Brown Butter Carrots
Tender roasted carrots get tossed with nutty brown butter, a little honey, lemon, and herbs. It is a simple side dish that feels special without needing many ingredients.
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 10mCook 25mAmericanSide Dishes
Brown butter carrots are the kind of side dish that works for a weeknight dinner and still looks right at home on a holiday table. The carrots roast until their edges are lightly browned, then they are coated in warm brown butter with honey and lemon.
Brown butter is just butter cooked until the milk solids turn golden and smell nutty. It takes only a few minutes, but it adds deep flavor to sweet carrots.
This recipe uses simple supermarket carrots, cut on the diagonal for more surface area. Baby carrots can work too, but whole carrots usually roast with better texture and flavor.
01What you'll need
Ingredients
9 items · 4 servings
- 1 1/2 pounds carrots, peeled and cut on the diagonal into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, preferably Diamond Crystal, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice, plus more to taste
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley, optional
02How to make it
Step-by-step
Heat the oven
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup. A rimmed baking sheet has raised edges, which keeps the carrots from sliding off.
Season the carrots
Put the carrots on the baking sheet. Add the olive oil, salt, and black pepper. Toss with your hands or a spatula until the carrots are lightly coated, then spread them out in a single layer.
Roast until tender
Roast the carrots for 18 to 22 minutes, turning them once halfway through. They should be tender when pierced with a fork and lightly browned at the edges.
Brown the butter
While the carrots roast, melt the butter in a small light-colored skillet or saucepan over medium heat. Cook, swirling the pan often, until the butter foams, then smells nutty and shows golden-brown specks on the bottom, 3 to 5 minutes.
Stop the cooking
Remove the pan from the heat as soon as the butter is golden brown. Stir in the honey, lemon juice, and thyme. Be careful, because the mixture may bubble when the lemon juice hits the hot butter.
Coat the carrots
Transfer the roasted carrots to a serving bowl, or keep them on the sheet pan. Pour the brown butter mixture over the top and toss gently until the carrots are glossy and evenly coated.
Taste and finish
Taste one carrot and adjust with a small pinch of salt or a few extra drops of lemon juice if needed. Sprinkle with parsley, if using, and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Peel and cut the carrots up to 2 days ahead. Store them in an airtight container in the refrigerator. For the best texture, roast and sauce them just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat or in a 350°F oven until warm.
- Butter watch: Brown butter can go from golden to burned quickly. Use a light-colored pan if you can, so you can see the color of the milk solids on the bottom.
- Swap the sweetener: Maple syrup can replace the honey in the same amount. It gives the carrots a slightly deeper, woodsy flavor.
- Use baby carrots: Bagged baby carrots can be used, but pat them dry first. They often hold extra moisture and may need a few more minutes in the oven.
- Herb options: Thyme is classic, but rosemary, sage, or dill can also work. Use rosemary and sage lightly because their flavors are stronger.
Cook's note
Nutrition is estimated per serving using USDA standard values for raw carrots, unsalted butter, olive oil, honey, lemon juice, herbs, and 1/2 teaspoon Diamond Crystal kosher salt. If you use a saltier brand of kosher salt, the sodium will be higher.
04Frequently asked
Questions & answers
Can I make brown butter carrots without roasting?
Yes. Steam or boil the carrots until just tender, then drain them very well and toss with the brown butter sauce. Roasting gives more caramelized flavor, but the stovetop method is faster.
How do I know when brown butter is done?
The butter will foam first. Then you will see small golden-brown specks at the bottom of the pan and smell a nutty aroma. Take it off the heat right away once it reaches that point.
Can I use salted butter?
Yes, but reduce the added salt. Start with 1/4 teaspoon kosher salt on the carrots, then taste at the end before adding more.
Why are my carrots not browning?
They may be crowded on the pan or too wet. Spread them in a single layer with space between pieces, and pat very damp carrots dry before adding oil.
Can I make this dairy-free?
You can make a tasty version with olive oil or vegan butter, but it will not have true brown butter flavor unless the vegan butter contains solids that brown. Add a few toasted nuts for extra nuttiness.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat12 g
- 15%
- Saturated Fat6 g
- 30%
- Cholesterol23 mg
- 8%
- Sodium259 mg
- 11%
- Total Carbohydrate21 g
- 8%
- Dietary Fiber5 g
- 18%
- Total Sugars12 g
- Protein2 g
- 4%
- Vitamin D0 mcg
- 0%
- Calcium61 mg
- 5%
- Iron0.6 mg
- 3%
- Potassium558 mg
- 12%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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