Name: Honey Glazed Roasted Carrots Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds carrots, peeled; ¼ cup honey; 3 garlic cloves, minced; 2 tablespoons melted butter or ghee; 1 tablespoon olive oil; 1 teaspoon cinnamon; ½ teaspoon ground ginger; ½ teaspoon salt; ¼ teaspoon black pepper; parsley, thyme or other herbs for garnish (optional)

There’s something wonderfully comforting about the sweet, sticky coating on tender roasted carrots. This Honey Glazed Roasted Carrots Recipe brings out the carrots’ natural sweetness, enhanced by warm spices and garlic—making it a standout side that’s simple but impressive.

The image shows a white plate filled with shiny cooked carrots that are cut into medium-sized pieces with a smooth, glossy texture. The carrots have a bright orange color with some darker, slightly caramelized spots. Small green parsley leaves are scattered on top, adding a touch of fresh color. A silver spoon is partially visible at the bottom left of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Glazed Roasted Carrots Recipe
Top Tip
How to Serve Honey Glazed Roasted Carrots Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Glazed Roasted Carrots Recipe

Why You'll Love This Recipe

I can’t stress enough how much I enjoy this recipe during dinner parties and cozy family meals. It’s one of those dishes that feels gourmet but is so easy to whip up, even when your schedule is tight.

Simplicity meets flavor: A handful of pantry staples turn humble carrots into an irresistible side.
Perfect balance: The honey’s sweetness pairs beautifully with garlic and warming spices for depth.
Easy to customize: You can easily tweak herbs or spices to match your mood or season.
Reliable results: Roasting at 425°F gives a tender inside with slightly caramelized edges every time.

A white bowl filled with two layers of cooked carrots, each carrot piece cut on a slight angle showing a bright orange color with a glistening texture that looks like it is coated in a light sauce or seasoning, small green parsley leaves scattered across the top adding a fresh contrast. The background is a white marbled surface with a few sprigs of parsley visible in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role here. The carrots provide sweetness and texture, while the honey and warm spices create a luscious glaze. I find that using fresh garlic keeps the flavor vibrant, and butter adds richness. Here’s why each works so well:

Flat lay of fresh whole peeled carrots sliced diagonally into thick pieces, a small white bowl of golden honey, three whole uncracked garlic cloves, a small white bowl with melted butter, a small white bowl with olive oil, a small white bowl containing ground cinnamon powder, a small white bowl with ground ginger powder, a small white bowl of salt, a small white bowl of black pepper, and a few sprigs of fresh parsley and thyme neatly arranged, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Carrots: Choose firm and fresh carrots; peeling ensures a smooth texture and better glaze coverage.
Honey: The key to that signature sticky sweetness and beautiful caramelization.
Garlic cloves: Minced finely to infuse a subtle pungency without overpowering the honey’s sweetness.
Melted butter or ghee: Adds a silky richness and helps the spices stick to the carrots.
Olive oil: Balances the butter and helps achieve a lovely roast.
Cinnamon: Warms up the flavor profile, pairing beautifully with honey.
Ground ginger: Adds a slight zing and depth that brightens the dish.
Salt & black pepper: Essential for seasoning to balance sweetness while enhancing flavors.
Fresh herbs (parsley, thyme): Optional but highly recommended for a fresh, earthy garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Honey Glazed Roasted Carrots Recipe is how easy it is to adapt to what you have on hand or your flavor preferences. Don’t hesitate to make it yours!

Variation: I sometimes swap in maple syrup instead of honey for a deeper, woodsy sweetness that pairs nicely with smoked paprika.
Herb swap: Rosemary or tarragon both add lovely twists if you want something a bit different.
Spice it up: A pinch of cayenne or chili flakes can give a surprising kick while keeping the glaze balanced.
Make it vegan: Use olive oil instead of butter or ghee—completely delicious and dairy-free.

Step-by-Step: How I Make Honey Glazed Roasted Carrots Recipe

Step 1: Prep the Carrots Just Right

Start by peeling the carrots, then slice them on a diagonal into about 1 to 1.5-inch chunks. I like the diagonal cut because it creates more surface area for the glaze to cling to and looks prettier on the plate. If your carrots are thick, cutting them in half lengthwise keeps everything cooking evenly—no overcooked mush here!

