With spring comes a fresh round of cookbooks to admire, and I’m so excited to be sharing a recipe from Andie Mitchell’s gorgeous new cookbook today. You might know her as the author of It Was Me All Along, her bestselling memoir about her shifting relationship with food and her experience losing over 100 pounds.
I know her as my roommate at a bloggers’ retreat a few months ago. She’s a remarkably warm, kind and supportive soul. A great listener, a wonderful writer, and someone I’m very glad to know. And in case you’re wondering, her cheekbones on the cover? They are legit. Mesmerizing, really.
Eating in the Middle is “a mostly wholesome cookbook,” which I love. She sent me a copy a couple of weeks ago and I’ve been admiring it ever since. The book offers simple, elevated recipes for breakfast through dessert. Each one comes with a headnote that explains her backstory with the recipe, and how it might be more redeeming than the version she loved growing up.
Her writing is half the reason why I can’t put this cookbook down. Then there are the beautiful photographs by Aran Goyoaga.
Since I promised to up my side dish game, I couldn’t resist sharing her roasted carrots recipe with honey butter. She offered it as a healthier alternative to her mom’s favorite caramel-glazed carrots. It’s so simple and so delicious that I want to slather everything in a drizzle of lightly browned honey butter. Sometimes one tablespoon of butter goes a looooong way.
You can make this recipe as is, or borrow the honey butter for drizzling on any number of prepared vegetables—roasted potatoes and asparagus come to mind first. You could also skip the glaze and use the base recipe for roasted carrots, topping them instead with fresh herbs, toasted nuts, maybe a drizzle of maple syrup… I elaborated a little more in the recipe notes. Thank you for this one, Andie!
Roasted Carrots with Honey Butter
- Author:
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 2 to 4 servings 1x
- Category: Side dish
Simple roasted carrots tossed in a light honey butter sauce makes an incredible side dish! This recipe yields enough for 2 to 4 side servings, so you may want to double the recipe—just use two pans in the middle and upper third of the oven, and swap them halfway through cooking.
Ingredients
- 1 ½ pounds carrots (I peeled mine because they didn’t look so hot)
- 2 teaspoons olive oil
- ½ teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Cut the carrots in half width-wise (as in, through the middle—I didn’t do this for my short heirloom carrots, but you probably should for long standard carrots). Then cut them vertically into halves or even quarters to form long, uniform pieces.
- On a large, rimmed baking sheet, toss the carrots with the olive oil and salt. Spread them into a single layer and roast, stirring halfway, until browned and tender, about 33 to 40 minutes, depending on their size. Some of mine got a little too done at their scraggly tips, but I just pinched off those pieces before serving.
- When the carrots are nearly done, make the honey butter. In your smallest saucepan or small skillet over medium heat, melt the butter and cook, swirling the pan occasionally, until just faintly golden, about 2 minutes. Remove the pan from heat and stir in the honey.
- Transfer the roasted carrots to a serving bowl or platter while still hot and pour the honey butter over them. Toss to coat, season with a sprinkle of pepper, and serve immediately.
Notes
Recipe minimally adapted, with permission, from Eating in the Middle, a cookbook by Andie Mitchell.
Make it dairy free: I suppose there’s always non-dairy butter, but you could also just toss the roasted carrots with a light drizzle of maple syrup. Or you could make the glaze with a little coconut oil instead of butter (it won’t brown like butter), if you love the flavor of coconut oil.
Make it vegan: See above about butter. Maple syrup would be a great substitute for the honey.
Change it up: Use maple syrup instead of honey, and/or try adding toasted chopped nuts (hazelnuts, almonds, pecans or walnuts come to mind) or seeds (like pepitas). A sprinkle of fresh herbs would be lovely (like thyme or chopped parsley). You could also rub spices onto the carrots before roasting—a little cumin and coriander would make some delicious Moroccan-flavored carrots.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Medha
These carrots look so delicious! Love the honey and the simplicity of the salt and pepper that really lets that sweetness shine :) Pinning!
Kate
If only all six-ingredient recipes could be so incredible! Hope you get a chance to try these soon.
beverly
Loved it
corinne Beuchet
The book ” It was me in the middle” talks of using butter. So since we made a decision to learn from Plant Base recipes ..we’ll pass.
We hope you will write about Vegan Middle Eastern, etc. ” any actually that helps our planet and bodies..Thank you Kate !
