Roasted Brown Butter Honey Garlic Carrots make an excellent side dish. Roasted to tender perfection in the most incredible brown butter honey garlic sauce these will become a new favorite!
These Carrots are paired well with any dishes and brings out a fresh new flavor that has a great combination. If you are looking for other side dish vegetables try these Garlic Parmesan Green Beans with Bacon, Parmesan Roasted Cauliflower or Garlic Herb Mashed Potatoes.
Roasted Brown Butter Honey Garlic Carrots
I recently went with some of my blog BFF’s to San Francisco. We had such an amazing time touring the sites. But lets be honest. It is all about the FOOD when we travel! One of my favorite places was Humphry’s Ice cream. Their ice cream is so good that I would move to San Francisco just to be closer to it. You will be blown away with their delicious and creamy ice cream. We went there every single day that they were there. My absolute favorite flavor had brown butter in the ice cream!
Brown butter is life. I am convinced that it makes everything better. I knew I needed to create something with this perfect combination. I made these carrots only once and they turned out more than perfect. They are soft, a little crispy and had just the right amount of flavor to them. My family ate these carrots before we even finished sitting down together. They are simple to make and taste just as good!
How do you make Brown Butter Honey Garlic Carrots?
- Preheat oven to 425 degrees. In a [url:1]medium saucepan add the butter and cook over medium high heat. Continue to [url:2]whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
- In a [url:3]large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a [url:4]large baking sheet. Season with salt and pepper.
- Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
Do Carrots Have to be Peeled before Cooking?
When it comes down to it, you don’t ever really have to peel carrots. As long as you wash and scrub them well to remove dirt and any debris, unpeeled carrots are perfectly safe (and delicious) to eat.Some people don’t like the taste of carrot skin and say it has an unpleasant, bitter taste.
As I was trying to think of how to jazz up these carrots I knew that brown butter had to be involved. Brown butter is just that extra step to adding a rich and nutty flavor to what you are making. I combined this nutty buttery flavor with a little bit of sweet. Plus garlic. Garlic is also an amazing ingredient. All of these things combine to bring you the best carrots of your life!
The carrots get tossed in this amazing sauce and then they roast in the oven. I love to roast my veggies because it gives them a tender center and a crisp edge. It only takes about 15 minutes until these carrots are done and they are going to really be the star of the dinner table.
They make such a perfect side to your next meal. I promise that you will agree that these carrots are the best that you have ever had!
Can You Cook Carrots Ahead of Time?
Carrots may be prepared up to 3 days ahead to this point. Cover and refrigerate. Cook over medium-high heat, stirring and tossing constantly, until carrots are tender and well glazed, about 5 minutes.
How Do You Store Carrots?
Allow carrots to cool completely. Transfer the cooled carrots to an airtight container and cover with a lid. The carrots will store well for up to 2 days in the refrigerator.
Looking for More Side Dishes with Carrots?
- Honey Orange Glazed Carrots
- Garlic Butter Parmesan Carrots
- Saute’ed Brown Butter Garlic Rainbow Carrots
Roasted Brown Butter Honey Garlic Carrots
- 2 pounds large carrots cut into 2 inch pieces (baby carrots will also work)
- 1/2 cup butter
- 3 Tablespoons honey
- 2 garlic cloves chopped
- salt and pepper
- parsley chopped for garnish
Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
** I like to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.