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.

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.

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.

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.

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.

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.