Foodie Friday: Honey Garlic Butter Roasted Carrots

By Meghan Rossi

I have three words for you: honey, garlic, and butter. Oh my tasty delights! You can only dream about the smell these three ingredients make when melting on your stove top.

My boys had a Feast of Gratitude at their school to celebrate the season of Thanksgiving. I signed up to bring a dish to each class, and for Arlo’s class I chose to make this delectable dish. The juice and the roasting makes the carrots nice and soft. Easy for two-year-olds to eat.

Not only did I need a food that was safe for the littles, and also fairly pleasing to most toddler’s palettes, it needed to be quick and easy to make.

Voila! I present to you the Honey Garlic Butter Roasted Carrots!


2 pounds carrots washed and peeled

1/3 cup butter (equivalent to just over 5 tbsp)

3 tablespoons honey

4 garlic cloves minced (equivalent to about 4 tsp jarred minced garlic)

1/4-1/2 teaspoon salt

Cracked black pepper to taste

2 tablespoons fresh chopped parsley (use the jar stuff for the sake of time, ha!)


Preheat oven to 425 degrees. Lightly grease a large baking sheet with nonstick cooking spray; set aside.

Trim ends of carrots and cut into thirds.

Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.

Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.

Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.

Roast for 20 minutes, or until carrots are fork-tender. Broil for 2-3 minutes to crisp the edges.

OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze.


I cannot believe how fast this was to make! I had dropped the boys off at school (with wet hair) and had one hour to get myself together and cook this dish fresh. (I will say, that I did peel, wash and chop the carrots the night before. That would have added about 10-15 minutes to the process.)

The stovetop portion was completed before the oven even pre-heated. I actually got to clear off the countertop and clean the stove top dishes while waiting on the oven. I popped the carrots in the oven, set the timer, and had plenty of time to do my hair and makeup.

Dare I say, upon taste test… DELICIOUS! This is now a go-to family dinner recipe. I tend to make these new recipes for holidays and forget about the year round. Not this one. It’s definitely a new staple for our dinner table.




Coat carrots in the sauce.
Lay carrots flat on baking sheet for even cooking.

7 thoughts on “Foodie Friday: Honey Garlic Butter Roasted Carrots

  1. Debbie

    Hello! I’ve got 2 questions. How much honey did you use and can I use a 2# bag of the mini pre cut carrots so when baking/cooking they’ll cook more evenly? The bagged usually all seem to be closer in size.

    1. Meghan Post author

      Hi! It is 3 tablespoons of honey. I too thought to try and use the petite carrots. I opted not to on this recipe since it was for small children and wanted to ensure they were soft. That said, I think I will definitely try the petite carrots next time. Hope you enjoy!

  2. Michele

    Had some left over roast chicken and had no idea what to make with it for dinner. I also had a bag of carrots. Then I remebered I had saved thIS recipe on instgram, which brings me to now. These carrots are beyond good. Like clean your plate good. So easy to make. So quick to make. Made my house smell AMAZING. . The last 5 minutes I put it on the bottom oven rack to get a slight burn. Will be making this for Thanksgiving. I also put the carrots back in the skillet and added the chicken as well. YUM!! Thanks for sharing the recipe.


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