Description
A simple, weeknight-friendly side dish featuring sweet, caramelized carrots glazed with honey and topped with crunchy toasted pecans. Ready in 30 minutes with minimal effort.
Ingredients
Scale
- 2 pounds large carrots, peeled and cut into batons or halves lengthwise
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/4 cup raw honey
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Sea salt and black pepper, to taste
- 1/2 cup pecan halves
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss carrots with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread carrots in a single layer on the baking sheet, ensuring they are not crowded.
- Roast for 15 minutes until carrots begin to soften and brown slightly.
- While carrots roast, toast pecan halves in a small skillet over medium heat for 2-3 minutes until fragrant and golden. Set aside to cool.
- Remove carrots from oven. Drizzle with honey and apple cider vinegar. Toss gently to coat.
- Return to oven and roast for another 5-7 minutes until honey bubbles and caramelizes.
- Remove from oven, sprinkle with toasted pecans and fresh thyme. Toss gently and serve immediately.
Notes
Do not crowd the pan to ensure roasting instead of steaming. Toast pecans separately to prevent burning. If honey burns, cover loosely with foil. For extra richness, toss with cold butter before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 180
- Sugar: 22
- Sodium: 120
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 4
- Protein: 3
Keywords: honey roasted carrots, side dish, weeknight dinner, roasted vegetables, pecans, easy recipe, gluten-free, vegetarian