are a perfect example of that comforting, simple beauty.
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The sweet, savory glaze brings out the natural sweetness of the carrots, and the golden-brown edges give them a satisfying crunch. Whether it’s for a Sunday family dinner or a holiday gathering, these carrots are sure to be a crowd-pleaser.
A Southern food classic
Growing up, my family often gathered around the dinner table for meals that made you feel like you were being wrapped in a warm hug. One dish that always stood out was honey roasted vegetables. The way the honey would caramelize in the oven, creating a sweet, golden glaze on the carrots, was simply irresistible. As we passed around the plate of vegetables, it was more than just food—it was tradition.
To this day, whenever I make Honey Roasted Baby Carrots, I feel a sense of nostalgia and love for the Southern meals that shaped my childhood. There’s just something magical about a simple dish that brings everyone together.
Ingredients
How to make Honey Roasted Baby Carrots
This recipe couldn’t be simpler to make, yet it delivers so much flavor. First, you’ll mix up a quick glaze with honey, olive oil, butter, salt, and garlic powder. Toss the carrots in this glaze to make sure every one is evenly coated. Then, spread the carrots out on a baking sheet and roast them in a hot oven.
As the carrots cook, the honey and butter create a beautiful caramelized finish, making them tender with just the right amount of sweetness. When they’re done, all you need is a sprinkle of fresh parsley and a bit of black pepper to finish them off.
Serving suggestions
These Honey Roasted Baby Carrots are perfect as a side dish for any Southern meal. Pair them with roasted chicken, fried chicken, or even a hearty pot roast for a comforting dinner. If you’re hosting a big family gathering, these carrots would also make a lovely addition to a Thanksgiving spread.
The sweetness of the honey pairs beautifully with savory dishes like mashed potatoes or cornbread. Serve them warm and enjoy the smiles that follow.
Storage tips
Leftovers are easy to store in an airtight container. Simply place the cooled carrots in the fridge, and they will last for up to three days.
To reheat, simply pop them in the oven at 350°F for about 10-15 minutes until they are warmed through. You can also microwave them for a quicker option, though they may lose some of their crisp edges.
Southern farewell
I hope you enjoy making these Honey Roasted Baby Carrots as much as I do. There’s just something about the way they bring a touch of sweetness to the table, making every meal feel special.
Southern food has a way of creating lasting memories, and this recipe is no exception. Give it a try and let the flavors take you back to a simpler time when meals were made with love and shared with family.
Honey Roasted Baby Carrots
Equipment
- Baking sheet
- Parchment Paper
- Mixing Bowl
- Oven mitts
Ingredients
- 2 pounds baby carrots rinsed and dried well (use orange carrots or a combination of different colored carrots)
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoon butter melted
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Chopped fresh parsley and fresh ground black pepper for garnish optional
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
- In a medium mixing bowl, whisk together the honey, olive oil, melted butter, salt, and garlic powder.
- Add the baby carrots to the bowl and toss them until they are evenly coated with the glaze.
- Pour the carrots and honey mixture onto the prepared baking sheet. Spread them out in a single layer for even roasting.
- Bake the carrots at 400°F for 30-40 minutes, or until they are fork-tender and beginning to brown on the bottom.
- Remove the carrots from the oven and add a garnish of chopped fresh parsley and a sprinkle of fresh ground black pepper, if desired. Serve hot and enjoy!
