These honey glazed carrots are amazingly quick and easy to make. This is not your ordinary honey glazed carrots recipe. It starts with brown butter and garlic. Prepare for mind-bending flavors.
A simple side dish for any time of the year, great addition to holiday dinner table. These outrageously delicious roasted carrots are must for Thanksgiving or Christmas dinner.
Caramelized Glazed Carrots Are BEST –
- The only way I love to eat carrots is roasted carrots. Roast carrots and see how the flavors of carrots stand out! You’ll never want to cook carrots any other way.
- This is not your ordinary honey glazed carrots recipe. It starts with brown butter and garlic. Prepare for mind-bending flavors.
- You can roast in oven or on stove top. It won’t fail you.
- You’ll need very few basic ingredients. Things that you can expect in your pantry – honey, butter, olive oil, garlic, salt and pepper and carrots.
- These glazed carrots are versatile. You can substitute ingredients depending on your taste or availability.
- Feel free to use brown sugar or maple syrup in place or honey.
- This recipe makes sweet carrots, because it’s glazed! Adjust the amount of honey or brown sugar you use depending on how much sweet you would prefer. Also depending on what you are serving this dish with.
Ingredients You’ll Need
See below photo for list of ingredients that is needed to make glazed carrots-
Carrots – use any type of carrots. Standard type of carrots, purple carrots, baby carrots, Dutch carrots.
Butter – use unsalted butter.
Olive oil – a mix of butter and olive oil helps cook carrots without burning. If you want to use only butter, increase the quantity than mentioned in the recipe.
Honey –if you don’t like honey, you can substitute it with brown sugar or maple syrup.
Garlic – I love fresh garlic. The flavor it imparts to the dish when sautéed in brown butter is something you can’t achieve with garlic powder. Having said that you can definitely use garlic powder. If using garlic powder, skip the step of roasting garlic in brown butter, add directly to carrots while mixing in rest of ingredients.
Salt & Pepper – Season carrots with salt and freshly ground pepper to taste.
Additional Ingredients That You Can Add
Glazed carrots is a great side dish for any time of the year! It’s also a classic for holiday dinner. To give the dish a nice holiday touch, consider adding these –
Cinnamon Powder – about ½ teaspoon of cinnamon powder will make it smell and taste like holiday season.
Nutmeg powder – 1/8 teaspoon nutmeg powder.
Cayenne Pepper – this is glazed carrots recipe and they will be sweet! If you want to balance the sweetness add ½ teaspoon cayenne pepper for a kick.
How To Make Glazed Carrots?
Peel Carrots and cut diagonally into 3-4 cm lengths. Ensure to cut each piece roughly the same size.
- In a small stainless steel saucepan (I used skillet) melt butter. Allow butter to cook until brown with constant stirring. Butter will start to foam. Continue to heat it while whisking constantly. Butter will turn brown. This will take anywhere between 5 to 12 minutes depending on heat, the pan used to cook and the quality of butter.
- Once butter has browned, immediately reduce heat to low and add olive oil. I prefer to mix olive oil with butter to prevent it from burning. You can stick to using only butter and skip olive oil.
- Add minced garlic and give it a quick mix. Keep going until garlic begins to brown as well. You need to keep stirring else it’ll all burn very fast. Keep a close eye and remove pan from heat immediately once garlic begins to brown.
- Pour honey into the pan.
- Add in the seasoning – salt and freshly ground pepper. Mix until well combined.
- Mix in cut carrots into the pan.
- Toss gently until carrots are evenly coated with brown butter-honey mix.
- Transfer coated carrots into a baking tray greased generously with oil.
- Roast in pre heated oven at 425 degree F (or 220C) for 15 minutes. Remove tray from oven, gently toss, then roast for another 10 minutes or until carrots are softened and caramelizes on the edges.
- Remove carrots from oven. Toss it one last time with the left over glaze in the pan.
- Transfer to serving dish. Garnish with fresh chopped parsley.
- Serve warm.
What To Serve With Honey Glazed Carrots?
This recipe is great side dish for any time of the year and it pairs well with so many dishes.
The sweetness of this dish makes it a great pair with any savory main. I would serve this with any savory main expect for Asian.
Pair it with moist chicken breasts
What Type Of Carrot Is Best For Roasted Glazed Carrots?
Any type of carrots. Standard type of carrots, purple carrots, baby carrots, Dutch carrots.
How Long Should I Roast Carrots?
Depends!
If using whole baby carrots it may take around 15 to 20 minutes on stove top or oven.
Dutch carrots whole may take 25 to 40 minutes, again depending on it’s size.
Regular carrot cut into thin slices may take approximately 15 minutes.
Regular carrots cut 2 inch lengths may take 40 to 50 minutes.
I cut regular carrots into 1 inch diagonals and it took around 20-25 minutes to turn tender.
Keep in mind oven temperature varies from oven to oven and that might also affect the cooking time of carrots if you are roasting in oven.
