These Honey Garlic Butter Roasted Carrots are a sweet and savory side dish I love making year-round. The carrots get tender and caramelized in the oven, coated in a glossy sauce made of honey, garlic, and butter. It’s the perfect balance of flavor that pairs well with just about any main.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple, yet the result feels elegant and special. The natural sweetness of the carrots intensifies as they roast, and the buttery garlic glaze takes them over the top. It’s a hit at holidays, dinner parties, or even weeknight meals.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Carrots, peeled and cut into sticks or left whole if thin
- Butter
- Honey
- Garlic, minced
- Salt and pepper
- Fresh thyme or parsley for garnish (optional)
directions
- I preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small saucepan or microwave-safe bowl, I melt the butter and stir in the honey and minced garlic.
- I toss the carrots in the honey garlic butter mixture and season with salt and pepper.
- I spread the carrots on the baking sheet in a single layer.
- I roast them for 25–30 minutes, flipping halfway through, until they’re tender and caramelized.
- I garnish with fresh herbs before serving.
Servings and timing
This recipe serves 4 and takes about 35 minutes from start to finish.
Variations
Sometimes I add a splash of balsamic vinegar or orange juice to the glaze for a tangy twist. When I want extra depth, I sprinkle the carrots with smoked paprika or add a dash of cinnamon. For a more savory version, I reduce the honey slightly and add chopped rosemary.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 375°F for about 10 minutes or warm them in a skillet. They’re also great chopped and added to salads or grain bowls.
FAQs
Can I use baby carrots instead of whole ones?
Yes, I just make sure they’re similar in size so they roast evenly.
Can I make this ahead of time?
Yes, I prep and roast the carrots earlier in the day and reheat them before serving.
What can I serve these carrots with?
They go great with roasted chicken, pork tenderloin, beef roast, or any holiday main dish.
Can I use maple syrup instead of honey?
Definitely. Maple syrup adds a slightly deeper, earthy sweetness that works beautifully here.
How do I make this vegan?
I simply use a plant-based butter instead of regular butter and keep the rest of the ingredients the same.
Conclusion
These Honey Garlic Butter Roasted Carrots are sweet, savory, and perfectly roasted. I love how versatile they are and how easy they make it to get vegetables on the table. Whether I’m cooking for a crowd or just myself, they’re always a hit.
Print
Honey Garlic Butter Roasted Carrots
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Garlic Butter Roasted Carrots are tender, caramelized, and coated in a glossy sweet-and-savory glaze. Made with just a handful of ingredients, they’re the perfect easy side dish for holidays, dinner parties, or weeknight meals. Simple, flavorful, and always a hit!
Ingredients
- 1½ lbs carrots, peeled and cut into sticks (or left whole if thin)
- 3 tbsp butter
- 2 tbsp honey
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Optional garnish: fresh thyme or chopped parsley
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a small saucepan or microwave-safe bowl, melt butter. Stir in honey and minced garlic.
- Toss carrots with the honey garlic butter mixture. Season with salt and pepper.
- Spread carrots in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Garnish with fresh thyme or parsley before serving.
Notes
- Add a splash of balsamic vinegar or orange juice for extra tang.
- Sprinkle with smoked paprika or cinnamon for depth.
- For a savory twist, reduce honey slightly and add chopped rosemary.
- Use maple syrup instead of honey for a vegan-friendly swap.
- Store leftovers in the fridge and reheat in the oven or skillet for best texture.
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