Butter Roasted Carrots

Butter Roasted Carrots are a delightful side dish that combines the natural sweetness of baby carrots with a rich honey garlic butter sauce. This simple yet flavorful recipe elevates any meal, making it perfect for family dinners or special occasions.

Ingredients

  • 2 pounds baby carrots
  • 1/2 cup butter
  • 1/4 cup honey
  • 4 garlic cloves, minced (or 2 teaspoons garlic powder)
  • 1/2 teaspoon salt
  • Cracked black pepper, to taste
  • 2 tablespoons fresh chopped parsley

Directions

Prepare the Honey Garlic Butter

  1. Melt Butter: In a skillet, melt the butter over medium heat.
  2. Combine Ingredients: Stir in the honey until fully incorporated, then add the minced garlic (or garlic powder) and cook for about 30 seconds, until fragrant.

Coat the Carrots

  1. Add Carrots: Toss the baby carrots in the honey garlic butter, allowing the sauce to thicken slightly while coating them.
  2. Season: Season with salt and cracked black pepper to taste.

Roast the Carrots

  1. Prepare for Roasting: Transfer the coated carrots to a lightly greased baking sheet, arranging them in a single layer.
  2. Roast: Roast in a preheated oven at 425°F (220°C) for 20 minutes, or until fork-tender.

Finish with Broiling

  1. Crisp the Edges: Optional—broil the carrots on high for 2-3 minutes to char and crisp the edges.

Garnish and Serve

  1. Add Parsley: Remove from the oven and sprinkle with fresh chopped parsley before serving.

Serving Information

This recipe serves about 4 people, with a prep time of 10 minutes and a cooking time of 25 minutes, totaling 35 minutes.

Variations

  • Herb Infusion: Add fresh herbs like thyme or rosemary for added flavor.
  • Spicy Kick: Sprinkle with red pepper flakes for a bit of heat.
  • Maple Variation: Substitute honey with maple syrup for a different sweetness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.

10 FAQs

  1. Can I use regular carrots instead of baby carrots?
    Yes, just cut them into uniform pieces for even cooking.
  2. Can I make this recipe ahead of time?
    You can prep the carrots and the honey garlic butter in advance, then combine and roast them when ready to serve.
  3. What can I serve with Butter Roasted Carrots?
    They pair well with roasted meats, grilled fish, or as part of a vegetable platter.
  4. Can I add other vegetables to this recipe?
    Yes, root vegetables like parsnips or sweet potatoes would also work well.
  5. Is this recipe gluten-free?
    Yes, all the ingredients are gluten-free.
  6. How do I know when the carrots are done?
    They should be fork-tender and slightly caramelized on the edges.
  7. Can I use garlic powder instead of fresh garlic?
    Yes, garlic powder is a good substitute if fresh garlic is not available.
  8. How can I make these carrots sweeter?
    Increase the amount of honey for a sweeter taste.
  9. Can I use olive oil instead of butter?
    Yes, for a lighter version, use olive oil instead of butter.
  10. What’s the best way to reheat leftovers?
    Oven reheating helps retain the texture; microwave can make them soggy.

Conclusion

Butter Roasted Carrots are a simple yet impressive side dish that showcases the sweetness of carrots enhanced by a rich honey garlic sauce. Perfect for any meal, this recipe is sure to become a favorite in your home!

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Butter Roasted Carrots


  • Author: Lina
  • Total Time: 35 minutes

Description

These Butter Roasted Carrots are a delightful side dish featuring sweet honey and garlic, resulting in tender, flavorful carrots that are perfect for any meal.


Ingredients

Scale
  • 2 pounds baby carrots
  • 1/2 cup butter
  • 1/4 cup honey
  • 4 garlic cloves, minced (or 2 teaspoons garlic powder)
  • 1/2 teaspoon salt
  • Cracked black pepper, to taste
  • 2 tablespoons fresh chopped parsley

Instructions

  • Prepare the Honey Garlic Butter:
    In a skillet over medium heat, melt the butter. Pour in the honey and stir until fully incorporated. Add the minced garlic (or garlic powder) and cook for about 30 seconds until fragrant.
  • Coat the Carrots:
    Add the baby carrots to the pan and toss to coat with the honey garlic butter. Allow the sauce to thicken slightly while tossing the carrots. Season with salt and cracked black pepper to taste.
  • Roast the Carrots:
    Transfer the coated carrots to a lightly greased baking sheet, arranging them in a single layer for even cooking. Roast in a preheated oven at 425°F (220°C) for 20 minutes, or until fork-tender.
  • Finish with Broiling:
    Broil the carrots on high for 2-3 minutes to crisp and char the edges, if desired.
  • Garnish and Serve:
    Remove the carrots from the oven and sprinkle with fresh chopped parsley before serving.

Notes

  • Sweetness Adjustment: You can adjust the amount of honey based on your sweetness preference.
  • Garlic Variation: For a milder garlic flavor, use less garlic or omit it entirely.
  • Herb Substitutes: Try adding thyme or rosemary for a different flavor profile.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

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