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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!
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.
- 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.
- 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.
- 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.
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.
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!
More Delicious Carrot Recipes to Try
If you loved these carrots then I have a few more recipes that you MUST TRY. They are so good and can be served with just about anything! Carrots are one of the easiest veggies to cook which makes them even more appealing! Try some of these out, you (and your kids!) will love them!
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Roasted Brown Butter Honey Garlic Carrots
Ingredients
- 2 pounds large carrots, peeled and cut into 2 inch pieces
- 1/2 cup butter
- 3 tablespoons honey
- 2 garlic cloves, chopped
- salt and pepper, to taste
- parsley, chopped for garnish
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thanks,
That is great to hear! Thank you so much for sharing! XOXO
Can this be pre-prepped, put in the fridge, and cooked the next day?
Chelsea!
Yes, absolutely. This is a great idea. Thanks for following along with me! xoxo
Do you boil the carrots to soften them up or just put them straight in the oven?
You will cook the carrots in the glaze on the stove and then transfer them to the cookie sheet to bake them. Hope that helps! Enjoy! XOXO
It doesn’t really say to cook the carrots in the sauce on the stove, but that makes sense. How long?
You will bake the carrots for 15-20 minutes or until tender. Hope that helps! Enjoy! XOXO
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!
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!
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…
Yes, they will taste great! Thanks for making one of my recipes! XOXO
I’ve made this and added a splash of maple syrup for a slight variation.
That addition was a great change!
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
SERIOUS!! That is awesome and exciting! I am so glad that you are a carrot lover -haha!
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!
Your recipes are wonderful and simple to make. Thank you for your continued recipes. Your recipes let the taste of food shine through.
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.
I like to use myfitnesspal.com or skinnytaste.com for any nutritional information that I may have. Hope that helps you as well. XOXO
Great meal ideas! Thanke
I’ll try them when i can eat solid food again
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.
Would love to make these for a pot luck.Can they be made ahead of time,and put in a crockpot to stay warm?
That’s a great idea. Let me know how the carrots turn out! XOXO
I made these yesterday for Easter dinner and my family LOVED them. They came out perfectly and were so simple yet elegant. Thank you!
That is great to hear! I am so glad that you had a Happy Easter! XOXO
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!
That is great to hear! I am so glad that you loved them and they turned out for you! Thanks so much for sharing! XOXO
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?
Margarine will work okay too! Enjoy your Easter with your daughter!
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.
So easy and so good!! A new favorite at our house!