Tender, roasted multicolored carrots are lightly seasoned then finished with a sweet sage and butter honey glaze. Topped with a crunchy, tangy gremolata, it’s a gourmet, beautiful side dish perfect for dressing up dinner or a Holiday meal.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: American
Keyword: carrot green, carrots, dinner side, holidays, side dish, thanksgiving
Preheat the oven to 450°F. Wash and dry the carrots and split in half if any wider than 1/2" thick.
Toss with 1 tablespoon of oil and sprinkle with salt and pepper.
Arrange on a metal baking sheet and roast for 10-15 minutes, or until edges are beginning to caramelize.
Meanwhile smash and lightly chop the garlic for the glaze.
Combine the butter, honey, bay leaves, garlic, and lemon juice in a small saucepan and cook over medium heat until hot, bubbly, and thickened, about 5 minutes.
Remove the carrots from oven and drop the temp to 350°F.
Toss with the glaze and return to the oven to roast another 5-10 minutes, stirring occasionally.
If making the gremolata topping combined finely chopped parsley or carrot greens with a clove of crushed or finely minced garlic and chopped almonds.
Toss with lemon juice and olive oil. Taste, and add a pinch of salt if needed.
When carrots are nicely glazed and tender, remove from oven and transfer to a serving dish. Top with gremolata and serve it hot.