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!
Whether hosting a fancy gathering or needing a quick weeknight side dish, these carrots are a perfect choice. Tenderly roasted carrots are beautifully glazed with a blend of garlic, butter, and sweet honey, creating a side dish that’s simply irresistible.
Why You’ll Love These Carrots
- Tasty: With just a drizzle of honey, these carrots create a glaze that’s hard to resist.
- Kid Friendly: The 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.
- Quick to Prepare: You can save time by leaving the peel on the carrots, and you can prep them ahead.
- Easy on the Wallet: Among the most economical produce, carrots are a budget-friendly option.
Roasted Carrots Ingredients
- Carrots: Cut the carrots diagonally into about 2 to 3-inch pieces.
- Butter: Butter adds richness to the sauce.
- Garlic: Garlic infuses the butter sauce with a robust flavor, adding a savory kick.
- Honey: The honey adds a touch of sweetness and a slightly sticky glaze.
- Salt & Pepper
- Chopped fresh parsley, for garnish
How To Make Roasted Carrots
- 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 necessary. 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 And Variations
- Make-Ahead: To save some time, cook the carrots a day in advance. Reheat 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 heated through.
- Baby Carrots: You can use baby carrots for this recipe. Just follow the same steps, but you might need to tweak or shorten the cooking time a little, so keep an eye on them.
- Different Sweeteners: Instead of honey, you could use maple syrup or brown sugar.
- 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: Toss the carrots with other chopped 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.
- 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.
Serving Suggestions For Roasted Carrots
These roasted carrots go wonderfully with a variety of main dishes. My favorites include this juicy roast chicken or a delicious oven grilled steak. Our beef tenderloin is always a fantastic choice, but so is fish, like baked cod or salmon.
More Carrot Side Dish Recipes
- Creamy Baby Carrots
- Carrot Souffle
- Garlic Butter Roasted Carrots
- Garlicky and Cheesy Carrots and Cauliflower Tots
- Carrot and Zucchini Noodles in Light Alfredo Sauce
- Garlic Brown Butter Roasted Brussels Sprouts and Carrots
- Roasted Sweet Potatoes Parsnips and Carrots
Honey Garlic Butter Roasted Carrots
Easy and 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.
Notes
- Even Cuts: 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.
- 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.
- Adjust Sweetness: Feel free to adjust the amount of honey to your taste.
- 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 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
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.
Did you make this recipe?Leave a Rating!
Are you trying to get people to burn their house down? The smoking point of butter is 350 degrees Fahrenheit. Modify this recipe to use a lower oven setting, or modify it to use clarified butter.
Thank you for taking the time to share your concerns about the recipe. Did you try it? The recipe has been tested thoroughly and has received great feedback, as reflected in the average rating of 4.9 stars from 86 reviews. It’s important to note that in the context of this recipe, the butter is not exposed to direct heat as it would be on a stovetop but rather used in an oven setting where it’s less likely to reach its smoking point. That said, I appreciate your suggestion and understand your concerns. If you tried the recipe, please let me know, and I will return your rating of 1 star if that is how you still feel about these carrots.
Big hit with a family of picky eaters! Easy to make and so delicious
Super yummy! I made these as a side dish for a dinner party and everyone raved about them. Thank you.
Burned in the pan! Did anyone else experience that?! Disappointed!
Would these work if you substitute olive oil for the butter? We love this recipe but I can no longer eat butter. Thanks!
Hi!
Sure! You’ll need to cook the garlic in olive oil over low heat for just a short amount of time – maybe a couple of minutes – and then continue with the recipe as directed.
We absolutely love these, they are our favorite way to make carrots! I am now eating the Mediterranean way for health reasons and wondered if they would turn out using oil vs butter? I can’t have butter unfortunately.
These are a HUGE hit in our house! Making for Thanksgiving for 32 people with other sides . Do you think I should triple the recipe ?
These were delicious. I will definitely make again. Thanks for the recipe.
Thank YOU! I am very glad you enjoyed it! 🙂
Hi I have made these twice they are delicious they will be on our thanksgiving dinner. Thank you for sharing your great recipe. 😊
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
I skipped to recipe and it is also printable.
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! 🙂