Honey Glazed Carrots


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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

4.93 from 103 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
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.


  • 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)


  • 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.


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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. A perfect recipe. Originally made exactly as Lisa wrote it out for Easter this year and it was *chefs kiss* Perfection. Tonight we made it again and for fun added sweet potatoes and onions and again, perfect. Thank you for a delicious and easy side that was easy and fun to experiment with.5 stars

  2. Took longer than 25 minutes to cook. The glaze burned to a black charcoal looking mess before the carrots were even tender/edible and we had to toss the entire recipe in the garbage. Two stars for a nice tasting glaze. Not sure what went wrong because we followed the recipe as written.2 stars

    1. Oh no! It sounds like your oven may cook a bit hot. Next time, try turning down the oven temp a bit. :) Hope your second try turns out better!

  3. This recipe is so easy and delicious! I’ve tried other recipes similar to this, but these are the best. I am asked to make them by my family for every event we have.5 stars

  4. Hi, I tried this last night and while they came out pretty tasty, the honey basically caramelized and started burning about 10 minutes in. How do you avoid this? It seems like heating honey at such a high temp for that long would inevitably cause this?

  5. I tried and followed this recipe for Christmas. My family and friends loved it! My family even asked me to make these carrots as a normal dinner side dish. It was quick and easy to make and now a family favorite! Thank you!5 stars

  6. Tried this as a new side dish for Thanksgiving, and it was so good! The carrots had such a great flavor and the glaze really coated the carrots as they cooked. This is officially going into the side dish rotation now!5 stars

  7. Lisa, we use your cookbook and recipes daily. :) They are tried and true, several are now made from memory because they are on repeat and oh so yummy! We hosted a large family gathering for Thanksgiving, which was a bit daunting, so of course we came directly to your site to put together a failproof menu. Every single dish had easy to follow directions and turned out perfectly! I doubled each of the recipes without any problem. The prosciutto wrapped sweet potatoes made such a flavorful but not overly filling appetizer. The classic creamy mashed potatoes were so creamy and so easy! The true crowd pleaser was the honey glazed carrots. The smell wafting from the kitchen had everyone asking when dinner was ready and several people went back for a second serving of just carrots! What I loved most about this particular recipe is that I had everything prepped in advance, tossed it all together and popped in in the oven to cook as we carved the turkey. I think we have our annual Thanksgiving day menu set for years to come. The carrots will be on regular repeat. Thanks for making good healthy food so easy and so yummy!5 stars

    1. Aw, thanks so much, Molly! I’m so thrilled that you’re loving so many of my recipes and that they have a special place in your home. That’s truly the best compliment ever! Happy Thanksgiving!

  8. I made these honey glazed carrots on Thanksgiving ~ delicious!!! I’m sure I’ll make these often in the next few months!5 stars

  9. These were so delicious. I am not a huge cinnamon fan and I found these to be very cinnamonny, so next time I might use half the amount. Even so, the honey and sweetness of the carrot really tied it together and it paired well on the plate next to the cranberry sauce.
    I definitely recommend using liquid honey instead of crystallized, because I had to stir a lot more to get the glaze blended. I am looking forward to making it again with those two adjustments!4 stars

  10. Made these for Thanksgiving and followed the recipe exactly, other than adding a little fresh sage and oregano since I had it on hand. Sooo good. They were a hit with everyone – even my dad who isn’t big on carrots. Thanks for the recipe! :)5 stars

  11. YUM! Did not use garlic or olive oil but used 3 TB melted butter and they were delicious! My carrots were huge so I halved and quartered before cutting into 2 inch pieces. I prepped carrots and glaze and tossed together the night before roasting to save time. Made this for Thanksgiving5 stars

  12. I made these ahead of time for Thanksgiving dinner and they are amazing. I used a 2lb bag of pealed baby carrots and sliced at an angle in half. So easy to make too. Thank you for an another amazing recipe!
    #downshiftology5 stars

  13. I made the honey glaze carrots tonight for my husband and I. They were so delicious, especially since they were caramelized. This is a dish I would take to a party or make for a guest. Thank you for the recipe!5 stars

      1. You don’t have to use the butter. I just did the olive oil and it turned out perfect

      1. So delicious and easy to prepare! I loved that they weren’t too sweet, and also that there are minimal ingredients. It’s a relatively healthy dish, so you don’t have to feel as guilty eating some other decadent or buttery sides.5 stars

  14. 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.5 stars

  15. 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!5 stars

  16. Omg soooo good. I halfed it since not everyone in my house likes carrots. I will be cooking this again.5 stars

  17. 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!5 stars

  18. Made this recently, but used maple syrup because i was out of honey. Absolutely delicious! Thanks for sharing such tasty recipes with us, Lisa!5 stars

  19. Absolutely loved this recipe! The spices made it the perfect “fall-flavored” compliment to the rest of the food on the plate.5 stars

  20. 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!5 stars