Glazed Lemon Pepper Carrots
Prep Time: 15 minutes | Cook Time: 30 – 35 minutes | Total Time: 50 minutes | Serves: 4
I am on a Lemon Pepper seasoning kick. This spice blend adds a nice pop of lemony flavor to many dishes. Check out my Oven-Roasted Zucchini and Squash recipe – fresh veggies roasted in a lemon pepper seasoning.
I purchased Mrs. Dash’s no salt Lemon Pepper just to play around with the flavors to see if I even liked it as the star of the dish. I loved the idea, but the proof is in the tasting. Venturing into other brands, such as Spice and Tea Exchange, I was testing which products had the best balance of lemon and pepper. I was really surprised to find one brand included MSG in their ingredient list, so that one was bumped to the bottom of the list. I do, personally, like the Spice and Tea Exchange and Mrs. Dash. Both are salt-free which allows me to have more control over the sodium content.
Honey and a bit of brown sugar brings sweetness without overpowering the other ingredients, allowing the pop of lemon to shine through. If you’re looking for super-sweet carrots, google “candied carrots.” They’re loaded with sugar and will satisfy your sweet tooth. (I prefer the less-sweet glaze.)
I can find the colorful variety of carrots in my local Trader Joe’s and farmers’ markets. Orange carrots work fine, too. If your carrots are thick, I suggest cutting them in half longways or into slices for better baking. You’re wanting the carrots to be roughly the same thickness so they cook evenly.
If your lemon pepper seasoning does contain salt, you’ll need to adjust the amounts listed in the recipe.
Enjoy!
Glazed Lemon Pepper Carrots
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons honey
- 1 tablespoon brown sugar, packed
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly-cracked black pepper
- 1 teaspoon garlic powder
- 1 pound carrots, peeled, left whole or cut into 2" thick slices
- 2 tablespoons Italian parsley, chopped
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil lightly sprayed with nonstick spray, such as Pam. Or lightly spray a 9x13” baking dish. Set it aside.
- Add the butter, oil, honey, sugar, lemon pepper seasoning, salt and pepper to a medium microwave-safe bowl. Stir.
- Pop the bowl into the microwave to melt the butter (probably less than 60 seconds, depending on your microwave. You can cover the bowl in case of splattering.) Alternatively, you can add the ingredients to a saucepan and heat on the stovetop.
- Add the garlic powder and whisk the glaze mixture to completely combine the ingredients.
- Scatter the carrots into an even layer if possible on the baking sheet. Pour the brown sugar mixture over the carrots. (Scraping the bowl with a silicone spatula will allow you to get all that yumminess onto your carrots.)
- Toss the carrots in the glaze mixture.
- Bake in the preheated oven for 15 minutes. Toss the carrots to coat again in the glaze, or give the pan a good shake to move the carrots around to coat them. Bake for another 10 minutes. Toss/shake again. Bake for another 5 to 8 minutes. Depending on the thickness of your carrots, it may require more or less baking time.
- Remove the pan from the oven and place them into a serving bowl or platter. Sprinkle with parsley.
- Best served immediately, very warm.
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