Honey Glazed Carrots

These honey glazed carrots are one of my favorite sides to serve with any meal. They’re roasted until perfectly tender, coated in a glossy honey-butter glaze, and lightly seasoned with herbs and spices for a sweet and savory finish.

Why You’ll Love This Recipe

I love how easy these carrots are to prepare, yet they always feel elegant enough for a holiday table or dinner party. Roasting brings out their natural sweetness, and the honey glaze gives them a rich, golden finish. The addition of herbs adds just the right touch of freshness, and I can easily double the recipe when I’m cooking for a crowd.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound carrots, medium-sized
3 tablespoons honey
2 tablespoons unsalted butter
1 pinch salt
1/4 teaspoon black pepper
1 tablespoon fresh herbs (optional, such as thyme or parsley)

directions

I begin by preheating my oven to 400°F (200°C). While the oven heats, I wash and peel the carrots, then slice them into even pieces about 1–2 inches long to ensure they roast evenly.

In a mixing bowl, I combine the honey and butter, then microwave for about 20–30 seconds until melted. I stir it until smooth, then add the sliced carrots and toss until they’re evenly coated.

Next, I line a baking sheet with parchment paper and spread the glazed carrots out in a single layer. I sprinkle them with salt and black pepper and add fresh herbs if I’m using them. I give everything one more gentle toss right on the pan to distribute the seasoning.

I roast the carrots for 25–30 minutes, stirring them halfway through to help them caramelize evenly. Once they’re tender and lightly browned, I let them cool slightly, then transfer to a serving dish and serve them warm.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes switch up the herbs—rosemary works beautifully, and sage adds an earthy touch in the fall. When I want something with more warmth, I add a pinch of cinnamon or a dash of cayenne. For an even deeper flavor, I’ve swapped half the honey for maple syrup or added a splash of balsamic vinegar.

storage/reheating

I store leftover glazed carrots in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat or in the oven at 350°F until hot. If they dry out a bit, I add a splash of water or broth while reheating to bring back the glaze.

FAQs

Can I use baby carrots instead of slicing whole ones?

Yes, I’ve used baby carrots for convenience. They roast up nicely, though I often add a few extra minutes of cook time to ensure they become tender.

Do I need to peel the carrots?

I usually do for a smoother texture, but if the carrots are very fresh and I scrub them well, I sometimes skip the peeling step.

Can I make this recipe ahead of time?

Absolutely. I roast the carrots earlier in the day, then reheat them gently in the oven or stovetop just before serving.

Is this recipe sweet or savory?

It’s a beautiful balance of both. The honey brings sweetness, but the butter, salt, and herbs round it out with savory depth.

What can I serve these with?

These carrots pair well with roast chicken, pork, lamb, or even as part of a vegetarian spread. I often serve them alongside mashed potatoes or a grain salad.

Can I cook them on the stovetop instead of roasting?

Yes, I’ve sautéed them in the honey-butter mixture over medium-low heat with a lid on to steam and soften them, then removed the lid to reduce the glaze.

Are there any substitutes for honey?

Maple syrup is a great alternative—I’ve used it and it brings a richer, deeper sweetness. Agave nectar works in a pinch too.

How do I know when the carrots are done?

I test with a fork—they should be tender but not mushy. I also look for golden edges and a bit of caramelization for extra flavor.

Can I freeze honey glazed carrots?

I prefer them fresh, but I’ve frozen leftovers in a pinch. They reheat best in the oven to restore some of the texture.

Will this recipe work with rainbow carrots?

Yes, and I love how beautiful the dish looks with multicolored carrots. They roast similarly but may vary slightly in sweetness.

Conclusion

These honey glazed carrots are a staple in my kitchen. They’re easy to make, full of flavor, and bring a touch of elegance to any meal. Whether it’s a weeknight dinner or a festive holiday spread, I always come back to this recipe for its simplicity and irresistible caramelized finish.

Print