In this Instructable, I will show you how to make roasted carrots with honey butter. This roasted carrots recipe is perfect for Thanksgiving, Christmas, or any occasion really. If you like carrots, give this dish a try. They are super easy to make, if I can do it, you can do it. Let's get started!

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Follow the easy steps below or watch the short video tutorial or do both!

Step 1: Ingredients and Tools

Ingredients:

2 lbs of carrots (907g), doesn't have to be exact
3 tbsp butter (42g)
3 tbsp honey (63g)
Pinch of salt
Pinch of pepper
Pinch of garlic powder, optional

Tools:

Sheet pan
Silicone baking mat, parchment paper, or foil
Basting brush
Bowl
Fork
Tongs

Step 2: Preheat and Rinse

Preheat the oven to 400F/205 C.

Rinse the carrots really well. If you like you can peel them and cut off the tops and bottoms. I normally do not peel or cut the tops and bottoms off, I like the more rustic look that it gives. Personal preference.

Also, you can use pretty much whatever carrots that you like. The rainbow carrots are awesome for this dish, but you can also use the peeled baby carrots, or just regular carrots as well.

Add the carrots to a baking pan or sheet lined with parchment paper, foil, or a silicone baking mat.

Step 3: Honey Butter

Melt the butter and add the honey and mix really well with a fork. You can melt the butter in the microwave for about 30 seconds then add the honey.

Or, combine the two in a small saucepot and melt them together until just barely melted.

Step 4: Baste Turn Baste and Sprinkle

Baste the first side of the carrots with the honey butter, then sprinkle on some salt and pepper and even garlic powder if you like.

Then use tongs and turn them over and baste the other side so they are evenly coated and season that side.

Step 5: Roast, Cool, Serve

Place the carrots in the oven, middle rack position, and roast/bake them for 25 to 60 minutes. The time will vary greatly depending on the size of your carrots. Mini carrots will take around 25 to 30 minutes. Medium carrots will be closer to 45 to 50 minutes. And really large carrots will take around an hour.

Roast until they are fork-tender. If you like, halfway through baking you can baste the carrots again with more honey butter.

Once they are done (fork-tender), they should be slightly shriveled on the outside, and a bit of brown caramelization from the honey butter. Remove them from the oven and allow them to cool 5 to 10 minutes before serving warm.

Enjoy!

Print the recipe here!