These honey glazed carrots always disappear fast at any holiday dinner! They’re the perfect festive side dish that’s beautifully caramelized and ready in under 30 minutes.
Why You’ll Love These Honey Glazed Carrots
These honey glazed carrots were one of the very first Thanksgiving sides I shared on this website, alongside my favorite balsamic Brussels sprouts and sweet potato casserole. And ever since then, it has earned a permanent spot at holiday dinners for both my family and many of yours as well. Just check out all of the positive reviews below! So whether I’m whipping them up for Thanksgiving or Christmas or Easter, here’s why I make this side dish for each celebration:
- The glaze is insane. The combination of honey, garlic, butter, spices, and herbs really elevates the carrot’s natural sweetness.
- It’s so easy to make. All you need is a sheet pan and 20 minutes for the best roasted carrots!
Honey Glazed Carrots Ingredients
- Carrots: I usually opt for orange carrots, but rainbow carrots are a fun way to add extra color to your plate. I like to slice them on a diagonal into quarters or oval disks.
- Honey: You can use honey or maple syrup, though I more often use honey. And any variety of honey works, including clover, wildflower, etc.
- Butter and olive oil: Butter (or ghee) gives the carrots that glossy, rich finish, while olive oil keeps the butter from burning.
- Garlic: A touch of minced garlic balances out the sweetness.
- Ground spices: I love adding ginger and cinnamon to play up the carrots’ natural sweetness.
- Fresh herbs: Sprinkle these on right before serving for a pop of freshness.
Find the printable recipe with measurements below.
How to Make Roasted Glazed Carrots
Step one: Slice the carrots on a diagonal into 1 to 1½-inch pieces. If your carrots are especially large or thick, cut them in half lengthwise as well.
Step two: In a mixing bowl, toss the carrots with the honey, garlic, butter, oil, and spices until they’re well coated. Then, spread them out evenly on a sheet pan.
Step three: Roast for 20 to 25 minutes at 425°F (220°C), giving them a toss halfway through. For extra caramelized edges, I always pop them under the broiler for 2 to 3 minutes at the end.
Mains To Serve Them With
- Thanksgiving dinner: They’re the perfect partner for roast turkey or roast chicken.
- Christmas dinner: Pair them with prime rib, beef tenderloin, or a juicy ribeye steak.
- Easter dinner: They’re fantastic alongside honey-baked ham or baked salmon.
Storage Tips
Glazed carrots are definitely best enjoyed fresh out of the oven when they’re perfectly caramelized, but you can also store and reheat them if you’ve got leftovers. Store the cooled carrots in an airtight container in the fridge for 3 to 4 days, or freeze them in a freezer-safe container for up to 3 months.
If you’re planning ahead for the holidays, you can peel and chop the carrots a day in advance and store them in the fridge. Then, just toss them with the glaze and roast right before serving.
More Holiday Side Dishes
- Scalloped Potatoes: Filled with cheesy goodness!
- Creamed Corn: The best corn side dish.
- Mashed Potatoes: A classic for a reason.
- Roasted Sweet Potatoes: An easy way to serve potatoes.
- Roasted Brussels Sprouts: Crispy, tender, and so delicious.
- Or try these other Thanksgiving side dishes!
If you make this honey-glazed carrots recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Ingredients
- 2 pounds carrots, peeled
- ¼ cup honey
- 3 garlic cloves, minced
- 2 tablespoons melted butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parsley, thyme or other herbs for garnish (optional)
Instructions
- Dice carrots. Preheat your oven to 425°F(220C°). Then, cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well.
- Toss carrots. In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
- Roast. Pour the carrots and glaze onto a sheet pan and spread them out. Roast for 20 to 25 minutes, tossing halfway through. You can also broil for 2-3 minutes, to get caramelization on the edges.
- Serve. Transfer carrots to a serving dish and garnish with chopped herbs.
Lisa’s Tips
- Storage tips: Place leftovers in an airtight container and store for up to 3 days in the fridge. You can also freeze this for up to 3 months.
- Reheating tips: Simply reheat in the microwave until the carrots are warmed through.
- I always recommend a heavy duty sheet pan when roasting veggies in the oven, so that your pan doesn’t warp and twist.
Nutrition
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Recipe originally posted September 2020, but updated to include new photos and information for your benefit!
