{"id":510,"date":"2026-04-22T21:26:51","date_gmt":"2026-04-23T01:26:51","guid":{"rendered":"https:\/\/recipes.atomicpenguin.net\/?p=510"},"modified":"2026-04-22T21:26:51","modified_gmt":"2026-04-23T01:26:51","slug":"honey-glazed-carrots","status":"publish","type":"post","link":"https:\/\/recipes.atomicpenguin.net\/?p=510","title":{"rendered":"Honey-Glazed Carrots"},"content":{"rendered":"\n<ul>\n<li>1 garlic clove, peeled, smashed<\/li>\n\n\n\n<li>1\u00a0sprig rosemary<\/li>\n\n\n\n<li>3 Tbsp.\u00a0good-quality honey<\/li>\n\n\n\n<li>2 Tbsp<strong>.<\/strong>\u00a0plus 2 tsp. fresh orange juice<\/li>\n\n\n\n<li>2 Tbsp.\u00a0extra-virgin olive oil<\/li>\n\n\n\n<li>2\u00a0Tbsp.\u00a0unsalted butter<\/li>\n\n\n\n<li>1\/2\u00a0tsp.\u00a0kosher salt, plus more<\/li>\n\n\n\n<li>1\/2\u00a0tsp.\u00a0freshly ground black pepper<\/li>\n\n\n\n<li>1\u00a0to 1 1\/2 lb.\u00a0carrots, peeled, halved lengthwise if thick, cut crosswise into 3\u201d pieces<\/li>\n\n\n\n<li>Finely chopped fresh parsley, for serving<\/li>\n<\/ul>\n\n\n\n<p>Arrange a rack in upper third of oven; preheat to 425\u00ba. 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.<\/p>\n\n\n\n<p>Add carrots to sauce and toss to coat. Transfer carrots to a parchment-lined baking sheet, arranging in a single layer.<\/p>\n\n\n\n<p>Roast carrots, tossing halfway through, until fork-tender, 20 to 23 minutes.<\/p>\n\n\n\n<p>Transfer sheet to a wire rack and let cool 2 to 3 minutes. Top with parsley and a little more salt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arrange a rack in upper third of oven; preheat to 425\u00ba. 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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[38],"_links":{"self":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/510"}],"collection":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=510"}],"version-history":[{"count":1,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/510\/revisions"}],"predecessor-version":[{"id":511,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/510\/revisions\/511"}],"wp:attachment":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}