Brown Butter Garlic Honey Roasted Carrots

Why You’ll Love This Recipe

I enjoy how fast and simple this dish is, taking just 25 minutes from start to finish. The combination of savory garlic and sweet honey makes the carrots taste both indulgent and wholesome. I also like that I can make them in one oven-safe skillet, which means fewer dishes. For me, these carrots always steal the spotlight on the dinner table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

Preheat oven to 425°F (218°C).
In an oven-safe skillet, melt the butter over medium heat until it foams and turns golden brown.
Add garlic and sauté briefly, then stir in the carrots.
Season with salt, black pepper, honey, and thyme or parsley. Toss to coat.
Transfer the skillet to the oven and roast for 15–20 minutes, until carrots are tender and slightly caramelized.
Serve warm.

Servings and Timing

This recipe serves 3 people. Prep time is 5 minutes, cook time is 20 minutes, for a total of 25 minutes.

Variations

Sometimes I swap honey for maple syrup for a deeper flavor. I also like using rainbow carrots for a colorful presentation. If I want a little spice, I add a pinch of red pepper flakes. For extra richness, I finish the roasted carrots with a sprinkle of Parmesan cheese before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I spread the carrots on a baking sheet and warm them in a 350°F oven for about 10 minutes. A quick toss in a skillet also works well to bring back their caramelized flavor.

FAQs

Can I use regular carrots instead of baby carrots?

Yes, I slice large carrots into sticks or coins and roast them the same way.

Do I need to peel the carrots?

I usually peel them, but leaving the skin on is fine if they are scrubbed clean.

Can I make this recipe ahead of time?

Yes, I roast the carrots earlier in the day and reheat before serving.

What herbs work best besides thyme or parsley?

I like rosemary or oregano for a different flavor profile.

How do I know when the butter is browned enough?

I watch for a golden color and a nutty aroma, but I’m careful not to let it burn.

Can I make this recipe vegan?

Yes, I substitute olive oil or vegan butter for the dairy butter.

Can I add other vegetables to the pan?

Yes, I often add Brussels sprouts, parsnips, or sweet potatoes.

What kind of honey should I use?

I prefer a mild, light honey so it doesn’t overpower the garlic and butter.

Do the carrots get crispy?

They don’t get crispy like fries, but they caramelize beautifully in the oven.

Can I double this recipe?

Yes, I just use a larger pan or two skillets so the carrots roast evenly.

Conclusion

I love how these brown butter garlic honey roasted carrots elevate such a humble ingredient with minimal effort. The flavors of nutty butter, sweet honey, and aromatic herbs make them a side dish I turn to again and again. Whether I’m serving them at a holiday feast or a simple weeknight dinner, they always impress.

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