Brown Butter Honey Garlic Roasted Carrots

roasted petite carrots with green tops on a white serving dish

5 from 1 vote

Brown Butter Honey Garlic Roasted Carrots

These brown butter roasted carrots are pretty, easy to make, and bonkers delicious. When roasted in brown butter, honey, garlic, and thyme, how could they be bad?

Prep Time5

Cook Time40

Additional Time0

Total Time45

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 196kcal

Author: Lauren Pacek

Ingredients

1.5 lbs petite carrots peeled (see notes)
4 tbs butter cut into pieces
2 tbs honey
1 garlic clove grated
kosher salt and black pepper to taste
1 teaspoon fresh thyme

Instructions

Preheat the oven to 375 degrees F.
Place your carrots in a baking dish in a single layer. Set aside.
Add the butter to a heavy-bottomed saucepan over medium heat. Use a saucepan with a light colored interior. This will really help you to keep an eye on the butter and make sure that it doesn't burn.
Stir the butter constantly while it melts. It will begin to bubble and fizz once it has melted. Keep stirring.
After approximately 5-8 minutes from when you started melting the butter, the butter will stop foaming and you'll see that the milk solids that have sunk to the bottom of the pan will begin to turn brown.
Once the butter has begun to brown, remove the saucepan from the heat. Brown butter can burn very quickly.
Immediately add the honey and grated garlic, stirring to incorporate it into the brown butter.
Pour the brown butter mixture over the carrots. Season with kosher salt, pepper, and add fresh thyme. Toss to coat the carrots evenly.
Roast the carrots for 30-40 minutes, tossing them around a bit at the 20-minute mark to ensure even roasting. The carrots are done cooking when they are fork tender.

Notes

I used petite carrots, mostly because they usually come with the tops still attached to the carrots, and I think that that looks pretty. If you use petite carrots, you can just trim the tops, peel them, and be good to go. If you use regular carrots, you may want to slice them in half lengthwise so that they don't take forever and a day to cook (still peel them, obviously).

Nutrition