Roasted brown butter honey garlic carrots make an excellent side dish. Roasted to tender perfection in the most incredible sauce these will become a new favorite!
I love these tried and true carrots! They are a MUST TRY side dish and go so well with these Green Beans with Bacon, Cauliflower, or Mashed Potatoes.
Roasted Brown Butter Honey Garlic Carrots
A good side dish is something that I think everyone needs to have on hand. 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. This made me want 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 SOO GOOD.
Ingredients to Make Brown Butter Honey Garlic Carrots
These tried and true carrots 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! See the recipe card at the bottom of the post for exact measurements.
- Carrots: You can use large carrots and cut them up or you can use baby carrots instead!
- Butter: I used unsalted butter in this recipe!
- Honey: The honey brings in a sweet taste without being too much.
- Garlic cloves: If you don’t have any cloves then you can just use minced garlic! ½ tsp equals about 1 clove of garlic.
- Salt and pepper: I use this to tatste so it’s all about personal preference.
- Parsley: If you decide to use this as a garnish, fresh parsley works the best!
Let’s Make Brown Butter Honey Garlic 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 and they are going to really be the star of the dinner table.
- Preheat oven and cook butter: 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.
- Toss and season: 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 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.
How to Make These Ahead of Time
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-high heat. Stir and toss them constantly until the carrots are tender and well glazed. This takes about 5 minutes!
A Reader’s Review
Roasted Brown Butter Honey Garlic Carrots
- 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
- 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.
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.
I wanted to make these ahead but you state up to this point. Not sure what point?? They look yummy
You can make them ahead then bake them in the oven when ready. They are simple and easy to make and SO delicious! Enjoy!
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!
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!!!
The best roasted carrot recipe. So perfect!
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!!
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 therecipecritic.com. 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!
It is called copper pennies recipe
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.
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.
Recipe says garlic cloves would powder be an ok sub
These look so yummy! I will be trying them for dinner tonight! Thank you!
I have a lot of carrots to get rid of..Going to try this tonight and cross my fijngers my kids will eat em up!! Thanks for sharing.
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.
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?
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!
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!
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.