These honey glazed carrots are the perfect way to get your kids, ours frankly anyone to eat their vegetables and absolutely love them! Caramelized carrots roasted in a mixture of honey, butter, and simple seasoning that makes an easy and delicious side dish for just about any meal.
Take it from me, a former vegetable hater, I literally can eat the entire recipe in one sitting! I hope you’ll try our brown sugar glazed carrots and carrot salad next!
Honey Glazed Carrots Ingredients
- Carrots: Fresh carrots cut in uniform size.
- Butter: I use unsalted butter.
- Fresh Garlic: I like to chop this in a coarse, chunky chop so that the garlic doesn’t burn. Mincing it or putting it through a garlic press isn’t ideal for this recipe because it will burn.
- Honey: The star of the show! We apply the honey at two different stages to heighten its impact.
- Sugar: Just a bit to improve the flavor.
- Cinnamon or All-spice: Both these spices are lovely in this recipe. We only add a pinch to add a layer of flavor and enhance the carrots. It’s not enough to produce a strong spice flavor.
- Lemon Juice: A little acidity to balance the sweetness.
- Salt and Black Pepper: The quintessential seasoning to enhance all the flavors of the dish!
- Parsley: Adds visual interest to the finished dish.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Honey roasted carrots will keep in the fridge for up to 3-4 days.
- Can You Freeze Them? Yes! Keep roasted honey glazed carrots in the freezer for 3 months.
- To reheat, thaw or microwave until thawed, then resuscitate on the stovetop.
- Make-Ahead Tips: Honey glazed carrots whips together so quickly and it’s very dependent on each step, so there isn’t much you can do in the way of prepping it ahead of time — other than freezing it, as mentioned above! But you can chop the carrots ahead. Raw-cut carrots will last up to 3-4 in your fridge!
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
These carrots work deliciously with so much! They’re great with our American goulash, brown sugar meatloaf, Stove Top stuffing meatloaf, smothered chicken, Mississippi pot roast, million dollar chicken casserole, chicken stuffing casserole… and the list goes on and on!
How To Make Honey Glazed Carrots
- Peel, trim, and slice the carrots.
- Add the carrots to the prepared baking sheet and pour the honey mixture over the carrots.
- Roast it in the oven.
- Drizzle it with the remaining honey. Sprinkle with salt and parsley.
***See the full instructions below.
More Yummy Veggies
- Tennessee Onions
- Simple Roasted Peppers
- Arkansas Green Beans
- Roasted Green Beans
- Broccoli Cauliflower Casserole
- Southern Collard Greens
- Green Bean Casserole (no soup!)
- Southern Corn Cakes
- Broccoli Salad
- Creamy Cucumber Salad
- Parmesan Potatoes
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Honey Glazed Carrots
These honey glazed carrots are the perfect way to get your kids, ours frankly anyone to eat their vegetables and absolutely love them!
Servings: 6 servings
Ingredients
- 2 pounds carrots
- 2 tablespoons unsalted butter, melted
- 4 cloves fresh garlic, coarsely chopped
- 3 tablespoons honey, divided
- 1 teaspoon granulated sugar
- pinch cinnamon or allspice
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- coarse salt
- 1 teaspoon fresh parsley, finely chopped
Instructions
- Arrange an oven rack to the middle position. Preheat oven to 425ºF (218ºC). Line a rimmed baking sheet with parchment paper or foil.
- Peel, trim, and cut the carrots (2 pounds) on a diagonal, about 1-1.5 inches in length. (If your carrots are thick, you can cut them in half, too.)
- Add the carrots to the prepared baking sheet.
- In a mixing bowl, combine the melted butter, garlic (4 cloves), 2 tablespoons honey, sugar (1 teaspoon), cinnamon or allspice (a pinch), lemon juice (1 tablespoon), salt (1 teaspoon), and black pepper (1/4 teaspoon). Pour over carrots then arrange carrots in a single layer on the baking sheet.
- Roast in preheated oven for 20-25 minutes, tossing halfway through, or until you reach your desired tenderness. If you'd like more caramelization on the carrots, broil, watching very carefully, for a few minutes. Cool for a couple of minutes. Drizzle with the remaining 1 tablespoon of honey.
- Add carrots to the serving dish and sprinkle lightly with coarse salt and parsley (1 teaspoon). Taste the seasoning and adjust salt and pepper to your taste. Serve.
Fans Also Made:
Nutrition
Serving: 1serving | Calories: 643kcal | Carbohydrates: 25g | Protein: 2g | Fat: 62g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 501mg | Potassium: 519mg | Fiber: 4g | Sugar: 17g | Vitamin A: 27152IU | Vitamin C: 11mg | Calcium: 73mg
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super yummy!
Thank you! Enjoy 🙂
The recipe calls for two cups of butter. Is that correct or is it two tablespoons of butter?
Hey Vicky. So sorry for the typo. Yes! It’s 2 tablespoons and the recipe has been updated.