Name: Honey Garlic Butter Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound carrots, peeled and cut into sticks; 1/4 cup honey; 3 tablespoons butter, melted; 4 cloves garlic, minced; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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These honey garlic butter roasted carrots are a sweet and savory side dish that adds a beautiful pop of color and flavor to any meal. I love how the natural sweetness of the carrots pairs with the sticky honey glaze and rich buttery garlic flavor. They’re simple to make, yet they feel fancy enough for a holiday spread.

Why You’ll Love This Recipe

I keep coming back to this recipe because it hits all the right notes—easy, flavorful, and comforting. The honey adds a delicious sweetness that caramelizes in the oven, while the garlic and butter bring out a savory depth that makes these carrots irresistible. It’s a great way to upgrade a basic veggie into something special without much effort. Plus, I can serve them with almost anything—from roasted meats to grain bowls. Honey Garlic Butter Roasted Carrots

Ingredients

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

1 pound carrots, peeled and cut into sticks
1/4 cup honey
3 tablespoons butter, melted
4 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Directions

I start by preheating the oven to 400°F (200°C).
In a large bowl, I mix together the honey, melted butter, and minced garlic until well combined.
I add the carrot sticks to the bowl and toss everything so the carrots are well coated in the mixture.
I season with salt and pepper, then spread the carrots in a single layer on a baking sheet.
I roast them for 25–30 minutes, stirring halfway through, until the carrots are tender and caramelized on the edges.
Before serving, I sprinkle chopped fresh parsley on top for a fresh pop of flavor and color.

These are best served warm, straight out of the oven.

Servings and Timing

This recipe serves about 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Sometimes I add a squeeze of lemon juice after roasting to brighten the flavors.
I’ve used maple syrup instead of honey for a slightly deeper sweetness.
For a spicier version, I sprinkle a pinch of red pepper flakes or a dash of cayenne into the glaze.
If I want a smoky touch, I swap regular salt for smoked sea salt.
I’ve also roasted these with a few sprigs of thyme or rosemary for an herby twist.

Storage/Reheating

I store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm them in a skillet over medium heat or in a 350°F oven until heated through. The microwave works too, but I prefer the oven to keep the edges slightly crisp.

FAQs

Can I use baby carrots instead of slicing whole ones?

Yes, I’ve used baby carrots before. They work great—just make sure to coat them well and adjust the cooking time as they may take a little longer to get tender.

Can I make this dish ahead of time?

I can prep the carrots and honey garlic mixture ahead of time and store them separately. When ready to cook, I toss and roast them fresh for the best texture and flavor.

What kind of honey is best?

I usually go for a mild, runny honey like clover or wildflower. It blends easily and doesn’t overpower the other flavors.

Can I make this dairy-free?

Yes, I’ve made it with plant-based butter or even olive oil in place of regular butter, and it still tastes amazing.

Do I have to peel the carrots?

Not necessarily. If the skin is thin and smooth, I just scrub them clean and leave the peel on. Peeling is more about personal preference and presentation.

Conclusion

Honey garlic butter roasted carrots are one of those simple dishes that never fail to impress. They’re sweet, savory, and perfectly roasted with just the right amount of caramelization. I love making them for both everyday dinners and special occasions, and they always disappear fast from the table.