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A white bowl filled with roasted, sliced carrots with a caramelized glaze, placed on a dark checkered cloth.
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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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish, Vegetable
Cuisine: American
Diet: Vegetarian
Servings: 6 1/3 cup servings
Author: Melissa Griffiths

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.

Video

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

Serving: 11/3 cup serving | Calories: 146kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 493mg | Potassium: 499mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25435IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 1mg

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