Honey Glazed Carrots

These honey glazed carrots are an easy sheet pan recipe that transforms the everyday carrot into a show-stopping sweet and savory side dish (that’s also highly addictive). 

Honey glazed carrots in a white bowl on a table.

These oven roasted beauties are coated in the most delicious honey glaze, studded with garlic, ginger and a pinch of cinnamon. With that in mind, you might want to make an extra batch. They magically disappear fast.

Choosing The Right Carrots

You can use orange or rainbow carrots, whole or baby carrots. Just make sure to chop the carrots the same size to ensure they cook evenly.

  • Whole carrots: Go for the thinner ones (no thicker than an inch or so). You can roast them as is, chop them in half lengthwise or diagonally into oval disks. 
  • Baby carrots: Since these are small already, cooking them as is will work just fine.

It’s All About The Honey Glaze

While roasting carrots bring out a subtle sweetness, this easy honey glaze takes it to the next level. 

  • Honey: You can use clover, wildflower, or any variety of honey you like.
  • Garlic: A little bit of minced garlic perfectly balances the sweetness.
  • Butter: Helps to give carrots that glossy finish and rich flavor. Ghee works great too.
  • Olive oil: Just a little bit helps to prevent the butter from burning.
  • Ground spices: I love ginger and cinnamon which play nicely with the carrots’ sweetness.
  • Fresh herbs: For a fresh pop of color and flavor just before serving.

Ingredients for honey glazed carrots on a table.

How to Make Roasted Glazed Carrots

This sheet pan recipe couldn’t be any easier. Just follow these three simple steps.

  • Prep the carrots. Peel the carrots and chop into evenly sized chunks.
  • Toss the carrots. Coat the carrots with the glaze ingredients.
  • Roast the carrots. Spread across a sheet pan and let the oven do all the work!

Honey glazed carrots being tossed on a sheet pan.

Recipe Variations

Just about any hearty main dish works with these carrots. A few delicious combinations are:

Storing and Reheating Leftovers

Honey glazed carrots are best straight out of the oven, but you can refrigerate or freeze them after they’re cooked and cooled.

  • To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge. 
  • To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
  • For Reheating: Simply reheat in the microwave until the carrots are warmed through.

A white bowl with honey glazed carrots.

Reader Favorite Side Dishes

Whether your planning for your Thanksgiving menu or weeknight dinners, these side dishes will please everyone around the table. 

A bowl of honey glazed carrots with a spoon.

Honey Glazed Carrots

4.97 from 32 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 servings
Author: Lisa Bryan
These honey glazed carrots are an easy sheet pan recipe that turns into a flavorful, sweet and savory side dish.

Ingredients

  • 2 pounds carrots, peeled
  • 1/4 cup honey
  • 3 garlic cloves, minced
  • 2 tablespoons melted butter or ghee
  • 1 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • parsley, thyme or other herbs for garnish (optional)

Instructions 

  • Preheat your oven to 425F/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.
    Carrots being chopped for honey glazed carrots.
  • In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
    Honey glazed carrots being tossed in a glass bowl.
  • Pour the carrots and glaze onto a sheet pan and spread them out.
    Honey glazed carrots on a sheet pan before baking.
  • Roast for 20-25 minutes, tossing halfway through. You can also broil for 2-3 minutes, to get caramelization on the edges.
  • Transfer carrots to a serving dish and garnish with chopped herbs.

Lisa's Tips

  • To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge. 
  • To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
  • For Reheating: 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

Calories: 244kcal, Carbohydrates: 41g, Protein: 2g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 499mg, Potassium: 746mg, Fiber: 7g, Sugar: 28g, Vitamin A: 38064IU, Vitamin C: 14mg, Calcium: 84mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: Glazed Carrots, Honey Glazed Carrots, thanksgiving side dish
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87 comments on “Honey Glazed Carrots”

  1. Very few recipes make it into print with me (for my recipe binder) but these carrots sure did! Made them twice already, and I’m not normally a fan of carrots! Or ginger. These taste rich, slightly spicy, and the glaze caramelizes to perfection. Delicious. Thank you.5 stars

  2. Can you cook in skillet on stove instead?

  3. This recipe is fantastic! The blend of spices with the honey was delicious and they roasted perfectly in the oven! I will certainly be making this again. Thank you, Lisa, for your wonderful recipes!5 stars

  4. Love this recipe and recommend you make it.  Had a slow cooking leg of lamb in the oven so made in the air fryer.  Cooked for 45 minutes and carrots were perfectly cooked and browned on the corners.  