These are fantastic. I made them with the Rainbow Trout Amondine and it was an amazing meal.
Great side dish with the almondine!
Can you use minced garlic instead of cloves? How much would you use?
These are delicious! My whole family devoured them. Made them exactly as instructed. Absolutely wonderful side dish. Making them again for Christmas dinner!
Glad this side dish was such a hit, Mars!
Hi, would frozen sliced carrots work in this recipe or would they yield too much water? Thank you!
Hi Elle – I haven’t tried this recipe with frozen carrots, though I imagine they’ll be quite a bit softer at the end. If you give it a try, let us know how they turn out!
They look delicious. But can they be made and then kept warm in a crockpot for a family gathering?
Yes, you can keep them warm in a crockpot. Enjoy!
I made these for Yule last year and my family loved them. I also learned to cook my bacon in the oven from your video and it makes the cleanup so much easier! Thank you.
Hi Angela – I’m happy you enjoyed both these honey glazed carrots and my oven baked bacon recipe. That’s my favorite way to cook bacon!
Increased the recipe to 20 servings for our family Christmas dinner. Everyone liked them. I broiled the carrots for 3 minutes at the end to carmelize. Sweet and tasty. Will definitely make again. A bonus that they also looked really appetizing. Note, the prep time did not change when I increased the serving size. My husband learned it does not take 10 minutes to peel and cut carrots for 20 servings. 😂 His “1 – 1 1/2 inch” pieces were a little on the large side, so I cut them all in half lengthwise. Otherwise, very quick to mix all the other ingredients and toss in the carrots.
Oh yes, the prep time will take just a smidge longer for 20 servings, haha! But so happy everyone loved them in the end.
These are so delicious! A great alternative to my husband’s less healthy version with brown sugar. So glad to make the switch!
So happy you love them, Britani!
I made this for Thanksgiving & my family absolutely loved them. I’ll be making them again. Thank you so much for allowing your followers to have theses wonderful recipes.
Have a blessed Christmas 🎄
Vicki
Wonderful! Glad this was a hit for thanksgiving, Vicki. Merry Christmas to you as well :)
Easy way to dress up carrots! Some thicker ones cooked less, but that’s to expect with different width carrots. I enjoyed the ginger, could have added a little more. Great alternative to the normal peas, corn or broccoli.
These are the BEST carrots ever. We eat them almost every week as a side. Simple ingredients, turn out good each time!
I’m so glad you’re loving these glazed carrots, Kate!
Mine seemed to take longer to get done, could you blanch them just a little to have them done quicker and softer.
Love that your #downshiftology recipes are all stright forward, easy to follow, easy to adjust for allergies/special diets. Seeing the way you changed meal prep from making a specific meal to prepping ingredients to turn them in to multiple meals with some quick reheating was absolutely an upgrade to life! Thank you!
Hi Ida – Thanks for the positive feedback on your experience with my recipes!
This was delicious fast and easy. I followed the instructions and these honey glazed carrots were so tasty. They came out perfect. I can’t wait to make again for dinner guests.
Hi Tracy – I’m so glad you loved these glazed carrots!
Made this recipe for our church carry in dinner and had great reviews from everyone!
Wonderful! I’m happy to hear everyone loved it!
This is such a quick and easy recipe and a great way to elevate the humble carrot into a delicious side dish. I’ve made it with both honey and maple syrup and love it both ways. As always, from Lisa, easy, healthy, and delicious!
Happy to hear you’re loving these glazed carrots, Andrea!
I made these at Thanksgiving. My husband really liked them. He asked me to make again. It comes together fast. TY!
Glad you both ended up loving this carrot side dish, Rene!
Easy to follow instructions and amazing recipe! Will be making on repeat. Thank you for this!
Of course, Carla! Glad you loved this recipe!
Yep, absolutely nothing wrong with these!
So glad you enjoyed the recipe, Todd!
Hi! Question: can I do this with baby carrots? TIA!
Hi Michelle – Yes, that’s fine!
This is a recipe with a strong flavor signature that does not leave people on the fence. Those with a sensitive tummy did not eat it. Others said it was the best vegetable they’ve had in their lives. It definitely has holiday vibes – Thanksgiving, Christmas, Easter and it looks lovely on the table. I am currently enjoying a bowl of soup made out of pureeing then leftovers with chicken stock and adding a dash of Cajun seasoning. Yummy.
