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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted September 2020, but updated to include new photos and information for your benefit!
First of all, congrats on a winner recipe. Went to a potluck last night.. There was chicken piccata, garlic mashed, my honey-mustard poppyseed salad, and I also brought these carrots. The carrots stole the show. Consistent with my rule, the first time i try a recipe, I make it exactly as you wrote it. Then, if I want to modify, I can. (I did crimp the carrots on the bias but that doesn’t count.) But honestly, there’s nothing to change. It is not too sweet, the ginger and cinnamon are perfectly balanced, and it’s down-right delicious. Swen Nater
Hi Swen – I’m so thrilled you loved this recipe and that it was a hit at your potluck! Yay!
Is the nutrition information per serving, or for the entire dish? Will definitely be adding these into my dinner rotation!
The nutritional information will always be per serving :)
Soooooooooooo good! Thank you!!!
Very few recipes make it into print with me (for my recipe binder) but these carrots sure did! Made them twice already, and I’m not normally a fan of carrots! Or ginger. These taste rich, slightly spicy, and the glaze caramelizes to perfection. Delicious. Thank you.
Happy to hear you’re loving these carrots Julia!
Can you cook in skillet on stove instead?
You can, although roasting will bring out a slightly different flavor.
This recipe is fantastic! The blend of spices with the honey was delicious and they roasted perfectly in the oven! I will certainly be making this again. Thank you, Lisa, for your wonderful recipes!
Love this recipe and recommend you make it. Had a slow cooking leg of lamb in the oven so made in the air fryer. Cooked for 45 minutes and carrots were perfectly cooked and browned on the corners.
Fantastic! Made these for Easter dinner and everyone loved them. Will definitely be making this again.
Made this while vacationing with relatives. Everyone loved it even though many don’t normally like cooked carrots. Making it again just for us. Delicious and quick to make@!!
Our whole family loved this recipe- well done!
Glad the whole family enjoyed these honey glazed carrots :)
The most complimented dish at my Christmas table!
Best recipe ever for roasted carrots. Make them.
GAH I am making these today and I did the 20 minutes and my baby carrots are still hard. Any suggestions?
You can roast for 5 more minutes or so, and make sure to toss them halfway through.
Hi Lisa, could I use maple syrup instead of honey?
Yes, no problem!
Amazing recipe. Whole family enjoyed and asked for more. Thank you so much. It was easy, quick and sooo delish!
This glaze is phenomenal. Honestly, otherworldly. The unique combination of savory and sweet is downright salivating; think ‘melted garlic and cinnamon honey-butter’! I made the glaze a day ahead and I swear I could feel it, calling to me to grab a spoon and just hide in a closet somewhere.
Tip: I prepared this in a medium-sized, swallow casserole dish instead in order to help retain the saucy-goodness, and give the veg more time to caramelize before the glaze burned off. I also added a tsp of balsamic as I tossed it all together because I’m an incurable meddler. It was however a welcome addition I think.
Curt you are very witty and your comments are helpful thanks 😊
I haven’t made these yet but plan to make them for Easter this Sunday! I’m traveling to a family members house about an hour from mine. I plan to roast them when I get there but was planning on preparing them and tossing them with the glaze and keeping them in a casserole style dish. Then throwing them in the oven when I arrive. Do you think the outcome will still be the same or should I prepare there? They will be sitting in the glaze for over an hour, if so. Looking forward to trying and I will update my review after with some stars – although based on the reviews, I’m sure it’ll be 5-star and I’m excited to try!
Can I make these in a slow cooker instead of the oven?
It’s best to roast these in the oven.
This delicacy deserves every bit of love.
Hello!
Thank you again. Great recipe!
Thank you for sharing this great recipe. Im excited to try it. Can you tell me if I can pre make batches of this, freeze it, and reheat it for a group of 30?
Thank you
Yes, you can freeze and re-heat if you’d like! Although, I do find that these taste best straight from the oven :)
I followed the recipe to the letter, but I was left with a lot of liquid left over in the bowl (before spreading them on the baking tray), as if the carrots didn’t retain the “sauce”.
Has that ever happened to you? They ended up being nice, but nowhere as caramelised and shockingly tasty as they seem to be in you pictures! :)
You’re supposed to put the sauce on the baking sheet with the carrots. Definitely don’t leave it in the bowl!
Just made these as a side for Easter dinner and they were perfect. I was so scared they were going to taste too sweet from the honey but they came out full of flavour and balanced.
Happy to hear this turned out to be a success for Easter dinner!
Thank you for not telling your life story in the beginning! Seriously appreciate that lol! Making these tonight! 😍😍
Happy Christmas Eve! Can this sauce be used and cooked on the stove top? I have a crowded oven with no room to spare. Thank you!
Hi Bea – yes, no problem!
I made them as a side for Thanksgiving and oh boy, they were were gone in seconds.
So glad everyone enjoyed these honey glazed carrots!
Wow! What a terrific dish! So easy, delicious, and a huge crowd-pleaser. I ‘brought’ it to my family’s dinner table this Thanksgiving and they were flying off the plate. Even my younger brothers — who avoid veggies like the plague — were loving them. This is definitely a keeper!! Thanks, Lisa!
Hi Delaney – I’m so thrilled that you loved this recipe! It’s find that it’s recipe that definitely converts those “veggie avoiders” into “veggie lovers.” Enjoy!
My family absolutely loved this simple but very flavorful dish! I will probably rotate this in one a week!!!
I love this one as well for a delicious way to dress up carrots :)
THIS.RECIPE.
