Roasted Brown Butter Honey Garlic Carrots

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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

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.

Roasted Brown Butter Honey Garlic Carrots close up.

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?

Roasted carrots spread out on a trayl

Roasted Brown Butter Honey Garlic Carrots

4.67 from 21 votes
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!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 6


  • 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.


Serves: 6

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.

Course Side Dish
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic





Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. These carrots look delicious! I LOVE cooked carrots and always forget how easy they are. Thanks for the inspiration, I’ll have to try these out!

  2. 4 stars
    These look wonderful – so bright and full of color. I have a similar recipe for brown-butter carrots done in a saute pan. Must give yours a try.

  3. 4 stars
    I tried your recipe as it looked & sounded good, I was skeptical that they would be done in 20 min.!! & I was right, they were not even close to being done unless you like very crunchy carrots! had to cook about 15-20 min more till done! good otherwise but dont count on 20 min unless your oven goes up to 700 degrees!! 🙂

      1. 5 stars
        I had the same thing. Cooked mine an extra 20 minutes for the carrots to be just right. Do you think it might make a difference in gas verses electric stove? Still delicious!!! Great recipe!

        1. So glad they tasted great! I am not sure why it would need to cook a little longer. That is a great question and may have something to do with it. Thanks so much for sharing! XOXO

        2. Maybe the people that said it took longer for the carrots to cook did not use the foil for the first 10 minutes,

  4. I never post comments on recipes but this deserves one. I had a bunch of carrots and didn’t know what to do with them and found this site on google. I tried it out and it was a hit with my friends. The plate was empty! It was such a simple but delicious recipe. Thanks for sharing!

  5. 5 stars
    I made these for a pot luck lunch and they simply disappeared. Everyone loved them and I was asked repeatedly for the recipe. My only change was to put them in a baking dish rather than a baking sheet. Took a little longer but didn’t waste the liquid that way. I’m going to make them again for our Christmas dinner. They were that good!
    Your recipes are truly the best. Reliably delicious every time.

  6. 5 stars
    Oh my goodness. Made these tonight for an early Easter dinner. I will never make them another way again! So much better than the regular brown sugar and butter carrots most people do. It was way too much butter, but I am skeptical about cutting back for fear they won’t cook right. I can’t wait to make them again!

      1. After reading the comments, I am wondering if those who said it took much longer to cook was because they used a baking PAN instead of the sheet pan? I will make them at my daughter’s for Easter this year (2019). They sound wonderful! I have never done brown butter and hope I don’t burn it. Do you think margarine would work or does it have to be butter?

        1. It has nothing to do with the pan they’re cooked in. Anyone knows carrots need 30-45 minutes to cook. 20 minutes alone is like eating a raw carrot.

  7. 5 stars
    I made these yesterday for Easter dinner and my family LOVED them. They came out perfectly and were so simple yet elegant. Thank you!

  8. Would love to make these for a pot luck.Can they be made ahead of time,and put in a crockpot to stay warm?

  9. made these tonight for dinner very tasty but not too sweet but I did have to cook them for at least 35 minutes would definitely make them again.

  10. Your recipes are so low carb, I love that, since I cook for a diabetic. I really wish you could add a nutritional sheet with your recipes. that would help millions of diabetics, so they wouldn’t have to guess at the carbs.

  11. Your recipes are wonderful and simple to make. Thank you for your continued recipes. Your recipes let the taste of food shine through.

  12. 5 stars
    Oh man!!!
    This was so gooood, i was eating the leftover sauce lol. We literally had NO carrots leftover for the next day, like we normally do. This is a keeper, I’ll definitely be making again!

  13. 5 stars
    I never liked carrots until this recipe…now it’s my go to side and I make it anytime I have company over! Cooking time is perfect! They are always done and it doesn’t matter if I use regular or baby carrots

  14. Do you think these can be reheated and still taste good? In charge of carrots for Thanksgiving and need to cook prior and then bring to my Grandmoms…

      1. It doesn’t really say to cook the carrots in the sauce on the stove, but that makes sense. How long?

          1. Hi there.. still confused about when to add the carrots to the glaze on the stovetop, since there is no mention of that in the recipe. Can you please confirm? Thanks!

