Honey Garlic Butter Roasted Carrots
These delicious honey garlic butter roasted carrots are a nice combination of sweet and smoky and they are so simple to make.
I recently made a garlic butter roast chicken and paired it with a delicious and easy honey garlic butter roasted carrots recipe that I found on Little Spice Jar. The recipe has you toss the carrots in the honey garlic butter first, then roast them separately, and finally toss them back into the butter sauce to finish roasting so the carrots won’t be a burned mess. I know this cooking process uses more dishes, but it’s worth it because the carrots are buttery, tender, sweet, and garlicky–perfect!
Honey Garlic Butter Roasted Carrots
Ingredients:
- 1 lb carrots, washed, peeled, and cut into chunks
- 2 tbsp butter
- 1 1/2 tbsp honey
- 2 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh parsley, chopped
How to Make Honey Garlic Butter Roasted Carrots
Preheat the oven to 425 degrees. Coat a small baking sheet with cooking spray.
Heat the butter, honey, and minced garlic in a small saucepan over medium heat until melted, about 1 minute.
Add the carrots and stir to evenly coat the carrots. Using tongs, remove the carrots from the saucepan and place them on the prepared small baking sheet, spreading them apart from each other.
Place into the oven to roast for 15-20 minutes or until the carrots are fork-tender.
When the carrots are done, toss them in the remaining sauce (or pour the sauce over the carrots and toss). Roast for an additional 2-3 minutes or until caramelized.
Remove from the oven, sprinkle with parsley, and serve immediately. Enjoy.
Equipment
Ingredients
- 1 lb carrots washed, peeled, and cut into chunks
- 2 tbsp butter
- 1½ tbsp honey
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 425 degrees. Coat a small baking sheet with cooking spray.
- Heat the butter, honey, and minced garlic in a small saucepan over medium heat until melted, about 1 minute.
- Add the carrots and stir to evenly coat the carrots. Using tongs, remove the carrots from the saucepan and place them on the prepared small baking sheet, spreading them apart from each other.
- Place into the oven to roast for 15-20 minutes or until the carrots are fork-tender.
- When the carrots are done, toss them in the remaining sauce (or pour the sauce over the carrots and toss).
- Roast for an additional 2-3 minutes or until caramelized.
- Remove from the oven, sprinkle with parsley, and serve immediately. Enjoy.
Awesome flavours!
We enjoy sweet sauced carrots like this and will give them a try.
So easy! I can do it
It’s great that the recipe keeps the carrots from becoming a burned mess by roasting them separately and then tossing them back in the butter sauce
Really great recipes. Really fun to experience different food cultures. Improve your cooking skills!
I love carrot dishes and I’m glad to have learned a new and unique dish.
These honey garlic butter roasted carrots look absolutely delicious! What a simple and flavorful way to enjoy a healthy side dish. I can’t wait to try this recipe!
These honey garlic butter roasted carrots sound amazing! I love how you explained the cooking process to keep them from burning while still getting that perfect sweet and smoky flavor. Definitely trying this recipe soon—it sounds like the perfect side dish!
Mmm, these look amazing! I’ve got a bunch of carrots in the fridge, might have to try these out tonight. That honey garlic butter sounds so good! Definitely pinning this for later!
These honey garlic butter roasted carrots sound incredible! I especially found the cooking process interesting – tossing them twice to avoid burning and guarantee they’re perfectly buttery, sweet, and garlicky. A great tip for achieving delicious results, even if it means an extra dish!
This sounds absolutely delicious! I love the honey garlic butter combination, and your trick of tossing the carrots in the sauce *after* the initial roast to prevent burning is genius. I often struggle with getting roasted veggies just right, so this tip is super valuable, even with an extra dish!