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5 from 3 votes

Honey Glazed Carrots

These Honey Glazed Carrots are a deliciously sweet and savory holiday side dish loved by the whole family. Easy to prepare and incredibly addictive, these Honey Glazed Carrots are made with simple ingredients and pair perfectly with your favorite chicken, beef, and fish recipes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish, Vegetables
Cuisine: African, American
Keyword: Glazed Carrot Recipe, Glazed Carrots, How to make honey glazed carrots
Servings: 6 as a side
Calories: 116kcal
Author: Jessica Randhawa

Ingredients

  • 2 pounds carrots, peeled (and chopped if needed to make carrots equal in size and shape)
  • 1.5 tbsp olive oil
  • 3 tbsp honey, plus more for drizzling
  • 2 tsp ginger, freshly grated
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp fresh rosemary, finely chopped
  • Fresh thyme, to garnish (optional)

Instructions

  • 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 and drizzle with additional honey and sprinkle with fresh thyme, if desired. Enjoy!

Notes

CARROTS: 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 fat, or completely different shapes and sizes, I recommend slicing them in half so that they are approximately the same size. This will ensure that all your carrots cook to approximately equal doneness.
This recipe is GLUTEN-FREE, VEGETARIAN, DAIRY-FREE, and Paleo approved.
MAKE IT VEGAN: substitute maple syrup for honey.
Originally published November 19, 2018

Nutrition

Calories: 116kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 312mg | Potassium: 358mg | Fiber: 4g | Sugar: 15g | Vitamin A: 20850IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1.4mg
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