Honey Glazed Carrots
113 Comments
Updated Jun 22, 2022
This post may contain affiliate links. See my disclosure policy.
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).
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.
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!
Recipe Variations
Just about any hearty main dish works with these carrots. A few delicious combinations are:
- Slow Cooker Whole Chicken
- Dijon Baked Salmon
- Sweet and Smoky Beef Brisket
- Roasted Balsamic Chicken with Brussels Sprouts
- Rosemary Grilled Lamb Chops with Mint Apple Sauce
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.
Reader Favorite Side Dishes
Whether your planning for your Thanksgiving menu or weeknight dinners, these side dishes will please everyone around the table.
- Balsamic Bacon Brussels Sprouts
- Scalloped Potatoes
- Baked Sweet Potato
- Roasted Brussels Sprouts
- Mashed Butternut Squash
- Roasted Sweet Potatoes
Honey Glazed Carrots
Description
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.
- In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
- Pour the carrots and glaze onto a sheet pan and spread them out.
- 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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Really enjoyed this recipe with baby carrots as a main dish. Was a little worried when it said 425f, but they did turn out pretty great. Very pleasantly sweet and earthy.
Glad this recipe turned out great, Marlin!
I needed a quick side dish for my husband’s birthday so I made these using baby carrots and they turned out fantastic! Just the right amount of sweetness and perfectly cooked!
Glad these worked out great for your husband’s birthday, Melissa!
Omg soooo good. I halfed it since not everyone in my house likes carrots. I will be cooking this again.
Glad you’re loving this carrot dish Carolyn!
I made this recipe exactly as written as a side accompaniment to pork roast, whipped garlic potatoes and asparagus and it was a major hit. Absolutely delicious!!!! There wasn’t even ONE left!
Yay, love to hear that!
Need to tweak the ingredients. All you can taste is the ginger.
Will these be as good if I make the day before and microwave before serving?
I always say fresh is best, but that’s fine too!
Made this recently, but used maple syrup because i was out of honey. Absolutely delicious! Thanks for sharing such tasty recipes with us, Lisa!
*I was out of honey.
Typos :/
I made this during Thanksgiving and it was so yummy, my 6 year old loved it. Thank for such great recipes
Glad this carrot dish was a hit Salome!
Absolutely loved this recipe! The spices made it the perfect “fall-flavored” compliment to the rest of the food on the plate.
These carrots are so flavorful and delicious! A wonderful combo of flavors and not too sweet at all. All of the spices and ingredients work together perfectly! My family loved these!
Glad you enjoyed these honey glazed carrots!
So Delicious!!! So easy to make too
Can you make the glazed carrots the day before? Or prep them the day before?
You can make them a day in advance, but they’ll turn a bit soft.