Honey Glazed Roasted Carrots
Carrots may be humble, but when you roast them with honey, a touch of brown sugar, and just the right balance of seasoning, they turn into something truly special. This is the kind of dish that quietly steals the show at the dinner table—simple enough for a weeknight, yet elegant enough to be part of your holiday spread.
What I love most about this honey glazed roasted carrots recipe is how it transforms the natural sweetness of carrots into a caramelized, golden side dish that pairs beautifully with almost any main course. The heat of the oven coaxes out their flavor, while the honey and brown sugar create a glossy glaze that makes them taste irresistible. It’s the perfect blend of savory and sweet roasted carrots, with a hint of richness that feels comforting and festive.
This isn’t just another oven glazed carrots recipe—it’s one of those go-to sides you’ll want to make again and again. I’ve served it alongside roasted chicken on a quiet evening, but it also shines on bigger occasions. Imagine these tender, glistening carrots on a Thanksgiving table, nestled between stuffing and turkey, or served as Easter sides when everyone is craving something colorful and fresh. Even as part of a plate of Thanksgiving appetizers, they hold their own, adding a little sweet balance before the heavier dishes arrive.
The beauty of these honey brown sugar carrots is in their simplicity. With only a handful of ingredients, you get bold flavor without much fuss. A hot oven, a little glaze, and you have what might be the best roasted carrots you’ve ever tasted—comforting, elegant, and absolutely delicious.
Why You’ll Love It
- Caramelized perfection: Roasting in a hot oven gives the carrots those golden edges and deep flavor that boiling or steaming can’t achieve.
- Sweet meets savory: The honey and brown sugar bring out the natural sweetness, while a pinch of salt and butter balances it beautifully.
- Holiday-worthy, yet weeknight easy: This dish feels fancy enough for Thanksgiving sides or Easter gatherings, but it’s simple enough to whip up on a regular Tuesday night.
- Family-friendly favorite: Even picky eaters tend to love these sweet roasted carrots—especially kids, who see them as a veggie that tastes almost like candy.
- Versatile pairing: Whether you’re serving roast chicken, glazed ham, or even a vegetarian spread, honey glazed carrots fit right in and add a pop of color to your plate.
Ingredient List
- 2 pounds carrots, peeled and cut into sticks (or use baby carrots)
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- Fresh parsley, chopped (for garnish)
Ingredient Notes
- Carrots – I usually go for whole carrots and slice them into sticks because they roast more evenly, but baby carrots work in a pinch (especially if you’re short on prep time).
- Honey – Use a good-quality honey for the best flavor—it’s the star of the glaze. A darker, richer honey makes these carrots extra cozy.
- Brown sugar – Don’t skip the brown sugar! It deepens the sweetness and helps the carrots caramelize in the oven.
- Butter – I always use unsalted butter so I can control the saltiness. The butter makes the glaze glossy and rich.
- Olive oil – This keeps the carrots from sticking and adds that perfect roastiness.
- Garlic powder – Totally optional, but it gives a nice little savory kick that balances out the sweetness.
- Parsley – Just a sprinkle on top before serving makes the dish look fresh and festive.
Kitchen Equipment Needed
- Baking sheet – For roasting the carrots. I like using a rimmed sheet pan so the glaze doesn’t spill over.
- Parchment paper – Makes cleanup so much easier and keeps the carrots from sticking.
- Mixing bowl – To toss the carrots with the honey, butter, and seasonings.
- Whisk or spoon – For stirring the glaze until smooth and well combined.
- Tongs or spatula – Handy for turning the carrots halfway through roasting so they brown evenly.
- Sharp knife + cutting board – If you’re slicing whole carrots instead of using baby carrots.
Instructions
1. Prep the oven & carrots
- Preheat your oven to 425°F (220°C) — this hot temp gives you deep caramelization without turning the carrots to mush.
- Pro tip: If your oven has a convection setting, drop the temp to 400°F (205°C) and check a little sooner.
- Line a rimmed baking sheet with parchment paper (or lightly oil it). A rimmed pan catches any sticky glaze and keeps cleanup easy.
- Peel the carrots (or leave baby carrots as-is). Cut whole carrots into uniform sticks about ½ inch thick and 2–3 inches long so they cook at the same rate.
- Place the cut carrots in your mixing bowl and set the bowl nearby — you’ll toss them with the glaze in the next step.
2. Make the glaze
- In a small mixing bowl combine: 3 tbsp honey, 2 tbsp brown sugar, 3 tbsp melted butter, 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder (if using).
- Whisk until smooth and glossy. If the honey is thick and slow to pour, warm the jar for 10–15 seconds in the microwave or set the jar in warm water to loosen it.
- Pro tip: Warm honey mixes more evenly and gives you a silkier glaze — don’t overheat it though.
