Name: Honey Roasted Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 1/3 cup servings
Cuisine: American
Ingredients: 2 pounds carrots (about 8 medium, peeled and sliced on a bias into 1/2-inch pieces); 2 cloves garlic (minced, about 1 teaspoon total); 3 tablespoons unsalted butter; 3 tablespoons honey; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh lemon juice

Glazed Honey Roasted Carrots

Make perfectly caramelized Honey Roasted Carrots with this simple recipe. These sweet & savory carrots aren't just another vege side dish!

Prep15 min

Cook30 min

Total45 min

Serves6 1/3 cup servings

Published 9 May 2025

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Let me show you how to make perfectly caramelizedHoney Roasted Carrotswith this simple recipe. Everyone will be asking for seconds because these sweet and savory carrots aren’t just another vegetable side dish!

A white bowl filled with honey roasted carrots sits on a dark, checkered cloth. The carrots are glazed and slightly caramelized, giving them a shiny, golden-brown appearance.

🥕 Despite their elegant appearance and gourmet flavor, these carrots require minimal prep work andjust a few simple ingredients. They’re perfect for both weeknight dinners and special occasions!

My 2 Best Tips For Making Honey Roasted Carrots

Perfectly Roasted:The carrots should be fork-tender (easily pierced with a fork) and have caramelized edges with a slightly deeper color. This usually takes about 30-40 minutes total at 425°F, but cooking times may vary depending on the thickness of your carrot slices and your oven.

Reserve Half the Glaze:Using only half the honey-butter mixture during roasting and adding the remainder after cooking ensures you get both caramelization and a fresh, glossy finish.

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These roasted carrots might start as a side dish, but don’t be surprised when they become the star of your meal! Their perfect balance of sweet and savory flavors makes them impossible to resist and a great side for all sorts of meals.

The garlic is a nice addition to this dish but you can also make it without the garlic for a moretraditional and sweeter glazed carrot recipe.

I like to make these for a side to rice or grain bowls if I’m out of sweet potatoes; they go really well in mixed dishes like that or even in salads.

How To Make Honey Roasted Carrots

A white tray holding whole carrots, three garlic cloves, a small glass bowl of honey, a pat of butter, a dish of chopped parsley, half a lemon, and a dish of salt and pepper on a light surface.

Step 1:Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Peel and slice the carrots on a bias into 1/2-inch thick pieces. Set aside in a large mixing bowl.

A blue and white bowl with minced garlic and liquid, likely a marinade or dressing, on a white surface.

Step 2:In a microwave-safe bowl, combine butter and minced garlic. Microwave for about 90 seconds, or until the butter is fully melted and bubbly. Stir in the honey and lemon juice.

Sliced carrots coated in seasoning are spread out on a metal baking sheet, ready for roasting.

Step 3:Drizzle half of the honey butter mixture over the carrots. Sprinkle with salt and black pepper. Toss to coat evenly. Spread carrots in a single layer on the prepared baking sheet.

A white bowl filled with roasted, sliced carrots sits on a dark blue checkered cloth, placed on a wooden surface with a fork and knife nearby.

Step 4:Roast for 15 minutes, stir, then continue roasting for another 15–20 minutes, or until the carrots are tender and starting to caramelize. Transfer roasted carrots to a serving dish. Drizzle with the remaining honey butter mixture, toss to coat, and serve hot.

Recipe FAQs

Can I use baby carrots instead of regular carrots?

Yes! Baby carrots work perfectly in this recipe. Simply cut them lengthwise to make them thinner, which helps them cook evenly and absorb more of the honey glaze. The cooking time should remain approximately the same.

Do I have to include garlic in this recipe?

The garlic is optional. It does add a wonderful savory dimension to balance the sweetness, but you can omit it for a more traditional, sweeter glazed carrot dish. The recipe will still be delicious with just the honey, butter, and lemon juice.

Can I make honey roasted carrots ahead of time?

These carrots can be prepared up to three days in advance. Store them in an airtight container in the refrigerator, then gently reheat on the stovetop or in the microwave until just warmed through. Be careful not to overheat, as this can make the carrots mushy.

More Vegetable Recipes To Try

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Honey Roasted Carrots

Let me show you how to make perfectly caramelized Honey Roasted Carrots with this simple recipe. Everyone will be asking for seconds because these sweet and savory carrots aren't just another vegetable side dish!

Ingredients

2 pounds carrots (about 8 medium, peeled and sliced on a bias into 1/2-inch pieces)

2 cloves garlic (minced, about 1 teaspoon total)

3 tablespoons unsalted butter

3 tablespoons honey

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Peel and slice the carrots on a bias into 1/2-inch thick pieces. Set aside in a large mixing bowl.

In a microwave-safe bowl, combine butter and minced garlic. Microwave for about 90 seconds, or until the butter is fully melted and bubbly. Stir in the honey and lemon juice.

Drizzle half of the honey butter mixture over the carrots. Sprinkle with salt and black pepper. Toss to coat evenly.

Spread carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, stir, then continue roasting for another 15–20 minutes, or until the carrots are tender and starting to caramelize.

Transfer roasted carrots to a serving dish. Drizzle with the remaining honey butter mixture, toss to coat, and serve hot.

Notes

Carrot Cuts: Cutting the carrots into similar sized pieces will help with even cooking so they're all done at the same time. I like to cut carrots on a diagonal bias cut — it looks pretty and creates more surface area for caramelization. If you want to make these with baby carrots just cut them long ways to make them skinnier. Recipe Variations & Substitutions: The garlic is a nice addition to this dish but you can also make it without the garlic for a more traditional and sweeter glazed carrot recipe. Garnish with feta cheese and pomegranate arils for a super special side. Chopped fresh herbs like chives, parsley, or basil can be added before serving. Add a sprinkle of toasted nuts like pecans or walnuts. Dust with a pinch of cinnamon or nutmeg for warmth. Top with red pepper flakes for a touch of heat. Make Ahead: This dish can be made ahead of time all the way through the recipe and stored in the fridge for up to 3 days. Simple remove from the fridge and reheat gently on the stove or in the microwave (just don't warm it so much that it cooks the carrots more and makes them soggy). Serving Suggestions: I like to make these for a side to rice or grain bowls if I'm out of sweet potatoes, they go really well in mixed dishes like that or even in salads.

Nutrition

Calories146

Carbohydrates24

Cholesterol15

Fat6

Fiber4

Protein2

Saturated fat4

Sodium493

Sugar16