Cast Iron Roasted Glazed Carrots
Sweet, tender carrots in a caramelized garlic honey glaze! This easy vegetable side dish is perfect for Thanksgiving dinner or weeknight meals.
Servings: 6 servings
Calories: 169kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 1 ½ pounds large carrots peeled and halved lengthwise
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons honey
- 1 tablespoon packed brown sugar
- Chopped fresh parsley for serving, optional
Instructions
- Preheat oven to 425°F. Halve the carrots lengthwise and toss them with the olive oil, salt, and pepper.
- Lay the carrots in a lightly greased 12-inch cast iron skillet in a single layer.
- In a separate pan, on medium-low heat, melt the butter, then stir in garlic, honey, and brown sugar. Stir constantly for 1 minute.
- Drizzle the sauce over the carrots and transfer to the oven to bake for 25 minutes.
- Carefully remove the skillet from the oven with a hot pad and let it cool slightly. Top with fresh parsley if you are using it and serve!
Notes
- Aim to cut your carrots to a uniform size so they roast evenly. Otherwise, some will be overcooked while others still have a crunch.
- Be careful to keep the heat on medium-low when making the glaze. Butter and garlic both burn very easily, which adds a bitter flavor to the dish.
- Keep the carrots spaced in an even layer so they roast rather than steam. If you make a double batch, I recommend two skillets or a large sheet pan.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat them in the oven or on the stove for the best texture.
- If you have particularly small or large carrots, the roast time will differ from the recipe. I recommend checking periodically — when they are fork-tender with golden, caramelized edges, they're done roasting.