  5. Fantastic! Made these for Easter dinner and everyone loved them. Will definitely be making this again. 5 stars

  6. Made this while vacationing with relatives. Everyone loved it even though many don’t normally like cooked carrots. Making it again just for us. Delicious and quick to make@!!5 stars

  7. Our whole family loved this recipe- well done!5 stars

  8. The most complimented dish at my Christmas table!5 stars

  9. Best recipe ever for roasted carrots. Make them.5 stars

  10. GAH I am making these today and I did the 20 minutes and my baby carrots are still hard. Any suggestions?

  11. Hi Lisa, could I use maple syrup instead of honey?

  12. Amazing recipe. Whole family enjoyed and asked for more. Thank you so much. It was easy, quick and sooo delish! 5 stars

  13. This glaze is phenomenal. Honestly, otherworldly. The unique combination of savory and sweet is downright salivating; think ‘melted garlic and cinnamon honey-butter’! I made the glaze a day ahead and I swear I could feel it, calling to me to grab a spoon and just hide in a closet somewhere.

    Tip: I prepared this in a medium-sized, swallow casserole dish instead in order to help retain the saucy-goodness, and give the veg more time to caramelize before the glaze burned off. I also added a tsp of balsamic as I tossed it all together because I’m an incurable meddler. It was however a welcome addition I think.5 stars

    • Curt you are very witty and your comments are helpful thanks 😊 

      • I haven’t made these yet but plan to make them for Easter this Sunday! I’m traveling to a family members house about an hour from mine. I plan to roast them when I get there but was planning on preparing them and tossing them with the glaze and keeping them in a casserole style dish. Then throwing them in the oven when I arrive. Do you think the outcome will still be the same or should I prepare there? They will be sitting in the glaze for over an hour, if so. Looking forward to trying and I will update my review after with some stars – although based on the reviews, I’m sure it’ll be 5-star and I’m excited to try!

  14. Can I make these in a slow cooker instead of the oven?

  15. This delicacy deserves every bit of love.4 stars

  16. Hello!

    Thank you again.  Great recipe!5 stars

  17. Thank you for sharing this great recipe. Im excited to try it. Can you tell me if I can pre make batches of this, freeze it, and reheat it for a group of 30?
    Thank you

  18. I followed the recipe to the letter, but I was left with a lot of liquid left over in the bowl (before spreading them on the baking tray), as if the carrots didn’t retain the “sauce”.
    Has that ever happened to you? They ended up being nice, but nowhere as caramelised and shockingly tasty as they seem to be in you pictures! :)

  19. Just made these as a side for Easter dinner and they were perfect. I was so scared they were going to taste too sweet from the honey but they came out full of flavour and balanced.5 stars

  20. Thank you for not telling your life story in the beginning! Seriously appreciate that lol! Making these tonight! 😍😍

  21. Happy Christmas Eve! Can this sauce be used and cooked on the stove top? I have a crowded oven with no room to spare. Thank you!

  22. I made them as a side for Thanksgiving and oh boy, they were were gone in seconds. 5 stars

  23. Wow! What a terrific dish! So easy, delicious, and a huge crowd-pleaser. I ‘brought’ it to my family’s dinner table this Thanksgiving and they were flying off the plate. Even my younger brothers — who avoid veggies like the plague — were loving them. This is definitely a keeper!! Thanks, Lisa! 5 stars

    • Hi Delaney – I’m so thrilled that you loved this recipe! It’s find that it’s recipe that definitely converts those “veggie avoiders” into “veggie lovers.” Enjoy!