Kate
Hi Corinne, I included plant-based alternatives in the recipe notes, and over half of my recipes are vegan. Enjoy!
Ellie | Hungry by Nature
These carrots looks stunning and so does Andie on the cover of that book! Every time I see it, I think she looks like Selena Gomez… don’t you think?!
Kate
You know, I can see that! She’s a beauty.
Kari
Yum! I love sweet carrots. Such a treat!
Sarah
Roasted carrots — a big favorite in my cooking (and eating) world :) Excited to try out this recipe!
Tracy Sweet
If I’m vegan what would you suggest replacing the butter for?
Kate
Hi Tracy, I have suggestions for you in the recipe notes! ♥
Leisha
Looks delish! Can’t wait to try! Thanks for sharing :-)
P.S. Are you friends with Ali from Gimme Some Oven? She also posted a recipe from this cookbook today, and this is the second time this has recently happened!
Kate
Good eye! Yes, we’re good friends, and we share a lot of friends who have published cookbooks lately. :)
Joules
These sound heavenly with that honey butter!
Amy @ Thoroughly Nourished Life
Oh how I love Andie! I’ve followed her blog since the beginning (one of the first blogs I ever started reading) and I gobbled up her first book so quickly. I cannot wait until my copy of this book wings its way over to Australia! Until then I’ll be feasting on roasted carrots with honey butter :)
Megan
These carrots look amazing! I have been seeing Andie’s cookbook promoted all over the place and each recipe looks more enticing than the next! Thanks for sharing!
Sara @ Cake Over Steak
Beautiful! After all of these reviews I’m totally dying to get her book now. It sounds like exactly the kind of cookbook I love.
Kate
It’s a really lovely book! Such great writing and photos. It’s hard to put down. :)
Hannah
Oh wow, those carrots look beautiful. And I love the concept of a “mostly healthy” cookbook since that’s the way I usually try to eat!
Krysten
I just made roasted carrots the other night, I sprinkled them with butter and brown sugar, but yours sound so delectable. I will have to try these soon!
★★★★★
Kate
Yours sound great, too! The honey butter on this one, though. I’m in love.
Nathalie
This is such a lovely side dish for so many meals.
Last time I made them for Christmas and I think it is time to make them again. Personally I am not too much into sweet food but I know that many people are and I like to make it for my guests.
Did not know that this recipe was in a book I sort of created back one Christmas as well. I can say that the tastes work very well :)
Kecia
Just goodlicious! I paired the carrots with some collards and kale, and some roasted red potatoes.
★★★★★
Kate
Thanks, Kecia! Sounds like a stellar, veggie-packed meal!
Juliet
I love carrots but never thought of having them in such a wonderful way. Tried two days back and what a fantastic texture it was. Simply amazing!
★★★★
andie mitchell
Kathryne, getting to meet you last fall was truly a highlight of the year for me. Thank you for this incredibly GORGEOUS post, for every genuine word, and really just for being such a truly wonderful person in my life. I adore the heck outta you!!
love ALWAYS,
Andie
★★★★★
Kate
Likewise, lady! Thank you for the beautiful book. I hope you’re really, really proud of it!
Wendy
I’ve never cut carrots this way before roasting them. My family was convinced they were eating sweet potato fries for a few minutes. Depending on your opinion of covert sweet potato fries, these were super delicious!
Plasterer Bristol
Looks nice and simple but oh so tasty, have printed this and will be cooking this this weekend coming can’t wait
Tory
Kate–I just made these are they are so delicious! I want to make for my Christmas dinner, but they would have to be made ahead of time. Do you have any suggestions? I was thinking make the carrots ahead of time and then make the butter/honey sauce right before serving and serve over warmed (already roasted) carrots. What are your thoughts??
★★★★★
Christine S
These were fantastic! I almost ate my whole serving before I got them to my plate! Can’t wait to make these again *le drool*
★★★★★
Kate
Win! Thank you, for your review.
Chris M
Made these for dinner last night and got rave reviews all around. Will definitely make again, thank you for the recipe!
★★★★★
Kate
Wonderful, Chris! Thanks for sharing.
Jeanne
Can the carrots be roasted the day before and then re-heated and served with the honey butter?
Kate
Sure, although best served right away.
Daisyheadfayzie
Made these tonight for Thanksgiving. They were delicious & easy to make!!! Thanks so much for the recipe.
★★★★★
Kate
Wonderful! Thank you for the review.