Cook carrots until fork tender.
Should I Peel Carrots?
Entirely up to you. For aesthetic look I like to peel carrots. Also my kids are fussy about un-peeled carrots.
Peel carrots if you do not like rustic looking dish.
Keep in mind, carrot peel are safe to eat if washed and scrubbed properly.
Are These Too Sweet?
These are glazed in honey and they are sweet. If you find these to be too sweet for your palate, you can reduce the amount of honey used in the recipe.
Remember, it’s best to serve these roasted glazed carrots with savory mains. It won’t pair well with mains that are sweet (mains that has sweet sauce).
Glazed Carrot Variations
Carrots – use Dutch carrots or multi-colored carrots if you are after fancy presentation.
Spices – glazed carrot recipe is sweet. If you want to balance the sweetness, consider adding cayenne pepper. It will add a nice kick.
To give this dish a nice holiday touch, add cinnamon and nutmeg powder.
Sweeteners – You can swap honey with brown sugar and maple syrup. Use brown sugar alone or a mix of brown sugar and maple syrup.
Nuts – toasted and crushed walnuts or pecans adds a nice crunch to glazed sweet carrots.
MORE SIDE DISH RECIPES:
Sauteed Green Beans With Garlic Lemon And Parmesan
Click on Side Dish Category for entire list of recipes.
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Brown Butter Garlic Honey Glazed Carrots
Ingredients
- 2 lb carrots I used regular carrots, peeled and cut into 1 inch lengths
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 tablespoon honey
- 1 teaspoon salt adjust to taste
- 1 teaspoon ground pepper adjust to taste
- Fresh parsley for garnish
Instructions
- Peel Carrots and cut diagonally into 3-4 cm lengths. Ensure to cut each piece roughly the same size.
- In a small stainless steel saucepan (I used skillet) melt butter. Allow butter to cook until brown with constant stirring.
- Butter will start to foam. Continue to heat it while whisking constantly. Butter will turn brown. This will take anywhere between 5 to 12 minutes depending on heat, the pan used to cook and the quality of butter.
- Once butter has browned, immediately reduce heat to low and add olive oil. I prefer to mix olive oil with butter to prevent it from burning. You can stick to using only butter and skip olive oil.
- Add minced garlic and give it a quick mix. Keep going until garlic begins to brown as well. You need to keep stirring else it’ll all burn very fast. Keep a close eye and remove pan from heat immediately once garlic begins to brown.
- Pour honey into the pan. Add in the seasoning – salt and freshly ground pepper. Mix until well combined.
- Mix in cut carrots into the pan.
- Toss gently until carrots are evenly coated with brown butter-honey mix.
- Transfer coated carrots into a baking tray greased generously with oil.
- Roast in pre heated oven at 425 degree F (or 220C) for 15 minutes.
- Remove tray from oven, gently toss, then roast for another 10 minutes or until carrots are softened and caramelizes on the edges.
- Remove carrots from oven.
- Toss it one last time with the left over glaze in the pan.
- Transfer to serving dish. Garnish with fresh chopped parsley.
- Serve warm.
Video
Notes
- Carrots – any type of carrots. Standard type of carrots, purple carrots, baby carrots, Dutch carrots.
- Roasting Time – depending on how big you cut carrots, time will vary accordingly. Cook until carrots are tender and begin to caramelize on the edges.
- These are glazed in honey and they are sweet. If you find these to be too sweet for your palate, you can reduce the amount of honey used in the recipe.
- To give this dish a nice holiday touch, add cinnamon and nutmeg powder.
Gloria
Brown butter transforms a recipe into something wonderful. Whether in a savoury dish like this, or in baking, it is such a great ingredient to work with. This is a great side dish any night of the week.
Amy Liu Dong
This is delicious, an easy and a healthy side dish recipe. I am going to try this at home. Thanks for sharing!
Amy
Oh these looks perfectly roasted and I love the caramelisation of the honey on the edges. Those are the best parts! Such a great side dish to have anytime but really good for the Christmas table too.
Moop Brown
This recipe looks super flavorful and tasty. A great side dish for the holidays as well!
Mama Maggie's Kitchen
This Brown Butter Garlic Honey Glazed Carrots looks so deliciously good. I wish I could eat that right this minute! Such a perfect side dish.
Erin
Oooh, browned butter on carrots! I hadn’t thought of that. That sounds so delicious! Perfect for Christmas, too.
Laura Arteaga
This is the perfect side dish for our Christmas dinner! We make a Nut Roast every year and a couple of side dishes. These carrots look absolutely amazing! Can´t wait to try them!
Ramona
WOW, these honey glazed carrots sound amazing and super flavourful! I am in love with how beautiful they look and the colour of them. I can’t wait to try this recipe, thank you for sharing!
Beth
What a gorgeous glaze on these carrots. How delicious they must be with the starting point of brown butter. We probably will reduce the amount of sugar and try that suggestion of cinnamon and nutmeg.