These garlic roasted carrots are caramelized carrots with slightly crisp edges cooked in a garlic honey butter sauce. This carrot side dish will steal the show on your plate.
Who would have thought to combine Sriracha, garlic, honey, and pepper with carrots?
Rebecca Lindamood of Foodie with Family, that’s who. Rebecca’s new cookbook, The Ultimate Guide To Vegetable Side Dishes is truly the ultimate guide and it’s perfect for all your holiday dinners too. If you haven’t already, you will want to get this in your hands just as soon as possible.
One of my favorite perks to food blogging is getting my hands on the latest cookbooks before they’re released. And this is one that I’ve been impatient to finally have at my fingertips! This book is crammed with wonderful vegetable recipes that go beyond simply simmering them in a pot.
My family loves almost every sweet and spicy flavor combination, so these honey garlic roasted carrots were an easy first choice to try from Rebecca’s cookbook. I wasn’t wrong, every last carrot was devoured.
I love the smell of the fresh sweet carrots that are available at Farmer’s Markets right now. But don’t worry. Even the blandest grocery store carrot can taste great when it’s drenched in this Garlic Butter glaze and roasted.
This easy side dish recipe uses a simple cooking method and supporting ingredients to enhance every bit of flavor in the carrots.
You’ll need the following ingredients to make this recipe:
Regarding the tiny amount of Sriracha in this recipe – it is there to add a depth of flavor. There is no heat at all to this recipe as written.
However, if you’re like my crew and enjoy a bit of heat with pretty much everything? Add as much as you like! We tripled the hot sauce and my guys loved it.
You’ll start by melting the butter in a small saucepan over medium heat. Whisk in the honey, garlic, Sriracha, salt, and pepper.
Bring the mixture to a boil and cook for 1 minute. Pour the buttery sauce over the carrots on a sheet pan and toss to coat evenly.
Roast the carrots at 425°F for 15-20 minutes, or until the carrots are fork tender. Then adjust the oven to broil and broil the carrots for 2-3 minutes, or until the edges of the carrots are lightly charred.
Transfer the carrots to a serving dish and drizzle any remaining sauce from the pan over the carrots. Sprinkle parsley over the carrots before serving, if desired.
If you like this recipe, Roasted Carrots with Garlic and Onion is another crowd-pleaser at my house. And these simple Roasted Baby Carrots are a favorite every summer when carrots are at their best. Roasting carrots is one of my favorite ways to draw out their sweetness and it’s my middle son’s favorite way to eat carrots.
Whether you choose to roast, saute, steam, boil, or air fry carrots, there’s no end to the ways you can enjoy this vegetable.
With just a dab of butter and a sprinkling of brown sugar, you can make and enjoy these brown sugar glazed carrots. And for a side dish that checks all the boxes smokey, sweet, savory, and salty, serve these caramelized carrots with bacon.
Don’t forget to check out Rebecca’s new cookbook, The Ultimate Guide to Vegetable Side Dishes! This is one that you will want to get in your hands just as soon as possible. It is full of tasty recipes like these garlic roasted carrots, and it also includes tips and hints on purchasing and storing fresh vegetables.
Far from being a vegetarian, Rebecca nevertheless has a deep understanding of vegetables. As a busy mom of five boys, she has liberally sprinkled hints for getting picking eaters to eat up the green (or orange) stuff on their plates.
Rebecca’s first cookbook, Not Your Mama’s Canning Book, is definitely worth buying. Her Korean Barbecue Sauce from that book is a staple in my kitchen.
We also love trying recipes from her cookbook, Ready, Set, Dough! Beginner Breads for all Occasions. Rebecca takes the mystery out of homemade bread, making this a skill anyone can master. My favorite is Perfectly Toastable English Muffin Bread.
{originally published 10/19/20 – recipe notes and photos updated 10/30/24}
If you these garlic roasted carrots, you will love roasting other vegetables. Roasted Brussel Sprouts with Bacon and Apples and Best Ever Roasted Cauliflower are fall and winter staples at my table.
Additionally, if you’re cooking for a crowd and need another vegetable side dish, Homemade Green Bean Casserole pairs well with roasted carrots.
Try Asparagus, Bacon, Corn and Sweet Potato Skillet and Marinated Tomatoes to use up your fall vegetable harvest.
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