If you’re on the hunt for a side dish that’s both easy and irresistibly delicious, I can’t recommend this Honey Glazed Roasted Carrots Recipe enough. I absolutely love how the natural sweetness of the carrots is enhanced by the honey glaze, giving each bite a perfect balance of caramelized warmth and tender goodness. Whether you’re serving a weeknight dinner or looking to impress at a holiday feast, this recipe will quickly become your go-to.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples to create something absolutely mouthwatering.
- Perfectly Tender & Sweet: Roasting brings out the natural sugars while the honey glaze adds a luscious shine and extra flavor.
- Impress Without Stress: This recipe looks and tastes like you spent hours, but it comes together quickly.
- Family Favorite: My whole crew goes crazy for these carrots whenever I make them!
Ingredients You’ll Need
What’s great about this Honey Glazed Roasted Carrots Recipe is that the ingredients really complement each other to enhance those vibrant carrot flavors — plus, it’s all stuff you may already have on hand. The key is fresh carrots and good-quality honey.
- Carrots: Choose medium-sized carrots for an even roast; their natural sweetness is the star here.
- Garlic: Fresh garlic cloves add just the right aromatic punch without overwhelming the dish.
- Unsalted Butter: I use unsalted so I can control the seasoning, and it gives a rich, creamy backdrop.
- Honey: Use a mild-flavored honey to avoid overpowering the carrots with sweetness.
- Kosher Salt: Essential for balancing out all the flavors and enhancing the natural taste of the carrots.
- Black Pepper: Freshly ground, for that subtle hint of spice.
- Lemon: Just a squeeze of fresh lemon juice brightens everything up with a little zing.
- Fresh Parsley (optional): Adds a pop of color and freshness as a garnish, but it totally works without it too.
Variations
I love how versatile this Honey Glazed Roasted Carrots Recipe is. Over time, I’ve experimented with a few tweaks depending on what I’m craving or what’s in my pantry, and it’s always a hit. You should definitely make it your own!
- Spiced Up: When I want a little warmth, I add a sprinkle of cinnamon or chili flakes to the glaze—it brings a cozy depth to the carrots.
- Herb Twist: Thyme or rosemary tossed in before roasting gives a lovely earthy note I’ve grown to adore on chilly nights.
- Vegan Option: Swap butter for olive oil or vegan margarine, and you’re just as set to go deliciously dairy-free.
- Different Citrus: Sometimes I swap lemon for orange juice and zest for a sweeter, brighter glaze that’s fantastic with dinner parties.
How to Make Honey Glazed Roasted Carrots Recipe
Step 1: Prep and Cut Your Carrots
The first thing I do is peel and trim the carrots, then cut them into 2-inch pieces for nice roasting bites. If the carrots are really thick, I halve or quarter them lengthwise so they cook evenly. This step is key—if you don’t size them right, some pieces will be mushy while others are still firm. Toss them onto a rimmed baking sheet, so they don’t slide around in the oven.
Step 2: Make the Honey-Butter Garlic Glaze
Next, melt unsalted butter in a small saucepan over medium heat, and add minced garlic. Watch closely and swirl it around for about 30 seconds until you smell the garlic’s fragrance—it’s amazing how that smell fills the kitchen! Take it off the heat, then whisk in the honey for that perfect sticky-sweet base you’re after.
Step 3: Toss Carrots with the Glaze and Season Well
Drizzle about half of your honey glaze over the carrots and toss well so every piece is coated. This layers the flavor, making sure the carrots get caramelized without burning the honey. Then sprinkle on kosher salt and freshly ground black pepper, toss again, and spread the carrots out in an even layer on the pan for roasting.
Step 4: Roast and Toss Midway
Pop the carrots in a 425°F oven for 15 minutes. When time’s up, toss them gently to ensure even cooking and roast for another 15 to 20 minutes until they hit that perfect tender and caramelized golden-brown bottom. You’ll want to keep an eye on them near the end—the smell and color tell you they’re ready!
Step 5: Final Glaze and Brighten with Lemon
Once roasted, drizzle the remaining honey glaze over the hot carrots and squeeze fresh lemon juice right on top. Toss everything once more so all those flavors meld together. If you like, sprinkle chopped fresh parsley for a fresh, colorful finish. Then serve immediately and watch everyone dig right in.
Pro Tips for Making Honey Glazed Roasted Carrots Recipe
- Cut Evenly: I learned early on that uneven carrot sizes lead to uneven cooking—try to make pieces roughly the same size for uniform tenderness.
- Watch the Garlic: Garlic cooks fast; remove it from heat quickly after fragrant to prevent bitterness in the glaze.
- Use a Rimmed Sheet Pan: This helps the glaze stay on the carrots, preventing drips and uneven roasting.
- Don’t Overcrowd: Give your carrots space on the baking sheet, which ensures they roast instead of steam.
How to Serve Honey Glazed Roasted Carrots Recipe
Garnishes
I usually go for fresh parsley because it adds a lovely pop of green and a fresh flavor contrast to those sweet, buttery carrots. Sometimes I sprinkle a bit of toasted sesame seeds or even finely chopped chives for a little extra texture and visual interest. Try some fresh herbs you like best—it’s all about what makes it feel special to you.
