Caramelized Honey Garlic Carrots + video

Last updated: April 23, 2021
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Caramelized Honey Garlic Carrots {recipe}

As humans we’re definitely creatures of habit. Sticking with a routine feels good, and particularly when we’ve mastered something, it takes a lot for us to stray from that method.

I’ve become accustomed to roasting every vegetable I can get my hands on. It’s hard to resist their toasted edges, and sweeter flavor. But after my friend Laurie’s new cookbook, Simply Scratch, landed in my hands, I started rethinking my approach, reading through her caramelized, honey garlic carrots recipe — first connecting with her story about her dislike of carrots as a child, just as I did.

Caramelized Honey Garlic Carrots {recipe}Honey Garlic Caramelized Carrots {recipe}

Laurie’s stories are just one of the reasons I love her cookbook, and also why I’ve been following her blog for years. Growing up on a farm in Michigan, she learned to cook with her mother, who made everything from scratch, and helped tend the garden rows of fruits, vegetables, and flowers.

Her home-cooking know how is second to none, but more so, her down-to-earth approach could make anyone want to get in the kitchen.

Much like myself, she believes in using real food, everyday ingredients, and creating little twists to make them shine.

Honey Garlic Caramelized Carrots {recipe}Honey Garlic Caramelized Carrots {recipe}

Like these humble carrots, that suddenly turned into the favorite dish on our Thanksgiving table. Made on the stovetop, cooking their way to browned edges amongst butter, honey, and garlic, they’re absolutely divine.

The caramelization brings out their natural sweetness, the quality I love about roasting, but their texture is perfectly different.

And there’s no doubt in my mind that carrots were meant to be paired with butter, then brightened with a showering of fresh parsley.

I adapted the recipe just a bit, adding an extra clove of garlic and slicing it instead of mincing so it would be mild. Instead of adding it at the end, I stirred the garlic in after 10 minutes, so it had some time to infuse the carrots as they cooked.

Honey Garlic Caramelized Carrots {recipe}Honey Garlic Caramelized Carrots {recipe}

With lots of holiday gatherings coming up, I can’t think of a better side dish to bring, something that everyone will love. And there’s so many other recipes I have bookmarked, like the Bacon Braised Greens, Vegetarian Potpie, and definitely the Winter Apple + Pear Shortcakes. If you’re looking for something to bring as a hostess gift or to give your favorite cook, Simply Scratch would be perfect.


Watch Video: How to Make Honey Garlic Carrots

video collaboration with Annie D’Souza

Honey Garlic Caramelized Carrots

Carrots are cooked on the stovetop until caramelized, with butter and garlic.
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Prep Time :10 minutes
Cook Time :30 minutes
Total Time :40 minutes
Author: Amanda Paa



  • 3 tablespoons unsalted butter divided
  • 1 pound carrots cut into 1/2 inch slices on the diagonal (you don't want them to thick or they will take forever to cook)
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic thinly sliced
  • 1 1/2 tablespoons raw honey
  • 1 tablespoon minced fresh flat-leaf parsley


  • In a 10 inch skillet (preferably cast-iron), heat 2 tablespoons butter over medium heat. Add carrots and salt once melted, stirring to coat.
  • Place cover on skillet and cook for 15 minutes, then remove and stir in the garlic. Cook uncovered, stirring occasionally, until tender, about 10-15 minutes, until fork tender.
  • Then stir in remaining 1 tablespoon butter, honey, and parsley, cooking 2 minutes to combine. Taste, adjusting salt as needed. Serve warm.


Adapted from the Simply Scratch cookbook.

I was given this book by Laurie’s publisher, Avery Books, but not compensated for this post. This post is supported by Amazon affiliate links, which I may received a small commission from if you purchase something. 

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December 4, 2015


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    • Hi! My purple carrots bled mostly when I sliced them, and not really when cooked. They had a yellowish middle, so that was the majority of each slice. I didn’t mind a little of that purple color on the other carrots. It’s nothing like how beets bleed. Hope that helps!

  1. What are the purple veggies in there? Are they beets or are they purple carrots? I have some beets and was wondering if I could do those in with the carrots!

    • Hello! Those are purple carrots. They taste the same as orange carrots, so you could just use more carrots if you’d like. Beets should work too! But they will bleed and make all the carrots purple so it may not look as appetizing.

  2. You know, that like you, I love a good roasted veggie-sheet pan situation, but you’ve got me thinking with this one!! Sounds so good and looks just gorgeous. I’ll have to check this book out and throw my veggies on the stovetop more often. And who doesn’t love stuff smothered in butter and honey?! XO

  3. I’m the same way, roasting is my go-to for most vegetables! But I love that these beautiful carrots are done on the stovetop – their caramelization looks perfect! It doesn’t get any better, especially with the touch of honey, butter, and garlic, and I can see this becoming a favorite side in my house. xoxo

  4. Oh man I am obsessed with roasting vegetables! Even when I’m not hungry I just roast the just in case I might be hungry for the later! I love the colors in these roasted carrots, they look delicious.

  5. Amanda! I just love you! Thank you for all the kind words, testing a recipe and reviewing the book- words cannot express how honored and thankful I am to you for taking the time! Your photography is off the charts amazing, the way you write is impeccable- thank you-thank you from the bottom of my heart! Xo!

  6. I’m with you and I automatically just toss all vegetables into the oven now, and admittedly, kind of forgot how to cook them properly on the stove top! Which is just one reason that I love this recipe for Laurie – I need a good reminder of how good stovetop carrots can be! Gorgeous photos, friend!

  7. Oh gosh, I love roasting vegetables! It’s almost the only way I can get my husband to eat them, so I’m all over this recipe :) I’ve been hearing so many wonderful things about this cookbook, I need to get my hands on it ASAP! xo