Roasted Carrots with Honey Garlic Butter – Sweet, Savory & Easy Side
These Roasted Carrots with Honey Garlic Butter are tender, caramelized, and bursting with flavor! A simple yet delicious side dish for weeknight dinners, holiday meals, or cozy family dinners. Sweet honey and savory garlic butter make every bite irresistible.
Equipment
- Baking sheet or roasting pan
- Parchment paper or foil
- Mixing bowl
- Whisk or basting brush
- Knife and cutting board
- Oven thermometer (optional)
Ingredients
Main Ingredients:
- 1 lb (450g) carrots, peeled or scrubbed, cut into uniform sticks or slices
- 2 tbsp unsalted butter, melted (or olive oil for lighter version)
- 2 tbsp honey
- 2–3 garlic cloves, minced
- Salt and black pepper, to taste
Optional Add-Ins / Garnishes:
- Fresh herbs (thyme, parsley, or rosemary)
- Paprika or chili flakes
- Lemon juice or zest for brightness
- Grated Parmesan for finishing
Instructions
Preheat Oven & Prepare Carrots
- Preheat oven to 400°F (200°C). Cut carrots into uniform pieces for even roasting.
Prepare Honey Garlic Butter
- In a bowl, whisk together melted butter, honey, minced garlic, and optional herbs or spices.
Toss Carrots
- Place carrots in a mixing bowl and pour honey garlic butter over them. Toss until evenly coated.
Arrange on Baking Sheet
- Spread carrots in a single layer on a parchment-lined baking sheet. Avoid overcrowding to ensure caramelization.
Roast
- Roast for 20–25 minutes, flipping halfway through. Roast until carrots are tender and edges are caramelized.
Garnish & Serve
- Transfer to a serving dish, sprinkle with fresh herbs, salt, or optional Parmesan. Serve warm.
Notes
- Vegan Option: Replace butter with olive oil and honey with maple syrup.
- Make-Ahead: Roast carrots a day in advance and reheat gently. Add fresh herbs or drizzle of honey before serving.
- Uniform Sizing: Cut carrots evenly to ensure even cooking and caramelization.
- Flavor Boosters: Experiment with paprika, chili flakes, balsamic vinegar, or Parmesan cheese.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days; reheat in the oven or microwave.