These Honey Garlic Butter Roasted Carrots come out glossy, tender, and caramel-kissed with just the right hint of garlic. It is the kind of simple side that turns weeknights and holidays into something special, without asking for much time or fuss.
Why You’ll Love This Honey Garlic Butter Roasted Carrots
- Balanced flavor: sweet honey, savory garlic, and a bright splash of lemon.
- Fast and easy: ready in about 30 minutes with pantry staples.
- Family friendly: picky-eater approved and naturally gluten free.
- Beautiful on the table: shiny, caramelized edges that impress.
Honey Garlic Butter Roasted Carrots Ingredients & Substitutions
- 2 lb carrots, peeled and cut into 1/2 inch sticks or halved lengthwise if thick (baby carrots work too)
- 3 tbsp unsalted butter, melted (use vegan butter or ghee if preferred)
- 1 tbsp olive oil (or avocado oil)
- 2 tbsp honey, plus 1 tsp for finishing (maple syrup or agave for a swap)
- 3 cloves garlic, finely minced (or 1 tsp garlic powder in a pinch)
- 1/2 tsp kosher salt (use 1/4 tsp if using fine sea salt)
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika, optional for a subtle warmth (or a pinch of chili flakes)
- 1 tsp lemon juice or apple cider vinegar, to balance sweetness
- Fresh parsley or chives, chopped, for garnish
- Optional herbs: 1 tsp fresh thyme leaves or 1/2 tsp dried
Equipment: large rimmed sheet pan, parchment for easy cleanup, large bowl, small saucepan or microwave-safe cup.
Step-by-Step Instructions to Make Honey Garlic Butter Roasted Carrots
Preheat the oven and pan
Place a rimmed sheet pan on the middle rack and preheat to 425°F 220°C. Heating the pan first helps caramelize the carrots instead of steaming them.
Prep the carrots
Peel and trim. Halve thick carrots lengthwise, then cut into even 1/2 inch sticks. Pat dry to remove surface moisture for better browning.
Make the honey garlic butter
Melt the butter, then whisk in olive oil, honey, garlic, salt, pepper, smoked paprika, and lemon juice. Taste and adjust salt or lemon for balance.
Season and toss
In a large bowl, toss carrots with two thirds of the honey garlic butter until coated.
Roast until tender
Carefully remove the hot pan, line with parchment if desired, and spread carrots in a single layer without crowding. Roast 15 minutes, then stir.
Glaze and finish
Drizzle the remaining honey garlic butter over the carrots. Roast 5 to 10 minutes more until tender with caramelized edges, 20 to 25 minutes total depending on size.
Optional broil for caramelized edges
If you like deeper color, broil for 1 to 3 minutes, watching closely so the honey does not scorch.
Garnish and serve
Toss with the extra 1 tsp honey if you want extra gloss, shower with herbs, and serve hot.
Tips for Success
- Do not overcrowd: give carrots breathing room for browning.
- Cut evenly: uniform pieces cook at the same rate.
- Add acid: a touch of lemon keeps the flavor bright, not cloying.
- Finish with glaze: saving some butter-honey mix for the end prevents burning.
- Use a hot pan: preheating means instant sizzle and better caramelization.
Variations of Honey Garlic Butter Roasted Carrots
- Maple Garlic Carrots: swap honey for real maple syrup.
- Spicy Heat: add 1/2 to 1 tsp chili flakes or 1 tsp harissa or gochujang to the butter.
- Herb Lovers: thyme and rosemary pair beautifully with garlic and honey.
- Brown Butter Upgrade: brown the butter first for a nutty depth, then whisk in honey and garlic off heat.
- Miso Sesame: whisk 1 tsp white miso and 1/2 tsp toasted sesame oil into the glaze.
- Air Fryer: 380°F 193°C for 12 to 15 minutes, shaking halfway, then toss with reserved glaze.
Serving Suggestions: What to Pair with Honey Garlic Butter Roasted Carrots
- Proteins: roast chicken, baked salmon, pork tenderloin, steak, or garlicky tofu.
