Honey-Glazed Carrots
- 1 garlic clove, peeled, smashed
- 1 sprig rosemary
- 3 Tbsp. good-quality honey
- 2 Tbsp. plus 2 tsp. fresh orange juice
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 1/2 tsp. kosher salt, plus more
- 1/2 tsp. freshly ground black pepper
- 1 to 1 1/2 lb. carrots, peeled, halved lengthwise if thick, cut crosswise into 3” pieces
- Finely chopped fresh parsley, for serving
Arrange a rack in upper third of oven; preheat to 425º. In a large skillet over medium-low heat, cook garlic, rosemary, honey, orange juice, oil, butter, salt, and pepper, stirring occasionally, until butter is melted, about 5 minutes (Sauce will have thickened slightly.). Remove from heat; discard garlic and rosemary.
Add carrots to sauce and toss to coat. Transfer carrots to a parchment-lined baking sheet, arranging in a single layer.
Roast carrots, tossing halfway through, until fork-tender, 20 to 23 minutes.
Transfer sheet to a wire rack and let cool 2 to 3 minutes. Top with parsley and a little more salt.
Tags: carrots