Marry This Roasted Carrots with Honey Herb Butter is a tender and caramelized recipe, which is made with fresh carrots and a sweet honey butter. It’s the perfect side dish for any holiday meal, ready in about 45 minutes.
Jump to RecipeRoasted Carrots with Honey Herb Butter Recipe Ingredients
- 4 lb. medium carrots, peeled and cut into 1-inch pieces
- 3 Tbsp. olive oil
- 1 Tbsp. fresh thyme, chopped
- 1 1/2 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 4 Tbsp. salted butter
- 2 Tbsp. honey
- 1 Tbsp. apple cider vinegar
- 2 tsp. dijon mustard
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
How To Make Roasted Carrots with Honey Herb Butter
- Prep and Roast the Carrots: Preheat the oven to 400˚F. In a large bowl, toss the carrots with the olive oil, thyme, salt, and a few grinds of pepper until they are well coated. Divide the carrots between two rimmed baking sheets, spreading them in an even layer. Roast for about 30 minutes, switching the position of the pans halfway through, until the carrots are browned and tender.
- Make the Honey-Herb Butter: While the carrots roast, melt the butter in a small skillet over medium heat. Whisk in the honey, vinegar, and a pinch of salt. Bring the mixture to a boil and cook for 1 to 2 minutes, until it has just slightly thickened. Remove the pan from the heat and whisk in the mustard, then the parsley and chives, reserving a tablespoon of each for garnish.
- Combine and Serve: Transfer the hot, roasted carrots back to the large reserved bowl. Drizzle with the honey-herb butter and toss well to coat. Transfer the carrots to a serving dish, sprinkle with the reserved parsley and chives, and serve immediately.
Recipe Tips
- How to get the best caramelization? The most important step is to not overcrowd the pans. Spreading the carrots in a single, even layer over two separate baking sheets allows them to roast and get delicious caramelized edges instead of just steaming.
- Can I make these ahead of time? Yes, this is a perfect make-ahead side dish. You can roast the carrots completely, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. Make the honey-herb butter and store it separately. When ready to serve, reheat the carrots on a baking sheet and toss with the gently reheated butter sauce.
- What’s the best way to cut the carrots? Cutting the carrots into uniform 1-inch pieces (or sticks) is the key to ensuring that they all cook at the same rate and are perfectly tender at the same time.
- Why add vinegar to the glaze? The final addition of a bright, acidic vinegar is a secret chef’s trick! It cuts through the sweetness of the honey and the richness of the butter, perfectly balancing and brightening the flavors of the finished dish.
What To Serve With Honey-Glazed Carrots
These are a classic side dish that is perfect for a special Sunday dinner or a holiday meal. They are an incredible accompaniment to roasted meats. Serve them alongside:
- A glazed Holiday Ham
- A whole Roasted Chicken or Turkey
- Pan-seared Pork Chops
- A classic Pot Roast
How To Store Honey-Glazed Carrots
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the carrots on a baking sheet in a 400°F oven for 5-10 minutes until they are heated through and the glaze is bubbly again.
Roasted Carrots Nutrition Facts
- Serving: 1 serving
- Calories: 280 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 19g
- Saturated Fat: 8g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is recommended for the best texture, especially if your carrots have thicker skin. However, if you are using young, thin-skinned carrots, you can simply scrub them very well and leave the peel on for a more rustic-style dish.
Yes. If you don’t have honey, you can substitute it with an equal amount of pure maple syrup or packed light brown sugar. The flavor profile will be slightly different but still delicious.
For the brightest, most vibrant flavor, fresh thyme, parsley, and chives are highly recommended. If you only have dried thyme, you can use about 1 teaspoon and add it to the carrots before roasting.
Try More Recipes:
- Honey-Glazed Carrots and Parsnips Recipe
- Quick Pickled Carrots Recipe
- Carrot and Squash Curry Soup Recipe
Roasted Carrots with Honey Herb Butter Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy10
servings15
minutes30
minutes280
kcalTender, sweet carrots are roasted until perfectly caramelized, then tossed in a rich and savory honey-herb butter sauce.
Ingredients
4 lb. carrots, peeled and cut into 1-inch pieces
3 Tbsp. olive oil
1 Tbsp. fresh thyme, chopped
1 1/2 tsp. kosher salt & Black pepper
4 Tbsp. salted butter
2 Tbsp. honey
1 Tbsp. apple cider vinegar
2 tsp. dijon mustard
1/2 cup chopped fresh parsley & 1/4 cup chopped fresh chives
Directions
- Preheat the oven to 400˚F. On two separate baking sheets, toss the carrots with olive oil, thyme, salt, and pepper.
- Roast for about 30 minutes, tossing halfway through, until the carrots are tender and have caramelized edges.
- Meanwhile, make the sauce by melting the butter in a skillet. Whisk in the honey and vinegar and cook for 1-2 minutes until slightly thickened.
- Remove from the heat and whisk in the mustard, parsley, and chives.
- Transfer the hot, roasted carrots to a large bowl, pour the honey-herb butter over them, and toss to combine before serving.
Notes
- The most important tip for this recipe is to not overcrowd the pans; using two baking sheets is the secret to getting the carrots to roast and caramelize rather than steam.
- For the best, brightest flavor, use fresh thyme, parsley, and chives in the butter sauce.
- Tossing the hot carrots with the butter sauce right out of the oven allows them to absorb the flavors of the dressing more effectively.
- Don’t be afraid of the high 400°F oven temperature; it’s key to getting that perfect roasted color and texture.
