Honey Glazed Roasted Carrots
Everybody knows that the side dishes are the stars of Thanksgiving! I would venture to say that these honey glazed roasted carrots topped with queso fresco might even impress your guests more then your sweet potato casserole. These caramelized carrots made easily in the oven with a glorious honey glaze and a perfect blend of spices are going to be a show stopper for your Thanksgiving dinner. Perfect for adults, children, and picky eaters at your Thanksgiving table. I topped this recipe with mild sweet and slightly salty queso fresco as a perfect compliment to these honey glazed roasted carrots. However, you could even top them with goat cheese for the more sophisticated palettes.
Ingredients
- 8 carrots (peeled and chopped on the diagonal)
- ½ cup honey
- 6 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
- ⅛ tsp cayenne pepper
- 1 tbsp minced garlic
- 1 - 2 oz crumbled queso fresco
- 1 - 2 tbsp fresh parsley (chopped)
Directions
- 1
Peel and chop the carrots on the diagonal and place them in a large bowl.
- 2
In a measuring cup or small bowl, add in honey, olive oil, garlic powder, cinnamon, smoked paprika, salt, black pepper, chili powder, cayenne pepper, and minced garlic. Whisk that together until combined. Pour that honey mixture into the bowl with the carrots and toss that together until the sauce is coating all the carrots.
- 3
Line a baking sheet with parchment paper and pour the honey carrots onto the parchment paper. Make sure the carrots are spaced out and not on top of eachother.
- 4
Roast them in the oven at 425°F for 25-30 minutes or until fork tender, flipping them once halfway through. Once they are done, set the oven to broil and broil them for just a few minutes until they are browned and bubbly.
- 5
Transfer the roasted honey glazed carrots to a baking dish and garnish with crumbled queso fresco and fresh parsley.