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by Karina · This post may contain affiliate links
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Honey Garlic ButterRoasted Carrots are the best side dish to add to your favourite family roast!
Regular oven roasted carrots are incredibly delicious with just a little garlic and olive oil, but once you’ve tried these Honey Garlic Butter Roasted Carrots, you’ll never go back! Buttery, tender carrots roasted with the best honey garlic butter sauce!
ROASTED CARROTS
Everyone loves honey carrots right? Well, we’ve taken them to the next level, adding a splash of garlic butter to give you the perfect combination of salty and sweet. Using our much-loved Honey Garlic Butter Sauce recipe, we have created the perfect side dish for your next family roast.
HOW TO COOK HONEY CARROTS
It honestly couldn’t get any easier.
- Peel carrots or leave them with skin on: this is personal preference. You don’t need to peel carrots as long as they are washed and scrubbed clean to remove any dirt. For this recipe, we prefer to remove the skin.
- Trim the ends then halve for faster roasting time.
- Drizzle with HALF the sauce. This is where the secret lies to getting maximum flavour out of your honey carrots!
- Use the remaining sauce to drizzle over your honey carrots after roasting and serve! Every mouthful will be sweet and salty, garlic, buttery goodness.
HOW LONG TO ROAST HONEY CARROTS
It takes only 20 minutes to roast honey carrots, depending on your oven. That makes them the perfect side dish to whip up on a busy weekday or a relaxing weekend.
WHAT DO YOU EAT WITH HONEY CARROTS?
These honey garlic butter roasted carrots make the perfect addition to our pork roast with crackling, our lemon garlic roast chickenor our roast beef tenderloin.
Season with a little extra salt and pepper after you’ve drizzled over the remaining sauce for a flavour overload!
Looking for more sides? Try these!
Garlic Parmesan Roasted Carrots
Creamy Mashed Potatoes
Prosciutto Wrapped Asparagus
ORIGINALLY POSTED MARCH 22, 2018. POST UPDATED WITH NEW IMAGES AND VIDEO.
ROASTED CARROTS ON VIDEO
Honey Garlic Butter Roasted Carrots
Author: Karina
Honey Garlic ButterRoasted Carrots are the best side dish to add to your dinner table! Buttery, tender carrots roasted with the best honey garlic butter sauce.
4.93 from 52 votes
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Prep: 5 minutes mins
Cook: 20 minutes mins
Total: 25 minutes mins
Serves: 4 - 6 people
Ingredients
- 2 pounds carrots washed and peeled, or unpeeled
- ⅓ cup butter
- 3 tablespoons honey
- 4 cloves garlic minced
- ¼-1/2 teaspoon salt plus more for seasoning
- 1 pinch black pepper cracked
- 2 tablespoons parsley fresh, chopped
Instructions
Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
Trim ends of carrots and cut into thirds.
Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.
Roast for 20 minutes, or until carrots are fork-tender.Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
Season with a little extra salt and pepper if desired. Garnish with parsley.
Arrange onto serving platter and enjoy!
Notes
Tip: If too much water has been released from the carrots while roasting and you want a thick glaze, transfer the carrots into the skillet and add a cornstarch slurry to the sauce (½ teaspoon cornstarch to 2 teaspoons water), while stirring it though quickly until the sauce thickens. Repeat until reaching your desired consistency.
Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 426mg | Potassium: 762mg | Fiber: 7g | Sugar: 24g | Vitamin A: 38.53IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 1mg
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Reader Interactions
Comments
Emma says
The best carrots I have ever had! Sooo tasty! So easy and simple to make.Reply
Johny Sins says
Really good recipe i used it with my step mom
Reply
Stephanie R. says
These are my favorite carrots to make by far! Only thing is, definitely doesn’t take just 20 minutes. I’ve tried this in 3 different ovens and takes at least 30-45 minutes to make them fork tender.
Reply
Stacey says
These carrots are absolutely delicious. I’ve made them more times than I can count. Even people who don’t typically like carrots love these ones. Make these, you won’t regret it!Reply
D. S. Reiter says
I had save a lot of recipes and when I try one I love, I add an extra note, “Delicious”. This is definitely on my delicious list. The sizes of my 1/3s weren’t same size so after cutting my carrots into thirds I sliced the thicker ends vertically. They cooked evenly. My guests asked if I can make them for New Year’s. Thank you for the recipe.Reply
Michael says
Absolutely delicious, but ……
as my wife said, why not surprise people and serve it blindfolded as a dessert with vanilla ice cream and toasted flaked almonds.
Bet NO-ONE would guess it was carrots. 😁Reply
Lucas says
These are now a staple at our thanksgiving and Christmas dinners. Amazing! My favourite part of the dinner every time!Reply
Juliet says
My niece usually finds dishes made with honey too sweet. Not this time! I made the dish for the first time this evening. She LOVED the carrots and went back for seconds. This recipe is a keeper and a complete gem! Thank you so much!Reply
Joanne says
I am just amazing how well my family and I enjoyed this dish! The carrots were delicious! Thanks so much. Will used again and again.Reply
sharon cohran says
Excellent.. I did Triple Garlic as we love it, using whole pieces and rough chop… . have made this several times… , leftovers keep good.. may need to cover in oven .. retains moisture… i use a casserole dish.. thanks for a great recipeReply
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4.93 from 52 votes (1 rating without comment)
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