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.
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.
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.
This was GOOD. I’ve seen glazing carrots in butter or honey before but never added garlic before. Balanced out the sweet perfectly.
This was so delicious. Will be saving this recipe to make again.
Thank you! I am very happy you enjoyed it! 🙂
So yummy! Really enjoyed this recipe & will make again!
I am very happy you enjoyed this recipe!! Thank YOU! 🙂
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?
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.
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 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! 🙂
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.:-)