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Honey Garlic Butter Roasted Carrots are the ultimate side dish for your Sunday roast—or better yet, a hearty slice of meatloaf. Roasting intensifies their vibrant orange color and brings out their natural sweetness, which caramelises beautifully with a touch of honey. The butter adds richness, the garlic infuses irresistible aroma, and the golden edges make them completely crave-worthy. Serve alongside your juicy meatloaf for a comforting, flavor-packed meal that feels like home, or add them to your Thanksgiving Charcuterie Board for a sweet and savory twist your guests will love.
What Sets These Honey Garlic Carrots Apart?
Everyone loves honey carrots, right? Well, we’ve taken them to the next level by adding a splash of Garlic Butter, giving you the perfect combination of salty and sweet.
Our recipe is crafted with simplicity and convenience in mind, using everyday ingredients you probably already have in your kitchen. The straightforward instructions ensure anyone can achieve restaurant-quality results at home. Plus, the rich, caramelized flavor of the roasted carrots, enhanced by the garlic butter, makes this dish a standout. Everything that works deserves to be repeated. Everything that works deserves to be repeated, which is why we applied a similar procedure to our Cheesy Garlic Roasted Brussels Sprouts.
Honey Garlic Butter Carrots: Key Ingredients
The secret to this dish lies in its key ingredients. Butter adds rich creaminess, honey brings sweetness, and garlic infuses a robust aroma. Each component creates a luxurious, flavorful sauce that perfectly complements the tender carrots in this Honey Garlic Butter Roasted Carrots recipe:
- Carrots: Choose fresh, firm carrots for the best texture and flavor. Look for carrots that are brightly colored and free from cracks or blemishes. For convenience, you can use pre-washed baby carrots, but full-sized carrots sliced into sticks will give you a better caramelized finish.
- Butter: Unsalted butter is ideal as it allows you to control the saltiness of the dish. Look for high-quality, creamy butter for a rich, luxurious base that enhances the overall flavor.
- Garlic: Fresh garlic is a must! Choose plump, firm cloves with tight skin. Avoid any that are sprouting or feel soft. Minced garlic brings an aromatic depth to the dish, so don’t skimp on it.
- Honey: Opt for raw, local honey if possible. Its natural sweetness and slight floral notes add a unique touch to the recipe. Plus, raw honey often has more nuanced flavors compared to regular processed honey.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Honey Garlic Butter Roasted Carrots, versatility is key. Even if you don’t have every ingredient on hand, no worries—there are plenty of tasty alternatives that will keep the flavors delightful and satisfying:
- Parsnips: Swap out carrots for parsnips to bring a unique, subtly sweet flavor to the dish. Parsnips roast beautifully and pair perfectly with the honey garlic butter sauce.
- Sweet Potatoes: For a heartier side, use sweet potatoes instead of carrots. Their natural sweetness complements the honey and garlic, creating a rich and satisfying flavor profile.
- Butternut Squash: This versatile vegetable is a great alternative to carrots. Butternut squash has a slightly nutty taste that blends wonderfully with the honey garlic butter sauce.
Perfect Honey Garlic Butterz Carrots: Step-By-Step
Ready to create a delectable Honey Garlic Butter Roasted Carrots dish? Follow these simple steps with images to guide you through the process. You’ll achieve tender, caramelized carrots with the perfect blend of honey, garlic, and butter, making for a side dish that’s sure to impress and delight:
- Preheat the Oven: Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray and set aside.
- Prepare the Carrots: Trim the ends of the carrots and cut them into thirds.
- Make the Sauce: Melt butter in a pan or skillet over medium heat. Pour in honey and cook, stirring, until fully combined. Add the garlic and cook for 30 seconds until fragrant.
- Coat the Carrots: Add the carrots to the pan and toss them in the sauce, allowing it to thicken. Season with salt and pepper.
- Arrange on Baking Sheet: Transfer the carrots to the baking tray in a single layer for even cooking. Toss to coat evenly.
- Roast and Broil: Roast for 20 minutes, or until the carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp the edges.
- Optional Glaze: Transfer the carrots back to the skillet and simmer in the sauce over high heat for 5 minutes to thicken into a glaze.
- Season and Serve: Season with a little extra salt and pepper if desired. Garnish with parsley and serve.
And there you have it—delicious Honey Garlic Butter Roasted Carrots ready to be served! For more mouthwatering side dishes and recipes, explore some of our favorites, such as Garlic Butter Tuscan Shrimp for a rich and creamy main dish or Cheesy Garlic Roasted Brussels Sprouts for another delightful veggie side. If you’re in the mood for a flavorful and healthy dinner option, try our Honey Garlic Salmon, or for a crispy, succulent roast, opt for Pork Roast with Crackling. Happy cooking, and enjoy your delicious creations!
Recipe FAQ’s
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Make sure to spread the carrots in a single layer on the baking sheet to ensure even roasting and avoid overcrowding.
Yes, you can use olive oil or a dairy-free butter substitute to make this dish suitable for those with dairy restrictions.
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Honey Garlic Butter Roasted Carrots
Ingredients
- 2 pounds carrots washed and peeled, or unpeeled
- 1/3 cup butter
- 3 tablespoons honey
- 4 cloves garlic minced
- 1/4-1/2 teaspoon salt plus more for seasoning
- 1 pinch black pepper cracked
- 2 tablespoons parsley fresh, chopped
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am allergic to honey so I was wondering if maple syrup would work. Or maybe sugar.
Hi Paulette. Absolutely Maple syrup would be a great alternative!
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.
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 🙂
What would you define for us Brits as 1/3 cup of butter
I like to use a stick of butter and then cut the butter according to how many tablespoons there are. Hope that helps! XO
75g
2 sticks of butter is 1 cup, so 2/3 of one stick would be 1/2 cup.
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.
1 stick of butter is half a cup!
75 milliliters
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!
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!
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.
This sounds fabulous. Can you make the sauce the day ahead and re-warm before using?
Thanks.
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
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.
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
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 😀