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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

4.63 from 27 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. Made these for Thanksgiving dinner . They were a big hit! Everyone loved them. Not difficult or time consuming to make.

  2. 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! 😁

  3. 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!

  4. 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.

  5. 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.

    1. You can make them ahead then bake them in the oven when ready. They are simple and easy to make and SO delicious! Enjoy!

  6. 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!

  7. 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!!!

  8. 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.

  9. 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.

  10. 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.