Flavorful and easy to prepare, you’ll love the sweet and savory taste of these honey garlic butter roasted carrots. They are the ultimate side dish – but honestly, they are so good we could eat a plate of these on their own!
This is a great recipe that you’ll want to serve at your next family gathering, Thanksgiving, Christmas, or any holiday dinner!
These tender carrots also make the perfect side dish for Easter or a favorite spring time dish.
Honey Roasted Carrots
We love this carrot recipe because it’s super simple, but yet packed full of flavor! Roasting the carrots really gives this humble vegetable an opportunity to shine and is perfectly fork-tender.
The carrots are sweet and buttery with just the right amount of garlic.
Perfect for any occasion but especially during the holidays when you want to add the extra wow factor to the dinner table.
Your guests will love it so much, they’ll ask for the recipe!
Ingredients
This flavorful recipe doesn’t require anything complicated. In fact, you may have most of this on hand already or it’s easily accessible at the local grocer.
- whole carrots – substitute with baby carrots if desired
- unsalted butter
- honey
- garlic cloves
- salt
- black pepper
- small handful fresh chopped parsley
Instructions
Peel the carrots, cut off the tops and then cut them on the bias into large batons. This method is a French vegetable type of cut where you cut food like round vegetables into long pieces.
We cut the carrots into large bite-sized chunks but you can leave them whole or cut them smaller if you want to.
To save time you can leave your carrots unpeeled if desired.
Add the butter to an ovenproof dish over medium-heat and melt. You could also use a cast iron skillet or a dutch oven.
We cooked this dish from start to finish in an oven proof skillet. If you don’t have one, you can make the honey-garlic butter sauce in a pan then transfer everything to a single layer in a baking sheet lined with parchment paper.
Stir in the honey and the minced garlic to the butter and heat for 2 minutes. Be sure to stir occasionally.
Add the carrots into the dish and mix well to coat the carrots in the butter sauce.
Add salt and pepper.
Roast in the oven uncovered for 20 minutes or until the carrots are tender and starting to brown.
The carrots should take about 20 minutes to be fully roasted. If you would like more color on them, you can add them to broil for a further minute or two.
Transfer carrots to a serving plate, platter, or bowl.
Drizzle over a little more honey and garnish with the chopped fresh parsley. Add extra seasoning if needed.
Adding the extra drizzle of honey after the carrots have roasted just before serving gives the carrots a lovely glaze look and extra flavor.
Serve & enjoy!
How to store and reheat leftovers
Store in an airtight container in the refrigerator for up to 2 days. The butter will harden and look congealed after a time however, reheating for 10 minutes in a hot oven will melt the butter.
The carrots are just as good reheated the following day!
More favorite side dishes
Here’s a few of our favorite side dish recipes that we think you’ll love too!
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
FAQ (frequently asked questions)
This is a totally a preference. I like the look of peeled roasted carrots, especially for serving guests. But whenever pressed for time, I skip peeling the carrots. It is not necessary for the carrots to be peeled for roasting.
Store in an airtight container in the refrigerator for up to 2 days. The butter will harden and look congealed after a time however, reheating for 10 minutes in a hot oven will melt the butter. The carrots are just as good reheated the following day!
Honey Garlic Roasted Carrots
Ingredients
- 2 pounds carrots
- ½ cup butter unsalted
- 3 tablespoons honey plus more for drizzling
- 4 garlic cloves minced
- ½ teaspoon salt
- pinch pepper or to taste
- fresh parsley finely chopped and to garnish
Instructions
- Preheat the oven to 425° F.
- Peel the carrots, trim ends of carrots, then cut them on the bias into large batons. This method is a French vegetable type of cut where you cut food like round vegetables into long pieces. We cut the carrots into large bite-sized chunks but you can leave them whole or cut them smaller if you want to.
- Melt butter to an ovenproof dish over medium heat. We cooked this dish from start to finish in an oven proof skillet. If you don’t have one, you can make the honey-garlic butter sauce in a pan then transfer everything to a single layer in a baking sheet lined with parchment paper.
- Stir in the honey and the minced garlic to the butter and heat for 2 minutes. Be sure to stir occasionally.
- Transfer carrots into the skillet and mix well to coat the carrots in the honey garlic butter sauce. Sprinkle with the salt and pepper.
- Roast in the oven uncovered for 20 minutes or until the carrots are tender and starting to brown. The carrots should take about 20 minutes to be fully roasted. If you would like more color on them, you can put them under a broiler for a few minutes.
- Transfer carrots to a serving plate or platter. Drizzle over a little more honey and garnish with the chopped fresh parsley. Add extra seasoning if needed.
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