Name: Huge Honey Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lb carrots; 3 tbsp unsalted butter, melted; 3 tbsp honey; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp fresh thyme leaves; 2 cloves garlic, minced; 2 tbsp fresh parsley, chopped (for serving); to taste flaky sea salt (for finishing)

Huge Honey Roasted Carrots

Prep

10m

Cook

30m

Total

40m

Bigly says

Sit down for this one. Carrots. Carrots! I know what you're thinking — 'Bigly, carrots? Really? Carrots are boring, carrots are sad, carrots are what my aunt brings to Thanksgiving in a ziplock bag with ranch dressing and we throw them in the trash when she's not looking' — and you'd be RIGHT, normally. Normally carrots are a tragedy. A national emergency. A vegetable in CRISIS.

But not THESE carrots. These carrots are HUGE. These carrots are glazed in honey and butter and they come out of the oven shining like little orange treasures, like the gold bars in a heist movie, you know the kind, the ones where the guy in the suit holds one up to the light — that's what these carrots look like. Tremendous. The carrots in the produce section have NO IDEA what's coming. They have no concept. They're just sitting there in their little plastic bag, completely unaware that they're about to become THE GREATEST CARROT IN THE HISTORY OF CARROTS.

Many people don't know this — many, many people, it's actually shocking how many — but carrots used to be PURPLE. Look it up. The Dutch made them orange. The DUTCH. They saw an orange carrot one time and they said 'this is the one' and they bred all the others out. Imagine that kind of confidence. I respect it. I have that kind of confidence. I have MORE of that kind of confidence. The secret here is high heat and a real honey-butter glaze, not the sad little drizzle most so-called chefs suggest. They're afraid of honey. They're afraid of butter. They're afraid of HEAT — a hot oven is the only oven, anything below 425 is a steamer, and a steamer is for shirts, not vegetables. Plain and simple.

Ingredients

2 lbcarrots(whole carrots, peeled — not the pre-cut baby carrot impostors)
3 tbspunsalted butter, melted
3 tbsphoney(real honey, the good stuff, the bear-shaped bottle is fine, no one is judging)
2 tbspolive oil
1 tspkosher salt
1/2 tspblack pepper
1 tbspfresh thyme leaves(or 1 tsp dried)
2 clovesgarlic, minced
2 tbspfresh parsley, chopped (for serving)
to tasteflaky sea salt (for finishing)

Steps

1
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
2
Peel the carrots and trim the tops. If the carrots are thick, halve them lengthwise so all pieces are roughly the same thickness — uniform pieces cook evenly.
3
In a small bowl, whisk together the melted butter, honey, olive oil, garlic, thyme, salt, and pepper.
4
Spread the carrots on the prepared sheet pan in a single layer. Pour the honey-butter mixture over the top and toss until every carrot is fully coated.
5
Arrange the carrots in a single layer with space between them. Crowding the pan steams them — give them room to roast.
6
Roast for 25-30 minutes, flipping halfway through, until the carrots are tender when pierced with a knife and deeply caramelized at the edges.
7
Transfer to a serving platter. Drizzle any glaze from the pan over the top, sprinkle with chopped parsley and flaky sea salt, and serve immediately.

One more thing

These carrots will change your Thanksgiving. They'll change your Tuesday. They'll change every meal you ever serve carrots with for the rest of your natural life. People will eat one and stop talking. They go quiet. They look at the carrot. They look at you. They look at the carrot again. That's the Bigly Carrot Moment. It's real. It's been documented. Probably. And there you have it.

★ QUESTIONS ABOUT THIS ONE? ★

Ask Bigly about Huge Honey Roasted Carrots.

Substitutions, what to serve it with, why other chefs are wrong about it. He's got opinions.

Huge Honey Roasted Carrots

Ingredients

Steps

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