This easy Honey Garlic Butter Roasted Carrots Recipe is wonderfully delicious! Roasted carrots prepared with the most incredible garlic butter and sweet honey sauce. One of my favorite ways to make glazed carrots!
A FAVORITE GLAZED ROASTED CARROTS RECIPE
Cooked to a delicious and tender perfection, these Honey Garlic Butter Roasted 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.
Tender, sweet and savory roasted carrots make the perfect side dish for holiday gatherings, but are also easy enough to go with a quick weeknight meal.
Not into honey?! Try my Garlic Butter Roasted Carrots, instead.
Versatile, healthy, and always delicious, carrots are one strong ally of mine, especially on busy weeknights. A few additional items like garlic, butter, and honey help to 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…
HOW TO MAKE THIS ROASTED CARROTS RECIPE
- Cut up the carrots and set aside.
- Melt butter over medium-heat; add garlic and cook, stirring very frequently. DO NOT burn the garlic.
- Remove from heat and stir in the honey.
- Toss the carrots with the prepared sauce, season, and bake in a 425F oven for 22 to 25 minutes, or until tender.
- Garnish with fresh parsley and serve.
CAN YOU COOK GLAZED CARROTS A DAY AHEAD?
- Absolutely! Cooking carrots a day ahead is a time-saver and they are simple to reheat and serve.
- While the microwave is OKAY to use for reheating, I suggest to pop them on the stove. Add just a bit of butter to the pan and reheat over medium-low heat until the carrots are heated through and just beginning to brown.
HOW TO STORE ROASTED CARROTS
- Allow carrots to cool completely. Transfer the cooled carrots to an airtight container and cover with a lid.
- The carrots will store well for up to 2 days in the refrigerator.
MORE SIDE DISH RECIPES WITH CARROTS
- 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
ENJOY!
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS AND INGREDIENTS USED IN THIS RECIPE
Honey Garlic Butter Roasted Carrots
Ingredients
- 2 pounds carrots diagonally cut into about 2 to 3-inch pieces
- 5 tablespoons butter
- 4 garlic cloves minced
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 425F.
- 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.
- Add 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 carrots to previously prepared baking sheet.
- Arrange in one layer and bake for 22 to 25 minutes, or until 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.
- Serve.
Video
Notes
HOW TO MAKE GLAZED CARROTS A DAY AHEAD?
- Allow carrots to cool completely. Transfer the cooled carrots to an airtight container and cover with a lid.
- The carrots will store well for up to 2 days in the refrigerator.
- TO REHEAT, add just a bit of butter to a pan and reheat over medium-low until the carrots are heated through and just beginning to brown.
WW FREESTYLE POINTS: 6
Nutrition
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.
Made these to go with a meatloaf and mashed potatoes. They were a huge hit with the kids!
Super easy to make and kid friendly.
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
I made these last nite to go with shrimp. I did not have a full 2 pounds of carrots so I substituted some peeled parsnips to make up the difference they were both amazing! This is definitely a keeper recipe thank you so much
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Made these two days before Christmas for dinner. My family raved! Thanks for the recipe…it’s definitely going in our rotation for the rest of the year!
That’s wonderful! I’m very happy everyone loved it! Thank YOU! :0
I made these for Sunday family dinner today. My husband and most of my grown children do NOT like cooked carrots, however they LOVED these! They will be added to the rotation at our house.
That’s wonderful to hear! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
If you were to make these a day ahead, can you reheat these in a crockpot the next day for our large group?
Wondering this also
So many adds that it s difficult to read the recipe.
Very disturbing. I m not coming back to this page that’s for sure
Turned out so good. So simple and delicious. Thank you
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
PS I meant to give this 5 stars, not two!
Delicious and easy. I also added a sprinkle of ginger powder to the mix.
I’m glad you enjoyed it! Thank YOU! 🙂
Since trying this recipe 3 months ago, it has become a staple side dish in my home. Now I have to make it at least twice a week. Family would enjoy more times, but then we would have a nice orange hue to our skin tones. Lol
😀 I’m very glad you and your family enjoyed it! Thank you for chiming in! 🙂
Thank you for the recipe. I had carrots I needed to use. So delicious…
I’m very glad you enjoyed it! Thank YOU! 🙂
A wonderful vegetable recipe. The long
Peeled carrots were perfect with the sauce for Passover dinner. I substituted
Margarine due to no butter allowed. Still yummy!
I’m very glad you enjoyed it! Thank YOU! 🙂
I’m looking to make these a day ahead, do you think I could reheat in a slow cooker?
they were great!
I’m glad you enjoyed it! Thank YOU! 🙂
What time should I leave my baby carrots if I use frozen ones?
You will need to roast them until they are tender. Just place a fork into the carrots to determine if they are cooked through.
Absolutely delicious and easy to make! Thank you for this recipe!!!
Thank YOU! I’m very happy you loved it! 🙂
Delicious? Theyre watery. Not flavored. Cooked for 25 min..followed recipe to a T..and they were bland. Glad some of you found success. Please feel free to post your secret
Oh no. So sorry they didn’t turn out for you. 😕 These carrots are absolutely great, but it happens.. I hope you still had a great Thanksgiving Day!
I don’t know what would’ve made the carrots watery – the honey should’ve caramelized them. If they are too bland for you, just add a bit more salt… some people like more salt than others.
James…what went wrong is called “operator error”.All these awesome reviews and little ole James couldn’t follow directions.Sometimes you’ve got to look in the mirror and stop blaming others.I’ve made these twice and they’re awesome.