Step 2: Toss with Honey, Spices, and Fat

In a large mixing bowl, combine the honey, melted butter or ghee, olive oil, garlic, cinnamon, ground ginger, salt, and pepper. Then add your carrots and toss well to coat every piece in that sticky, fragrant glaze. Make sure all the spices get evenly distributed so you get flavor in every bite.

Step 3: Roast to Perfection

Spread the glazed carrots in a single layer on a rimmed baking sheet. This helps them roast evenly without sogginess. Roast in a 425°F (220°C) oven for 20 to 25 minutes, flipping or tossing halfway through. I like to broil them for 2 to 3 minutes at the end for that extra bit of caramelization around the edges—you know, that slightly crisp, golden look that signals deliciousness.

Step 4: Garnish and Serve

Once roasted, transfer your carrots to a serving dish and sprinkle with fresh parsley, thyme, or your herb of choice. The herbs add a burst of color and freshness that elevates the dish from everyday to memorable.

Top Tip

From my many batches of roasting and tweaking this recipe, I’ve learned a few tricks that really promote reliable, tasty results. These tips help you avoid common pitfalls and get that perfect honey glaze every time.

Use a heavy-duty sheet pan: It prevents warping under high heat and ensures even roasting.
Toss halfway during roasting: Keeps the carrots cooking evenly and helps develop caramelization on all sides.
Don’t skip the diagonal cut: More surface area means more glaze clings to every piece for maximum flavor.
Broil briefly at the end: This fast, high heat step gives you those gorgeous browned edges without drying out the carrots.

How to Serve Honey Glazed Roasted Carrots Recipe

Honey Glazed Carrots - Serving Suggestion

Garnishes

I love finishing these carrots with a sprinkle of fresh parsley or thyme. Sometimes I add a few toasted pecans or pistachios for crunch. A light drizzle of extra honey or a pinch of flaky sea salt right before serving can add an elegant final touch.

Side Dishes

These honey glazed roasted carrots pair wonderfully with roasted or grilled meats like chicken, pork, or beef. I often serve them alongside creamy mashed potatoes or a wild rice pilaf for a comforting, well-rounded meal.

Creative Ways to Present

For holidays or special occasions, arrange your roasted carrots on a festive platter with colorful roasted beets and green beans. Garnish with edible flowers or microgreens for an impressive, vibrant presentation that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover honey glazed carrots in an airtight container in the fridge. They’ll keep well for up to 3 days without losing their texture or flavor. Just remember to bring them back to room temperature or reheat before serving.

Freezing

While I prefer to enjoy these fresh, I’ve frozen leftovers a couple of times without issues. Just spread the carrots on a parchment-lined tray to freeze individually first, then transfer to a freezer bag. Defrost overnight in the fridge before reheating.

Reheating

Microwaving works fine for reheating, but I get the best results popping them back in a hot oven for 8-10 minutes to revive that roasted crispness. Just spread them out on a baking sheet so they don’t steam and lose texture.

Frequently Asked Questions:

Can I use frozen carrots for this Honey Glazed Roasted Carrots Recipe?

Fresh carrots roast best because they retain their firmness and natural sweetness. Frozen carrots tend to release more water, which can make the glaze watery and the texture softer, but it’s possible if you roast on a high heat and pat them dry before using.

What’s the best way to get caramelized edges on the carrots?

Roasting at a high temperature (425°F / 220°C) and tossing halfway through helps develop caramelization. Finishing under the broiler for 2-3 minutes adds extra browning. Make sure your carrots are spread out in a single layer to avoid steaming.

Can I make this recipe vegan?

Absolutely! Just swap the butter or ghee for extra olive oil or a plant-based butter alternative. The honey adds sweetness, so you might choose to replace it with maple syrup or agave nectar to keep it vegan-friendly.

How do I avoid the carrots becoming too mushy?

Cut the carrots into uniform pieces and avoid overcrowding the pan when roasting. Tossing halfway through prevents overcooking on one side. Also, roasting at a high temperature helps keep the exterior slightly crisp while the inside gets tender.

Final Thoughts

This Honey Glazed Roasted Carrots Recipe has become one of my go-to side dishes whenever I want to impress without fuss. It’s sweet, aromatic, and downright comforting—with a wonderful balance of flavors and textures. Give it a try for your next meal; I promise you’ll enjoy every sticky, tender bite as much as I do when I scoff the leftovers straight from the fridge!