These Roasted Honey Glazed Carrots are an easy, delicious side dish made in under 30 minutes. The tender carrots are covered in a sweet honey garlic sauce and packed with nutrients, perfect for a vegetarian side. Plus the whole recipe is baked in one dish for easy cleanup.
You will love this Roasted Honey Glazed Carrots recipe! It’s easy to make and loved by both kids and adults. The carrots are tender, roasted to perfection, and covered in an addictive honey garlic glaze. This side dish is perfect for the holiday dinner table, but equally delicious the rest of the year.
Looking for other great side dishes? Try our Honey Roasted Butternut Squash or these Healthy Mashed Sweet Potatoes.
Why you will love these roasted carrots
- Quick and easy. Just ten minutes of prep and you can have these glazed carrots in the oven. They’re the perfect easy side for holiday meals.
- Everyone loves them! Even people who don’t like vegetables will enjoy these honey glazed carrots. They’re tender, sweet, and full of flavor.
- Healthy. Carrots are naturally full of vitamins, potassium, biotin, and other nutrients. They are a great vegetable for healthy eating, whether during the holidays or the rest of the year.
Ingredients you’ll need
This is just a list of ingredients you will need to make Roasted Honey Glazed Carrots. Full measurements are listed further down below.
Carrots
Olive oil
Garlic cloves
Honey or maple syrup
Kosher salt
Ground pepper
Parsley
How to make Roasted honey glazed carrots
- Preheat oven to 400F.
- Prep carrots. First, peel and slice the carrots diagonally into 2-inch pieces.
- Coat carrots in glaze. Next, place the carrots in a large bowl. Add oil, garlic, honey/maple syrup, salt and pepper. Then mix well until all the pieces are evenly coated.
- Bake. Arrange carrots in a single layer in a large non-stick baking pan. Bake for 15-20 minutes, or until caramelized and tender.
- Garnish and serve. Last, transfer the carrots to a serving bowl and garnish with fresh chopped parsley.
Tips and substitutions
- Carrots: You can use orange or rainbow whole carrots.
- Garlic cloves: Buy it minced or mince fresh cloves.
- Honey: You can substitute maple syrup, for a vegan option.
- Cut the carrots into the same size pieces (about 2 inches) so that they cook evenly.
- If your pan is not non-stick line it with foil and spray with non-stick cooking spray before roasting.
Faqs
Yes, you can use baby carrots instead. Just skip slicing them since they are already small.
Yes, you can prep the carrots in the glaze and store in the fridge for up to 1 day before baking. You could also bake them ahead, just cook 2-3 minutes less than directed. Then reheat in the oven before serving.
Store in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven until heated through.
This side dish goes well with Lemon Roasted Whole Chicken, this Garlic Beef Tenderloin Roast, our Mustard Maple Glaze Roast Turkey Breast, or this Honey Glazed Air Fryer Salmon.
More side dish recipes
- Easy Maple Glazed Carrots
- Healthy Mashed Potatoes
- Creamy Garlic Mushrooms
- Healthy Mashed Sweet Potatoes
- Garlic Charred Brussel Sprouts
- Healthy Sweet Potato Casserole
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Roasted Honey Glazed Carrots
Ingredients
- 2 lb carrots
- 2 tbsp olive oil
- 3-4 garlic cloves minced
- 2 1/2 tbsp honey or maple syrup
- 1/2 tsp kosher salt or to taste
- 1/4 tsp fresh ground pepper or to taste
- Chopped fresh parsley to garnish
Instructions
- Preheat the oven to 400F.
- Peel and slice the carrots diagonally into about 2-inch pieces.
- Place the carrots to a large bowl. Add oil, garlic, honey/maple syrup, salt and pepper. Mix well until all pieces are evenly coated.
- In a large non-stick baking pan arrange the coated carrots in a single layer.
- Place into the preheated oven and bake for about 15-20 minutes, or until caramelized and tender.
- Transfer to a serving bowl and garnish with fresh chopped parsley.
Notes
- Carrots: You can use orange or rainbow whole carrots.
- Garlic cloves: Buy it minced or mince fresh cloves.
- Honey: You can substitute maple syrup, for a vegan option.
- Cut the carrots into the same size pieces (about 2 inches) so that they cook evenly.
- If your pan is not non-stick line it with foil and spray with non-stick cooking spray before roasting.
- Storage: Store in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven.
Ash says
This was great, but with baby carrots, I needed almost an hour to cook them. 🙁 Once they were done, they were very tasty.
hollie hagan says
delicious and easy! I used baby carrots and used sea salt instead of kosher and they were delicious!
Rena says
Thank you. Glad you loved it