Description
Tender roasted carrots are tossed in a nutty brown butter glaze with honey and garlic for the perfect sweet-and-savory side dish. Easy enough for weeknights, but elegant enough for holidays.
Ingredients
2 pounds carrots, peeled and sliced on the diagonal (or use baby carrots)
2 tablespoons olive oil
Salt & freshly ground black pepper, to taste
4 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons honey (or maple syrup)
Fresh herbs for garnish (parsley, thyme, or dill)
Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Toss carrots with olive oil, salt, and pepper. Spread into a single layer on the pan.
Roast 20–25 minutes, stirring once, until tender and caramelized on the edges.
While carrots roast, melt butter in a skillet over medium heat. Cook until golden brown with nutty flecks, swirling often.
Add garlic and cook 30 seconds until fragrant. Stir in honey, then remove from heat.
Drizzle glaze over hot carrots and toss to coat. Garnish with fresh herbs before serving.
Notes
Swap honey with maple syrup for a fall-inspired flavor.
To make ahead, roast carrots up to 1 day in advance and reheat before glazing.
For dairy-free, replace butter with vegan butter or olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 9 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: roasted carrots, honey garlic carrots, brown butter vegetables
