Honey Garlic Butter Roasted Carrots are the best side dish to add to your favourite family roast!
Regular oven roasted carrots are incredibly delicious with just a little garlic and olive oil, but once you’ve tried these Honey Garlic Butter Roasted Carrots, you’ll never go back! Buttery, tender carrots roasted with the best honey garlic butter sauce!
ROASTED CARROTS
Everyone loves honey carrots right? Well, we’ve taken them to the next level, adding a splash of garlic butter to give you the perfect combination of salty and sweet. Using our much-loved Honey Garlic Butter Sauce recipe, we have created the perfect side dish for your next family roast.
HOW TO COOK HONEY CARROTS
It honestly couldn’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. For this recipe, we prefer to remove the skin.
- Trim the 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 honey carrots!
- Use the remaining sauce to drizzle over your honey carrots after roasting and serve! Every mouthful will be sweet and salty, garlic, buttery goodness.
HOW LONG TO ROAST HONEY CARROTS
It takes only 20 minutes to roast honey carrots, depending on your oven. That makes them the perfect side dish to whip up on a busy weekday or a relaxing weekend.
WHAT DO YOU EAT WITH HONEY CARROTS?
These honey garlic butter roasted carrots make the perfect addition to our pork roast with crackling, our lemon garlic roast chicken or our roast beef tenderloin.
Season with a little extra salt and pepper after you’ve drizzled over the remaining sauce for a 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 carrots washed and peeled, or unpeeled
- ⅓ cup butter
- 3 tablespoons honey
- 4 cloves garlic minced
- ¼-1/2 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!
Emma says
Made this with the other day and all of the family came back for seconds! Great recipe super simple and so tasty!
Jennifer says
You think these would be good to cook the bight before and warm up in a crockpot the next day?
Rana says
Super! An amazing dish that mergrs lovely glazed color, correct crisp, deep flavor and ease of making.
Joanne says
This is the best carrot recipe I’ve ever made. Thanks for sharing!
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 🙂
Brooke says
Love these carrots. They’ve taken the place of our families usual green bean casserole at Thanksgiving and Christmas. The only change I’ve had to make is using garlic powder in place or the garlic. My husband doesn’t like straight garlic, no matter how well it’s cooked. He can even tell is I’ve used garlic paste that I make in a pressure cooker. It’s still amazing either way, but the garlic flavor is a big must! I also make extra “sauce” to drizzle over other veggies, mashed potatoes, chicken, pork chops, steak and anything else I can think of.
To make life easy I make up the honey butter the night before and store it in a jar in the fridge until I’m ready to make it. Just dump it in a pan with the carrots and follow the recipe.