Sweet Garlic Carrots

Sweet Garlic Carrots are a simple yet flavorful side dish that combines the natural sweetness of carrots with rich garlic and a touch of buttery glaze. I roast or sauté the carrots until tender, then coat them in a sweet and savory garlic sauce that turns them into an irresistible addition to any meal.

Why You’ll Love This Recipe

I love this recipe because it turns humble carrots into something special with just a few ingredients. The garlic adds depth, the sweetness balances the earthy flavor of the carrots, and the buttery finish brings it all together. It’s quick to make, pairs well with almost anything, and adds color and flavor to my plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Carrots (peeled and cut into sticks or coins)

• Garlic (minced)

• Butter

• Brown sugar or honey

• Salt

• Black pepper

• Olive oil (if roasting)

• Optional: fresh parsley for garnish, lemon juice for brightness

Directions

To roast:

1. I preheat the oven to 400°F (200°C).

2. I toss the carrots with olive oil, salt, and pepper, and spread them on a baking sheet.

3. I roast for 20–25 minutes until tender and slightly caramelized, flipping halfway through.

4. While the carrots roast, I melt butter in a small saucepan over low heat.

5. I add garlic and cook for 1–2 minutes until fragrant, then stir in brown sugar or honey.

6. Once the carrots are done, I toss them in the sweet garlic butter and garnish with parsley if using.

To sauté:

1. I melt butter in a skillet over medium heat and sauté the carrots for 5–7 minutes.

2. I add garlic and cook for another 1–2 minutes.

3. I stir in brown sugar or honey and a splash of water, cover, and simmer until the carrots are tender and glazed.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15–25 minutes
Total time: 25–35 minutes

Variations

Sometimes I add a dash of cinnamon or a splash of balsamic vinegar for added depth. I’ve also used maple syrup instead of honey or brown sugar. For a spicy twist, I stir in a pinch of chili flakes. Baby carrots work just as well for convenience.

Storage/Reheating

Leftovers keep in the fridge for up to 3 days. I reheat them in a skillet over low heat or in the microwave. If they dry out, I add a small splash of water or butter to revive the glaze.

FAQs

Can I use baby carrots?

Yes, baby carrots work great—no peeling or chopping needed. I just adjust the cooking time slightly depending on their thickness.

What’s the best way to cut the carrots?

I usually cut them into sticks or ½-inch coins so they cook evenly. Diagonal cuts also look nice for presentation.

Can I make this dish ahead?

Yes, I cook them ahead and reheat just before serving. The flavor gets even better as they sit in the glaze.

How do I make them less sweet?

I reduce the sugar or honey slightly and add a squeeze of lemon juice to balance the flavors.

Can I make this dairy-free?

Absolutely. I use a dairy-free butter alternative or olive oil instead of butter.

Conclusion

Sweet Garlic Carrots are one of my favorite side dishes—simple, flavorful, and incredibly versatile. They bring a sweet, garlicky punch to any meal and are just as good with a weeknight roast as they are on a holiday table. Whether I roast or sauté them, this dish is always a hit.