Honey Glazed Roasted Carrots (Easy Holiday Side Dish)
Honey glazed roasted carrots are simple, sweet and so pretty on a holiday plate. The oven brings out their natural sweetness, and a buttery honey garlic glaze makes them shine.
They take just a few minutes to prep. Most of the time, they roast on their own while you work on the rest of dinner.
I make these carrots for Thanksgiving, Christmas and regular weeknights too. They’re one of the few vegetables everyone at my table asks for.
Why You’ll Love These Honey Glazed Carrots
- Sweet and buttery. The honey glaze caramelizes in the oven.
- Simple ingredients. Carrots, butter, honey, garlic and thyme.
- Kid approved. A veggie side even picky eaters enjoy.
- Colorful. Bright orange carrots brighten any holiday table.
- Easy prep. About 10 minutes of hands-on time.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Carrots: Medium carrots or rainbow carrots. Halve thick ones lengthwise so they cook evenly. Baby carrots work, but need a little more time.
- Honey: The star of the glaze. Maple syrup is a good swap.
- Butter: Adds richness and helps the glaze coat the carrots.
- Garlic and thyme: A savory balance to the sweetness.
- Brown sugar: Optional, for extra caramelization.
How to Make Honey Glazed Roasted Carrots
- Preheat. Heat the oven to 400°F (200°C) and line a baking sheet.
- Season. Toss the carrots with olive oil, salt and pepper.
- Roast. Roast for 20 minutes.
- Glaze. Mix the butter, honey, brown sugar, garlic and thyme. Toss with the carrots.
- Finish. Roast 10 to 15 minutes more until tender and caramelized. Top with parsley.
My Tips for the Best Honey Glazed Carrots
- Cut the carrots the same size so they’re all done at once.
- Give them space on the pan so they roast instead of steam.
- Add the glaze halfway through. Honey burns if it’s in the oven too long.
- Line the pan with parchment for easy cleanup.
Variations to Try
- Maple: Use maple syrup instead of honey.
- Warm spice: Add a pinch of cinnamon or nutmeg to the glaze.
- Sweet heat: Add a pinch of red pepper flakes.
- Crunchy: Top with toasted pecans or candied pecans.
Make-Ahead, Storage and Reheating
- Make ahead: Peel and cut the carrots up to 3 days ahead and keep them in the fridge.
- Storage: Refrigerate leftovers up to 4 days.
- Reheating: Warm at 350°F (175°C) for 10 minutes or in the microwave.
What to Serve With It
These carrots go with almost any main dish. For a holiday dinner, serve them with my Honey Garlic Glazed Christmas Ham. For a cozy Sunday dinner, pair them with my Lemon Herb Roast Chicken.
Frequently Asked Questions
Do I need to peel the carrots? Not if they’re scrubbed well, but peeled carrots look smoother and glaze better.
Can I use baby carrots? Yes. Pat them dry and add 5 to 10 minutes to the roasting time.
How do I know when they’re done? A fork should slide in easily, and the edges should be golden.
Can I make them on the stovetop? Yes. Simmer the carrots in a little water until tender, drain, then toss in the glaze in a skillet for 3 to 4 minutes.
One Last Thing
I hope these honey glazed roasted carrots become a regular side at your table. If you make them, please leave a comment and a star rating below. And save the recipe to your holiday sides board on Pinterest!
Honey Glazed Roasted Carrots
Ingredients
Carrots:
- 2 lb medium carrots peeled, thick ones halved lengthwise
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Honey glaze:
- 3 tbsp butter melted
- 3 tbsp honey
- 1 tbsp brown sugar optional
- 2 cloves garlic minced
- 1/2 tsp dried thyme or 1 tsp fresh
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Toss the carrots with olive oil, salt and pepper. Spread in a single layer with space between them.
- Roast for 20 minutes.
- Meanwhile, stir together the melted butter, honey, brown sugar, garlic and thyme.
- Pour the glaze over the carrots and toss to coat. Roast 10 to 15 minutes more, until fork-tender and caramelized at the edges.
- Spoon any glaze from the pan over the carrots, sprinkle with parsley and serve.
Notes
Storage: Refrigerate leftovers for up to 4 days.
Reheat: Warm at 350°F (175°C) for 10 minutes or in the microwave.
Variations: Use rainbow carrots, swap the honey for maple syrup, add a pinch of cinnamon or red pepper flakes, or finish with toasted pecans.
