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Brown Butter Garlic Honey Roasted Carrots

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Brown Butter Garlic Honey Roasted Carrots - the best roasted carrots ever with lots of garlic, brown butter and honey. SO good!

Brown Butter Garlic Honey Roasted Carrots – the best roasted carrots ever with lots of garlic, brown butter and honey. SO good | rasamalaysia.com

Brown Butter Garlic Honey Roasted Carrots in a skillet.

Little G loves carrots and I am always making carrots for him at home. However, as a picky eater, he only likes baby carrots. Come to think about it, everyone loves baby carrots.

Sauteed Brown Butter Garlic Honey carrots.

Use Baby Carrots or Baby Cut Carrots

There is nothing not to love about mini-sized carrots. Baby carrots or baby cut carrots are just better, such as this amazing and absolutely addictive brown butter garlic honey roasted carrots.

If you use regular carrots, just cut them into smaller pieces or chunks.

Easy and quick Roasted Carrots with lots of garlic, brown butter and honey.

Brown Butter

Now, why brown butter? Well, brown butter is just better. Basically brown butter is butter cooked over over medium heat. As the butter melts, it will begin to foam and turn golden brown in color.

Picture of brown butter.

See the above picture of brown butter (image credit: Serious Eat). When the butter is browned, saute some garlic, add the carrots and honey to the skillet.

I finish the dish in the oven by roasting it for 20 minutes, and the end result is this tender, garlicky, buttery, and slightly sweet carrots.

Close up of Brown Butter Garlic Honey Roasted Carrots, ready to serve.

This brown butter garlic honey roasted carrots is becoming my favorite roasted carrot recipes (click to check out the recipes). Serve it as a side dish to almost everything you make and I will assure you that everyone will love it, including the pickiest eaters.

Serve Brown Butter Garlic Honey Roasted Carrots with:

For a wholesome dinner, make the following dishes.

Complete Meal Plan

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Brown Butter Garlic Honey Roasted Carrots Recipe

Brown Butter Garlic Honey Roasted Carrots – the best roasted carrots ever with lots of garlic, brown butter and honey. SO good!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 206 kcal

Ingredients

  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 lb baby carrots
  • 1/4 teaspoon salt
  • 3 dashes ground black pepper
  • 1/2 tablespoon honey
  • 1 teaspoon chopped thyme or parsley

Instructions

  1. Preheat oven to 425F.
  2. Heat up an oven-safe skillet and cook the butter on medium heat until it starts to form and turn into golden brown. Add the garlic and quickly saute before adding the carrots. Stir a few times, then add the salt, black pepper, honey and thyme or parsley.
  3. Transfer the skillet and roast in the oven for 15-20 minutes or until the carrots become tender. Serve immediately.

Recipe Notes

Serve this brown butter garlic honey carrots with a main dish, such as pasta or chicken.

Complete Meal Plan

Nutrition Facts
Brown Butter Garlic Honey Roasted Carrots Recipe
Amount Per Serving (3 g)
Calories 206 Calories from Fat 140
% Daily Value*
Total Fat 15.6g 24%
Saturated Fat 9.8g 49%
Cholesterol 41mg 14%
Sodium 422mg 18%
Total Carbohydrates 16.8g 6%
Dietary Fiber 4.5g 18%
Sugars 10.1g
Protein 1.4g 3%
* Percent Daily Values are based on a 2000 calorie diet.

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65 COMMENTS... read them below or add one

  2. Made these for a dinner guest who does not care for spinach(which was the main veggie). Her husband tried a spoonful and then another….she ate the rest! They loved them and wanted the recipe. Thanks for a delicious twist on carrots.

    Reply

    • Hi Susie, I am so happy to hear that you guests loved the brown butter garlic honey roasted carrots. They are so good! Please send your guests to my website to check out my recipes. Thanks! :)

      Reply

  3. Thanks, Bee. Easy, healthy and tasty all in one simple recipe. I already knew how brown butter could work miracles on a head of cauliflower, but this is my first time to try it with carrots. Even my grandchildren love carrots cooked this way.

    Reply

  6. Hi,
    I don’t see when to add the carrots to the skillet…assuming right after adding the spices ect. My questions is do you coat the carrots in the brown butter before roasting?

    Reply

  7. I’m thinking of making these for a gathering. Do you think I could make them ahead of time and then keep them warm in a slow cooker?

    Reply

  9. Absolutely loved this recipe. I have printed it out with your website address and will be passing it out at an Oscar Nite party! These are too good not to share. Love your photographs also. I could almost taste these lovely recipes!

    Reply

  10. I made this tonight for my family with full-sized carrots. We had a bunch of multi-colored carrots, so though I’m not a carrot fan, I thought I’d give roasting them a try. This was so easy and good! I just cut the thicker ends into quarters, the middle sections in half and the thin ends stayed the same. The carrots were orange, purple, yellow and green, so we had the added fun of trying to see if they tasted any different. My husband had the idea to blindfold our boys, ages 4 & 6, for a taste test. They ate them up and had fun! Thanks so much for this recipe! It will be a staple for years to come.

    Reply

  12. These carrots were phenomenal and so easy to make. My family has deemed this recipe as high honors and will look to have them weekly!

    Reply

  14. I made this for Thanksgiving 2016 and the whole extended family loved them! I’ve been making them as a regular side since. This is the kind of recipe I have Pinterest for! A true gem to add to our family faves!

    Reply

  17. These look so good! Im going to be making them tonight and im going to try adding green beans with the carrots as well. Do you think if i make a double portion it will freeze and reheat well?

    Reply

  18. Would it be okay to boil the carrots just a little? I’m worried that with my dentures,i may not be able to chew them and this recipe sounds heavenly and i want to make sure that i can have some too

    Reply

  19. I made this recipe tonight for supper. It was delicious! I didn’t make it in a cast iron pan, but used a Calphalon saute pan that I bought at a thrift store.

    This carrot recipe will be a regular guest on my dinner table!

    Reply

  21. How would it taste with carrots, broccoli, and cauliflower? Can I put them in a slow cooler after cooking them?

    Reply

  26. Im having a belated Thanksgiving dinner and would like to try the brown buttery garlic carrot recipie out. I dont see it on this site. Would you please send it to me?

    Reply

  28. Made these tonight and they were absolutely delicious! I did boil my carrots for about 10 minutes first and will definitely be making them as a side for our prime rib Christmas Eve dinner. Thanks so much.

    Reply

  30. This is the only way I want to eat carrots now. I used regular carrots cut to size, and it turned out perfectly!

    Reply

  31. The sauce for these carrots is PHENOMENAL. However, the carrots didn’t really soak up the flavor. I followed the recipe as written above. Ended up just eating a carrot with a spoonful of the sauce each time. Any tips to get them to soak up flavor more?

    Reply

  34. The print link on the recipe doesnt work,,, was able to copy and paste,, but just letting you know. going to make these this week.

    Reply

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