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+ servings
roasted glazed honey carrots with brown butter garlic in white servings dish
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5 from 7 votes

Brown Butter Garlic Honey Glazed Carrots

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.
Prep Time15 mins
Cook Time25 mins
Course: Side Dish, Sides
Cuisine: American
Servings: 5 servings
Calories: 169kcal


  • 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


  • 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.



  • 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.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 169kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 592mg | Potassium: 590mg | Fiber: 5g | Sugar: 16g | Vitamin A: 30451IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 1mg