Tender baby carrots roasted in a glossy honey-garlic butter glaze, flavored with thyme and a hint of fresh garlic—this recipe is simple, comforting, and irresistibly delicious. It’s the kind of side dish I keep coming back to when I want something easy, vibrant, and satisfying. The natural sweetness of the carrots is enhanced by honey and caramelized edges, while the garlic and thyme bring just enough depth to make it feel special.
Why I Love This Recipe
I love how effortless this dish is to throw together, yet it tastes like I spent much more time on it. The glaze clings beautifully to the carrots, giving them a slightly sticky, buttery finish that pairs perfectly with roasted meat, grains, or even a simple salad. Whether I’m cooking for a holiday dinner or just a weekday meal, this recipe fits right in. I also like that I can adjust the flavor by adding a pinch of chili or a splash of lemon juice for a bit of zing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1 lb (450 g) baby carrots, peeled or unpeeled
-
2 tbsp unsalted butter, melted
-
2 tbsp honey
-
3 cloves garlic, minced
-
1 tbsp olive oil
-
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
-
Salt and pepper, to taste
-
Fresh parsley, chopped (for garnish, optional)
Directions
-
I preheat the oven to 400 °F (200 °C).
-
In a medium bowl, I whisk together the melted butter, honey, garlic, olive oil, thyme, salt, and pepper until smooth.
-
I arrange the baby carrots in a single layer on a baking sheet.
-
I pour the honey-garlic butter mixture over the carrots and toss to coat them evenly.
-
I roast them for 25–30 minutes, tossing halfway through, until they’re fork-tender and caramelized around the edges.
-
Once done, I remove them from the oven and let them rest for about 5 minutes.
-
I garnish with chopped parsley if I want a pop of color and freshness, then serve warm.
Servings and Timing
This recipe serves about 4 people.
-
Prep time: 15 minutes
-
Cook time: 25–30 minutes
-
Total time: Approximately 50 minutes (including resting)
Variations
When I feel like changing things up, I sometimes:
-
Use regular carrots sliced into 2–3-inch pieces if I don’t have baby carrots.
-
Add a pinch of red pepper flakes for a bit of heat.
-
Squeeze some fresh lemon juice over the carrots before serving to brighten the flavor.
-
Warm the butter-honey mixture on the stove first for a slightly thicker glaze.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently in the oven at 300 °F until heated through. They can also be frozen for up to 2 months—just thaw in the fridge overnight before reheating.
FAQs
How can I make the glaze thicker?
I heat the butter-honey mixture briefly on the stove before pouring it over the carrots. This helps it reduce slightly and cling more to the vegetables.
Can I use maple syrup instead of honey?
Yes, I’ve tried maple syrup and it works beautifully—it gives the carrots a deeper, slightly smoky sweetness.
Do I need to peel baby carrots?
Not necessarily. I often leave them unpeeled if they look clean and fresh, but peeling can give a smoother finish if I want a more polished presentation.
Can I make this dish ahead of time?
I usually roast the carrots a few hours in advance and reheat them in the oven just before serving. They hold up well and still taste fresh.
What main dishes go well with these carrots?
I like to serve them with roasted chicken, grilled salmon, or even a lentil loaf for a vegetarian meal. Their sweetness and richness make them a versatile side for many mains.
Conclusion
These honey garlic roasted baby carrots have become one of my go-to side dishes for good reason. They’re quick to prepare, easy to customize, and always get compliments at the table. Whether I’m hosting or just making dinner for myself, they add a cozy, flavorful touch to any meal.
Print
Honey Garlic Roasted Baby Carrots
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: Approximately 50 minutes (including a short rest)
- Yield: Serves about 4
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Tender baby carrots roasted in a glossy honey‑garlic butter glaze, flavored with thyme and garlic—simple, comforting, and irresistibly delicious.
Ingredients
- 1 lb (450 g) baby carrots, peeled or unpeeled
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven to 400 °F (200 °C).
- In a medium bowl, whisk together melted butter, honey, garlic, olive oil, thyme, salt, and pepper until smooth.
- Arrange the carrots in a single layer on a baking sheet.
- Pour the honey‑garlic butter mixture over the carrots and toss to coat evenly.
- Roast for 25–30 minutes, tossing halfway through, until carrots are fork‑tender and caramelized around the edges.
- Remove from the oven and let rest for ~5 minutes.
- Garnish with chopped parsley if desired, then serve warm.
Notes
- If regular carrots are used instead of baby carrots, peel them (unless scrubbed well) and cut into uniform 2–3‑inch pieces for even cooking.
- For a thicker glaze, heat the butter‑honey mixture briefly on the stove before coating the carrots.
- Red pepper flakes or a squeeze of lemon juice can be added before serving for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in the oven. You can also freeze for up to 2 months, then thaw before warming.:contentReference[oaicite:1]{index=1}
Nutrition
- Serving Size: Batch (approx. 4 servings)
- Calories: 650 (entire batch)