Oh my word. I made this as a side dish to accompany my Easy Thanksgiving Turkey and it barely made it out to the table! I made it ahead of time…. and as it sat to cool, I kept nibbling. These carrots easily replaced the overly sugary traditional sweet potato casserole. They were perfectly spiced and sweet. I will be making this OFTEN: not just for special events! Thanks again, Lisa!!
Ah, so thrilled to hear you love this recipe as much as I do!
Yum! They were so delicious; adding this to my family recipe rotation. My kids even love these (they are picky, so I leave out ginger for them). A+ recipe! Thank you! :-)
It’s always a bonus when the kids enjoy it too :)
I’m always looking for some new recipes to make, and I usually turn to Downshiftology to look first. As soon as I saw Lisa post this recipe, I had to get carrots and make it asap. As usual, the carrots turned out AMAZING and they were so easy to make! I had to cook them in the oven slightly longer, but that’s just because I have a very “weak” oven, haha!
Glad you loved these carrots Mila!
I made these for Thanksgiving, OMG!! I almost ate everything before it reaches the table. This recipe is spot on. Pro tip: bake half the time and broil for the last half – thank me later 😎
Hi Andrew – I’m so happy you loved this recipe! It’s one of my personal favorites as well, and I usually sneak a few bites before serving. Haha. Enjoy!
I’m trying to make this vegan, do you think I could substitute maple syrup for the honey to the same affect?
While honey is a bit better for making a glaze, you can also use maple syrup!
I tried the recipe yesterday and honestly THANK YOU VERY MUCH!
I love it.
I used to eats only raw carottes but with this recipe I have an alternative!
Oh wonderful! I’m so happy you loved the recipe Diane!
Can these be roasted in a stove top pan?
Hi Shruti – if your pan is oven-safe, no problem.
The nutrition facts are for 100gr?
The nutrition facts are per serving, and there’s 4 servings in this recipe.
Can I use the baby carrots from a bag instead?
Sure thing!
Made these last night and it was so quick, easy, and most importantly, DELICIOUS! Thanks for another great recipe, Lisa!
Wonderful! Glad you loved these honey glazed carrots :)
Great recipe Lisa. Thank You for sharing. I’m just curious to know if it is ok to heat honey in the oven (like in baking etc). I had heard that exposing it to heat damages the nutritional value of the food so I usually put it on after something’s been cooked. Perhaps my thinking is incorrect? Just curious to know what u think. Thanks again.
Hi Melissa – heat can impact some of the nutrition of honey, but I always like to remind people that you’re likely not eating honey for it’s nutritional benefits. Especially when it’s used as a sugar/sweetener in a recipe, and not for medicinal purposes.
Delicious! Definitely making these again!
Glad you enjoyed this recipe Amy!
Would it work to combine baby turnips with the carrot chunks? Would this sweet glaze work with turnips is, I guess, the question.
Yeah you can add turnips if you’d like! Although, I haven’t tried this glaze with roasted turnips – but might be delicious.
So good! My family ended up eating most of them directly from the pan before I could even dish up, my kids loved these carrots! Thanks for the great recipe, Lisa.
Amazing! That honey glaze sure is addicting :)
Tonight I found some carrots that needed to be finished. Combined it with roasted chicken and it was so delicious. Love the flavor combination of the cinnamon, ginger, honey and garlic. This one will definitely be on repeat since it got rave reviews from the family. Thanks Lisa!
Wonderful! Glad the whole family enjoyed these glazed carrots :)
Carrot includes beta carotene, antioxidants, and vitamins that are good for health. Honey also has antioxidants, acid amine. Carrot and honey have many benefits for health, but some people dislike the flavor of carrot. This combination makes the carrot more engaging. How do you think if we slice carrot become small pieces? Carrot is well infused in honey.
You can slice the carrots a bit smaller if you’d like!
Hello Lisa, I LOVE, LOVE your website and I am always raving about it to family and friends. I was recently told that I have Type 2 Diabetes and High Blood pressure so I have to alter my diet. I discovered downshiftology and have been trying out recipes. Thank you so much for that! Now, my question is, the nutrition facts you provide at the bottom of every recipe, is it for the entire dish or a serving?
Hi Isoken! The nutrition facts will always be per serving :)
I made this recipe tonight. Used fresh local Bermuda carrots. I thought it would be too sweet with the honey, and wasn’t sure about the cinnamon. Oh my goodness, this a a really tasty recipe. Not sweet, and the ginger and garlic work so well. I will make this again. Thank you, Lisa.
Happy to hear you took a chance on this and ended up loving it!
I love how you turn a basic veg into something special. We drizzle warm tahini on roasted carrots and your ‘dress up’ looks mighty yummy.
Does it freeze well after being glazed?
Yes! You can freeze them in a bag for up to 3 months.
Honey glazed roasted carrots are wonderful for a fridge foraging day! Saving this recipe for later.
Absolutely! The honey glaze is a perfect way to dress these simple carrots.
Carrots are always a great side dish for the holidays. These sound totally delicious. Thanksgiving is here next weekend in Canada. I think I need to serve these to my guests.
Hope everyone enjoys this recipe Gloria!
These carrots were super easy to make and turned out great! I’ll definitely be using these as part of my holiday dinner spread in a few months!
Definitely a recipe to make for your upcoming Thanksgiving menu :)
These remind me of the cooked carrots my Grandma made every Sunday. Love it!
A classic and delicious one!
Love the combo of honey and butter and brings out the sweetness of the carrots! Looks so good!
It really is the best combo that complements the carrot’s savoriness :)