Brown Butter Honey Glazed Carrots – roasted carrots in an irresistible sweet-savory honey brown butter fresh herb glaze The perfect side dish all fall and winter!
Tender roasted sweet carrots tossed with a nutty brown butter – honey glaze.
Sweet meets nutty flavor with just a few simple ingredients. Quick enough for weeknights – gourmet level for holiday dinner tables.
It truly is the perfect time of the year for this recipe.
Every family has a picky eater. Mine is no exception.
She ate peanut butter and jelly sandwiches every single day of first grade and refused to eat carrots or what she called “the devil’s vegetable”.
She’s come a long way since those days and has her own ‘discriminating tastes’ to deal with at the table now.
What’s in Brown Butter Honey Glazed Carrots?
- butter
- honey
- fresh thyme
- garlic
- salt and pepper
- whole carrots
- fresh parsley
HOW TO MAKE Brown Butter:
Cut the butter into pieces then add to a skillet and melt butter over medium heat.
Cook butter slowly, stirring often, allowing it to melt evenly. You’ll see it start to foam – keep stirring but watch closely so the butter doesn’t burn.
The foam will start to subside and you’ll see the butter become a light golden brown color with a delicious nutty aroma signaling it’s done.
Remove the browned butter from the heat then blend in the honey, chopped thyme and grated garlic.
Give it all a good stir getting the bits from the bottom of the pan then set aside.
How to make honey brown butter Carrots:
Preheat the oven to 400 degrees then peel and slice the carrots into about 2-inch pieces.
It’s important the carrots are about the same size so they’ll cook evenly.
Combine the sliced carrots with the butter mixture in the skillet, stirring well so all the carrots are coated.
After the carrots are blended with the butter, place carrots onto a rimmed baking sheet (including the butter sauce) in an even layer.
Season lightly with salt and pepper and bake 15-20 minutes (roasting brings out the natural sweetness of the carrots adding more flavor to the dish).
Cooking time will vary with ovens and exact size of the carrot pieces. The carrots are finished when they’re fork tender.
Transfer to a serving dish and (optional) garnish with fresh chopped parsley.
FAQ AND HOT TIPS:
What type of carrots are best? Use either large ‘regular’ carrots, sliced or whole baby carrots.
Is maple syrup or brown sugar a good substitute for honey? Yes, you can definitely use either but of course it will alter the flavor.
Do I need a full 1/4 cup (4 tablespoons) of butter? Yes, this is not the recipe to skimp on!
A stainless steel skillet works best if you have one (don’t worry if you don’t). It’s easier to monitor the color of the butter.
Keep a close eye on the butter so it doesn’t burn.
How do I store leftovers? Cool completely then store in the fridge in an airtight container up to 3 days.
WHAT TO SERVE WITH BROWN BUTTER HONEY GLAZED CARROTS:
These carrots are a great side dish with almost anything – including the holiday turkey. Below are a few other favorites:
20 Minute Honey Balsamic Pork Tenderloin
Apricot Glazed Pork Tenderloin
Enjoy!
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Brown Butter Honey Glazed Carrots
Ingredients
- 4 tablespoons butter
- 2 tablespoons honey
- 1 teaspoon fresh thyme
- 1 clove garlic minced
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 1/2 pounds large carrots peeled and sliced
- 1 tablespoon fresh parsley optional garnish - chopped
Instructions
How to Make Brown Butter:
- Cut the butter into pieces then add to a skillet and melt butter over medium heat.
- Cook butter slowly, stirring often, allowing it to melt evenly. You’ll see it start to foam – keep stirring but watch closely so the butter doesn’t burn.
- The foam will start to subside and the butter will become a light golden brown color with a delicious nutty aroma signaling it’s done.
- Remove from the heat then blend in the honey, chopped thyme and grated garlic. Set aside.
The Carrots:
- Preheat the oven to 400 degrees then peel and slice the carrots into about 2-inch pieces. It’s important the carrots are about the same size so they’ll cook evenly.
- Combine the sliced carrots with the butter mixture in the skillet, stirring well so all the carrots are coated.
- Transfer carrots to a rimmed baking sheet (including the butter sauce) in an even layer.
- Season lightly with salt and pepper. Bake 15-20 minutes or until fork tender. Transfer to a serving dish. Optional: garnish with parsley and serve right away.
Ray says
Beautiful appearance, wonderful taste. Would go with any main dish.
Bernie says
Thanks Ray! Glad you enjoyed the recipe 🙂
Bette says
I love raw carrots but not cooked carrots. However this does look awesome!
I will give it a try – plus it looks easy too.
Bernie says
Hi Bette – thanks so much! I’d love to hear how you like the carrots – especially since you’re not a fan of them cooked. Did this win you over? 🙂
Melissa says
Oh my gosh, Bernie, these are amazing! Hit of Easter dinner this year. Thank you so much for the recipe and I see many more Honey Glazed Browned Butter Carrots in my future 🙂
Bernie says
Thank you so much Melissa! I’m so glad you and your family enjoyed the carrots. Thank YOU for giving the recipe a spin!
Jason says
Hello Bernie,
Can this recipe be made ahead of time? I’d like to make it the day before thanksgiving to take some of the stress off of making sides on the actual holiday. Thanks in advance!
Bernie says
Hi Jason – thanks for reaching out. Yes – you can definitely make these carrots a day ahead of time and store in the fridge in an airtight container. Reheat in a skillet with some melted butter over low heat. Just FYI there’s also a slow cooker version of these carrots I’m linking here -> https://www.agoudalife.com/slow-cooker-glazed-carrots/ — Happy Thanksgiving!