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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.

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.

A Reader’s Review

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

Karen

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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

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.

Notes

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

Nutrition

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
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating




94 Comments

  1. 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.

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

  3. 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! 😁

  4. 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!

  5. 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.

  6. 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.