The easiest side dish you will serve at Holiday dinners this year are these buttery olive oil baked honey carrots. The name says it all because it's everything you need to make them! A bit sweet a bit savory, these are a crowd pleaser.
This recipe was first published November 20, 2020.
Carrots are such a great Thanksgiving side dish. You know the adults will eat them and usually the kids. And my kids love baby carrots!
In this recipe they are tossed in a mixture of olive oil, honey, butter, salt and pepper. Then baked in the oven for 40 minutes until tender.
Baking the carrots gives them gorgeous caramelization bits here and there. And while these aren't roasted, the taste of them makes you think they are.
After they bake you'll toss them in the excess glaze you first made to reglaze them. It sticks to the baby carrots and makes them so delicious.
Each bite you can taste the buttery sweetness, all those good flavors absorb into the carrots while they bake. You can easily double, triple, quadruple this recipe - really as much as you want to make, it's just so easy.
What You Need For Baked Honey Carrots
You will need just a few ingredients to make these carrots.
- baby carrots
- olive oil
- salt and pepper
If you are looking to make these dairy free, you can do that by leaving out the butter and adding a little extra olive oil.
And for baking them you will need a sheet pan and some parchment paper. If you use parchment paper you won't run into carrots sticking to the bottom of your baking pan.
How To Make Baked Honey Carrots
To make these honey baked carrots you'll first need all the ingredients (see the section above but refer to recipe card for the full list, amounts and directions).
Grab a medium sized bowl and the honey, olive oil, melted butter. Whisk everything together and then add in your carrots. Sprinkle on a pinch of salt and pepper.
Line a sheet pan with parchment paper and then using a slotted spoon transfer the baby carrots to the pan.
If you just dump everything in the bowl onto the pan you'll have a big puddle of liquid. You are actually saving all that excess liquid for later so don't throw it away.
Move the carrots around so they are spread out. Bake for 40 minutes. They should be soft when you test them with a fork.
After they are out of the oven, immediately toss them in the set aside liquid, it will glaze the carrots.
I suggest keep them covered with foil until you are ready to serve.
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- 1 lb baby carrots, cleaned
- 3 tbsp butter, melted
- 1 tbsp olive oil
- 2 tbsp honey
- ½ tsp salt
- Preheat oven to 350
- Mix together the butter, olive oil, honey, salt and pepper
- Add in the carrots, tossing so the carrots are coated
- Line a baking sheet with parchment paper
- Use a slotted spoon to transfer the carrots to the pan, reserve the excess liquid for later
- Bake in the oven for 30-40 minutes (a fork should pierce easily when they are done)
- Pull them out of the oven and transfer to a baking dish that has a lid
- Pour in the reserved liquid, keep covered until serving
You can easily double this recipe.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 224mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 0g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.