Can I use baby carrots instead of whole carrots?

Yes, you can! Baby carrots are a convenient option and don’t require peeling or slicing. Just note that they may roast slightly faster due to their smaller size. Keep an eye on them around the 20-minute mark. Whether using whole or baby carrots, this dish remains a classic in the Roasted Carrots Recipe Ovens category.

How do I make this recipe vegan?

To make this a vegan-friendly Honey Side Dish , simply swap the butter with vegan butter or extra virgin olive oil, and replace the honey with maple syrup or agave nectar. The flavor will still be rich and sweet, perfect for plant-based Carrot Dinner Ideas .

Why didn’t my carrots caramelize?

Carrots won’t caramelize if they’re too crowded in the pan or if your oven isn't hot enough. Spread them in a single layer, leaving space between pieces, and roast at a consistent 400°F. Also, don't skip the olive oil, it helps the edges brown properly. This tip applies to most Veggie Roast Recipes where texture is key.

Are these carrots freezer-friendly?

Yes, they freeze well. Let them cool completely before storing in an airtight container or freezer-safe bag. Reheat them in the oven at 350°F until warm and slightly crispy. Avoid microwaving if possible, as it can make them mushy. This makes them a great make-ahead option for Gourmet Thanksgiving Side Dishes or holiday meal prep.

Honey Garlic Butter Roasted Carrots

Name: Honey Garlic Butter Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs carrots, peeled and sliced thick on the diagonal; 3 tablespoons unsalted butter; 4 garlic cloves, minced; 3 tablespoons honey; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1 teaspoon fresh thyme (or 1/2 tsp dried); Fresh parsley or thyme for garnish (optional)

Description

These Honey Garlic Butter Roasted Carrots are sweet, buttery, and packed with flavor. Perfect as a Thanksgiving side or cozy weeknight dish.

Ingredients

Scale

2 lbs carrots, peeled and sliced thick on the diagonal

3 tablespoons unsalted butter

4 garlic cloves, minced

3 tablespoons honey

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon smoked paprika

1 teaspoon fresh thyme (or 1/2 tsp dried)

Fresh parsley or thyme for garnish (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a large baking dish or line with parchment.

2. In a saucepan over medium heat, melt butter and add garlic. Stir for 30–45 seconds until fragrant.

3. Add honey, olive oil, salt, pepper, and paprika. Stir to combine and remove from heat.

4. In a large bowl, toss carrots with the warm garlic honey butter until fully coated.

5. Arrange carrots in a single layer on the baking dish. Sprinkle thyme on top.

6. Roast for 25–30 minutes, stirring once halfway through, until carrots are tender and caramelized.

7. Optional: Broil for 2–3 minutes at the end for extra caramelization.

8. Remove and garnish with parsley or extra thyme. Serve warm.

Notes

Use fresh garlic for best flavor.

Smoked paprika adds a subtle earthy note.

Great for meal prep – stores well for up to 4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 185
Sugar: 12g
Sodium: 220mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 2g
Cholesterol: 20mg