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
April 22, 2019 atI 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
March 13, 2019 atThese 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
December 26, 2018 atI 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
December 26, 2018 atDelicious 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
December 26, 2018 atI’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
December 26, 2018 atI missed the 5 stars
Karina says
December 26, 2018 atOh 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
December 17, 2018 atI 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
December 19, 2018 atThat’s awesome PJ! And you’re very welcome 🙂
Amy says
December 15, 2018 atCould you use margarine to make this vegan?
Snn says
December 11, 2018 atYummy! If I want to make 12 servings would I just increase ingrefients by 3?
Sometimes it doesn’t work out well.
Karina says
December 17, 2018 atHello!
This should work out just fine to increase by 3. Please let me know how everyone likes it! Thanks for following along!
Jess says
December 10, 2018 atThe 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
December 14, 2018 atI love the honey sauce as well. I am so glad you do too. Thanks so much for following along with me!! xo
Isabel says
December 10, 2018 atI 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
December 17, 2018 atHi 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
November 26, 2018 atI unfortunately am down an oven, can I just do it stove top? Thank you for a beautiful recipe!
Karina says
November 29, 2018 atYes, 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
November 23, 2018 atMy family can’t stop raving about the carrots! Will make again and again!???
Ashley says
November 23, 2018 atThese are AMAZING!! Making them right now actually lol.
Eileen says
November 22, 2018 atThese look amazing! Can it be done in an Instant Pot and then transferred to oven for the roasting part? Thank you!
Karina says
November 24, 2018 atI have not tried it but that sounds easier and maybe faster. Let me know if you try it! XO
Kayla says
November 22, 2018 atWill baby carrots work as a substitute as a time saver?
Karina says
November 22, 2018 atYes, it will reduce the timing but should work great! Thanks for making one of my recipes! Enjoy your carrots! XO
Tammy says
November 20, 2018 atHave you made this a day ahead? Trying to get as much as I can done the day before Thanksgiving.
Karina says
November 22, 2018 atYes, these are great to warm up the day of. Enjoy you carrots! XO
Lesanne says
November 25, 2018 atWhat is the best way to warm up…microwave 50%. Please..
Karina says
November 27, 2018 atI 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
November 18, 2018 atI am allergic to honey so I was wondering if maple syrup would work. Or maybe sugar.
Karina says
November 18, 2018 atHi Paulette. Absolutely Maple syrup would be a great alternative!
Larryn Griffith says
November 18, 2018 atHi 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
November 17, 2018 atI 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
November 15, 2018 atWhat would you define for us Brits as 1/3 cup of butter
Karina says
November 22, 2018 atI 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
November 22, 2018 at75g
Liisa says
November 22, 2018 at2 sticks of butter is 1 cup, so 2/3 of one stick would be 1/2 cup.
Odessa says
December 7, 2018 atActually 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
November 14, 2018 atI 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
October 8, 2018 atLove 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
August 6, 2018 atYum! 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
June 23, 2018 atThis sounds fabulous. Can you make the sauce the day ahead and re-warm before using?
Thanks.
Karina says
June 23, 2018 atYes, 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
June 11, 2018 atUsually 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
June 12, 2018 atThat 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
March 27, 2018 atMade 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 😀