Came out great. Did a mix of different colored carrots. Will try glaze coating on other veg.
I love that you used multi-colored carrots. I’m sure that made for a beautiful side dish!
These tasted great, but the 5 minute prep time is misleading.
Made these carrots for Thanksgiving and they were a big hit. My family is pretty picky so I’ll definitely keep this recipe!
Awesome! So happy to hear your family loved them. Thanks, Julie!
Doubled the recipe for Thanksgiving. Turned out great! Love the warm flavor of these carrots.
Wonderful! Glad these honey glazed carrots were a hit for Thanksgiving, Jeanne!
Another 5 star recipe! I made it for Thanksgiving but it will be a regular staple in my home! I really love all of your recipes!
Wonderful! So happy you loved these carrots for Thanksgiving, Josephine!
What a refreshing take on baked carrots! I made them ahead for Thanksgiving and will warm them before taking them to the table.
I’m so glad you enjoyed them, Michelle. Happy Thanksgiving!
I’m fixing to put these in the oven now, but wow!, That honey glaze tastes great!
Could the glaze be made a day prior to cooking? I’m trying to manage all the prep/cook times in a small oven…
Super easy and delicious! This is a recipe I use over and over.
I’m happy you love it!
Could I add some OJ to t h e glaze?
Sure!
hi LISA iam 77 and have not been cooking very long say twelve months , I have done most of my learning in a air fryer it has made it a bit easier as our oven is not real good .Tonight Ian doing your chicken breast recipe with your baked potatoes and am looking forward to tasting in about 15 minutes . Thanks very much for your cooking skill and your online recipes its helped me a lot till the next one cheers
Hi Ken – I’m so glad you’re enjoying my recipes and videos and learning how to cook! Good for you, and keep it up!
A little hot honey perked up the flavor. LOVE your recipes – thank you!
Ohhhh so very good!
So flavorful, and also makes excellent leftovers!
Yes! Those sweet carrots are extra delicious the next day.
Love these carrots! Have also used maple syrup instead of honey and was just as good. Adding some walnuts into the mix also adds a nice crunch!
Such a quick, warm, and delicious side for any meal! Love recipes that make veggies taste like a million bucks!
Thanks Lisa!
So glad you enjoyed these carrots, Bridget!
This has been by far THE best glazed carrot recipe I have ever tried. We used homegrown wanted carrots and slathered them with some sweet chili glaze and oh my. The carrots are firm yet soft and the color is so vibrant. This will be my go to for holidays and gatherings.
Yay! So glad this carrot dish has become a favorite now, especially for the holidays, Sierra.
I was looking for something to make for my grandsugars when I go to visit them next week in San Diego. I thought I’d try them out on the hubs first. We have freshly dug carrots and garlic and honey from our own bees. This dish is amazing! It smells so good cooking and tastes even better! My Grands are gonna love this!
Wonderful! Glad this side dish was a hit, Karin.
Literally the best carrots I’ve ever made!
Oh yay! Happy to hear you loved these roasted carrots, Kiara!
These roasted carrots were delicious. You know you have a winner when my grandchildren have more.
Happy to hear these glazed carrots were a hit, Penelope!
Love these carrots. Limited ingredients lovely taste!
Glad you loved this carrot dish, Nicole!
These were fantastic!! The delicious smell in my house when baking or reheating them at work had everyone asking for the recipe! Will be making them again and again! Thanks for the recipe!
Hi Kate – Happy to hear these honey glazed carrots were a hit! These always make your house smell like sweet, spiced goodness.
Another outstanding recipe. This recipe makes carrots taste like dessert. The ginger really is really the chef’s kiss in this recipe.
Hi Kelly – Glad you’re loving this flavor combination for roasted carrots! It really is such a deliciously sweet yet savory treat.
These are so delicious and easy to make!
Hi Lynne – Glad you found these honey glazed carrots incredibly easy and delicious!
A delicious side with other foods. I’ve seen recipes with maple syrup and I don’t like the taste combo. This recipe has honey in it which compliments the veggie. This is excellent with ham!
Hi Tara – Happy to hear you’ve found a flavor combo you love for roasted carrots! Honey is always a great way to amp up roasted vegetables. Enjoy!