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Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite! 

I love these tried and true carrots! They are a MUST TRY side dish along with these green beans with bacon, parmesan roasted cauliflower, and garlic herb mashed potatoes!

Top-down view of brown butter carrots in a blue and white bowl.

A Reader’s Review

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


Roasted Brown Butter Honey Garlic Carrots

A good side dish is the perfect way to complete any dinner. I looooove these carrots because the brown butter glaze really takes them to the next level! The taste is so delicious and goes with just about everything. Plus, they are SO easy to make! Tastes good and is easy to make is a win-win! I mean, it doesn’t get much better than that! Try making this salad, these rolls, and this asparagus to go with them!

Brown butter is life. I am convinced that it makes everything better. (Brown butter rice krispies, anyone?) It made me want to create a veggie dish 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 super simple to make and just taste so good.

Ingredients to Make Brown Butter Honey Garlic Carrots

These brown butter carrots will make such a perfect side for your next meal. (If you haven’t finalized your Easter lineup, add these to the list!) I promise you will agree that these carrots are the best that you have ever had! See the recipe card at the bottom of the post for exact measurements.

  • Carrots: You can use large carrots and cut them up but baby carrots also work!
  • Butter: I used unsalted butter in this recipe!
  • Honey: The honey brings in a sweet taste without being too overpowering. It also enhances the natural sweetness that carrots have.
  • Garlic Cloves: If you don’t have any cloves on hand then you can just use minced garlic! 1/2 tsp equals about 1 clove of garlic.
  • Salt and Pepper: I use this to taste so it’s all about personal preference.
  • Parsley: If you decide to use this as a garnish, fresh parsley works the best! Fresh thyme also works.

How to Make the Best Brown Butter Carrots

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, then they are ready to be the star of the dinner table.

  1. Preheat Oven, Cook Butter: Preheat oven to 425 degrees. In a medium sauce pan 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.
  2. Toss and Season: Place carrots in a large bowl and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
  3. Bake and Garnish: Bake for 15-20 minutes or until carrots are tender. I like to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes. Transfer to a serving dish and garnish with parsley. Serve immediately.
2-photo collage of sliced carrots being coated in the sauce.

Do Carrots Have to Be Peeled Before Cooking?

This brown butter carrots recipe can be made with large carrots or baby carrots. Baby carrots come already peeled so it doesn’t matter with those. It’s just the large carrots! But, 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.

Closeup of roasted brown butter honey garlic carrots.

Storing Leftovers / Making Ahead

These brown butter carrots are so good and something that you will be tempted to add to every meal that you make! Here is how you can store them to eat later!

  • Make Ahead of Time: Carrots may be prepared up to 3 days ahead. Once you have cooked them according to the directions, wait for them to cool. Cover them in an airtight container and refrigerate them. When you are ready to eat them then toss cook them on the stove over medium heat. Stir and toss them constantly until the carrots are tender and well glazed. This takes about 5 minutes!
Top-down view of roasted carrots.

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Roasted Brown Butter Honey Garlic Carrots

4.65 from 28 votes
By: Alyssa Rivers
Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 people



  • Preheat oven to 425 degrees Fahrenheit.
  • 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.
  • Once the butter is browned, add the honey and garlic and remove from heat.
  • Peel the large carrots and cut them up into 2-inch pieces. In a large bowl add the carrots and drizzle the sauce on top. Toss until evenly coated and spread onto a large baking sheet in a single layer. Season with salt and pepper.
  • Cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 5-10 minutes to brown the carrots until they are tender and roasted.
  • Transfer to a serving dish and garnish with chopped parsley. Serve immediately.



Updated on April 5, 2023
Originally Posted on March 19, 2019


Calories: 231kcalCarbohydrates: 23gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 240mgPotassium: 498mgFiber: 4gSugar: 16gVitamin A: 25732IUVitamin C: 9mgCalcium: 57mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    This was really good. I was worried that the honey might make it too sweet, but it was just right. Thank you.

  2. 5 stars
    I’ve made these before and they are absolutely scrumptious! My question today is could I put some brussel sprouts in with these as I have some that need to be cooked. Do they need a longer cook time than the carrots?

    1. They take about the same amount of time to cook, so you could try swapping out the carrots for Brussel sprouts instead!

  3. Tried this recipe for Easter. I did not use the garlic as one of my guests cannot eat garlic. They were flavourless. I couldn’t believe it. I boiled the butter as outlined in the instructions. Could I have boiled too long to render it flavourless? I actually threw the recipe in the garbage. If there is something I did wrong, I’d love to know. I’m considered a good cook. Thanks

    1. The garlic does add in quite a bit of flavor, so eliminating that will change the taste of the carrots. I would try substituting it with chives or green onions next time!

  4. 5 stars
    This is a family favorite! It takes longer than 20 min cook time, but I find that to be the case with many recipes. Definitely worth it!

  5. 5 stars
    I’ve made these several times & they are delicious. They do take longer than 20 minutes & don’t get browned on top like the photo but are very pretty using rainbow carrots from the garden.

  6. Has anyone used frozen carrots? We have frozen baby carrots and curious if this will work or how to alter the recipe?

  7. 2 stars
    There is no way these things are ready in 20 minutes. I just checked mine and they’re not even close to ready.

    1. 5 stars
      Check your oven – somethings not right with your temperature sensor. They do/should completely cook in 20 minutes at 425*F! Recipe is perfect & a new family favorite. 😋

  8. 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.