I roast tender carrot pieces in a rich garlic-butter-honey glaze until they’re beautifully caramelized and lightly crisped—an irresistible side dish perfect for any occasion. Honey Garlic Butter Roasted Carrots

Why You’ll Love This Recipe

I love how this dish balances sweet and savory in one bite. The garlic butter adds depth, the honey brings caramelized sweetness, and roasting makes the carrots tender with a slight crisp around the edges. It’s quick, fuss-free, and pairs beautifully with both casual dinners and holiday spreads.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs carrots, cut diagonally into 2–3‑inch pieces
5 tbsp butter
4 cloves garlic, minced
2 tbsp honey
¼ tsp salt
¼ tsp freshly ground black pepper
Fresh parsley, chopped (for garnish)

directions

Preheat the oven to 200 °C (400 °F).
In a small pan over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant.
Stir in the honey, salt, and pepper, then add the carrot pieces to coat them evenly in the glaze.
Transfer carrots to a baking sheet in a single layer. Roast for 20 minutes, turning halfway, until they’re fork‑tender and lightly caramelized.
Optional but recommended: switch oven to broil and crisp the edges for 2–3 minutes—watch closely to avoid burning.
Remove from oven, sprinkle with parsley, and serve immediately.

Servings and timing

Makes 6 servings.
Total time: about 35 minutes (5 min prep, 20 min roasting, 2–3 min broiling, plus glazing).

Variations

If honey isn’t available or preferred, I skip it and the carrots still taste amazing with just the garlic butter glaze.
For a more charred edge, I broil the carrots a little longer or roast them in a cast-iron skillet.
Instead of parsley, I sometimes use scallions or sprinkle a bit of everything-bagel seasoning for a savory twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread the carrots on a baking sheet and bake at 175 °C (350 °F) for 8–10 minutes, or reheat gently in a skillet until warmed through and slightly crisped.

FAQs

Can I use baby carrots instead of cutting full-size ones?

Absolutely. Baby carrots work perfectly—just toss them in the glaze and roast slightly longer if needed until they’re tender and caramelized.

Do I need to peel the carrots?

I usually don’t. Scrubbing them clean and leaving the skins on adds extra texture and nutrients.

Can I make this ahead of time?

Yes—roast them, store in the fridge, then reheat before serving. They’re best with a quick crisp-up under the broiler or in a hot skillet.

What else pairs well with these carrots?

They’re delicious alongside roasted meats, grilled chicken or served cold in a spring salad. A squeeze of lemon at the end brightens the flavor nicely.

Is this vegan-friendly?

To make them vegan, I substitute butter with plant-based margarine or olive oil—it still tastes great with the honey-garlic glaze.

Conclusion

These Honey Garlic Butter Roasted Carrots have become one of my favorite easy sides—they’re colorful, flavorful, and come together with minimal effort. Even guests always ask for seconds! I highly recommend trying them next to any protein or tossed into a warm salad for an effortless upgrade to any meal.