Brown Butter Garlic Honey-Roasted Carrots

Tender roasted carrots are coated in nutty brown butter, fragrant garlic, and honey, then finished with fresh parsley. This quick dinner side has caramelized edges and a rich sweet-savory flavor.

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Prep Time 10

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds Carrots, peeled and trimmed

Brown Butter Garlic Honey Sauce

1/4 cup Unsalted butter
4 cloves Garlic, minced
2 tablespoons Honey
1/4 teaspoon, plus more to taste Fine salt
1/4 teaspoon Freshly ground black pepper

Garnish

2 tablespoons Fresh parsley, chopped

For the Pan

Small amount Cooking spray or oil

Method

Step-by-Step

Heat the oven to 425°F (220°C). Lightly grease or line a rimmed baking sheet with cooking spray or a small amount of oil.
Cut large carrots in half lengthwise. Leave small carrots whole or halve them so the pieces are similar in size, then arrange them in a single layer on the prepared baking sheet.
Melt the unsalted butter in a small skillet over medium heat. Whisk frequently as it cooks until the milk solids turn golden brown and the butter smells nutty.
Add the minced garlic and cook for about 30 seconds, just until fragrant. Remove the skillet from the heat so the garlic does not burn.
Whisk the honey, fine salt, and freshly ground black pepper into the browned butter and garlic.
Pour the brown-butter mixture over the carrots and toss thoroughly so every piece is coated.
Roast for 20 to 25 minutes, turning or tossing the carrots once halfway through, until tender and lightly caramelized.
Garnish the hot carrots with chopped fresh parsley and serve immediately.

Notes

Watch the butter closely because it can turn from golden to burnt quickly. Add the garlic only after the butter has browned. Keep the carrots in one layer with space between them so they roast instead of steaming.