Honey Garlic Butter Roasted Carrots: Pressure Cooker Style
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 grab fresh, firm ones that look bright
- 1 Tablespoon Olive Oil to coat and help seasonings stick
- 1 teaspoon Kosher Salt brings out the natural sweetness
- ½ teaspoon Black Pepper adds a little kick without stealing the show
- 2 Tablespoons Butter melted for creamy, rich feels in every bite
- 2 Cloves Garlic minced fresh for that punch of flavor
- 1 Tablespoon Honey balances savory with sweet in just the right way
- 1 teaspoon Lemon Flaked Salt or flaked sea salt, divided
Instructions
Instructions
- Preheat your oven if you want a little extra roast finish, 400°F works good but you can skip if you wanna keep it simple.
- Mix carrots and seasonings in a large bowl. Olive oil, kosher salt, and black pepper get those babies coated well.
- Stir in melted butter, minced garlic, and honey so every carrot is dripping with flavor.
- For the pressure cooker, dump the mix into the insert, spreading evenly. No crowding or mushy ends.
- Seal the lid tightly, watch for the float valve to pop up as pressure builds.
- Set pressure on high for 3-4 minutes. This short time is all it takes to get that tender pull without squishing the carrots.
- Quick release the pressure carefully when time’s up so you keep those tender pieces intact.
- Optional roast step: Spread the cooked carrots on a baking sheet, sprinkle with lemon flaked salt, roast 5-10 minutes at 400°F to caramelize edges. It’s extra but kinda worth it!
Notes
Serve warm as a side dish to your main course or enjoy as a snack.