These Honey Garlic Butter Roasted Carrots are super tasty and very easy to make! Just roast the carrots with the amazing garlic butter and sweet honey sauce, and you’ve got one of the best ways to enjoy glazed carrots!
Glazed Roasted Carrots
This easy honey garlic butter roasted carrots recipe is a winning combination of flavors. Tenderly roasted carrots are beautifully glazed with a blend of garlic, butter, and sweet honey, creating a side dish that’s simply irresistible. Whether you’re hosting a fancy gathering or in need of a quick weeknight side dish, these carrots are a perfect choice.
Cooked to a delicious and tender bite, these carrots make an excellent side dish and take only 10 minutes to prep! The oven-roasting brings out the natural sweetness of the carrots and turns the sauce into a tasty glaze. Not into honey and glazes? No problem, you can also try my Garlic Butter Roasted Carrots!
Why You’ll Love This Carrots Recipe
- Tasty: With just a couple of tablespoons of honey, these carrots receive a delightful glaze that’s hard to resist.
- Kid Friendly: Additional items like garlic, butter, and honey help break the crunchy orange veggie out of its role as a vessel for Ranch Dip, which is the only role carrots play when in the hands of my kids.
- Nutritious: Carrots are a great source of essential vitamins, particularly vitamin A.
- Quick to Prepare: You can even save time by leaving the peel on the carrots if you prefer. And you can also prep them ahead.
- Easy on the Wallet: Among the most economical produce, carrots are a budget-friendly option.
How To Make Roasted Carrots
Ingredients
- Carrots: Cut the carrots diagonally into about 2 to 3-inch pieces.
- Butter: Butter adds richness to the sauce, creating a smooth and velvety texture that coats the carrots and enhances their natural flavor.
- Garlic: Garlic infuses the butter sauce with a robust flavor, adding a savory kick that perfectly complements the sweetness of the carrots.
- Honey: The honey gives the carrots a boost in flavor, adding a touch of sweetness and a slightly sticky glaze.
- Salt & Pepper
- Chopped fresh parsley, for garnish
Directions
- Prep the Carrots: Cut the carrots into uniform pieces.
- Prepare the Sauce: Melt butter over medium heat, add garlic, and cook, stirring frequently. Be sure not to burn the garlic. Remove from heat and stir in honey.
- Coat and Roast: Toss the carrots with the prepared sauce, season to taste, and bake in a 425°F oven for 22 to 25 minutes, or until tender.
- Garnish and Serve: Add a sprinkle of fresh parsley for a beautiful presentation.
How Long To Roast Carrots
The carrots will need to roast for 20 to 25 minutes in a 425˚F oven.
Should You Peel The Carrots Before Roasting?
I peel the carrots because they look cleaner, but it’s not a must. If you decide to leave the skin on, just give them a good scrub with a vegetable brush to clear away any dirt or bits before you cook them.
Recipe Tips & Variations
- Make-Ahead Magic: If you’re looking to save some time, cook the carrots a day in advance. They’re super simple to reheat and serve when you’re ready to eat.
- Reheating Done Right: I recommend reheating the carrots on the stove for the best results. Just toss them in a pan with a dab of butter and warm them over medium-low heat until they’re heated through and starting to brown.
- Storing Leftovers: Let the cooked carrots cool down, then place them in an airtight container, seal with a lid, and keep them refrigerated for up to 2 days.
- Baby Carrots: You can definitely go ahead and use baby carrots for this recipe. Just follow the same steps, but be sure to check on them a bit earlier. You might need to tweak the cooking time a little, so keep an eye on them.
- Different Sweeteners: Instead of honey, you could use maple syrup or brown sugar for a slightly different twist on sweetness.
- Add Spices: Experiment with adding spices like cumin, cinnamon, or chili flakes to bring a new depth of flavor. A pinch of smoked paprika can add a smoky taste.
- Include Other Veggies: Try roasting the carrots with other root vegetables like parsnips, turnips, or sweet potatoes. They’ll all absorb the delicious garlic butter glaze.
- Use Different Herbs: Fresh or dried herbs such as thyme, rosemary, or dill can be added to the glaze for a more herbal flavor.
Serving Suggestions For Roasted Carrots
These roasted carrots go wonderfully with a variety of main dishes. My favorites include:
- roast chicken
- oven grilled steak
- beef tenderloin
- fish like baked cod or salmon.
More Carrots Side Dish Recipes
- Creamy Baby Carrots
- Garlic Brown Butter Roasted Brussels Sprouts and Carrots
- Garlicky and Cheesy Carrots and Cauliflower Tots
- Red Cabbage and Carrot Slaw Recipe
- Carrot and Zucchini Noodles in Light Alfredo Sauce
- Roasted Sweet Potatoes Parsnips and Carrots
ENJOY!
Honey Garlic Butter Roasted Carrots
Easy, simple, wonderfully delicious glazed roasted carrots prepared with the most incredible garlic butter and sweet honey sauce.
Servings : 6 servings
Ingredients
- 2 pounds carrots, diagonally cut into about 2 to 3-inch pieces
- 5 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons honey
- ¼ teaspoon salt, or to taste
- ¼ teaspoon fresh ground black pepper
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 425˚F.
- Grease a rimmed baking sheet with cooking spray and set aside.
- Cut up the carrots and set aside.
- Melt butter over medium-heat in a large nonstick skillet. Stir in the garlic and cook for 3 minutes or until lightly browned, stirring very frequently. Do not burn the garlic.
- Remove from heat and stir in the honey; stir until thoroughly combined.
- Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.
- Transfer the carrots to the baking sheet. Arrange in one layer and bake for 22 to 25 minutes or until the carrots are browned and tender.
- Remove from oven and transfer to a serving plate.
- Taste for seasonings and adjust accordingly.
- Garnish with fresh chopped parsley and serve.
Video
Notes
- Size Matters: Cut the carrots into uniform sizes so they cook evenly. If they’re different sizes, some may be overcooked while others are still crunchy.
- Baby Carrots: You can use baby carrots, but check on them a bit earlier when roasting. You might need to tweak the cooking time a little.
- Garlic Watch: Be careful when cooking the garlic in butter, as it can burn quickly. Keep the heat medium to low and stir frequently to prevent burning.
- Fresh Herbs: Consider garnishing with fresh parsley or thyme for a pop of color and additional flavor.
- Adjust Sweetness: Feel free to adjust the honey to your taste. If you prefer a less sweet glaze, use a little less honey.
- Pair with Proteins: These roasted carrots go wonderfully with various main dishes such as roasted chicken, grilled steak, or baked fish.
- Balsamic Glaze: Add a splash of balsamic vinegar to the glaze for a richer and tangier flavor.
- Make Ahead: Cook the carrots a day in advance and reheat them on the stove before you are ready to serve them. Just toss them in a pan with a dab of butter and warm them over medium-low heat until they’re heated through, and start to brown.
Nutrition
Serving: 1 cup | Calories: 170 kcal | Carbohydrates: 21 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.4 g | Cholesterol: 25 mg | Sodium: 277 mg | Potassium: 499 mg | Fiber: 4 g | Sugar: 13 g | Vitamin A: 25551 IU | Vitamin C: 10 mg | Calcium: 57 mg | Iron: 1 mg | Net Carbs: 17 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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