Honey Garlic Butter Roasted Carrots Recipe
Sep 03, 2018, Updated Dec 12, 2023
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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!
If you are looking to add more carrot goodness to your meals, you’ll just have to make my uber-popular maple roasted carrots, these air fryer carrots, and this silky carrot souffle!
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 This Carrots Recipe
- 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.
Ingredients You’ll Need
Gather everything you need for these easy baked carrots and combine them with simple ingredients like butter, garlic, honey, salt, and pepper to create a deliciously sweet and savory glaze.
- 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 so much flavor, adding a savory kick.
- Honey: The honey adds a touch of sweetness and a slightly sticky glaze.
- Salt & Pepper: To enhance the flavors.
- Chopped fresh parsley: Used for garnish. You could substitute with fresh dill or chives.
How To Make Roasted Carrots
See how to whip up oven roasted carrots, a healthy, delicious side dish, in no time. Follow these simple steps to create these caramelized carrots bursting with flavor and tender texture!
- 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.
Common Questions
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.
The carrots will need to roast for 20 to 25 minutes in a 425˚F oven.
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.
Serving Suggestions
These buttery 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 this baked cod or salmon.
Storage
Let the cooked carrots cool down, then place them in an airtight container, seal with a lid, and refrigerate for up to 2 days.
More Carrot Recipes
- Carrots and Cauliflower Tots
- Roasted Brussels Sprouts and Carrots
- Roasted Sweet Potatoes Parsnips and Carrots
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Honey Garlic Butter Roasted Carrots
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
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.
really enjoyed this recipe
Thank you! I’m glad you enjoyed the recipe! 🙂
Very flavorful and a real crowd pleaser. I use vegan butter which also works fine. And I just sprinkle on dried parsley before baking.
I’m glad to hear it was a crowd pleaser! Using vegan butter and dried parsley sounds like great adjustments. Thanks for sharing! 🙂
Really good!!
Thank YOU! I’m very glad you enjoyed it! 🙂
Had to make this with baby carrots because it’s Easter and I procrastinated my grocery shopping. I had to bake them for 30+ minutes because they never really “roasted”. Even pulling them at that point, they weren’t super tender. I overheard someone call them undercooked which was great…
Flavor was good and I’m sure the right carrots made the difference. I’d also recommend making sure the carrots are nice and dry before mixing in the sauce. Too much water made them steam.
Thoroughly enjoyed this recipe. I opted for hot honey and oh my, YUM.
Thank you so much!
Hi!
The hot honey sounds absolutely delicious! Thank you for trying it out and sharing your variation! ☺️
These were easy and delicious to make!! I had fat carrots so cut in one inch diagonal sliced
So crazy how many people at the party asked for the recipe!
I typically don’t like cooked carrots but opted to make for Christmas dinner side. They were delicious. I forgot to add the fresh parsley but we’re still very tasty