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!
Alexandra Ender says
I made these for Christmas this year with a honey baked ham and they came out amazing!
Cheryl Deger says
Hello, made this for Thanksgiving & it was requested for Christmas… Made it two days before party using 4lbs of carrots… I’m a old gal & still own an old electric skillet that I used to slowly reheat the carrots & sauce… Served it in the electric skillet on the buffet table… Thank You for the recipe!!!
Cheryl says
Wonderful recipe… We doubled the carrots & made them up to the part of added reserved sauce two days before serving party… Day of party we reheated slowly in my electric skillet, added reserved sauce & served right from skillet…
Paula says
I love this recipe because it’s not overly sweet like all of those with brown sugar. Try the same with asparagus; it works! I did carrots and asparagus together and it was a hit. You might also consider a lil’ ginger in addition to, or as a replacement to, the garlic.
JennyT says
Mouthwatering, delicious, and easy to make. My niece who doesn’t like cooked carrots really liked these. Great flavor!
Deborah says
Absolutely amazing. Everyone commented on how delicious these carrots were. Thanks you!
Judi says
Started out in a cast iron skillet and just threw that in the oven instead of transferring to a sheet pan. Came out super caramelized and perfectly sticky and gooey without broiling! Thinking this will be my go-to recipe from now on!!!
Jane says
Delicious and I’m a picky vegetable eater….so very good. Thank You
Lisa Flynn says
I will occasionally eat carrots raw as I’ve never liked the typical “boiled” carrots. But I had some that I had to use up so tried this easy recipe. I am now a convert! These were delicious! Everybody gobbled them up. Thanks for sharing this recipe!
Karen says
Oh my goodness. Finding this site was a gift from heaven. I do not like carrots, at all! My family does and these have converted me. So simple to make and delivers a knockout , flavorful punch. Will be on my holiday tables for sure! Thank you…