These honey glazed carrots always disappear fast at any holiday dinner! They’re the perfect festive side dish that’s beautifully caramelized and ready in under 30 minutes.
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Why You’ll Love These Honey Glazed Carrots
These honey glazed carrots were one of the very first Thanksgiving sides I shared on this website, alongside my favorite balsamic Brussels sprouts and sweet potato casserole. And ever since then, it has earned a permanent spot at holiday dinners for both my family and many of yours as well. Just check out all of the positive reviews below! So whether I’m whipping them up for Thanksgiving or Christmas or Easter, here’s why I make this side dish for each celebration:
- The glaze is insane. The combination of honey, garlic, butter, spices, and herbs really elevates the carrot’s natural sweetness.
- It’s so easy to make. All you need is a sheet pan and 20 minutes for the best roasted carrots!
Honey Glazed Carrots Ingredients
- Carrots: I usually opt for orange carrots, but rainbow carrots are a fun way to add extra color to your plate. I like to slice them on a diagonal into quarters or oval disks.
- Honey: You can use honey or maple syrup, though I more often use honey. And any variety of honey works, including clover, wildflower, etc.
- Butter and olive oil: Butter (or ghee) gives the carrots that glossy, rich finish, while olive oil keeps the butter from burning.
- Garlic: A touch of minced garlic balances out the sweetness.
- Ground spices: I love adding ginger and cinnamon to play up the carrots’ natural sweetness.
- Fresh herbs: Sprinkle these on right before serving for a pop of freshness.
Find the printable recipe with measurements below.
How to Make Roasted Glazed Carrots
Step one: Slice the carrots on a diagonal into 1 to 1½-inch pieces. If your carrots are especially large or thick, cut them in half lengthwise as well.
Step two: In a mixing bowl, toss the carrots with the honey, garlic, butter, oil, and spices until they’re well coated. Then, spread them out evenly on a sheet pan.
Step three: Roast for 20 to 25 minutes at 425°F (220°C), giving them a toss halfway through. For extra caramelized edges, I always pop them under the broiler for 2 to 3 minutes at the end.
Mains To Serve Them With
- Thanksgiving dinner: They’re the perfect partner for roast turkey or roast chicken.
- Christmas dinner: Pair them with prime rib, beef tenderloin, or a juicy ribeye steak.
- Easter dinner: They’re fantastic alongside honey-baked ham or baked salmon.
Storage Tips
Glazed carrots are definitely best enjoyed fresh out of the oven when they’re perfectly caramelized, but you can also store and reheat them if you’ve got leftovers. Store the cooled carrots in an airtight container in the fridge for 3 to 4 days, or freeze them in a freezer-safe container for up to 3 months.
If you’re planning ahead for the holidays, you can peel and chop the carrots a day in advance and store them in the fridge. Then, just toss them with the glaze and roast right before serving.
More Holiday Side Dishes
- Scalloped Potatoes: Filled with cheesy goodness!
- Creamed Corn: The best corn side dish.
- Mashed Potatoes: A classic for a reason.
- Roasted Sweet Potatoes: An easy way to serve potatoes.
- Roasted Brussels Sprouts: Crispy, tender, and so delicious.
- Or try these other Thanksgiving side dishes!
If you make this honey-glazed carrots recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Ingredients
- 2 pounds carrots, peeled
- ¼ cup honey
- 3 garlic cloves, minced
- 2 tablespoons melted butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parsley, thyme or other herbs for garnish (optional)
Instructions
- Dice carrots. Preheat your oven to 425°F(220C°). Then, cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well.
- Toss carrots. In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
- Roast. Pour the carrots and glaze onto a sheet pan and spread them out. Roast for 20 to 25 minutes, tossing halfway through. You can also broil for 2-3 minutes, to get caramelization on the edges.
- Serve. Transfer carrots to a serving dish and garnish with chopped herbs.
Lisa’s Tips
- Storage tips: Place leftovers in an airtight container and store for up to 3 days in the fridge. You can also freeze this for up to 3 months.
- Reheating tips: Simply reheat in the microwave until the carrots are warmed through.
- I always recommend a heavy duty sheet pan when roasting veggies in the oven, so that your pan doesn’t warp and twist.
Nutrition
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Recipe originally posted September 2020, but updated to include new photos and information for your benefit!
It was really good. I didn’t measure everything but It was fast and easy.
Yeah, this is such an easy recipe you can really eyeball it. I’m happy you loved it, Nancy!
I have made your honey glazed carrots, many times as that is something all my neighbors asked for when we’re having a nice dinner everybody loves them even the people that don’t care for vegetables. Keep up the good work with
Happy to hear everyone is loving these roasted carrots, Lynn! Sounds like a keeper!