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Honey butter roasted carrots with garlic and fresh herbs on a white serving platter
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Kelly Djalali

Honey Butter Roasted Carrots with Garlic and Herbs

Sweet and savory roasted carrots glazed with honey butter and tossed with garlic and fresh herbs.
Retry

Ingredients:  

  • 2.5 tbsp. Salted Butter
  • 3 Cloves Garlic minced or pressed
  • 1.5 tbsp Honey
  • 1 lb. Peeled Baby Carrots try to find multi-color carrots, if you can
  • 1 tsp. Kosher Salt
  • Fresh Ground Black Pepper
  • 2 tsp. Chopped Fresh Mint
  • 2 tsp. Chopped Fresh Parsley
  • 1 tbsp. Chopped Dry Roasted Pistachios
  • Flaky Finishing Salt

Instructions: 

  • Preheat oven to 400 degrees. Lightly oil a sheet pan with olive oil and set aside.
  • In a large skillet or braiser, melt the butter over medium heat. When the butter is mostly melted, add the honey and stir to combine.
  • Add the garlic and cook for about 30 seconds, until the garlic becomes fragrant
  • Add the carrots and toss them in the garlic honey butter until well coated. Season with Kosher salt and a few cranks of black pepper.
  • Toss the seasoned carrots a few more times. Then, turn off the heat and use kitchen tongs to transfer the carrots to the prepared sheet tray. Hold the remaining sauce in the pan.
  • Roast the carrots in the oven for 15-20 minutes, until the carrots are fork-tender.
  • Transfer the carrots to a serving plate or tray. Pour the remaining Honey Butter Garlic sauce over the carrots. Sprinkle the nuts on top.
  • Top the carrots and nuts with a generous sprinkling of chopped mint and parsley. Sprinkle on some flaky finishing salt, if you like.

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