Brown Butter Roasted Carrots

Jonathan, The Candid Appetite

These roasted carrots are packed with flavor and might just be your new favorite way to cook and eat carrots. They’re a perfect side dish for any holiday menu and will please even the pickiest eater!
10 min Prep Time
30 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Servings: 4-6 servings

Servings: 4-6 servings


  • 1/2 cup (1 stick) unsalted butter
  • 3 tablespoons honey
  • 1 garlic clove, grated or minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Harissa dry spice
  • 2 1/2 pounds multi-colored carrots, peeled and tops trimmed
  • 1/4 cup chopped pistachios
  • 1/4 cup crumbled feta
  • 2 tablespoons chopped fresh parsley
  • lemon wedges, for serving


Step 1

Preheat oven to 400°F. In small saucepan, melt butter over medium heat. Continue cooking until bubbling has subsided and butter has just started to turn brown at the bottom; remove from heat and pour into large bowl, including the browned bits at the bottom of the pan. Cool slightly. Stir in honey, garlic, salt, pepper, and harissa. Reserve 1/4 cup of mixture for serving.

Step 2

Place carrots on baking sheet lined with foil; drizzle with remaining brown butter mixture. Toss lightly and arrange carrots in an even layer. Roast until tender and golden brown, about 20 to 25 minutes, turning halfway for even browning.

Step 3

Remove from oven and transfer carrots to serving platter; drizzle with remaining browned butter mixture. Top with pistachios, feta, and parsley. Serve with lemon on the side.