These were so good!! I discovered too late the first time I made them that I was out of honey so I had to substitute brown sugar. It was so delicious that I consider it a happy accident and I’ve made them several times since that way. Thank you for the recipe. It’s definitely a keeper.
Thank you so much! I am very glad you enjoyed it! 🙂
Unfortunately the garlic burns at this high heat. Better to either roast or saute the carrots separately from the garlic and then add the two together with the honey in the last minutes of cooking.
just wondering would this work with a sous vid
Hi!
I honestly can’t say because I haven’t tested it. If you do try it, please let us know if it worked out.
Loved it! I am not a fan of raw carrots but this recipe was great and my family really enjoyed it too!
I’m very glad you enjoyed it! Thank YOU! 🙂
Very good! I stuck to the recipe but I did par cook the carrots in the microwave to ensure doneness. My husband loves them! He’s been eating them off of the cooking sheet. I took a picture but do not see where to add a photo.
I am very glad you enjoyed it! Thank YOU! 🙂
The carrots were quite good, but as they roasted at high temperature the garlic became burned and the pan was a beast to clean. Next time I’ll line the pan and use garlic powder instead.
Part of my problem was not greasing the pan, duh! I still wouldn’t use fresh garlic unless I sautéed it separately and added as the carrots came out of the oven.:-)
This is so good! The only change I made was to use my dutch oven, to save on dishes. So I used my dutch oven on the stovetop to melt the butter and cook the garlic, then I added everything else and put it in the oven with the lid on for 20 mins and 5 mins without the lid. Turned out great. Thank you so much!
I am very glad you enjoyed it! Thank YOU! 🙂
These came out perfect and everyone loved them! Simple to make, just make sure your carrots are cut the same size so they will all be tender at the same time. Will definitely make again.
I am very glad you enjoyed it! Thank YOU! 🙂
I did not care for these. Not sure why but they did not have any real flavor and too much butter on the bottom of my pan.
Hi!
If you found it to be a bit bland, you might want to use more garlic next time, or just add a sprinkle of salt to the carrots. I personally find that adding a bit more salt and pepper always takes care of the end result.
This didn’t turn out for me either. The recipe says a rimmed baking sheet, but all your photos are in a baking dish? I cooked at the correct temp/time, and the sauce was all burned on the pan and the carrots were barely tender. However I made the chicken with creamy spinach sauce and it was lovely.
Made 1/2 recipe & the family LOVED it! I did it all on one pan using my cast iron skillet!
Thanks for sharing.
p.s.
what donu think of using olive oil instead of butter?
So yummy! Really enjoyed this recipe & will make again!
I am very happy you enjoyed this recipe!! Thank YOU! 🙂
This was so delicious. Will be saving this recipe to make again.
Thank you! I am very happy you enjoyed it! 🙂
This was GOOD. I’ve seen glazing carrots in butter or honey before but never added garlic before. Balanced out the sweet perfectly.
This recipe was a huge hit for Thanksgiving and super simple to make. I followed the recipe exactly as it was written. Thank you for giving me something to do with the extra carrots I have on hand.
Once you ve tasted these roasted carrots bathed in a honey-garlic butter sauce, you might proclaim (like both my husband and I did) that it s the only way you ll ever eat carrots again. The combination of nutty brown butter, fragrant garlic, and sweet honey is basically the dream team, so it s no wonder you ll feel this way.
I used brown sugar and roasted 20 minutes. Turned once. Yum!
I was very disappointed with this recipe. I made it exactly as written, no adjustments at all. It needs more honey or sweetener to balance out the garlic flavor. The carrots were barely fork tender, leaving the texture of the carrots too firm. After baking there was a pool of butter left under the carrots. I wouldn’t remake this ever again.
Just do what you need to do. Cook longer, use more sweetening. I used brown sugar.
These look amazing. I am on weight watchers and was wondering if you could use Margrine instead of butter?
I am trying this recipe for 15 people for Thanksgiving. Can 2 lb of carrots fit on one baking sheet? Thanks
These carrots are beautiful. I can almost taste them now! I’d be so honored if you shared it at our What’s for Dinner link party – http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-166/
YUM! Roasted carrots are so flavorful! Thanks for sharing.
I’ve never tried garlic in a carrot recipe but I’m certainly open to the suggestion.
I love Garlic Butter Roast Carrots. Just a quick question. The picture you posted of the Honey Garlic Roasted Carrots Recipe just before the recipe ingredients, shows them roasted succulent and very delicious.
However, the picture shown later with the recipe completed, the carrots looked far too dried out. Is is because of the
temperature was too hot or do you have to monitor the recipe very closely at the 22 minute mark. Hate dried out
carrots.
Thank you for your help and assistance.
Hi!
I, too, hate dried out carrots. 😀 But, those that look dry on the pic are actually raw; I took that pic before I popped them in the oven.
Hi Katerina
I was just wondering if you should peel or scrub the carrots first
Hi!
Unpeeled carrots are perfectly fine as long as you wash/scrub them.
Simple and tasty side dish.
Roasted carrots are seriously the best! Especially with garlic butter! YUM!
I LOVE how easy and delicious this is! Good idea! Looks very tasty! I am going to make this! This recipe really impresses! I really like! Thank you.
Oh I do love a glazed carrot! Looks delicious!
This dinner is so happening at my house asap! Looks amazing!
I need to make these ASAP! They look so delicious!
These honey garlic butter roasted carrots look mouth watering!
Garlic butter on carrots with a touch of sweetness! It’s amazing.
What a flavorful side dish to add to any dinner table! Perfect for the upcoming holidays!
I love roasted carrots and these honey garlic ones sound delish!
These sound fantastic and a perfect addition to our holiday table.