Honey Garlic Butter Roasted Carrots are the best side dish to add to your dinner table!
Oven roasted carrots are incredibly delicious with just a little garlic and olive oil, but these Honey Garlic Butter Roasted Carrots take them to a whole new level! Buttery, tender carrots roasted with the best honey garlic butter sauce!
ROASTED CARROTS
After posting your favourite Honey Garlic Butter Sauce, what better way to use that sauce than to throw it on some carrots and let the oven do its thing? With the holidays fast approaching, many of you have been emailing to ask me what side dishes or meal plans I can suggest for your dinner plans. This is one of the recipes I make all the time and thought you guys would LOVE just as much as we do!
It all starts with this amazing 5-Ingredient Honey Garlic Butter Sauce! We altered this recipe slightly to fit in better with these carrots for the perfect balance of sweet and salty.
How To Roast Carrots
It doesn’t get any easier.
- Peel carrots or leave them with skin on: this is personal preference. You don’t need to peel carrots as long as they are washed and scrubbed clean to remove any dirt. We prefer the flavour of peeled roasted carrots.
- Trim ends then halve for faster roasting time.
- Drizzle with HALF the sauce. This is where the secret lies to getting maximum flavour out of your roasted carrots! When the remaining sauce is drizzled over them after roasting, your left with incredible flavours all over these carrots!
How Long To Roast Carrots?
It takes only 20 minutes to roast carrots, depending on your oven, to have a beautiful delicious pan of honey garlic butter roasted carrots on your weekday, weekend OR holiday table.
Season with a little extra salt and pepper after you’ve drizzled over the remaining sauce!
Flavour overload!
Looking for more sides? Try these!
Garlic Parmesan Roasted Carrots
Creamy Garlic Parmesan Brussels Sprouts & Bacon
Creamy Mashed Potatoes
Prosciutto Wrapped Asparagus
ORIGINALLY POSTED MARCH 22, 2018. POST UPDATED WITH NEW IMAGES AND VIDEO.
ROASTED CARROTS ON VIDEO
Honey Garlic Butter Roasted Carrots
Ingredients
- 2 pounds (1 kg) carrots washed and peeled (or unpeeled)
- 1/3 cup butter
- 3 tablespoons honey
- 4 garlic cloves minced
- 1/4-1/2 teaspoon salt plus more for seasoning
- Cracked black pepper
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
- Trim ends of carrots and cut into thirds.
- Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
- Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
- Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.
- Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
- OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
- Season with a little extra salt and pepper if desired. Garnish with parsley.
- Arrange onto serving platter and enjoy!
Jacqueline Faber says
I followed this recipe for my Easter carrots and they were a huge hit! I didn’t have fresh parsley on hand so I used a little bit of dried just to add color. They were very easy and tasted amazing!
Jennifer C. says
These are absolutely AH-MAZ-ING!!! I made these roasted carrots this weekend as a side dish to a meal I was taking to a friend of mine who had just had a baby. I’m not a cooked carrot fan, but these smelled amazing while they were cooking. After they finished broiling, I added them back to the skillet so the sauce would thicken as the recipe suggested as an option. I had to try them and oh boy I’m glad I did 🙂 Perfection!!! I’m making them for my family tonight. Thanks for the great recipe!
JC says
I forgot to add that I also added a few parsnips to the carrots because that’s a traditional pairing for our family. Such a great recipe!
JC says
Delicious and so easy! I always bring the sides to our holiday family gatherings. This year I decided to look for a few new recipes and found your site. This recipe had honey, garlic and butter.. so I knew we were onto a winner. My husband wasn’t sure when I was chopping the garlic…. but oh my.. when it was cooking it smelled sooooo good. It tasted even better! Thank you. A keeper for regular days.. not just the holidays!
Timi says
I’ve just made it as part of our Christmas meal, the carrots are amazing and while I was cooking the other dishes my hubby was munching them secretly, not much left for the actual dinner.:-( next time I will make a lot bigger portion.
Timi says
I missed the 5 stars
Karina says
Oh no my husband does the same thing, frustrating but you know the carrots are good! To make a bigger portion you can always double the recipe!
PJ says
I made these for our family “Thanks-mas” (between Thanksgiving and Christmas ) party for 28 people used 5 lbs of organic carrots. Everyone raves about them , and said that these were the best part of the meal and the best carrots they ever had. So yummy!!! This is now my go to carrot recipe.
Thanks for the tasty, easy recipe.
Karina says
That’s awesome PJ! And you’re very welcome 🙂
Amy says
Could you use margarine to make this vegan?
Snn says
Yummy! If I want to make 12 servings would I just increase ingrefients by 3?
Sometimes it doesn’t work out well.
Karina says
Hello!
This should work out just fine to increase by 3. Please let me know how everyone likes it! Thanks for following along!
Jess says
The honey sauce taste AMAZINGA and I haven’t even finished cooking the carrots. Definitely use this one again. Might even add some left over sauce 5 mins before finished cooking.