Side Dishes
These honey glazed carrots pair beautifully with roasted chicken or pork tenderloin, and I also love sneaking them alongside grain bowls or a rich, creamy risotto. They’re an easy way to brighten up any meal and add a little sweetness that everyone will appreciate.
Creative Ways to Present
For holiday dinners or gatherings, I like to present them on a long wooden board or a festive serving dish and arrange fresh herb sprigs around for a rustic look. You can also drizzle a little extra honey over the top just before serving to make them glisten under the lights—it really elevates the whole experience.
Make Ahead and Storage
Storing Leftovers
I find that these roasted carrots keep really well in an airtight container in the refrigerator for up to five days. On busy weeknights, I prep them ahead of time, then roast just before dinner. They hold their flavor and texture better than you’d expect after a day or two in the fridge.
Freezing
To be honest, I don’t usually freeze roasted carrots because they tend to lose some texture, but if you do freeze them, make sure they’re cooled completely and stored in a single layer on a baking sheet before transferring to a freezer bag. This shorts freezes them and stops clumping. It’s not my favorite method, but it works in a pinch.
Reheating
The best way I’ve found to reheat them is in a 350°F oven for about 10 minutes to bring back that lovely roasted crispness. The microwave works in a pinch, but you’ll lose the caramelized edges that make this recipe so good.
FAQs
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Can I use baby carrots for this Honey Glazed Roasted Carrots Recipe?
Absolutely! Baby carrots work just fine. Since they’re smaller, keep an eye on them during roasting—they may cook a bit faster than larger pieces. Just toss them gently and adjust the roasting time if needed.
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What type of honey is best for the glaze?
I prefer a mild, floral honey like clover or wildflower honey because it complements the carrots without overpowering them. Stronger honeys like buckwheat can work but give a more robust flavor.
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Can I make this recipe gluten-free?
Yes, this Honey Glazed Roasted Carrots Recipe is naturally gluten-free as long as your kosher salt and other seasonings don’t contain any additives. Always double-check labels if you’re cooking for someone with gluten sensitivities.
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What can I substitute for unsalted butter?
You can easily swap in olive oil or coconut oil if you want a dairy-free version. It changes the flavor slightly but still tastes fantastic and helps carry the honey glaze beautifully.
Final Thoughts
This Honey Glazed Roasted Carrots Recipe has truly become one of my favorite ways to make carrots shine beyond the usual boiled or steamed side. It’s comforting, crowd-pleasing, and easy enough to whip up even on a busy day. Once you try it, you’ll see why my family and I keep coming back for seconds—and why I’m happy to share this little kitchen gem with you. Give it a go, and I promise it’ll brighten your dinner plate and your day.
Print
Honey Glazed Roasted Carrots Recipe
- Prep Time: 10 minutes
- Cook Time: 35 to 40 minutes
- Total Time: 45 to 50 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Honey Glazed Carrots are a simple and flavorful side dish featuring tender roasted carrots coated in a luscious honey-garlic butter glaze and finished with a touch of fresh lemon juice and optional parsley garnish. Perfect for adding a sweet and savory element to any meal.
Ingredients
Carrots
- 2 pounds medium carrots (about 8)
Glaze
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons honey
Seasoning and Garnish
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 small lemon (for juice)
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Preheat the Oven: Arrange a rack in the middle of the oven and preheat to 425°F to ensure a hot environment for roasting the carrots evenly.
- Prepare the Carrots: Peel and trim the carrots. Cut into 2-inch pieces crosswise. If carrots exceed 1 inch in thickness, halve or quarter them lengthwise to pieces about 1/2 to 3/4 inch thick for even cooking. Place them on a rimmed baking sheet. Mince the garlic cloves.
- Make the Honey Garlic Glaze: Melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté briefly, swirling the pan occasionally until fragrant—about 30 seconds. Remove from heat, then whisk in the honey to combine fully.
- Glaze and Season Carrots: Drizzle half of the honey garlic glaze over the carrots on the baking sheet and toss to coat thoroughly. Sprinkle with kosher salt and black pepper, then toss again to distribute the seasoning evenly. Spread the carrots out in an even layer to promote roasting.
- Roast the Carrots: Place the baking sheet in the preheated oven and roast for 15 minutes. Remove and toss the carrots to ensure even cooking. Return to the oven and roast for an additional 15 to 20 minutes, or until the carrots are tender and have browned bottoms.
- Finish with Glaze and Lemon: Remove the roasting pan from the oven. Drizzle the remaining honey glaze over the carrots and squeeze the juice of half a small lemon on top. Toss to coat the carrots in the glaze and lemon juice, infusing a fresh tangy brightness.
- Serve and Garnish: Transfer the glazed carrots to a serving bowl, and if desired, sprinkle with chopped fresh parsley leaves for a pop of color and freshness. Serve warm.
Notes
- Make ahead: Carrots can be peeled and chopped up to 1 day in advance and stored in an airtight container in the refrigerator.
- Storage: Leftovers can be refrigerated for up to 5 days in an airtight container. Reheat gently before serving.
Nutrition
- Serving Size: 1/6 of recipe (approx. 6 oz)
- Calories: 110
- Sugar: 7g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg
