Brown Butter Garlic Honey Roasted Carrots
Published Jun 19, 2018
Updated Sep 05, 2024
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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!
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.
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.
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.
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.
This brown butter garlic honey roasted carrots is becoming my favorite roasted carrot 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.
Frequently Asked Questions
This recipe is only 206 calories per serving.
What To Serve With Brown Butter Garlic Honey Roasted Carrots
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Brown Butter Garlic Honey Roasted Carrots
Ingredients
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 lb. (500g) baby carrots
- 1/4 teaspoon salt
- 3 dashes ground black pepper
- 1/2 tablespoon honey
- 1 teaspoon chopped thyme or parsley
Instructions
- Preheat oven to 425°F (218°C).
- 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.
- Transfer the skillet and roast in the oven for 15-20 minutes or until the carrots become tender. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have not had luck making carrots that didn’t just taste like carrots until now. These were delicious and were even eaten by my 10 year old who hides from vegetables. Because I needed the oven for other items as well, I cooked these at 350 degrees for about 30 minutes, stirring them twice. Excellent!
Thanks Jenny! Awesome that you guys enjoyed my recipe.
Great Recipe!
I made this the other day for the first time. Served it to my family and they love it! Can’t wait to make it again.
Awesome thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Has anyone tried making these ahead of time/in a slow cooker? I’d really like to try them for Thanksgiving, but would likely need to make the sauce ahead of time and then let it all cook in a slow cooker…. would this be possible?
I won’t cook in the slow cooker. This recipe takes very short time to make and can be made ahead and reheated before serving.
Do you think I could sub brown sugar for the honey. And how much should I use
Yes, you can, 1 – 1 1/2 tablespoons honey.
Is it ok to use salted butter? I plan to cook it as a veggie side dish to go alongside your Ginger Garlic Baked Salmon
Yes you can. Just cut down the salt or use salt to taste.
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.
Hi Debra, thanks. We are aware of it as the recipe plugin is causing this issue. We are waiting for it to get fixed. Sorry for the inconvenience.
Thanks for this post.
Thanks for your comment. :)
made it it was great thanks i cant seem to print your pages can you help id like to save them thanks
Hi Tommy, the print page is here: https://rasamalaysia.com/brown-butter-garlic-honey-roasted-carrots/print
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?
Hi Cassidy, what I usually do is stir and mix the carrots before serving. You can also do it half way when they are baked in the oven.
Hi! Wanting to try this recipe but coming along with a chicken recipe. Is it ok to cook last 400? And just leave in a little longer?
For chicken, you can try this similar recipe: https://rasamalaysia.com/baked-chicken-thighs/