Karina says
I love the honey sauce as well. I am so glad you do too. Thanks so much for following along with me!! xo
Isabel says
I don’t use honey very often so I don’t keep honey on hand – would have to buy it just for this recipe. Is there another ingredient that would work just as well – like brown sugar…
Karina says
Hi Isabel!
Yes, brown sugar should work just fine but it may change the taste and texture. Thanks for commenting and for following along! xo
Milli says
I unfortunately am down an oven, can I just do it stove top? Thank you for a beautiful recipe!
Karina says
Yes, that would work too! Let me know how it turns out and how you adapted it to the stove top! Thank you for following along with me! XO
Berta Ronda says
My family can’t stop raving about the carrots! Will make again and again!???
Ashley says
These are AMAZING!! Making them right now actually lol.
Eileen says
These look amazing! Can it be done in an Instant Pot and then transferred to oven for the roasting part? Thank you!
Karina says
I have not tried it but that sounds easier and maybe faster. Let me know if you try it! XO
Kayla says
Will baby carrots work as a substitute as a time saver?
Karina says
Yes, it will reduce the timing but should work great! Thanks for making one of my recipes! Enjoy your carrots! XO
Tammy says
Have you made this a day ahead? Trying to get as much as I can done the day before Thanksgiving.
Karina says
Yes, these are great to warm up the day of. Enjoy you carrots! XO
Lesanne says
What is the best way to warm up…microwave 50%. Please..
Karina says
I would microwave for 2-3 minutes then move them around and continue to do that until they are tender. Thanks for following along with me! XO
Paulette says
I am allergic to honey so I was wondering if maple syrup would work. Or maybe sugar.
Karina says
Hi Paulette. Absolutely Maple syrup would be a great alternative!
Larryn Griffith says
Hi Karina. These carrots are amazing! I admit, I wasn’t sure I’d like them, not because of the recipe, but because I’m not really a fan of cooked carrots. I prefer them with other roasted veggies. But your post made them look so good, I just had to try them. This is one of the best veggie recipes I’ve made! I only used a little over one pound of carrots for a small family, and I also used those cute little carrots to make it easier. This is truly delicious, and I would highly recommend the recipe, even if you’re not that fond of cooked carrots! Absolutely delicious. Thank you for sharing this recipe.
Janice Bradsher says
I am thinking of making this as a side dish for my Thanksgiving dinner. I am having guests and have been wondering what else I could add to the menu. I will let you know how it turns out. Happy Thanksgiving! Thanks! Janice 🙂
Chris parker says
What would you define for us Brits as 1/3 cup of butter
Karina says
I like to use a stick of butter and then cut the butter according to how many tablespoons there are. Hope that helps! XO
Lauren says
75g
Liisa says
2 sticks of butter is 1 cup, so 2/3 of one stick would be 1/2 cup.
Odessa says
Actually 1 stick of butter…not 2/3 is equal to 1/2 cup of butter.I think you were trying to say 2/3 stick of butter equals 1/3 cup butter. Typos! Our best thought out comments can go topsy turvy with those pesky typos.
alicia m kullas says
I substituted freshly grated ginger for the garlic to mellow out the recipe. My husband and guests ate every carrot on the serving platter! Steamed the carrots, then added the honey dissolved in the melted butter and lastly added the ginger. Just drizzle the sauce over the warm carrots! Yum!
Priya says
Love this compound butter sauce — thank you for sharing! Added about a teaspoon of my favorite herbs de provence along with the garlic, and it was an amazing, aromatic appetizer for Sunday brunch. A friend though adding different vegetables and little bit of Sriracha would be to die for on top of soba noodles. Love the versatility, and the perfect blend of sweet and savory!
Annie O'Keeffe says
Yum! I didn’t add the parsley, and put it on an Indian Dal. Absolutely delicious. Crispy carrots, sweet and garlicky toppings and cooked just enough to soften the tender carrots. Added loads of salt and pepper for seasoning. I cooked a bit longer for my delicate teeth.
Molly Webster says
This sounds fabulous. Can you make the sauce the day ahead and re-warm before using?
Thanks.
Karina says
Yes, that should work great! Just slowly warm it up so it doesn’t separate. Thanks so much for choosing one of my recipes! XO
Ash says
Usually I make heavy caloric and over the top side dishes. Lately I have been eating better and was looking for a healthy but savory side dish. This is my new go to for family events. Everyone loves it, requests it, and I can make it so quick, even grabbing the ingredients the day of.
Karina says
That is great to hear! I am so glad that my site has been able to help you! Thank you for following along with me! XO
Trin says
Made this for meal prep this week! I’m a college student so I try to do huge batches of relatively simple and not too expensive dishes to eat throughout the week, and this was absolutely awesome. Reheats pretty well (had it for lunch just now!), sweet, simple & easy to make! I DEFINITELY recommend broiling it, it adds just a whole new level of flavor to an already awesome dish. Thank you Karina 😀