Honey Glazed Roasted Carrots are a simple and sweet side dish that brings out the natural goodness of carrots with a sticky, golden glaze. The carrots become tender and caramelized from roasting, while the honey adds just the right touch of sweetness that everyone loves. A sprinkle of fresh herbs or a pinch of salt balances the flavors perfectly.
I love making these carrots when I want something that feels a little special but doesn’t take much effort. The honey glaze is quick to whip up and really makes the carrots shine. Sometimes I add a squeeze of lemon juice or a dash of cinnamon to give it a little twist, but even plain honey does the trick every time.
These carrots go great alongside just about any meal. I especially like serving them with roasted chicken or a simple family dinner because they add color and sweetness to the plate. Plus, they’re a great way to get kids interested in eating their veggies because who can resist that shiny, sticky glaze?
Key Ingredients & Substitutions
Carrots: Fresh, firm carrots work best. Choose similar-sized ones for even cooking. If you have baby carrots, you can use them whole without peeling.
Honey: Honey adds natural sweetness and helps caramelize the carrots. If you want a vegan option, swap honey for maple syrup or agave nectar.
Olive oil and butter: Olive oil gives a light, fruity note, while butter adds richness. You can use just olive oil if you prefer a lighter dish or swap butter with margarine for a dairy-free version.
Thyme: Fresh thyme adds a lovely earthy aroma. If you don’t have fresh, dried thyme can work—use about 1/3 of fresh amount.
Seasoning: Salt and pepper bring out all the flavors. For a finishing touch, coarse sea salt adds a nice crunch and extra flavor pop.
How Can I Get Carrots Tender and Beautifully Caramelized?
Roasting carrots so they’re soft and caramelized takes some attention to size and heat.
- Cut carrots evenly to cook uniformly.
- Toss with honey and oil to coat every piece.
- Spread in a single layer on the baking sheet—crowding steams rather than roasts.
- Roast at 400°F (200°C) for 25-30 minutes, turning once halfway for even browning.
- Look for golden edges and a tender center when poked with a fork.
This method balances sweet caramelization with a tender bite, making the carrots perfect as a side dish.
Equipment You’ll Need
- Baking sheet – I like it because it gives the carrots enough space for even roasting and caramelization.
- Mixing bowl – makes tossing the carrots with honey and oil easy and mess-free.
- Peeler and knife – for peeling and trimming the carrots quickly and safely.
- Measuring spoons – ensures the right amounts of honey, oil, and seasonings for perfect flavor.
Flavor Variations & Add-Ins
- Use maple syrup instead of honey for a vegan-friendly sweetness that pairs well with the carrots’ natural flavor.
- Add a dash of cinnamon or ginger for a warm, spicy twist to the caramelized carrots.
- Mix in chopped nuts, like pecans or walnuts, after roasting for crunch and extra flavor.
- Sprinkle with crumbled goat cheese or feta just before serving for a creamy, tangy contrast.
Honey Glazed Roasted Carrots
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (about 500g) carrots, peeled and trimmed
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp fresh thyme leaves (plus extra sprigs for garnish)
- Salt to taste
- Freshly ground black pepper to taste
Optional Ingredients:
- 1 tbsp butter (for extra richness)
- Coarse sea salt for finishing
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to roast. So, plan for around 35-40 minutes total, including a little time to garnish and serve.
Step-by-Step Instructions:
1. Preheat and Prepare Carrots:
Start by heating your oven to 400°F (200°C). Peel the carrots and trim the ends. Cut them into similar sizes so they cook evenly—small carrots can stay whole, while bigger ones can be halved lengthwise.
2. Make the Honey-Thyme Mix:
In a large bowl, combine olive oil, honey, thyme leaves, salt, and black pepper. If you want, add butter for extra richness. Stir everything together until well mixed.
3. Toss and Roast the Carrots:
Put the carrots into the bowl and toss them in the honey-oil mixture until each piece is nicely coated. Spread the carrots out in a single layer on a baking sheet or dish, making sure they’re not crowded. Roast in the oven for 25-30 minutes, turning them halfway through. Look for tender carrots with caramelized, slightly crispy edges.
4. Garnish and Serve:
Take the roasted carrots out of the oven and transfer them to a serving dish. Add a few fresh thyme sprigs on top and sprinkle with coarse sea salt if you like a little extra crunch and flavor. Serve warm as a tasty side dish.
Can I Use Frozen Carrots for This Recipe?
It’s best to use fresh carrots for roasting since frozen carrots can become mushy. If you only have frozen, thaw them completely and pat dry to remove excess moisture before roasting, but note the texture may be softer.
Can I Make This Recipe Ahead of Time?
Yes! You can roast the carrots a day ahead, then reheat in a 350°F (175°C) oven for about 10 minutes before serving. Add fresh thyme and coarse sea salt just before serving to keep them flavorful.
How Do I Store Leftover Roasted Carrots?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a small drizzle of olive oil or butter to refresh their richness.
Can I Substitute Thyme with Another Herb?
Absolutely! Rosemary, sage, or oregano all pair nicely with honey-glazed carrots. Just use fresh herbs if possible for the best flavor, and adjust the amount to your taste.