3. Toss and arrange
- Pour the glaze over the carrots and use a spoon or tongs to toss until every piece is nicely coated.
- Spread the carrots out on the prepared baking sheet in a single layer with a little space between pieces. Arrange cut-sides down when possible for better browning.
- Pro tip: Don’t overcrowd the pan — crowding steams the carrots and prevents caramelized edges. Use a second pan if needed.
4. Roast the carrots
- Slide the pan into the preheated oven on the middle rack. Roast for 20–30 minutes, depending on the thickness of your carrots (baby carrots will be done closer to 20 minutes; thicker sticks may need 25–30).
- At about the halfway mark (10–15 minutes), use tongs to flip the carrots and spoon any glaze pooling on the pan back over them. This helps build layers of caramel.
- In the last 1–3 minutes, if you want extra char and sticky edges, switch the oven to broil and watch closely — the glaze can go from perfect to burned very fast.
- Pro tip: Test for doneness with a fork or small knife — the carrots should be tender but still hold their shape, not floppy.
5. Finish, garnish, and serve
- Remove the carrots from the oven and immediately transfer them to a serving dish or toss them lightly on the sheet to coat again in the sticky pan juices.
- Sprinkle with chopped fresh parsley and a pinch of flaky sea salt. A quick squeeze of lemon or a few grinds of black pepper brightens the flavors if you like.
- Let them sit for 1–2 minutes so the glaze sets, then serve warm.
- Pro tip: If you’re serving these for Thanksgiving sides or as Thanksgiving appetizers, add a handful of toasted pecans or a light dusting of orange zest for a festive finish.
6. Quick variations / trouble-shooting (bite-sized)
- If carrots are browning too fast but aren’t tender, tent loosely with foil and continue roasting until tender.
- Want them sweeter? Add an extra teaspoon of brown sugar to the glaze. Want less sweetness? Cut the honey to 2 tablespoons and rely on the brown sugar for depth.
- Short on time: cut carrots thinner (they’ll roast faster) or parboil for 3 minutes before glazing and roasting to shave off oven time.
Tips and Tricks for Success
- Cut evenly: Uniform carrot sticks roast at the same pace, so you don’t end up with some underdone and others too soft.
- Preheat fully: Make sure your oven is at full temperature before sliding in the carrots—this helps with that golden caramelization.
- Flip halfway: Tossing or flipping ensures even cooking and lets the glaze coat the carrots from every angle.
- Don’t overcrowd: Use two pans if needed. A crowded pan steams the carrots instead of roasting them.
- Finish strong: A quick broil at the end gives those irresistible charred edges—just keep a close eye so they don’t burn.
- Serve right away: These are best enjoyed warm while the glaze is glossy and the carrots still have a little bite.
Ingredient Substitutions and Variations
- Carrots: Swap with parsnips or a mix of root veggies (like sweet potatoes and turnips) for a rustic twist.
- Honey: Maple syrup works beautifully for a deeper, more earthy sweetness.
- Brown sugar: Use coconut sugar or a drizzle of molasses if you want a slightly different flavor profile.
- Butter: Substitute with ghee or vegan butter for a dairy-free option.
- Spices: Add a pinch of cinnamon, nutmeg, or smoked paprika for a warm, seasonal note.
- Citrus boost: Finish with orange zest or a splash of lemon juice for brightness.
- Nuts & extras: Toss in toasted pecans, walnuts, or even dried cranberries for a festive holiday version.
Serving Suggestions
- I love serving these honey glazed roasted carrots alongside roasted chicken and buttery mashed potatoes—it feels like the perfect cozy dinner.
- For Thanksgiving sides, pair them with turkey, stuffing, and cranberry sauce. Their sweetness balances the savory richness on the plate.
- They make a gorgeous Easter side dish next to glazed ham, deviled eggs, and spring salads.
- For a lighter meal, I’ll serve them over a bed of quinoa or couscous with a sprinkle of feta for a quick vegetarian bowl.
- As part of Thanksgiving appetizers, you can even serve them warm with toothpicks as a sweet-savory finger food before the main meal.
Storage and Reheating Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: These can be frozen (though they’ll soften a bit). Spread on a tray to freeze individually, then transfer to a freezer bag for up to 2 months.
- Reheat in oven: Place carrots on a baking sheet, cover loosely with foil, and warm at 350°F (175°C) for 10–15 minutes until heated through.
- Reheat in microwave: Heat in 30-second bursts, stirring gently, until warm. (Not as crispy, but still tasty!)
- Freshen up: Before serving reheated carrots, add a drizzle of honey or a tiny pat of butter to bring back that glossy glaze.
Frequently Asked Questions
Can I make honey glazed carrots ahead of time?
Yes! You can roast them a day in advance, store them in the fridge, and then reheat in the oven before serving. Just add a fresh drizzle of honey or butter to revive the glaze.
Do I have to peel the carrots?
