Honey Butter Roasted Carrots
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Meet your new favorite side dish: Honey Butter Roasted Carrots. Tender roasted carrots are drenched in a glistening honey butter glaze, served over creamy yogurt, and topped with pistachios. Easy, delicious, and festive!
Why you’ll love this recipe!
Elevated side dish – Just like my maple roasted carrots, this recipe turns glazed carrots into the star of your family dinner or holiday spread.
Easy honey butter glaze – Sauté garlic in melted butter, whisk in honey, and you have the best sweet and savory glaze.
Mouthwatering – The perfect contrast of flavors and textures is in every bite: tender roasted carrots, a warm glaze, cool tangy yogurt, and crunchy pistachios.
Table of Contents
If it wasn’t obvious from my parmesan-roasted potatoes and my brown butter brussels sprouts salad, I don’t really do ordinary side dishes. I prefer to be a tad more creative! This is exactly why these Oven Roasted Carrots with Honey Butter and Yogurt are a personal favorite.
Tender roasted carrots are tossed in a warm glaze made from melted butter, honey, and sautéed garlic, then served over a bed of yogurt and topped with crunchy pistachios. A mouthful of sweet and savory caramelized carrots and the rich, tangy yogurt is where it’s at. This side dish feels elevated, yet it couldn’t be easier to throw together right before dinner!
Do you have more carrots than you know what to do with? Treat yourself to a bowl of my carrot apple ginger soup when it’s cold out, or whip up these fluffy carrot pancakes for your next family brunch. 🥕
Honey Glazed Carrot Ingredients
Carrots – I went for the classic orange, but roasted rainbow carrots are just as fun.
Honey butter – This easy glaze is made with melted butter, sautéed garlic, and honey. A generous drizzle gives the carrots just the right amount of sweet-savory-buttery goodness.
Plain yogurt – Any unsweetened plain yogurt works. Greek yogurt would also be delicious.
Pistachios – For garnish. Their natural butteriness complements the honey butter carrots nicely, but slivered almonds work just as well.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- The yogurt is optional. The glazed carrots are just as tasty served on their own or over a bed of cooked quinoa or farro.
- For a savory yogurt sauce, whisk the yogurt with a drizzle of olive oil and a grated garlic clove before serving.
- Dairy-free option – Omit the yogurt or use plain soy or coconut yogurt and make the honey butter with non-dairy butter.
- Nut-free option – I’ve made a version of this recipe with these crunchy roasted chickpeas on top, and it was incredible!
- If you’re out of honey, use maple syrup or brown sugar instead.
How to Make Honey Butter Roasted Carrots
Step 1: Season, then roast. Add the carrots, olive oil, and salt to a bowl and toss to combine. Lay the carrots on a baking sheet and roast for 30 minutes.
Step 2: Make the honey butter. Meanwhile, melt the butter in a saucepan. Sauté the garlic in the melted butter, remove the saucepan from the heat, and whisk in the honey.
Step 3: Assemble. Spoon the yogurt onto a serving platter and arrange the roasted carrots on top.
Step 4: Garnish and serve. Drizzle the honey butter over the carrots, then sprinkle with pistachios. Serve with an extra drizzle of honey, a pinch of salt, and/or fresh chopped parsley or cilantro. Enjoy!
Erin’s Tips and Tricks
- I recommend peeling the carrots before roasting for a fancy-ish presentation.
- Slicing the carrots on a diagonal also makes them look fancy. Feel free to slice them into bite-sized chunks if you prefer.
- Want to roast whole carrots? Peel and season 2 bunches of small carrots and roast them for 25 to 35 minutes, or until fork-tender.
- The cook time will vary depending on the thickness of your carrots. Mine were fork-tender in 30 minutes, but it’s a good idea to check them after 15 minutes.
My Pro Tip
Brown the Butter
The honey butter sauce is fantastic as-is, but browning the butter takes it to the next level (just like in my brown butter sweet potatoes!). Once you try it, you’ll never go back.
- The melted butter will start to gently bubble over medium heat—stir it once or twice to prevent those solids from burning.
- After it’s done bubbling, the color will change to a deep golden brown, and it will smell nutty.
- Sauté the garlic in the butter until fragrant, then whisk in the honey.
Storage
Make-ahead: I prefer to serve the carrots and yogurt as soon as they’re plated. However, you can season the chopped carrots and make the honey butter glaze a few hours before roasting/assembling. Gently reheat the glaze while the carrots are in the oven.
Refrigerator: Pack the leftovers into an airtight container and store them in the fridge for up to 4 days.
More Easy Side Dishes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Honey Butter Roasted Carrots
Ingredients
- 1.5 lb. carrots, sliced diagonally into ½” pieces
- 2 tbsp olive oil
- ½ tsp salt
- 2 tbsp butter
- 1 garlic clove, minced
- 1 tbsp honey, plus more for garnish
For serving (optional)
- 1 cup plain yogurt, optional
- ⅓ cup pistachios, chopped
Instructions
- Preheat oven to 425°F. Add the carrots, olive oil and salt to a bowl and toss to combine, then pour the carrots onto the baking sheet and roast for 30 minutes, flipping halfway through.
- Meanwhile, make the honey butter: Melt the butter in a small saucepan over medium heat. Once melted, add the garlic and sauté for 30 seconds, then remove the saucepan from the heat and whisk in the honey.
- To serve: Add the yogurt to a large plate or platter, then scoop the carrots over top. Pour the honey butter over the carrots, then sprinkle everything with the pistachios. Add an extra drizzle of honey (optional), a pinch of salt and enjoy!
Notes
Nutrition
Beautiful yes, but I get tired of comments that never actually make the recipe, only saying it LOOKS great. so? there is absolutely no encouragement from comments that did not make the recipe.
Just delicious and very beautiful – I could eat this everyday!
Side dish? I’d be more than happy to gobble this up as my main meal! It looks phenomenal. I love the background choice too. So pretty!
We don’t really celebrate Valentine’s Day either. Brandon has taken me out to dinner the last couple of years because I cook so much since I’ve started the blog, I’ll use any excuse for a night off! 😉
Hey, that sounds like a pretty good deal to me! Thanks Sarah 🙂