Honey-Glazed Carrots with Carrot Top Gremolata

These honey-glazed carrots are sweet, tender, and perfectly caramelized, making them a standout side for Thanksgiving. Using the whole carrot, including the greens in the carrot top pepita gremolata, adds fresh, nutty flavor and lots of festive color, turning a classic vegetable into a show-stopping dish.

Ingredients

For Honey-Glazed Carrots:

• 8 medium carrots

• 3 Tbsp butter

• 2 Tbsp honey

• 3 garlic cloves, smashed

• 1 tsp salt

• 1/4 tsp black pepper

For Carrot Top Pepita Gemolata:

• 1/2 cup carrots tops, finely chopped

• 1/4 cup toasted pepitas (or pistachios), chopped

• 1 tsp lemon zest

• 2 Tbsp lemon juice

• 1/2 tsp salt

• 1 Tbsp olive oil

Instructions

1. Preheat oven to 425°F.

2. Cut off carrots tops and set them aside. Cut carrots into 2–3 inch pieces, diagonally if desired.

3. Melt butter and smashed garlic cloves together in a small pan for 3–4 minutes.

4. Stir in honey, salt, and black pepper.

5. Pour the butter–honey mixture over the carrots and toss well to coat.

6. Spread carrots onto a baking sheet in a single layer.

7. Bake for about 30 minutes, tossing once halfway through, until carrots are tender with a little bite and browned on the bottom.

8. While the carrots are baking, combine carrot tops, pepitas, lemon zest, lemon juice, olive oil, and salt in a small bowl to make the gremolata.

9. Once the carrots are finished, plate them and sprinkle the gremolata on top before serving.

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