Honey Garlic Butter Roasted Carrots

Tender, slightly caramelized carrots coated in honey, butter, and garlic for a deliciously sweet and savory side dish that's perfect for any meal.

Prep Time 10

Cook Time 25

Total Time 35

Serving Size servings

1 pound carrots, peeled and cut into chunks Baby carrots can be used as a substitute.
3 tablespoons unsalted butter, melted Substitute with vegan butter or coconut oil.
2 tablespoons honey For a vegan option, substitute with maple syrup.
3 cloves garlic, minced Use 1-2 cloves for a milder garlic flavor.
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley For garnish.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the melted butter, honey, minced garlic, salt, and black pepper until smooth.

Add the carrot chunks to the bowl and toss thoroughly so every piece is coated in the butter-honey mixture.
Spread the carrots in a single layer on the prepared baking sheet—avoid crowding so they roast instead of steam.
Roast for 20–25 minutes, turning or tossing once about halfway through until tender and slightly caramelized at the edges.

Transfer to a serving dish and sprinkle with chopped fresh parsley before serving.

Cut carrots into uniform chunks for even roasting. For a less-sweet finish, reduce honey to 1 tablespoon and add a squeeze of lemon at the end.