Roasted Carrots With Honey Lemon Butter Sauce

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
4 Servings
25 min

There’s a story that I’ve heard many, many times in my life, and it goes like this: as a young girl, my mother and I were visiting my grandmother and great grandmother, and we were served cooked carrots for dinner. I tried them, looked up at my mother and said “These are delicious! Why don’t we have them at home more often?” to which my mother responded: “Because I hate them, and now that I’m an adult, I don’t have to make or eat them if I don’t want to!”

Long story short, I’ve loved cooked carrots since I was a kid, but because my mom didn’t like them, I hardly ever had them. Fast forward a number of years, and I still don’t have cooked carrots as much as I’d like to because now instead of having a mother who doesn’t care for them, I have a husband who does care for them.

I have discovered, however, that he will grudgingly eat cooked carrots as long as they’re roasted with red onions. And even then, he mostly just eats the onions.

Roasted Carrots With Honey Lemon Butter Sauce
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1 pound of carrots, trimmed
  • 1 tablespoon olive oil
  • Salt and Pepper
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
To Make the Carrots
Preheat the oven to 400 and line a baking sheet with foil or parchment.
Peel your carrots if needed, and then toss with the olive oil on the baking sheet and season with salt and pepper.
Place the tray in the oven for 10 minutes. Remove the tray and flip the carrots over, then replace the tray in the oven for another 10 minutes.
Check the largest carrot for doneness by poking it with a fork or knife. If the fork/knife slides in easily, then you're done. If not, return to the oven for another 5 minutes and then check again.
Once done, remove from the oven, and place on a tray or in a bowl, and pour the sauce over the cooked carrots.
To Make the Sauce
Microwave the butter until melted. Add the honey and the lemon, and stir to combine. Taste and adjust as needed. I like things a little on the lemony side so I always add extra lemon to mine, but if you like it extra buttery, go ahead and add more butter.
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