I love how these Honey Garlic Butter Roasted Carrots transform ordinary carrots into a sweet, savory, and buttery side dish. With a garlicky-honey glaze, they’re beautifully caramelized and perfect for both weeknight dinners and holiday gatherings.

Why You’ll Love This Recipe

I appreciate how simple this recipe is—just carrots, garlic, butter, and honey—and yet it delivers such a vibrant flavor and beautiful presentation. Roasting brings out the natural sweetness of the carrots, while the garlic butter and honey glaze adds warmth and depth. It’s a crowd-pleasing dish I always feel great serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb carrots, cut into 2–3 in diagonal pieces
5 Tbsp butter
4 cloves garlic, minced
2 Tbsp honey
¼ tsp salt
¼ tsp freshly ground black pepper
Fresh parsley, chopped (for garnish)

Directions

Preheat the oven to 425°F (218°C).
In an oven-safe skillet, melt the butter over medium heat. Add the minced garlic and honey, whisking until combined and fragrant.
Add the carrots to the skillet, tossing them in the garlic-honey butter. Season with salt and pepper.
Spread the carrots in a single layer and roast in the oven for 20–25 minutes until fork-tender, stirring once halfway through.
Remove from the oven, sprinkle with parsley, and serve immediately.

Servings and Timing

Makes 6 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add a teaspoon of thyme or rosemary for an herby note.
To make it vegan, I substitute butter with olive oil or a dairy-free spread.
Occasionally, I broil for the last 2–3 minutes to get extra caramelization, just like some folks do with a final honey-butter glaze.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. To reheat, I gently warm them in the oven at 300°F for about 10–15 minutes or microwave for 1–2 minutes, stirring halfway to maintain that glazed texture.

FAQs

1. Can I use baby carrots instead of cutting whole carrots?

I sometimes use baby carrots, but I find they’re a bit less flavorful. Cutting whole carrots myself ensures better caramelization and flavor.

2. Do I need an oven-safe skillet?

I melt the butter and glaze in a skillet, then spread carrots on a baking sheet if it’s not oven-safe. Final roast still works beautifully.

3. Can I make this ahead of time?

I can prepare the carrots and glaze ahead, then roast just before serving. Reheating in the oven works well, or finishing under the broiler for crisp edges is a nice touch.

4. Will the garlic burn during roasting?

As long as the garlic is cooked briefly in butter before roasting, it won’t burn in the oven. If it’s browning too fast, I reduce the oven temp slightly.

5. Can I double or halve the recipe?

Absolutely—I adjust all ingredients proportionally (carrots, butter, honey, garlic, salt, pepper) and keep the cooking time roughly the same, watching for tenderness.

Conclusion

I find these Honey Garlic Butter Roasted Carrots to be the perfect side dish—easy to make, elegantly flavored, and loved by everyone. Whether it’s a busy weeknight or a festive dinner, I’m always glad to have this recipe ready. Enjoy the sweet, garlicky warmth and the golden caramelization in every bite!