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

5 from 21 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 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
©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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Recipe Rating




Your email address will not be published. Required fields are marked *

59 comments on “Honey Glazed Carrots”

  1. 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

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

  3. 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!

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

  5. 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!

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

  7. 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

  8. 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

  9. 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

  10. 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

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

  12. 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

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

  14. The nutrition facts are for 100gr?

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

  16. 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.

  17. Delicious! Definitely making these again! 5 stars

  18. 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.

  19. 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

  20. 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

  21. 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

  22. 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?

  23. 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

  24. 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

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

  26. 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

  27. 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

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

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

Downshiftology