Honey Glazed Carrots are the perfect holiday and dinnertime side dish. Super easy to make and incredibly delicious, they’re a perfect combination of sweet and savory and made with a handful of simple ingredients.
Easy Honey Glazed Carrot Recipe
Honey glazed carrots are so easy to make, yet so full of flavor. Just a handful of pantry essentials, carrots, fresh herbs, and a little time in the oven is all it takes to turn this crunchy lunchbox snack into a delicious sweet, and savory side dish.
Roasted in the oven and ready in just 25 minutes, these irresistible carrots are perfect year-round with chicken, fish, or pork and as a star side dish for Thanksgiving dinner.
This recipe is completely customizable. If you’re not crazy about ginger (or you simply hate grating it), skip it!
Did you know?
Carrots are loaded with fiber, antioxidants, vitamin K, potassium, and beta-carotene. Also found in sweet potatoes and butternut squash beta-carotene is responsible for making its flesh bright orange.
- Carrots: User any color or size of carrots, just be sure to trim them to the same size so that they cook evenly.
- Olive oil: Mild, delicious, and what I consider the ‘universal’ roasting fat. Substitute with melted butter or ghee, if preferred.
- Honey: A much better sweetener than granulated sugar, especially if you’re using raw honey. If you’re vegan, substitute with maple syrup, brown sugar, or sorghum syrup.
- Fresh ginger: Fresh ginger adds a little kick to these carrots. Feel free to add more or less ginger or leave it out altogether.
- Salt and pepper: Sometimes a little salt is necessary to help heighten the other flavors in a recipe. Start with less and add more as needed.
- Fresh rosemary and thyme: A little sprinkle of fresh herbs ties all the flavors in this recipe together. Be careful not to add too much, however as it will throw off the balance of sweet with savory.
Picking the Right Carrots
The carrots you see here are petit rainbow carrots from Trader Joe’s. These guys are my favorite because they literally require no work to get them ready to go. Plus, I love that they are different colors.
If you can’t find carrots that are pre-peeled like these, baby carrots or whole carrots that have been washed, dried, and peeled, will work just as well. If your carrots happen to be big and thick or completely different shapes and sizes, be sure to cut them to the same size so that they cook evenly.
How to Make Glazed Carrots
Start by preheating the oven to 400 degrees F. Then line a large baking sheet (or two) with parchment paper.
The next step is to prepare your carrots. I purchased prepared petit carrots because they make life so much easier. However, you can easily prepare this recipe with any type of carrot. Simply wash and peel the carrots and dry well. If the carrots are different sizes, cut them to be the same size. Transfer the prepared carrots to a large mixing bowl.
Prepare the glaze by transferring the olive oil, honey, ginger, salt, pepper, and rosemary to a small bowl. Whisk well to combine.
Add the glaze to the mixing bowl with the carrots. Mix well to completely coat the carrots with the ginger honey glaze. Transfer the carrots to your prepared baking sheet in a single layer. Sprinkle with fresh thyme, if desired.
Bake the carrots for approximately 20-25 minutes, or until fully cooked, fork-tender, and caramelized. Remove the roasted carrots from the oven and drizzle with additional honey, if desired.
How to Serve Honey Glazed Carrots
This easy side dish is great with garlic butter steak bites, air fryer salmon, or juicy garlic butter pork chops. Any kind of protein (including fish!) pairs perfectly, although I’m especially fond of serving cooked carrots with chicken,
Serve them during the holidays with slow cooker ham, spinach and pear salad, crispy herb and butter roasted potatoes, or garlic roasted potatoes.
Or, enjoy them right out of the oven for a healthy and delicious snack!
More Delicious Carrot Recipes
- Healthy Roasted Broccoli Carrot Soup
- Oven Roasted Carrots + Chickpeas with Farro and Lemon Yogurt Sauce
- Roasted Carrots with Lemon Tahini Sauce
- Carrot Ginger Soup Recipe
- What is Mirepoix? How to Make and Use Mirepoix
- Tropical Carrot Smoothie Recipe
- Carrot Sheet Cake Recipe with Cream Cheese Frosting
Have you tried making this Honey Glazed Carrots Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Honey Glazed Carrots
- 2 pounds carrots - peeled (and chopped if needed to make carrots equal in size and shape)
- 1.5 tablespoon olive oil
- 3 tablespoon honey - plus more for drizzling
- 2 teaspoon ginger - freshly grated
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh rosemary - finely chopped
- Fresh thyme - to garnish (optional)
- Preheat the oven. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.
- Prepare the carrots. I purchased prepared petit carrots from Trader Joe’s, however, you can easily prepare this recipe with any carrots. Simply wash and peel your carrots. Dry well. if your carrots are thick, I suggest slicing your carrots in half vertically so that they are all approximately equal width. Transfer the prepared carrots to a large mixing bowl.
- Prepare the glaze. In a small bowl whisk together the olive oil, honey, ginger, salt, pepper, and fresh rosemary.
- Coat the carrots in the glaze. Add the glaze to the mixing bowl with the carrots. Mix well to completely coat the carrots with the ginger honey glaze. Spread the carrots evenly across the prepared baking sheet and sprinkle with fresh thyme.
- Bake and serve. Bake the carrots for approximately 20-25 minutes, or until fully cooked and fork tender. Remove from the oven, drizzle with more honey, and sprinkle with fresh thyme, if desired. Enjoy!
- If your carrots happen to be big and thick or completely different shapes and sizes, be sure to cut them to the same size so that they cook evenly.
- Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated 400-degree F oven or microwave until heated.
- This recipe is gluten-free, vegetarian, dairy-free, and Paleo-approved.
- To make this recipe vegan: substitute maple syrup for honey.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Leave a Reply