Honey Glazed Roasted Carrots are a fancy yet surprisingly simple side dish made with less than 10 ingredients but jam packed with flavor. They’re absolutely delish, take minutes to prepare, and less than 30 minutes to bake in the oven.
These glazed carrots are perfect for special occasions and holidays like Thanksgiving, Christmas, and Easter. Do you host dinner parties from time to time? Yeah, this is one of those sides sure to impress.
Are you looking for more holiday sides? Don’t miss our bacon-wrapped asparagus or our sweet and salty slow-cooker crack green beans. You won’t regret either one.
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Why You’ll Love This Recipe…
- Even they feel like a fancy side dish, you’ll be happy to know these honey-roasted carrots are actually quite easy to make. Just carrots and a handful of flavor-packed ingredients make them so, so good.
- They’re sweet, savory, and pleasant to eat. Honey enhances the natural sweetness of the carrots, while the other seasonings give them more depth of flavor.
- Sure, you could make this side any day of the week because it’s so easy. But you’ll probably find yourself saving it for holidays and special occasions.
Ingredients
- Carrots – we used baby carrots, but you can also cut large carrots into medallions.
- Olive oil
- Butter – unsalted butter is better for this dish.
- Honey
- Mustard
- Salt
- Pepper
- Thyme – dried thyme.
See the recipe card for quantities.
How to Make Honey Glazed Roasted Carrots
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or lightly grease it.
Pat the baby carrots dry with paper towels, then add them to a large bowl.
In a small bowl, whisk together the olive oil, melted butter, honey, Dijon mustard, salt, black pepper, and thyme.
Pour the honey mixture over the carrots and toss until evenly coated.
Spread the carrots in a single layer on the prepared baking sheet, leaving some space between them.
Roast for 25 to 30 minutes, tossing once halfway through, until the carrots are tender and caramelized around the edges.
Taste and season with additional salt or pepper if needed before serving.
Top Tip
If you don’t go with baby carrots, make sure you cut whole carrots into uniform-sized pieces so that cook evenly.
Storage
Store leftover carrots in an airtight food container for up to 4 days.
Other Side Dishes You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
If you use baby carrots, you won’t need to peel them, but I do recommend peeling large carrots to give them dish a finished look.
Absolutely! You can roast them the day before you serve them, then refrigerate, and reheat before serving. Reheat in the oven rather than the microwave for best results.
Cut the carrots into similar sizes so they cook evenly, and you won’t have to extend the cooking time. Don’t overcrowd the pan, and cook them in a single layer. You don’t want the pieces to overlap and steam instead of roast.
Honey Roasted Carrots Recipe
Ingredients
- 1 ½ Lbs Baby Carrots
- 2 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter Melted
- 3 Tbsp Honey
- 1 Tsp Dijon Mustard
- ¾ Tsp Kosher Salt
- ½ Tsp Black Pepper
- ½ Tsp Dried Thyme
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or lightly grease it.
- Pat the baby carrots dry with paper towels, then add them to a large bowl.
- In a small bowl, whisk together the olive oil, melted butter, honey, Dijon mustard, salt, black pepper, and thyme.
- Pour the honey mixture over the carrots and toss until evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet, leaving some space between them.
- Roast for 25 to 30 minutes, tossing once halfway through, until the carrots are tender and caramelized around the edges.
- Taste and season with additional salt or pepper if needed before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
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