Not necessarily. If you give them a good scrub, the peel is edible and adds a rustic touch. I usually peel mine for a smoother, more polished look.
Can I make this recipe without brown sugar?
Absolutely. You can use just honey for sweetness, but the brown sugar does add extra depth and caramelization. Maple syrup is another great swap.
How do I keep the carrots from getting mushy?
Cut them evenly, roast at a high temperature, and don’t overcrowd the pan. This helps them caramelize instead of steam.
Can I make these in an air fryer?
Yes! Toss the carrots with the glaze and cook at 375°F (190°C) for about 15–20 minutes, shaking the basket halfway through. They’ll turn out beautifully caramelized.
What proteins pair well with these carrots?
They go perfectly with roasted chicken, beef tenderloin, glazed ham, or even salmon. For vegetarian meals, try pairing with lentils or a grain-based salad.
Did you try this honey glazed roasted carrots recipe? I’d love to hear how it turned out for you! Share your thoughts in the comments—I always enjoy seeing how you make it your own.
Honey Glazed Roasted Carrots
This isn’t just another oven glazed carrots recipe—it’s one of those go-to sides you’ll want to make again and again.
Equipment
- Baking Sheet
- Parchment paper
- Mixing Bowl
- Whisk or spoon
- Tongs or Spatula
- Sharp knife & cutting board
Ingredients
- 2 pounds carrots peeled and cut into sticks (or use baby carrots)
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- Fresh parsley chopped (for garnish)
Instructions
Prep the oven & carrots
- Preheat your oven to 425°F (220°C) — this hot temp gives you deep caramelization without turning the carrots to mush.
- Pro tip: If your oven has a convection setting, drop the temp to 400°F (205°C) and check a little sooner.
- Line a rimmed baking sheet with parchment paper (or lightly oil it). A rimmed pan catches any sticky glaze and keeps cleanup easy.
- Peel the carrots (or leave baby carrots as-is). Cut whole carrots into uniform sticks about ½ inch thick and 2–3 inches long so they cook at the same rate.
- Place the cut carrots in your mixing bowl and set the bowl nearby — you’ll toss them with the glaze in the next step.
Make the glaze
- In a small mixing bowl combine: 3 tbsp honey, 2 tbsp brown sugar, 3 tbsp melted butter, 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder (if using).
- Whisk until smooth and glossy. If the honey is thick and slow to pour, warm the jar for 10–15 seconds in the microwave or set the jar in warm water to loosen it.
- Pro tip: Warm honey mixes more evenly and gives you a silkier glaze — don’t overheat it though.
Toss and arrange
- Pour the glaze over the carrots and use a spoon or tongs to toss until every piece is nicely coated.
- Spread the carrots out on the prepared baking sheet in a single layer with a little space between pieces. Arrange cut-sides down when possible for better browning.
- Pro tip: Don’t overcrowd the pan — crowding steams the carrots and prevents caramelized edges. Use a second pan if needed.
Roast the carrots
- Slide the pan into the preheated oven on the middle rack. Roast for 20–30 minutes, depending on the thickness of your carrots (baby carrots will be done closer to 20 minutes; thicker sticks may need 25–30).
- At about the halfway mark (10–15 minutes), use tongs to flip the carrots and spoon any glaze pooling on the pan back over them. This helps build layers of caramel.
- In the last 1–3 minutes, if you want extra char and sticky edges, switch the oven to broil and watch closely — the glaze can go from perfect to burned very fast.
- Pro tip: Test for doneness with a fork or small knife — the carrots should be tender but still hold their shape, not floppy.
Finish, garnish, and serve
- Remove the carrots from the oven and immediately transfer them to a serving dish or toss them lightly on the sheet to coat again in the sticky pan juices.
- Sprinkle with chopped fresh parsley and a pinch of flaky sea salt. A quick squeeze of lemon or a few grinds of black pepper brightens the flavors if you like.
- Let them sit for 1–2 minutes so the glaze sets, then serve warm.
- Pro tip: If you’re serving these for Thanksgiving sides or as Thanksgiving appetizers, add a handful of toasted pecans or a light dusting of orange zest for a festive finish.
Quick variations / trouble-shooting (bite-sized)
- If carrots are browning too fast but aren’t tender, tent loosely with foil and continue roasting until tender.
- Want them sweeter? Add an extra teaspoon of brown sugar to the glaze. Want less sweetness? Cut the honey to 2 tablespoons and rely on the brown sugar for depth.
- Short on time: cut carrots thinner (they’ll roast faster) or parboil for 3 minutes before glazing and roasting to shave off oven time.
Notes
Nutritional Value (per serving, approx.)
- Calories: 180–190
- Carbohydrates: 27g
- Sugars: 16g
- Protein: 1g
- Fat: 8g
- Saturated Fat: 4g
- Fiber: 3g
- Sodium: 300mg