Hey carrot lovers! I’m thrilled to be sharing my ultimate recipe for honey butter roasted carrots with you today. This has quickly become a staple side dish in my home because the results are simply amazing – fork tender carrots with the most delicious browned, caramelized exterior that boasts the perfect balance of sweet and salty flavors.
Roasting is hands down the best cooking method for bringing out carrots’ natural sweetness while also intensifying their flavor. The high dry heat in the oven caramelizes their sugars and draws out moisture, concentrating the carrot taste and giving them an incredible depth of flavor. I’ve tried boiling, steaming, sautéing – you name it – but roasting always yields the best, sweetest, most flavorful carrots every time.
This easy roasted carrot recipe requires just a few simple ingredients that turn plain carrots into a restaurant-worthy side. Good quality carrots are key – I recommend using regular sized ones over baby carrots. The larger carrots hold up better to roasting and give you nice thick carrot “steaks” with the ideal ratio of tender interior to crispy edges. A quick toss in butter or oil ensures the carrots caramelize evenly. The star of the show is the honey butter glaze, which forms the most amazing sweet and salty coating on the carrots as they roast. A sprinkle of garlic, salt, and pepper perfectly balances the honey’s sweetness.
These honey butter roasted carrots pair deliciously with just about any protein – we love them with chicken, beef, lamb, and fish. They make the perfect holiday side dish too. Even better, roasted carrots keep well so you can meal prep them in advance.
Frequently Asked Questions:
Why should I roast carrots instead of boiling them?
Roasting is hands-down the best way to prepare carrots. It draws out their natural sweetness and gives them an amazing depth of flavor that you just can’t achieve through boiling or steaming. The high heat helps caramelize their sugars.
What kind of carrots work best?
I like to use regular sized carrots, not the baby ones. The larger carrots hold up better to roasting and give you nice carrot “steaks” with a good ratio of tender interior to crispy edges.
Do I need to peel the carrots?
Peeling is optional. I like leaving the skins on for nutrition but peeling them does make the carrots a bit more tender and delicate.
How do I get the honey butter mixture to coat the carrots evenly?
Tossing the carrots with a bit of oil first helps the honey butter mixture adhere evenly. Melting the butter before mixing it with the honey also helps it coat the carrots nicely.
How will I know when they’re done?
Look for browned, slightly shriveled edges and a fork-tender interior. The total roasting time depends on the size and thickness of your carrot slices.
Recipe:
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Ingredients:
- 1 1⁄2 pounds carrots, peeled and sliced diagonally into 1⁄2 inch thick slices (about 3 cups)
- 3 tablespoons honey
- 3 tablespoons butter, melted
- 1 tablespoon olive oil or melted butter
- 1⁄4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon minced garlic
Instructions:
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
- Wash the carrots thoroughly and peel them if desired. Slice the carrots diagonally into 1⁄2 inch slices.
- In a large bowl, toss the carrot slices with the olive oil or melted butter until evenly coated.
- In a small bowl, mix together the melted butter, honey, minced garlic, salt, and pepper.
- Pour the honey butter mixture over the carrots and toss to coat the slices evenly.
- Arrange the carrots in a single layer on the prepared baking sheet. Make sure they are not crowded together.
- Roast for 20-25 minutes, flipping the carrots halfway through, until fork tender with browned edges.
- Remove from oven and serve warm. Enjoy!
Cooking Tips:
- Use a rimmed baking sheet to prevent any bubbly honey butter from dripping in the oven.
- Cut the carrot slices evenly for even cooking.
- Toss the carrots halfway through roasting for maximum caramelization.
- If your carrots are extra thick or long, you may need up to 30 minutes roasting time.
- Leftovers can be refrigerated for 3-5 days and reheated or enjoyed cold.
