There’s something comforting about having a dish cooking away in the oven, slowly, purposefully, and with the promise of good things to come. This straightforward side dish is quick to put together, and can cook alongside your roast or meatloaf!
Cooking carrots whole really intensifies the flavour. In fact, if you left them unpeeled it would enhance it even more. If you can’t find small carrots, about 4 – 6 inches in length, just cut down some larger ones.
Once the carrots are washed and/or peeled just place them in a single layer in the baking dish. If necessary trim the ends to fit – so they’ll cook evenly. Once the carrots are in the dish it’s just a matter of scattering over the remaining ingredients. The amount of water you add depends on the size of the dish and the carrots, just be sure to have it come up to just under the halfway point of the vegetables. It will eventually cook away, leaving a lovely, sticky glaze behind.
Honey Garlic Roasted Carrots
- 1 lb small carrots, 4 - 6 inches long 12 - 14 pieces
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons honey
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup, approx. water
Heat oven to 375°F.
Place peeled/scrubbed carrots in single layer in baking dish that's just large enough to hold the carrots. Sprinkle over the remaining ingredients. Add water to just halfway up the side of the carrots.
Cover tightly with foil, place in oven and bake for 30 minutes. Remove foil and bake for another 20 - 25 minutes, until liquid has evaporated and carrots are tender and glazed.