Honey Glazed Roasted Carrots are a simple and tasty side dish that brings out the natural sweetness of fresh carrots. The carrots get roasted until tender and slightly caramelized, then coated with a shiny honey glaze that adds just the right touch of sweetness and a little bit of stickiness.
I love how easy this dish is to make and how it fills the kitchen with a warm, inviting smell. One little trick I use is to toss the carrots in a bit of olive oil before roasting to help the honey glaze stick better and to get that perfect roasted flavor. It’s such a crowd-pleaser anytime I serve it at dinner, especially with roasted chicken or pork.
For serving, I like to sprinkle a few fresh herbs, like parsley or thyme, on top after roasting. It adds a nice pop of color and fresh flavor that balances the sweetness. These honey glazed carrots always remind me of cozy family dinners where everyone reaches for seconds before the main course even arrives!
Key Ingredients & Substitutions
Carrots: Using multicolored carrots adds a fun look and slight flavor differences, but regular orange carrots work just as well. If you can’t peel them, just scrub well to keep some extra texture and nutrients.
Olive oil or Butter: Olive oil is a healthy, light option, while butter adds richness and a creamier taste. I often use butter for that cozy flavor, but either works great.
Honey: Honey brings natural sweetness and helps glaze the carrots. If you want a different flavor, maple syrup or agave can be good substitutes, especially for a vegan twist.
Garlic: Thinly sliced garlic roasted with carrots adds warmth and aroma without overpowering. You can also use garlic powder if fresh garlic isn’t handy, but fresh tastes best here.
Fresh thyme & Parsley: Thyme offers herbal notes that pair beautifully with roasted carrots. If you can’t find fresh thyme, dried thyme can be used but add less to avoid a strong taste. Parsley adds fresh color at the end.
How Can I Get the Carrots Tender and Perfectly Glazed?
Roasting is key for tender carrots with a lovely glaze. Here’s how to nail it:
- Coat the carrots evenly with oil (or butter), honey, and seasonings. This helps them caramelize nicely.
- Spread them out in one layer on the baking sheet so they roast instead of steam.
- Turn halfway through roasting to cook evenly and get glaze on all sides.
- Roast at 400°F (200°C) for about 25-30 minutes until tender and golden—test by poking a carrot with a fork.
Patience is important; rushing won’t give that sweet, caramelized finish. Also, don’t overcrowd the pan or carrots can steam rather than roast.
Equipment You’ll Need
- Baking sheet or roasting dish – It provides a large surface for the carrots to roast evenly and caramelize nicely.
- Parchment paper or cooking spray – Keeps the carrots from sticking and makes cleanup easier.
- Large mixing bowl – I like this to toss the carrots with oil, honey, garlic, and seasonings all at once.
- Measuring spoons – For accurate honey, oil, and seasoning amounts.
- chef’s knife or vegetable peeler – Use these to peel the carrots and slice garlic.
Flavor Variations & Add-Ins
- Swap honey for maple syrup or agave nectar for a different sweet flavor or vegan option.
- Add roasted nuts like chopped almonds or walnuts on top for crunch.
- Mix in spices like cumin or smoked paprika for a smoky, warming taste.
- Include your favorite herbs such as rosemary or basil for different fresh flavors.
Honey Glazed Roasted Carrots
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds of multicolored small carrots (preferably peeled)
- 2 tablespoons olive oil or melted butter
- 3 tablespoons honey
- 3 cloves garlic, thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- 2-3 sprigs fresh thyme (plus more for garnish)
- Fresh parsley, chopped (for garnish)
Time Needed:
You’ll need about 10 minutes to prepare everything and roughly 25-30 minutes for roasting. So, in total, plan for around 35-40 minutes to enjoy this delicious side dish.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 400°F (200°C) so it’s hot and ready. Line a baking sheet with parchment paper or lightly grease your roasting dish to prevent sticking.
2. Toss the Carrots:
In a large bowl, add the peeled carrots. Pour in the olive oil or melted butter, drizzle the honey, and add the thinly sliced garlic. Sprinkle salt and freshly ground black pepper to your taste. Toss everything gently but well, making sure every carrot is coated with the sweet and savory mixture.
3. Arrange and Add Thyme:
Spread the carrots in a single layer on your prepared baking sheet or roasting dish. Tuck the fresh thyme sprigs evenly among the carrots—they’ll add lovely herbal notes as they roast.
4. Roast Until Tender and Glazed:
Put the carrots in the oven and roast for about 25 to 30 minutes. Halfway through, carefully turn the carrots to ensure they cook evenly and get that beautiful golden glaze. You’ll know they’re done when they’re tender and caramelized.
5. Serve and Garnish:
Take the roasted carrots out of the oven and transfer them to a serving dish. Remove the thyme sprigs (or save a few) and sprinkle freshly chopped parsley along with extra thyme if you like. Serve warm and enjoy the sweet, savory goodness!
Can I Use Frozen Carrots for This Recipe?
It’s best to use fresh carrots for roasting to achieve that perfect tender texture and caramelized glaze. If you must use frozen, thaw them completely and pat dry to remove excess moisture before tossing with the honey and oil.
Can I Make Honey Glazed Carrots Ahead of Time?
Absolutely! You can roast the carrots a day in advance and store them in an airtight container in the fridge. Reheat gently in the oven or on the stovetop, adding a little olive oil or butter to refresh the glaze.
What Can I Substitute for Honey?
Maple syrup or agave nectar are great alternatives if you want a vegan version or simply want to switch up the flavor. Use the same amount as honey for similar sweetness and glaze.
How Should I Store Leftover Roasted Carrots?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through to maintain their texture and flavor.