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Honey Butter Roasted Carrots with Pomegranate & Chives
Warm, caramelized honey butter roasted carrots topped with bright pomegranate seeds and fresh chives. It is the perfect cozy holiday side dish that’s simple, beautiful, and so flavorful.
Ingredients
Carrots
- 2 lbs carrots, peeled and sliced evenly
- 3 tbsp butter, melted
- 3 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Optional: pinch smoked paprika
Toppings
- ¼ cup pomegranate seeds
- 1 –2 tbsp chopped fresh chives
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Peel and slice the carrots into evenly sized pieces for consistent roasting.
- In a mixing bowl, whisk together the melted butter, honey, olive oil, garlic powder, salt, and pepper.
- Add the carrots to the bowl and toss until fully coated in the honey-butter glaze.
- Spread the carrots out in a single layer on the prepared baking sheet.
- Roast for 22–28 minutes, flipping halfway through, until tender and lightly caramelized.
- Remove from the oven and immediately sprinkle with pomegranate seeds.
- Finish with chopped fresh chives.
- Serve warm and enjoy!
Notes
- Make sure the carrots are cut into similar sizes so they roast evenly.
- For extra caramelization, increase the oven temperature to 425°F for the last 5 minutes.
- If you prefer sweeter carrots, drizzle an additional teaspoon of honey over them right after roasting.
- Baby carrots may be used but will require a few extra minutes of cooking time.
- Add the pomegranate seeds and chives right before serving to keep them bright and fresh.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven at 350°F.
- For a savory twist, add fresh thyme or rosemary to the pan before roasting.
Serving: 6g, Calories: 172kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 344mg, Potassium: 515mg, Fiber: 5g, Sugar: 17g, Vitamin A: 25435IU, Vitamin C: 10mg, Calcium: 54mg, Iron: 1mg
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