- Starches: herbed couscous, quinoa, mashed potatoes, or wild rice pilaf.
- Fresh sides: lemony arugula salad or a crisp apple and fennel slaw.
- Sauces: dollop of yogurt-tahini, chimichurri, or zesty tzatziki.
Storage & Reheating Instructions
- Fridge: cool and refrigerate in an airtight container up to 4 days.
- Freezer: freeze up to 2 months. Texture softens slightly after thawing but flavor holds.
- Reheat: oven 375°F 190°C for 8 to 10 minutes, skillet over medium for 5 to 6 minutes with a splash of water, microwave 60 to 90 seconds, or air fryer 350°F 177°C for 4 to 5 minutes.
Memories Made Around the Table
I started making these carrots for Sunday dinners when my nieces were little, and it was the first vegetable they requested by name. The glossy honey glaze and soft garlic made them feel like a treat, and the tradition stuck.
FAQs
Can I use baby carrots?
Yes. Pat them dry and roast 20 to 25 minutes, stirring once, then finish with the reserved glaze.
Can I make this ahead?
Roast up to 1 day ahead, then reheat at 375°F 190°C until hot. For best shine, warm a spoonful of honey butter and toss right before serving.
How do I make it dairy free or vegan?
Use vegan butter or olive oil and swap honey for maple or agave. The flavor stays sweet-savory with a lovely sheen.
How do I keep carrots from getting soggy?
Dry the carrots, preheat the sheet pan, do not overcrowd, and roast at 425°F 220°C so moisture evaporates quickly.
Can I cook these with chicken on one pan?
Yes, but add the carrots during the last 20 to 25 minutes so they do not overcook. Keep everything in a single layer.
Final Thoughts
Simple ingredients, quick technique, and a little golden glaze make these Honey Garlic Butter Roasted Carrots a side you will reach for again and again.
Honey Garlic Butter Roasted Carrots (Easy, Glazed)
Equipment
- 1 rimmed sheet pan
- 1 Parchment Paper for easy cleanup (optional)
- 1 Large bowl
- 1 small saucepan or microwave-safe cup
Ingredients
Honey Garlic Butter Roasted Carrots
- 2 lb carrots peeled and cut into 1/2-inch sticks or halved lengthwise if thick; baby carrots work too
- 3 tbsp unsalted butter melted; vegan butter or ghee if preferred
- 1 tbsp olive oil or avocado oil
- 2 tbsp honey
- 1 tsp honey for finishing
- 3 cloves garlic finely minced; or 1 tsp garlic powder in a pinch
- 0.5 tsp kosher salt use 1/4 tsp if using fine sea salt
- 0.25 tsp black pepper
- 0.25 tsp smoked paprika optional; or a pinch of chili flakes
- 1 tsp lemon juice or apple cider vinegar; to balance sweetness
- fresh parsley or chives chopped, for garnish
- 1 tsp fresh thyme leaves optional
- 0.5 tsp dried thyme optional
Instructions
- Place a rimmed sheet pan on the middle rack and preheat to 425°F (220°C). Preheating the pan helps caramelize the carrots instead of steaming them.
- Peel and trim the carrots. Halve thick carrots lengthwise, then cut into even 1/2-inch sticks. Pat dry to remove surface moisture for better browning.
- Melt the butter, then whisk in olive oil, honey, garlic, salt, pepper, smoked paprika, and lemon juice. Taste and adjust salt or lemon for balance.
- In a large bowl, toss carrots with two thirds of the honey garlic butter until coated.
- Carefully remove the hot pan, line with parchment if desired, and spread carrots in a single layer without crowding. Roast 15 minutes, then stir.
- Drizzle the remaining honey garlic butter over the carrots. Roast 5 to 10 minutes more until tender with caramelized edges, 20 to 25 minutes total depending on size.
- If you like deeper color, broil for 1 to 3 minutes, watching closely so the honey does not scorch.
- Toss with the extra 1 tsp honey if desired for extra gloss, shower with herbs, and serve hot.