  24. My family absolutely loved this simple but very flavorful dish! I will probably rotate this in one a week!!!5 stars

  25. THIS.RECIPE.
    Oh my word. I made this as a side dish to accompany my Easy Thanksgiving Turkey and it barely made it out to the table! I made it ahead of time…. and as it sat to cool, I kept nibbling. These carrots easily replaced the overly sugary traditional sweet potato casserole. They were perfectly spiced and sweet. I will be making this OFTEN: not just for special events! Thanks again, Lisa!!5 stars

  26. Yum! They were so delicious; adding this to my family recipe rotation. My kids even love these (they are picky, so I leave out ginger for them). A+ recipe! Thank you! :-)5 stars

  27. I’m always looking for some new recipes to make, and I usually turn to Downshiftology to look first. As soon as I saw Lisa post this recipe, I had to get carrots and make it asap. As usual, the carrots turned out AMAZING and they were so easy to make! I had to cook them in the oven slightly longer, but that’s just because I have a very “weak” oven, haha! 5 stars

  28. I made these for Thanksgiving, OMG!! I almost ate everything before it reaches the table. This recipe is spot on. Pro tip: bake half the time and broil for the last half – thank me later 😎5 stars

  29. I’m trying to make this vegan, do you think I could substitute maple syrup for the honey to the same affect?

  30. I tried the recipe yesterday and honestly THANK YOU VERY MUCH!
    I love it.

    I used to eats only raw carottes but with this recipe I have an alternative!5 stars

  31. Can these be roasted in a stove top pan?

  32. The nutrition facts are for 100gr?

  33. Made these last night and it was so quick, easy, and most importantly, DELICIOUS! Thanks for another great recipe, Lisa!5 stars

  34. Great recipe Lisa. Thank You for sharing. I’m just curious to know if it is ok to heat honey in the oven (like in baking etc).  I had heard that exposing it to heat damages the nutritional value of the food so I usually put it on after something’s been cooked. Perhaps my thinking is incorrect? Just curious to know what u think. Thanks again. 

    • Hi Melissa – heat can impact some of the nutrition of honey, but I always like to remind people that you’re likely not eating honey for it’s nutritional benefits. Especially when it’s used as a sugar/sweetener in a recipe, and not for medicinal purposes.

  35. Delicious! Definitely making these again! 5 stars

  36. Would it work to combine baby turnips with the carrot chunks?  Would this sweet glaze work with turnips is, I guess, the question.

    • Yeah you can add turnips if you’d like! Although, I haven’t tried this glaze with roasted turnips – but might be delicious.

  37. So good! My family ended up eating most of them directly from the pan before I could even dish up, my kids loved these carrots! Thanks for the great recipe, Lisa.5 stars

  38. Tonight I found some carrots that needed to be finished. Combined it with roasted chicken and it was so delicious. Love the flavor combination of the cinnamon, ginger, honey and garlic. This one will definitely be on repeat since it got rave reviews from the family. Thanks Lisa!5 stars

  39. Carrot includes beta carotene, antioxidants, and vitamins that are good for health. Honey also has antioxidants, acid amine. Carrot and honey have many benefits for health, but some people dislike the flavor of carrot. This combination makes the carrot more engaging. How do you think if we slice carrot become small pieces? Carrot is well infused in honey.5 stars

  40. Hello Lisa, I LOVE, LOVE your website and I am always raving about it to family and friends. I was recently told that I have Type 2 Diabetes and High Blood pressure so I have to alter my diet. I discovered downshiftology and have been trying out recipes. Thank you so much for that! Now, my question is, the nutrition facts you provide at the bottom of every recipe, is it for the entire dish or a serving?

  41. I made this recipe tonight.  Used fresh local Bermuda carrots.  I thought it would be too sweet with the honey, and wasn’t sure about the cinnamon.  Oh my goodness, this a a really tasty recipe.  Not sweet, and the ginger and garlic work so well. I will make this again.  Thank you, Lisa.5 stars

  42. I love how you turn a basic veg into something special.  We drizzle warm tahini on roasted carrots and your ‘dress up’ looks mighty yummy.

    Does it freeze well after being glazed?5 stars

  43. Honey glazed roasted carrots are wonderful for a fridge foraging day! Saving this recipe for later.5 stars

  44. Carrots are always a great side dish for the holidays. These sound totally delicious. Thanksgiving is here next weekend in Canada. I think I need to serve these to my guests.5 stars

  45. These carrots were super easy to make and turned out great! I’ll definitely be using these as part of my holiday dinner spread in a few months!5 stars

  46. These remind me of the cooked carrots my Grandma made every Sunday. Love it!5 stars

  47. Love the combo of honey and butter and brings out the sweetness of the carrots! Looks so good!5 stars

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