Honey Garlic Butter Roasted Carrot: My Go-To Easy Side
Why This Roasted Carrot Recipe Just Clicks for Me
Alright, so picture this: stormy Tuesday, kids are hungry (again), fridge is kind of a sad place, and what do I have? A bag of carrots looking judgy in the drawer. That’s basically how I stumbled into this Honey Garlic Butter Roasted Carrot situation. I threw it all together (honestly hoping for the best) and, somehow, everyone asked for seconds. Even my neighbor Sue, and she usually just picks at everything. Now? I make these whenever I want to feel a bit fancy without thinking too hard. Plus, they’re like edible confetti. Bit of a win-win, right?
But Seriously, Here’s Why You’ll Love This (Or At Least I Do)
I make this when I’ve got exactly 20 minutes before people start searching for snacks (aka ransacking the kitchen), or when I’ve promised myself I’ll eat more veggies but potatoes just keep calling my name (don’t get me wrong — potatoes are still always there for me). My family goes nuts for the sweet garlicky glaze — my son literally licked his plate once, which was both impressive and, well, a tiny bit worrying. Anyway, it’s dependable, forgiving, and you can even prep it while arguing with your partner about the best salad spinner (true story; there is no best salad spinner).
Gather These Things (But Don’t Stress If You’re Missing One)
- Carrots – About 1 pound, peeled and cut into sticks. Baby carrots work too if you’re feeling lazy (I’ve absolutely done this).
- Butter – 3 tablespoons. Salted is fine. My grandmother swore by Kerrygold, but these days I just grab whatever’s on sale.
- Honey – 2 tablespoons. If you’re out, a little maple syrup works in a pinch; it’s not quite the same but still tasty.
- Garlic – 2 cloves, minced (or that pre-chopped jar stuff if you, like me, sometimes can’t be bothered)
- Salt & Pepper – To taste. I go heavy on the pepper but that’s just me.
- Parsley (optional) – A handful, chopped. Fresh is great, but dried is totally fine (who checks, anyway?).
Alright, Let’s Make Some Magic
- Preheat your oven to 425°F (220°C). Honestly, sometimes I forget and start at 400°F; the carrots still turn out happy. Either works.
- Grab a medium saucepan (or like, a giant mug if you’re feeling rebellious) and melt the butter on low heat. Toss in the garlic just till it smells amazing — don’t burn it (I’ve done this more times than I can count — burnt garlic = sadness).
- Now stir in the honey, give it a swirl, and add the salt and pepper. This is where I usually sneak a taste, fiery spoon and all.
- Toss the carrot sticks in a baking dish or rimmed tray (parchment is great but not essential; see below if you’re in a bind).
- Pour the butter-honey-garlic mixture all over, and use your hands (or a messy spatula) to get each carrot nicely coated. Sneak one extra spoonful of the sauce for yourself. I do every time.
- Roast for about 20-25 minutes. Give the pan a shake halfway through. If you like them a bit charred on the edges, let them go five minutes longer. Don’t panic if the glaze gets dark; it’s normal. In fact, those crispy bits are the best, in my very official opinion.
- Sling onto a platter, tumble over the parsley (honestly, I never measure). Taste for salt. Adjust if you feel fancy.
Notes: Learn From My Stumbles
- I’ve tried making this with ghee when I ran out of butter. It worked, but didn’t quite have that magic. Maybe it’s just me.
- One batch I made got a little soupy — I realized I was too enthusiastic with the honey that day. Two tablespoons is the sweet spot (hah!).
- Don’t overcrowd the pan. If you pile the carrots up like laundry, they steam instead of roast, and then you’re basically eating carrot mush.
Things I’ve Tried For a Twist (Some Hits, Some Not So Much)
- Tossed in some cumin once for extra warmth — actually pretty good. Not traditional, but hey, I liked it.
- Added a pinch of red pepper flakes. My partner thought it was amazing; my kids? Not so much.
- Once I used agave nectar instead of honey — would not recommend (tasted, weirdly… flat?).
Can You Get By Without Fancy Kit? Absolutely
You don’t need any special gadgetry, honest. Baking tray, saucepan, your trusty oven (or as I call mine: “the one thing that always makes the smoke alarm go off”). No parchment? Just oil the pan a smidge more. And if you don’t have a sharp knife — peel the carrots and break them with your hands, rustic-style! (See why roasting is forgiving—Food52 has some neat tips here).
How To Keep Leftovers (If Any Actually Exist)
Toss any extras in a container for the fridge — they’re pretty nice cold too, if you ask me. Technically they’ll last about 3 days, but honestly, in my house it never makes it more than a day, tops. You can warm them in the microwave, but they also make a great salad topper straight from the fridge.
How We Usually Eat These at Home (A Bit of a Ritual, Actually)
I tend to pile these carrots next to chicken or just about anything from the grill. They’re very good balanced out with something tangy, like a yogurt dip or even just a squeeze of fresh lemon. At holiday time they sneak onto the table no matter what else shows up. (Sometimes I claim they’re the healthy part of the meal. Debatable.) And if we’re talking leftovers—put them in a sandwich with cheese! Trust me. It’s weird but it works.
My “Wish Someone’d Told Me” Pro Tips
- I once tried to rush the roasting step (impatience is my superpower). Regretted it — the carrots stayed tough and I had to pretend to love them to save face.
- Make sure your carrots are similar in size. If not, some bits get soft while others stay stubbornly crunchy. I say this as someone who’s been bitten by undercooked carrot. Not fun.
- Actually, I find it works better if you let the carrots sit in the glaze for 10 minutes before roasting — just leave them in the baking dish and go do something else for a bit.
FAQ — Things Friends Have Actually Asked Me
- Can I use margarine instead of butter? Sure, though honestly it doesn’t get that golden flavor; but it’ll still be okay. My Aunty swears by it.
- Is it fine to skip the honey? Yeah, you’ll lose the whole sweet-savory magic, but add a splash of maple and you’re set. Or just double the garlic if you must.
- How do I get them to caramelize better? Don’t crowd the pan (see earlier rant), and maybe bump the oven hotter for the last 5 min. I sometimes broil, but watch out, they go form perfect to burnt in a jiffy.
- Can I make this ahead? I suppose so, but I like them best hot from the oven. They reheat fine though. Some say they taste even better the next day — I tend to agree.
- Will picky eaters eat this? Look, I can’t promise, but mine do — and these are the same kids who groan at most green things. The honey wins them over.
So there you go — my slightly scattered, frequently updated, properly messy take on Honey Garlic Butter Roasted Carrots. If you fancy messing around with the flavors, I say go for it. After all, no two batches have ever come out the same in my kitchen and that’s exactly how I like it.
Ingredients
- 1 1/2 pounds carrots, peeled and halved lengthwise
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
-
1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
2In a small bowl, whisk together melted butter, honey, minced garlic, olive oil, salt, and black pepper.
-
3Place peeled and halved carrots on the prepared baking sheet. Pour the honey garlic butter mixture over the carrots and toss to coat evenly.
-
4Arrange the carrots in a single layer. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until tender and lightly caramelized.
-
5Remove from the oven, transfer to a serving dish, and garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
