Sweet, savory, and oh-so-easy, these carrots are the perfect side dish for any meal.
Recipe Overview
These Honey Garlic Butter Carrots are a game changer for any meal! Sweet, savory, and incredibly easy to make, they’re the perfect side dish whether you’re having a busy weeknight dinner or hosting a festive holiday gathering.
Making them is a breeze! Start by chopping the carrots diagonally. Then heat the butter, honey, garlic and salt together. Mix with the carrots and add them to a baking sheet. Roast them in the oven, and let the magic happen as they caramelize into a deliciously tender side dish.
I also have another popular carrot recipe you might like –> Roasted Brown Sugar Carrots
Recipe Ingredients
- 2 lbs carrots – washed and peeled
- ⅓ cup unsalted butter
- 4 garlic cloves – minced
- 2 Tbsp honey
- 1 Tbsp brown sugar
- ½ tsp salt – or to taste
- ¼ tsp ground black pepper
Kitchen Equipment Used
- Vegetable peeler – I like the swivel ones as they peel carrots easier.
- Large baking sheet – these are my favorite because you can cook more stuff!
- Silicone spatula
- Measuring spoons – this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Honey Garlic Butter Carrots
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 425F. Line a baking sheet with parchment paper or foil for easier clean up (NOTE: the honey will be sticky and hard to clean from the baking sheet – so be sure to cover it!)
STEP 2: Wash and peel 2 lbs carrots. Chop each one diagonally into 2″ pieces.
STEP 3: In a frying pan over medium high heat, add ⅓ cup salted butter and 4 minced garlic cloves. Once butter has melted, cook garlic for 1 minute.
STEP 4: Remove the pan from heat, then stir in 2 Tbsp honey, 1 Tbsp brown sugar, ½ tsp salt and ¼ tsp ground black pepper.
STEP 5: Add the 2 lbs chopped carrots to the frying pan and coat evenly with the honey butter mixture.
STEP 6: Pour the carrots onto the prepared baking sheet and spread them into a single layer. Bake for 20-22 minutes until carrots are soft when poked with a fork. Scoop carrots and leftover sauce in the pan into a dish to serve.
Recipe Tips
- I decided to broil my carrots for an extra 2 minutes to get a nice char, but the sugar from the honey caused some smoke and set off my fire alarm! Next time, I’ll skip the broiling to avoid that.
- If you want that charred look, you can sauté the carrots in a frying pan for a few minutes after roasting in the oven.
- For a pretty presentation, finely chop some fresh parsley and sprinkle it on top of the serving plate!
How To Store Leftovers
- REFRIGERATE – Store these leftovers in an airtight container for 2-5 days. Reheat in the microwave before serving.
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Ingredients
- 2 lbs carrots - washed and peeled
- ⅓ cup unsalted butter
- 4 garlic cloves - minced
- 2 Tbsp honey
- 1 Tbsp brown sugar
- ½ tsp salt - or to taste
- ¼ tsp ground black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easier clean up (NOTE: the honey will be sticky and hard to clean from the baking sheet – so be sure to cover it!)
- Wash and peel 2 lbs carrots. Chop each one diagonally into 2″ pieces.
- In a frying pan over medium high heat, add ⅓ cup salted butter and 4 minced garlic cloves. Once butter has melted, cook garlic for 1 minute.
- Remove the pan from heat, then stir in 2 Tbsp honey, 1 Tbsp brown sugar, ½ tsp salt and ¼ tsp ground black pepper.
- Add the 2 lbs chopped carrots to the frying pan and coat evenly with the honey butter mixture.
- Pour the carrots onto the prepared baking sheet and spread them into a single layer. Bake for 20-22 minutes until carrots are soft when poked with a fork. Scoop carrots and leftover sauce in the pan into a dish to serve.
Nutrition
The nutritional information provided is an estimate and is per serving.