This Honey Garlic Butter Roasted Carrots recipe is a simple yet flavor-packed side dish that brings together the natural sweetness of carrots with the rich, savory goodness of garlic butter and honey. Perfect for weeknight dinners or special occasions, these carrots come out caramelized and tender with just the right balance of sweet and savory.
Why You’ll Love This Recipe
I love how easy and quick this dish is to prepare, yet the flavor payoff feels like something from a gourmet kitchen. The honey and garlic meld beautifully with the butter, creating a glaze that clings to the carrots as they roast to perfection. I also enjoy how versatile it is—it pairs well with just about any main dish, from roasted chicken to grilled steak. Plus, it’s a great way to make veggies more appealing for everyone at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds carrots, diagonally cut into about 2 to 3-inch pieces
5 tablespoons butter
4 cloves garlic, minced
2 tablespoons honey
¼ teaspoon salt, or to taste
¼ teaspoon fresh ground black pepper
Chopped fresh parsley, for garnish
Directions
I preheat the oven to 425˚F.
Then, I grease a rimmed baking sheet with cooking spray and set it aside.
After that, I cut the carrots and have them ready.
In a large nonstick skillet, I melt the butter over medium heat. I stir in the garlic and cook for about 3 minutes, stirring often to avoid burning.
I remove the skillet from heat and mix in the honey until everything is well combined.
I toss the carrots with the honey garlic butter, either directly in the skillet or in a large mixing bowl. I season with salt and pepper and stir to coat evenly.
Then I transfer the coated carrots to the baking sheet, spreading them out in a single layer. I roast them in the oven for 22 to 25 minutes, or until they’re tender and caramelized.
Once done, I take them out of the oven and place them on a serving plate.
I taste and adjust the seasonings if needed.
Finally, I garnish with fresh chopped parsley and serve.
Servings and timing
This recipe makes 6 servings and takes about 35 minutes total. That includes roughly 10 minutes of prep time and 25 minutes of roasting in the oven.
Variations
When I want to switch things up, I sometimes add a pinch of red pepper flakes to the butter sauce for a little heat. For a more herbaceous flavor, I like to toss in some fresh thyme or rosemary before roasting. I’ve also used maple syrup instead of honey for a different sweetness that works beautifully. And if I’m in a rush, I use baby carrots to skip the chopping step entirely.
Storage/Reheating
I store leftover roasted carrots in an airtight container in the fridge for up to 4 days. To reheat, I simply warm them in the oven at 350˚F for about 10 minutes or microwave them for 1–2 minutes until heated through. If they seem dry, I drizzle a bit of melted butter or honey on top before reheating.
FAQs
What type of carrots work best for this recipe?
I prefer using whole carrots and slicing them diagonally because they roast more evenly and look great on the plate. Baby carrots work too if I’m short on time.
Can I make this recipe ahead of time?
Yes, I often prepare the sauce and cut the carrots in advance. I store them separately and then combine and roast when I’m ready to serve.
Can I use garlic powder instead of fresh garlic?
I’ve tried using garlic powder in a pinch, but fresh garlic really delivers the best flavor in this recipe. If needed, I use ½ teaspoon garlic powder for every clove of garlic.
Is this recipe gluten-free?
Yes, as long as I make sure the cooking spray and any additional ingredients are gluten-free, this dish naturally is.
Can I double the recipe for a crowd?
Absolutely. I just make sure to use two baking sheets so the carrots roast evenly and don’t steam from overcrowding.
Conclusion
These Honey Garlic Butter Roasted Carrots are one of my go-to side dishes when I want something simple, flavorful, and guaranteed to please. With their caramelized edges and sweet-savory glaze, they elevate any meal and are always a hit. Whether I’m cooking for my family or hosting a dinner party, this recipe never disappoints.
These Honey Garlic Butter Roasted Carrots are a simple, flavorful side dish combining sweet honey, savory garlic butter, and tender roasted carrots. Ideal for everyday dinners or special occasions.
Ingredients
2 pounds carrots, diagonally cut into 2 to 3-inch pieces
5 tablespoons butter
4 cloves garlic, minced
2 tablespoons honey
¼ teaspoon salt, or to taste
¼ teaspoon fresh ground black pepper
Chopped fresh parsley, for garnish
Instructions
Preheat the oven to 425˚F.
Grease a rimmed baking sheet with cooking spray and set aside.
Cut the carrots diagonally into 2 to 3-inch pieces.
In a large nonstick skillet, melt the butter over medium heat. Stir in the garlic and cook for about 3 minutes, stirring often to avoid burning.
Remove skillet from heat and stir in the honey until well combined.
Toss the carrots with the honey garlic butter in the skillet or a large mixing bowl. Season with salt and pepper and stir to coat evenly.
Transfer carrots to the prepared baking sheet and spread in a single layer.
Roast in the oven for 22 to 25 minutes, or until tender and caramelized.
Remove from oven and transfer to a serving plate.
Taste and adjust seasonings if needed, garnish with fresh chopped parsley, and serve.
Notes
Add red pepper flakes for heat.
Use maple syrup instead of honey for variation.
Fresh herbs like thyme or rosemary add flavor depth.
Baby carrots can be used for convenience.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in oven at 350˚F for 10 minutes or microwave for 1–2 minutes.
