These Honey Glazed Carrots are roasted in the oven with butter, honey, and simple seasonings until tender and lightly caramelized. They’re an easy vegetable side dish with just the right amount of sweetness!
Serve them alongside my Slow Cooker Mississippi Pot Roast and Classic Mashed Potatoes for a cozy dinner that practically begs for seconds.
I love that these carrots are simple enough for a weeknight but fit right in on the holiday table, too. Whether you’re planning Easter dinner, Thanksgiving sides, or just trying to get a vegetable on everyone’s plate, this recipe keeps things easy.
Ingredients You’ll Need
A handful of everyday ingredients is all it takes to turn a bag of carrots into a buttery, flavorful side dish. Find the full measurements in the printable recipe card below.
- Carrots: Use whole carrots, peeled and sliced diagonally about ⅓ inch thick.
- Olive oil: Helps coat the carrots for roasting.
- Butter: Melt it first so it mixes easily with the honey and oil.
- Honey: Adds sweetness and gives the carrots their delicious glaze.
- Salt and black pepper: Balance the sweetness.
- Fresh parsley: Sprinkle it over the finished carrots for a little color and fresh flavor.
How To Make Honey Glazed Carrots
These carrots roast right in the honey butter mixture, so there’s no separate sauce to make and no boiling required.
1. Prepare the Carrots
Preheat your oven to 425°F. Lightly coat a large, rimmed baking sheet with nonstick spray.
Peel the carrots and slice them diagonally into pieces about ⅓ inch thick. Try to keep the pieces similar in size so they cook evenly.
2. Toss With the Honey Butter Mixture
Combine the sliced carrots, olive oil, melted butter, honey, salt, and pepper in a large bowl.
Stir until the carrots are evenly coated, then spread them onto the prepared baking sheet in a single layer.
PRO TIP: Give the carrots a little breathing room. If they’re piled on top of each other, divide them between two pans.
3. Roast Until Tender
Roast for 20 minutes, then stir and spread the carrots back into an even layer.
Continue roasting for another 15 to 20 minutes, until they’re tender and lightly caramelized around the edges. Check a piece with a fork to make sure the texture is how you like it.
4. Garnish and Serve
Sprinkle the roasted carrots with freshly chopped parsley and serve warm.
That’s it! Simple ingredients, one pan in the oven, and a sweet and buttery side ready for dinner.
Frequently Asked Questions
A large, rimmed baking sheet gives the carrots room to spread out and keeps the honey butter mixture contained.
I like using these large baking sheets for roasting vegetables. The important thing is to choose a pan roomy enough to hold the carrots in a single layer.
You can also line the pan with foil and lightly coat it with nonstick spray for easier cleanup.
For carrots sliced about ⅓ inch thick, plan on 35 to 40 minutes at 425°F, stirring after the first 20 minutes.
Thicker pieces may need longer, while thinner slices can finish sooner. Your pan and oven can also affect browning, so use the timing as a guide and check the carrots as they cook.
You’re looking for tender centers and lightly browned edges.
Yes! Baby carrots save you the peeling and slicing step.
Their thickness varies, so they may take longer to roast than the sliced carrots. Halve especially thick ones lengthwise to help them cook more evenly, then check for tenderness rather than relying only on the timer.
You can replace the honey with an equal amount of brown sugar. For this recipe, that means 2 tablespoons.
The flavor will be a little different, but you’ll still get a sweet, buttery coating that pairs nicely with the roasted carrots.
Tips for the Best Honey Roasted Carrots
- Slice evenly. Very thin pieces can darken before thicker ones become tender.
- Dry the carrots after washing. Extra surface water can dilute the glaze.
- Spread them out. Use a second pan if needed instead of crowding everything onto one.
- Stir during roasting. This redistributes the glaze and helps the carrots cook more evenly.
- Watch the edges. Honey can darken quickly. If the carrots are browning too much before they’re tender, reduce the oven temperature slightly and continue checking.
A little caramelization is delicious. You don’t need to leave them in until every piece is deeply browned!
Make Ahead and Storage
PREP AHEAD: Peel and slice the carrots a day ahead and refrigerate in a covered container. Toss with the honey butter mixture just before roasting.
MAKE AHEAD: You can also roast the carrots the day before serving. Refrigerate promptly in a shallow, airtight container, then reheat when you’re ready for dinner. They’ll be softer after reheating than when freshly roasted.
STORE: Refrigerate leftovers within 2 hours and enjoy within 3 to 4 days.
REHEAT: Warm in a covered microwave-safe dish in short intervals, stirring between each one, until the carrots reach 165°F throughout. Add the fresh parsley after reheating if you’re making the whole batch ahead.
What To Serve With Honey Glazed Carrots
These carrots bring a little sweetness to savory dinners, making them especially good with roast beef, chicken, pork, or ham.
For an easy comfort-food dinner, serve them with my Slow Cooker Mississippi Pot Roast. The sweet honey glaze pairs nicely with the tangy pepperoncini and savory beef.
They’re also delicious alongside Garlic Parmesan Pork Chops, especially if you love a crispy, cheesy main dish.
Add a scoop of Classic Mashed Potatoes and dinner is complete!
I hope these easy honey glazed carrots become a favorite at your table. Leave a rating and comment below and let me know what you served with them!
Honey Roasted Carrots Recipe
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
I made these last night for the first time and they were so good! Not too sweet, but just right and easy to prepare. My kids and I ate all of them. I will be making these again.
Yay, I’m so glad you enjoyed the carrots. My family loves these as well.
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!
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?
Made this to go with sautéed scallops and it was terrific! Will definitely make again!
Can I make these the night before?
Yes, that should be fine. Just reheat to serve.