Honey Glazed Carrots are the perfect vegetable side dish and delicious enough to serve at the holidays. No need to worry about how you will get your vegetables in with these simple roasted carrots.
I hear from readers often that they need more vegetable side dishes for their kids. I absolutely get it. Our number one way to get our kids to eat vegetables is to cut them up at snack time and lunch time. After that, we focus on incorporating them into dinner recipes our kids love, like Italian stuffed peppers or stir fry noodles.
But having a solid list of vegetable recipes that you can serve alongside a main dish is critical in our house. You can feel great adding this roasted carrots recipe to the list.
With only 10 minutes of hands-on time, it is a weeknight dinner win. And given how delicious these oven-roasted carrots are and how beautifully the present they are perfect for a holiday dinner as well.
Why You’ll Love These Glazed Carrots
- Only three ingredients: Carrots, honey, and butter create a simple sweet and savory glaze.
- Hands-off recipe: After 10 minutes of prep, the oven does the rest of the work.
- Holiday or weeknight worthy: These carrots are simple enough for a busy weeknight, but pretty enough for a holiday spread.
Key Ingredients for Honey Roasted Carrots
- Butter: Adds a savory flavor to the carrots while they bake.
- Honey: Combines with the melted butter to create a sweet honey glaze on the carrots.
- Carrots: I love to make this recipe with whole carrots. If you want to cut them or use baby carrots, you may need to adjust the baking time.
- Salt and pepper
What Carrots Are Best For Honey Glazed Carrots?
I love using smaller whole carrots for this recipe because they look so beautiful when served. If your carrots are large or thick, cut them in half lengthwise so they cook evenly. The most important thing is that the carrots are similar in size.
Baby carrots can also work, though they will cook faster depending on their size. Begin checking them before the full 30-minute cooking time, around the 15-minute mark.
How to Make Honey Glazed Carrots
- Combine the butter and honey. Whisk together the melted butter and honey in a large bowl. I like to melt the butter in a microwave-safe bowl and add the honey right to that.
- Toss the carrots. Wash and peel the carrots, then place them on a rimmed baking sheet and toss with the butter and honey mixture. Season with salt and pepper.
- Bake the carrots. Roast for 30 to 35 minutes, turning the carrots halfway through. They are done when they are fork-tender and beginning to caramelize around the edges.
Honey Glazed Carrots Variations
- Swap the honey for maple syrup: If you are accommodating an allergy or flavor preference, use maple syrup instead with a one-for-one substitution.
- Add fresh herbs: Sprinkle fresh thyme or rosemary over the carrots after they come out of the oven.
Tips for the Best Honey Roasted Carrots
- Use similarly sized carrots. Cut thicker carrots in half lengthwise so everything finishes at the same time.
- Don’t overcrowd the pan. Giving the carrots space allows them to roast and caramelize instead of steam.
- Watch the carrots near the end. Because the glaze contains honey, the sugars can brown quickly toward the end of roasting.
Storing and Reheating Leftovers
Store any leftover roasted carrots in an airtight container in the refrigerator for up to three days. Reheat leftovers in the microwave, oven, or air fryer until heated through. For the best quality, reheat only the portion you plan to eat
What to Serve with Honey Glazed Carrots
If you make these Honey Glazed Carrots or any of my other recipes, please leave me a comment and let me know what you think.
Recipe Video
Honey Glazed Carrots
Ingredients
- 2 pounds carrots peeled, see note
- 4 tablespoons butter melted
- 1/4 cup honey
- 1/4 teaspoon salt
- dash of black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Whisk together the butter and honey.4 tablespoons butter, 1/4 cup honey
- Add the carrots to a rimmed baking sheet. Pour the honey-butter mixture over the carrots and toss to coat. Season with salt and pepper.1/4 teaspoon salt , dash of black pepper, 2 pounds carrots
- Roast for 30 to 35 minutes, turning halfway through, until the carrots are fork-tender and beginning to caramelize around the edges.
- Serve and enjoy warm.
Notes
- I like to buy small carrots with their greens still on for this recipe. Simply trim the greens short, and peel the carrots. They make for a beautiful presentation.
Lisa Heino says
Hi Lisa,
How much salt should I use? The recipe says 1/4 salt. 1/4 what (teaspoon, tablespoon etc …)?
Thank you!
My apologies! It should say teaspoon.
Louise says
Delicious
Thanks Louise!
Susan Masterson says
I enjoyed these carrots. Amazing how good they turned out with such few ingredients. This recipe is a favorite.
I’m glad you like them as much as we do!