Honey Garlic Butter Roasted Carrots Pressure Cooker Recipe
Elevate your vegetable game with these delicious honey roasted carrots with garlic butter. Easy to make and packed with flavor, they make the perfect side dish for any meal.
Ingredients
Main ingredients
- 1 Package Baby Carrots These little guys cook evenly and soak up flavors real good.
- 1 Tablespoon Olive Oil Adds a bit of fruity richness that butter alone doesn’t have.
- 1 Teaspoon Kosher Salt Good for seasoning during cooking, helps pull out natural sweetness.
- ½ Teaspoon Black Pepper Gives just a hint of spice, not overwhelming.
- 2 Tablespoons Butter, melted This is your richness that makes the carrots feel indulgent.
- 2 Cloves Garlic Fresh and minced, garlic’s gotta be fresh for that punchy taste.
- 1 Tablespoon Honey Sweetens the deal naturally while caramelizing nicely under heat.
- 1 Teaspoon Lemon Flaked Salt Adds a zesty brightness and finish to the dish.
- Extra Lemon Flaked Salt For sprinkling on just before serving, love that texture.
Instructions
Instructions
- Preheat your oven to 425 degrees Fahrenheit. You wanna get that heat just right to get some caramelization happening.
- Grab a big bowl and stir together melted butter, olive oil, honey, minced garlic, kosher salt, black pepper, and half the lemon flaked salt. This mixture is where the flavor starts to build.
- Toss the baby carrots in the bowl with that buttery honey goodness. Make sure every carrot is well coated so none get left behind in flavor.
- Spread your coated carrots in one single layer on a baking sheet. Crowding will steam them instead of roasting, so don’t skimp on space.
- Throw the tray in the oven and roast for 25-30 minutes. Halfway through, stir ‘em up so they cook evenly and get caramelized on all sides.
- Once they’re tender and golden, pull ‘em out and sprinkle the rest of that lemon flaked salt on top right before serving. It’s the little finish that makes ’em pop.
Notes
Serve warm and enjoy the delightful blend of flavors.