These Honey Glazed Carrots are the perfect side dish for the holidays or simple weeknight dinners. Once roasted they become caramelized with a sticky, sweet and savory glaze that is so delicious!
My Honey Glazed Carrots aren't just any boring carrots…carrots in general are so delicious and sweet once they're roasted, but when dressed in this delicious marinade they are taken to another level! They turn out sticky, golden and caramelized and so yummy! I always have to make a double batch of them, because they are that good everyone always wants seconds haha!
My husband and I usually eat the whole tray between the two of us, even though the recipe is for four 😋. The last time I made them, we enjoyed them with tofu steaks and garlic mashed potatoes with this homemade gravy on the side for a cozy Sunday dinner, ahh YUM! The whole meal tasted so good together and we couldn't help but keep picking at the sticky carrots.
As carrots are naturally sweet themselves, the honey brings out the natural sweetness of the carrots even more. It's then balanced with the savory components which are the olive oil, garlic and salt which all pair so well once roasted in harmony to create the glaze.
I'm not kidding when I say, these honey glazed carrots are always the easiest part of a meal. The prep takes 5 minutes, then pop them in the oven and the hard part is all done. This makes them great for gatherings especially when it comes to the holiday season including Thanksgiving, Christmas and family events. You can then focus on the more complex dishes like a turkey. I do suggest making a double batch, because they will be eaten straight away. I mean who can resist golden, sticky caramelized carrots.
What's great is that you can also enjoy honey roasted carrots as part of casual weeknight dinners. Since carrots are usually in season all year round, you can eat them at any time basically. No need to only wait until the big events to make a batch. I prefer using thinner carrots to leave them whole, however you can also cut them up, or use baby carrots if that's what you have on hand. If you love carrots, you must also try my popular parmesan crusted carrots.
Table of Contents
What makes this recipe special
- Quick and Easy: Minimal prep and simple ingredients, perfect for busy nights
- Crazy Delicious: The marinade gives the roasted carrots a delicious sweet and savory glaze
- Versatile: Pairs with nearly any main course and great with other vegetable sides such as sweet potatoes, brussel sprouts and others
- Crowd-Pleaser: A guaranteed hit with both kids and adults for the holidays and events
Ingredients and Substitutions
- Carrots are of course the star of the dish. I love the look of whole carrots so I prefer them thinner, however you can also slice up thicker carrots lengthwise. Rainbow carrots will look even better but are sometimes harder to find
- Honey is the key ingredient in the marinade making the sticky, caramelized sweetness in the glaze. You can swap with agave, maple syrup or brown sugar if preferred to keep it vegan. You can also use hot honey for a spicy kick
- Extra virgin olive oil is my preference which gives the carrots a delicious rich and savory flavor. You can of course substitute with melted butter if you prefer
- Garlic adds depth and a hint of additional savoriness. I like to mince fresh garlic cloves, but garlic powder can work also
- Fresh herbs such as parsley, thyme, rosemary or chives add a nice green color and freshness
How to make Honey Glazed Carrots
These carrots are simply irresistible and the best part is they take little time to prep. Follow my simple steps below.
Preheat oven to 400℉ / 200℃. Peel and trim off the tops of the carrots. If they're thin, leave them whole, if thick slice them in half or quarters lengthways
Make the glaze - add honey, olive oil, minced garlic and season with salt and pepper. Mix to combine
Place carrots in an oven dish, pour over the marinade and mix using your hands. Place in a single layer and not overlapping
Put in the oven for 20 minutes. Remove and toss around then put back in the oven for 15-20 minutes. Check to ensure they're fork tender and cooked to your liking and enjoy!
Tips and Tricks
- Peeling the carrots is totally optional. I usually leave the skins on when making them for ourselves and peel when serving to guests. Larger carrots do have thicker skins, so I do recommend peeling these
- Roast in a single layer without overlapping for even caramelization
- Toss the carrots halfway through cooking to ensure even coating and flavor all around
- I prefer using an oven dish so the yummy marinade doesn't get lost, but if making a bigger batch it’s best to use a baking sheet or sheet pan
- If you like it spicy, add some red pepper flakes which will give it a spicy kick or you can also add hot honey instead
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat in a pan over the stovetop on medium heat, or reheat in the oven or air fryer
- You can also freeze roasted carrots for up to 1-2 months. Thaw in the fridge before reheating
FAQs
Yes you can, however thaw them first and pat them dry well for better caramelization. The cooking time will also need to be reduced
This could be due to being sliced too big or the carrots are too thick. If preferring to leave the carrots whole, ensure to use thin carrots or slice them prior to roasting
Not at all, boiling the vegetables will reduce the roasting time but it's not necessary and can make the veggies soggy
As carrots are naturally sweet, savory spices such as garlic, onion, smoked paprika and red pepper flakes taste great. I've also added a spice rub to my parmesan carrots
More Glazed Recipes
More Roasted Vegetables
Looking for other recipes like this?
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Honey Glazed Carrots (Sweet and Savory)
Ingredients
- 1lb / 500g carrots - I prefer long thin carrots to roast them whole
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- Salt and black pepper to taste
- Garnish with fresh herbs such as parsley or rosemary
Instructions
- Preheat the oven to 400℉ / 200℃. Prepare the carrots by peeling and trimming off the tops**If using long thin carrots like I have, you can leave them whole. If the carrots are quite thick or large, its best to slice them in half or quarters lengthways
- In a small bowl, add the honey, extra virgin olive oil and finely mince the garlic clove. Add a good pinch of salt and pepper and stir together well
- Place the carrots in an oven dish and pour over the marinade. Using your hands, toss the carrots so they're all coated and place in a single layer and not overlapping if possible
- Roast the carrots in the oven for 20 minutes. Carefully remove from the oven and toss them around then roast for a further 15-20 minutes depending on the size of the carrotsCheck them with a fork or toothpick to ensure they are fork tender and cooked to your liking
- Serve up your delicious honey glazed carrots with chopped herbs for garnish and drizzle over any leftover dressing that remains in the oven dish. Enjoy with your main and other sides like my garlic mashed potatoes and gravy 🙂
ggw says
It says 1oz... I think you mean 1lb?
Ayeh Manfre says
Oh yes, thank you for pointing that typo out. I've corrected the recipe, sorry for the confusion