This super simple oven roasted Honey Glazed Carrots Recipe is a quick and easy side dish that’s perfect with any meal!
We love to serve these roasted carrots with my Juicy Baked Chicken and Classic Mashed Potatoes for a complete meal.
These simple and buttery sliced carrots are roasted at a high temperature until tender and coated in a sweet, honey glaze.
Honey Glazed Carrots Recipe
Honey roasted carrots are a great side dish to serve at any holiday dinner, but especially great for Easter, Christmas or Thanksgiving.
Ingredients for Roasted Carrots:
Here’s the basic list of ingredients you’ll need to make these roasted carrots. As always, you can find the full list in the recipe box below…
- Carrots – you can use baby carrots for a quicker recipe, or slice whole carrots on the diagonal
- Olive Oil
- Fresh Parsley
That’s it! Just a handful of ingredients to make this super simple, yet majorly flavorful side dish.
How To Roast Carrots
As with other roasted veggies, you’ll want to make sure you follow a few simple steps…
- make sure your carrots are cut to a similar size and shape
- toss the carrots with olive oil, butter, honey, salt and pepper and spread evenly on a large roasting pan
- Roast at a high temperature and stir occasionally, until desired doneness is reached
What Temperature To Roast Carrots?
I like to blast the heat up to 425 degrees F. This will give the carrots a nice roasted outside, while keeping the inside nice and tender.
Depending on the size of your carrots, it will take about 35 to 45 minutes to roast.
What Pan Should I Roast Veggies With?
When it comes to roasting veggies, you’ll LOVE these large baking sheets. They’re thick and sturdy and the raised bottoms are perfect for getting a nice texture on the glazed carrots.
You can line the bottom of your baking sheet with foil for easy clean up if you would like.
What Can I Use Instead of Honey?
If you’re not a fan of honey, try swapping in equal amounts brown sugar in it’s place. It’ll give a nice sweet flavor to the roasted carrots.
These honey glazed carrots would be perfect for an easy Easter side dish recipe.
Don’t forget the slow cooker Honey Ham and Cheesy Scalloped Potatoes!
More Easy Carrot Recipes
Got lots of carrots on your hands? No worries, I have a ton of fantastic recipes that I’m sure you’ll love…
- 5 Minute Brown Sugar Glazed Carrots
- Homemade Carrot Cake
- Simple and Savory Roasted Carrots and Sweet Potatoes
- Vegetable Soup
Honey Roasted Carrots Recipe
- 2 lbs. carrots, peeled and sliced diagonally about ⅓" thick
- 1 tbsp olive oil, extra virgin
- 1 tbsp butter, melted
- 2 tbsp honey
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp freshly chopped parsley
- Preheat oven to 425 degrees F. Lightly coat a large, rimmed baking sheet with non-stick spray and set aside.
- Combine the sliced carrots, olive oil, melted butter, honey, salt and pepper in a large bowl and stir to coat. Place carrots in an even layer on prepared baking sheet.
- Roast for 20 minutes, stir and continue roasting for an additional 15 to 20 minutes, until carrots are tender and slightly caramelized. Garnish with freshly chopped parsley and enjoy!
PIN THIS IMAGE TO SAVE THE RECIPE:
After finding & trying recipes from remnants of a 1910 (or so) cookbook on the ‘net everal years ago, I discovered that I do like some cooked carrots. Roasted & glazed are ‘mongst my favorite preparations, so I look forward to tasting this. Roasting is an efficient means to warming the house. Needing a good recipe for Cheesy Scalloped Potatoes, this arrived at a convenient time as autumn temperatures dip into uncomfortable chill & the calendar races toward winter. Glazing with honey should be sublime. If someone doesn’t like honey, their taste receptors are fouled, likely requiring perspective flushing. Swapping to brown sugar retains sweetness, but is a different taste result.
Are the calories mentioned per one serving?
Yes, the calories are per serving, which would be the whole amount of carrots divided by 6, which would be about 1 cup per serving. Hope that helps!
Celia A. Stewart
Every time I try to roast vegetables from a recipe, they appear burnt. The glazed carrots were not an exception. However, they did not taste burnt. Do you have any idea what I am doing wrong?
Can I make these the night before?
Yes, that should be fine. Just reheat to serve.