So, about these Honey Garlic Butter Carrots…
You know that dish you accidentally make too much of, thinking maybe you’ll have leftovers for lunch and then – poof, gone? That’s these carrots in my house. Honestly, the first time I was lured into making them, it was because I had this sad bag of carrots hanging on for dear life at the back of the fridge and not nearly enough motivation for anything fancy. Plus, my nephew calls them “candy carrots” (which is possibly the highest honor in toddler speak). And hey, if you’re reading this with a hot cup of tea and feeling a bit procrastinate-y about dinner, you couldn’t have stumbled on a better time-filler.
Why You’ll Actually Want to Eat These (Trust me)
I make this when I want to pretend I’ve done something really clever without actually having to fuss with a million pots. Okay, my family goes mildly bananas over these – I mean, my partner used to grumble about vegetables, now insists I double the batch (it’s honestly kind of suspicious). But look, they’re buttery and garlicky and the honey makes a glaze that sort of clings in all the right places. And you know that feeling when you nail a dish and no one complains? Exactly. I did used to overcook them so they’d turn a dodgy shade; but with this, tender carrots, sweet honey, a whisper of garlic… magic.
What You’ll Need – Plus My Scatterbrained Substitutions
- 1 big handful (or about 700g) carrots, peeled & sliced on a slight slant (or not, I won’t judge if they’re chunky rounds)
- 3 tablespoons butter (I sometimes use salted if it’s what’s there – just cut a bit on added salt later)
- 2 cloves garlic, minced (my grandma swore off jarred garlic, but I confess, I’ve used it in a pinch and survived)
- 2 tablespoons honey (any drippy honey is fine – acacia or local wildflower, you do you)
- ½ teaspoon salt (honestly, I eyeball it)
- Freshly cracked pepper (to taste, or skip if it’s for kids)
- Optional: parsley, for a tiny green hat on top; or swap with chives, it’s cheerful
Oh, and if carrots are running low, I’ve snuck in parsnips; happened once and nobody noticed. So, that’s an option.
How I Usually Throw This Together
- First, grab a big skillet or even a wide pan (nonstick definitely saves your sanity here). Throw in the butter and melt over medium heat.
- Add your sliced carrots. Give ‘em a stir until they look all glisten-y, like they’re ready for their Instagram moment. Cook for about 5-8 minutes; they start softening, which is where I usually sneak a bite to check.
- Lower the heat and add in the garlic. Honestly, don’t walk away at this point; burnt garlic will haunt your next three dinners. Stir for maybe a minute just ‘til it smells punchy.
- Drizzle in the honey (try to resist the urge to lick the spoon right now – hot honey hurts) and sprinkle over the salt and some cracked pepper, stirring everything together. The whole thing should bubble and get a bit sticky after another 3-4 minutes.
- Once the carrots are tender (think, you can pierce them with a fork but they’re not falling apart like bad cake), take off the heat. Toss on chopped parsley if you’ve got it, or skip if you, like me, sometimes forget fresh herbs exist in winter.
And, if it looks weirdly shiny at any stage, don’t stress – it sorts itself out by the end.
None of This is Perfect: Notes Form Several Disasters
- If you crank the heat, the honey will definitely burn. Ask me how I know. Low and slow works best – patience, pal.
- I used to cut the carrots super thick. Don’t do that unless you want to be waiting all day. Skinny-ish slices mean more glaze per bite, anyway.
- Actually, I find this tastes better after a bit of a rest – the glaze sticks more when it cools. Just saying.
Carrot Chaos: BBQ Twists & Failed Experiments
I once drizzled in a little Dijon mustard (because why not?) – turns out, my family thought it was “weirdly tangy.” Probably wouldn’t bother again, but your taste buds, your rules. On the upside, a squirt of sriracha makes these surprisingly irresistible if you want spicy-sweet carrots. Maple syrup instead of honey works, though a bit thinner, and sometimes I sprinkle a dusting of smoked paprika, especially when grilling nearby.
Stuff You’ll Need (But There’s a Cheeky Workaround)
- Large skillet or nonstick frying pan (I’ve used a cast iron pan, but just clean it quick or it gets gummy)
- Sharp knife for carrot slicing
- Cutting board (obviously)
- Spoon for stirring (if you don’t have a rubber spatula, the back of a big spoon does the trick – no biggie)
No garlic press? Don’t sweat it – just whack the garlic with the side of a knife and mince it up. Or for real, sometimes I just use garlic powder when that’s the only thing left in the cupboard after a week.
How Long Do They Last? (Not Very, if You Ask My Crew)
Here’s the thing – they keep in an airtight container in the fridge for about 3 days. But honestly, they’re lucky to last past breakfast the next day at my place. If somehow you do have leftovers, people say you can reheat them gently in the microwave or a pan, but they’re also pretty tasty cold, kind of like carrot candy.
What I Serve These With (And the Occasional Outlier)
Usually, it’s Sunday roast or grilled chicken – but one time I put them out alongside a lazy cheese toastie, and it was a hit. My uncle dips his carrots in spicy mayo, which sounds off, but it’s actually not half bad. I’ve even tossed leftovers on a salad with feta and sunflower seeds.
What I Wish I’d Known (Pro Tips, Well, Sort Of)
- I once tried rushing this by blasting the heat and it all stuck to the pan like carrot-tar. Not recommended.
- If the carrots are cut too thin, they’ll turn mushy so fast you’ll miss the right moment. Watch like a hawk from minute 7 onwards.
- Actually, don’t bother making a massive batch unless you have a really big pan; otherwise you’ll just get a steamed mess.
The Burning Questions (Literally and Otherwise)
Can I make these with baby carrots?
No shame in that game. They cook up just fine – but maybe slice the big ones lengthwise. (They’re often a bit watery, though, so you might want less butter.)
Is this supposed to be super sweet?
Only a bit – if you’re not keen, just cut the honey in half. Or swap in maple syrup for a different vibe, which is lovely honestly if you’re feeling Canadian.
Why garlic AND honey… isn’t that odd?
I get this question a lot! Honestly, it just works, kind of like sweet and salty popcorn. The garlic mellows, and the honey turns everything glossy and sort of sticky (in a good way!). Check out Serious Eats’ science of caramelization if you like nerding out.
Can I freeze them?
Technically, sure, but the texture goes a bit “meh.” I wouldn’t – but Bon Appetit has a guide for that if you’re really trying to avoid food waste.
Wait, is there a way to make this vegan?
Absolutely, sub the butter with a good plant-based alternative (I’ve tried both olive oil and vegan butter – both work, though vegan butter is closer to the original).
And if you’re still pondering dinner, here’s a random tip: nothing, and I mean nothing, pairs better with honeyed carrots than a couple slices of fresh buttered baguette. Trust me, carbs make everything right. For more cozy recipes, I sometimes wander through The Kitchn for ideas, too. Alright, enough rambling – go on and make these already!
Ingredients
- 1 lb (450g) carrots, peeled and cut into sticks or rounds
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
Instructions
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1Bring a large pot of salted water to a boil. Add the carrots and cook for 7-8 minutes, until just tender. Drain and set aside.
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2In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
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3Add the honey and water to the skillet, stirring to combine with the garlic butter.
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4Add the cooked carrots, salt, and pepper to the skillet. Toss to coat carrots well in the honey garlic butter mixture. Cook for 3-4 minutes until carrots are glazed and heated through.
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5Remove from heat, sprinkle with fresh parsley, and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120cal
Protein:
1 gg
Fat:
5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
19 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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