Go Back

Roasted Brown Butter Honey Garlic Carrots

A delightful side dish featuring roasted carrots coated in a warm glaze of brown butter, honey, and garlic, creating an extraordinary flavor experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Roasted Carrots
  • 900 g whole carrots, peeled — about 2 lbs Choose medium-sized and uniform carrots for even cooking.
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Brown Butter Honey Garlic Glaze
  • 4 tablespoons unsalted butter Unsalted gives control over final seasoning.
  • 3 tablespoons pure honey Good quality honey makes a noticeable difference.
  • 4 cloves garlic, very finely minced or pressed
  • 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
  • 1/4 teaspoon salt
  • pinch red pepper flakes (optional) Adds a subtle background warmth.
For Finishing
  • 1 sprig fresh thyme for garnishing
  • 1 pinch flaky sea salt Lightly scattered over the finished dish.
  • 1 tablespoon fresh flat-leaf parsley, roughly chopped (optional) Adds a bright color contrast.

Method
 

Preparation
  1. Preheat your oven to 220°C (425°F).
  2. Peel the carrots and trim the tops, leaving about 2cm of green stem attached.
  3. Halve any particularly thick carrots lengthwise.
Roasting
  1. Spread the prepared carrots in a single layer on a large rimmed baking sheet.
  2. Drizzle olive oil over the carrots and sprinkle with salt and black pepper.
  3. Roast for 25 minutes without disturbing them.
  4. Remove from the oven, turn the carrots over and return them to the oven for another 5–10 minutes.
Making the Glaze
  1. While carrots finish roasting, place the butter in a small, light-colored saucepan over medium heat.
  2. Once the butter reaches a medium amber color, remove from heat and add the minced garlic.
  3. Stir in the honey, thyme, salt, and red pepper flakes until smooth.
Serving
  1. Transfer the roasted carrots to a serving platter.
  2. Spoon the brown butter honey garlic glaze over the hot carrots.
  3. Garnish with thyme sprigs, flaky sea salt, and parsley.

Notes

Serve immediately for the best glaze consistency. Store leftovers in an airtight container for up to 4 days. Reheat in the oven.