These Brown Butter Honey Glazed Carrots are whole carrots baked in brown butter and honey and topped with toasted walnuts. They are a deliciously sweet and savory addition to your Thanksgiving table.
Roasted carrots are a totally underrated Thanksgiving side dish, especially when they are baked with brown butter and honey! Sometimes I forget just how sweet carrots are on their own, especially when baked. Add nutty brown butter, sweet honey and thyme and they become a sweet, savory delicacy that are bound to be gobbled up!
How to Make Brown Butter Honey Glazed Carrots
Making brown butter can sometimes seem intimidating, but it is really so quick and easy! It has to be watched over so that it does not burn, but the whole process only takes about 5 minutes. Start by melting the butter over medium heat in a small skillet. Once the butter melts and heats to temperature it will start to foam and froth. When you get to this step you need to be constantly whisking, keep cooking until the butter turns a deep golden brown and starts giving off a nutty aroma. At this point remove the skillet from the heat so the butter stops cooking. Whisk in salt and dried thyme.
The carrots take little prep work because we are using the whole carrot including the outer skin and stems. If you cannot find carrots that still have their stems, you can use stemless whole carrots, the stems are just for aesthetic. Since we are using the whole carrot, we do need to make sure the carrots are cleaned throughly and dried. The next step is to lay them on a baking sheet that is lined with parchment paper.
Now it’s time to slather the butter on the carrots, it’s best to do this with a basting brush if you have one. Make sure you use up all the butter covering the carrots. Next, drizzle the carrots with honey and then top them with walnuts. Now they are ready for the oven!
The carrots are baked at 425°F for 15 minutes. A high baking temperature makes sure that the carrots cook through, and the short baking time makes sure they do not get too mushy. When they are done, you should be able to easily cut through the carrots with the side of a fork.
A big part of planning for Thanksgiving is making an oven schedule. There is not enough room in the oven that everything can come out right as dinner is being served. These Brown Butter Honey Glazed Carrots do not have to be served hot out of the oven. The butter will start to solidify if they get too cold, but warm or room temperature will work fine. If you can fit them somewhere in the middle of your oven schedule that would work well.
This recipe only serves about 4 people so if are having a large crowd you may need to plan for multiple trays. You can easily double, triple or even quadruple the recipe and still make all of the brown butter at one time.
These Brown Butter Honey Glazed Carrots are whole carrots baked in brown butter and honey, they are a deliciously sweet and savory addition to your Thanksgiving table.
2 pounds whole carrots with stems*
4 tbsp unsalted butter
1 tsp dried thyme
1/2 tsp salt
2 tbsp honey
1/4 cup raw walnut pieces
Preheat oven to 425°F
Wash and dry the carrots, keep outer skin and stems on
Prepare a baking sheet with parchment paper
Lay the carrots on the parchment paper, set aside
In a small skillet heat the butter over medium heat
When the butter starts to froth whisk until it turns golden brown
Remove the skillet from the heat and whisk in the thyme and salt
Brush the carrots with the brown butter**
Drizzle the honey over the carrots
Sprinkle the walnuts on top of the carrots
Bake for 15 minutes
Serve warm or at room temperature
*Stems are optional for presentation, the thinner the carrots the better for this recipe
**Use all of the butter to cover the carrots
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If you make these Brown Butter Honey Glazed Carrots let me know how you like them! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt
LOOKING FOR MORE THANKSGIVING SIDES? CHECK OUT THESE RECIPES!