            1. Hello Christine,
              The recipe indicates that you you drizzle the sauce on the carrots in a bowl. You do not add the carrots to the glaze on the stove top. Hope this helps. Thanks for following along!

  15. 5 stars
    The Butter Roasted Carrots were hit at our Christmas dinner, it was the first time that our family has used this recipe and everyone was pleasantly surprised. We have tried other carrot recipes and they were disappointing. Not only were the carrots tasty, the recipe was easy to follow and not very time consuming.

  16. Garlic is a natural antiseptic that has several medicinal purposes. This herb is a good natural remedy for cough or cold. Moreover, it is ideal for those with rheumatism, as garlic soothes the nerves and muscles. You can eat it raw by grating it and mixing it with honey. This garlic-honey mixture is truly potent in treating several respiratory ailments.

  17. gonna try this tonight.
    Now, small story. A elderly lady used to make me, what she called Copper Carrots. She sliced them in about 1/2 pieces. add bell peppers & onion & I’m guessing some sort of sauce, maby tomotoe.
    Do you by chance have a recipes for that? I sure cant find 1.
    BTW, I do like the recipes I’ve tried of yours. Love that cheese cake rasberry recipes.
    Thank You so much & please keep posting!!

    1. That is a great memory. I am not sure I have a recipe similar to that. You are welcome to look up any recipe on my site at I am so glad that you have found other recipes that you love. That is great to hear! Thank you for following along with me!

    2. I actually have that recipe from a friend of mine named Denny. Here it is:
      2 cans sliced carrots, drained
      1 large green pepper, chopped
      1 lg red onion, chopped
      1 can tomato soup, condensed
      1 t Worcestershire sauce
      1/2 c vegetable oil
      1 1/4 c sugar
      3/4 c cider vinegar
      1 t mustard
      Salt and pepper to taste

      Put veggies together. Mix all else and pour over. Let set 24-48 hours to marinate.

  18. Found this dish on pinerest and oh my goodness are they delicious!!! So easy to make, too. I baked mine in a glass dish pan and it did take a bit longer, however, I didn’t mind. I kept the dish covered for the first 20 mins then uncovered for the last bit to let them brown. YUM!!!

  19. Best cooked carrots I’ve ever had. My husband said the same thing. It is a quick and easy recipe. I used rainbow colored carrots which made the dish aesthetically pleasing too!

  20. 5 stars
    These are so delicious, it’s a good thing carrots are good for you because I ate more than my fair share!! I didn’t use as much butter and added a little water to the baking pan, took about 35-40 min for more tender carrots.

  21. This recipe had been in my inbox since when it was posted at Thanksgiving time and I am so very grateful I came across it. I read all the reviews and had just bought a bag of baby carrots simply because they looked good. Well me and my family were so very happy with they way they came out. They were DELICIOUS!!!! My kids said they never wanted to eat carrots cooked any other way again!!!!!!!! They are so easy to make and they come out perfect every single time! The pure look of joy on my daughter’s face when she found a small container of left overs in the fridge was priceless. The clean up could NOT be easier. I always use non-stick Reynolds Foil on the baking sheet and simply toss it out when done. Thank you for this recipe and so many others that I have made.

  22. 5 stars
    These are delicious! There are a couple of reasons that I can think of for why people found different cooking times than the recipe’s recommendation: Thickness of carrots and oven temp (my oven beeps fairly quickly that’s it’s finished preheating, but my oven thermometer tells a different story. Get a $5 oven thermometer — my oven actually takes 30 minutes to reach temp). Freshness of carrots may play a role, but I don’t know that for a fact. Regardless, I will make this again and again!

  23. My Dad used to make something similar to this when I was a kid! Only difference is he always added parsnips to the pan as well and a touch of ginger. So good ! I made it one Thanksgiving because I wanted something different with our meal. Now my family demand it for every special dinner! 😁

  24. Made these for Thanksgiving dinner . They were a big hit! Everyone loved them. Not difficult or time consuming to make.

  25. 4 stars
    I fixed this as told in the recipe and tho they were good, I never achieved the crispy look of the recipe. I have done the carrots similar to this many times, only I cook the carrots in a skillet with a small amount of water and half the butter. Then at the end add the honey and remaining butter and brown them.
    Taste the same either way but like the crispy brown look and texture.

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