Honey Butter Carrot Recipe


  • 1 pound full size carrots, ideally multi-colored carrots with the greens still attached (the greens are for garnish)

  • ½ stick salted butter

  • ½ cup honey

  • 1 tbsp olive oil

  • Ancho chili powder, optional

  • Salt

  • Pepper


  • Remove the greens from the carrots by cutting them about 1-2 inches above the top of the carrot

  • Peel the carrots

  • If the carrots are fat length wise, slice them in half. If the carrots are small, cook them whole

  • Preheat oven to 425F/220C

While oven is preheating, prepare the honey butter.

  • Melt the butter and add the honey

  • Stir until well mixed

  • Add a pinch of ancho to bring the flavors to a head. The chili powder adds flavor and is not spicy, but you can omit this step if preferred.

Toss the carrots well with the olive oil and place them on a sheet pan arranged in a single layer. Baste the carrots with the honey butter and sprinkle with salt and pepper. Put in the oven at 425F/220C for 20 minutes. Continue to baste again halfway through cooking. Then pour the remaining honey butter over the carrots in a serving plate.

The Honey Butter Carrots pairs well with Beef Tri-Tip, Potato Stacks, and Easy Art Focaccia.

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