Honey Brown Butter Roasted Carrots

Honey butter roasted carrots are tender, caramelized, and coated in a nutty brown butter, garlic, and honey glaze. Ready in just 30 minutes!

Tender oven-roasted carrots coated in a nutty brown butter, honey, and garlic glaze. This easy 30-minute side dish is perfect for weeknight dinners and holiday meals.

Course Side Dish

Cuisine American

Keyword brown butter roasted carrots, carrot side dish, honey butter roasted carrots, honey glazed carrots, honey roasted carrots, oven roasted carrots, roasted carrot recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 153kcal

Author Tiffany bendayan

Ingredients

2 pounds carrots peeled and cut into 2-inch pieces
¼ cup unsalted butter
2 tablespoons honey
2 cloves garlic minced
Sea salt to taste
Freshly ground black pepper to taste
Chopped fresh parsley for garnish, optional

Instructions

Preheat the oven to 425°F.
Peel the carrots and cut them into 2-inch pieces. If any carrots are thicker than 1 inch in diameter, cut those pieces in half lengthwise.
Arrange the carrots on a large rimmed baking sheet and set aside.
Melt the butter in a small, light-colored saucepan over medium heat, whisking occasionally.
Continue cooking until the butter begins to foam, smells nutty, and develops golden-brown flecks at the bottom of the pan. Reduce the heat to medium-low.
Add the minced garlic and cook for approximately 1 minute, or just until fragrant.
Whisk in the honey and immediately remove the saucepan from the heat.
Drizzle the honey brown butter mixture over the carrots. Season with sea salt and black pepper, then toss until the carrots are thoroughly coated.
Spread the carrots into a single layer. Roast for approximately 20 minutes, or until fork-tender and lightly caramelized. Cooking time may vary depending on the thickness of the carrots.
Transfer the roasted carrots to a serving dish. Garnish with chopped fresh parsley, if desired, and serve warm.

Notes

Cut the carrots into similarly sized pieces so they cook evenly.
Do not overcrowd the baking sheet. The carrots need room to caramelize instead of steam.
Watch the butter carefully once it begins to foam. It can go from beautifully browned to burned very quickly.
A light-colored saucepan makes it easier to see when the butter develops golden-brown flecks.
Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat the carrots in a 375°F oven for 8–10 minutes or until warmed through

Nutrition