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Incredible Glazed Roasted Carrots Garlic Honey

Section: Perfect Side Dishes to Complete Any Meal

If you’re craving that awesome blend of savory and sweet, these glazed carrots with honey and garlicky butter are just right. Sliced carrots get dunked in a warm, buttery-garlic mix with honey, roasted quickly at high heat so they come out tender and just a little crispy. A sprinkle of parsley at the end keeps things fresh and bright. Hardly any prep to worry about, and it’s a great option when you’re short on time or want something nice for a special meal. Grab a few ingredients, do a little mixing and roasting, and you’re set. Goes well with so many mains, you’ll want to make them all the time.

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Published By Ioana
Updated on Thu, 15 May 2025 22:42:07 GMT
A plate of roasted carrots sprinkled with herbs. Bookmark
A plate of roasted carrots sprinkled with herbs. | ioanacooks.com

Buttery sweet roasted carrots brighten up meals and bring a pop of color to your table. They're always a hit during the holidays or on a regular Wednesday night. The mix of honey and garlic butter soaks into the carrots, making them taste almost too good to share.

First time I brought these to a family potluck, folks finished them faster than anything else. Now everyone requests them whenever we get together for dinner.

Mouthwatering Ingredients

  • Fresh parsley: right before serving, chop up some parsley to give your dish a splash of green and fresh flavor
  • Black pepper: twist some fresh pepper for just a little kick
  • Salt: a sprinkle of kosher salt bumps up both sweet and savory notes
  • Honey: pick real honey to balance the savory and to help create that sticky glaze
  • Garlic: grab a couple of garlic cloves and mince them for a gentle, savory taste
  • Butter: real unsalted butter works wonders for richness and a shiny finish—sometimes I reach for European butter for extra oomph
  • Carrots: pick out the brightest, firmest ones—sweetness and shape hold up best with fresh carrots

Simple Directions

Finish and Serve:
When your carrots are fork-tender with golden edges, pull them out of the oven. Give them a taste and sprinkle on more salt or pepper if you want. Scoop them onto your best plate, toss over some chopped parsley, and serve warm so everyone gets the most flavor.
Arrange and Bake:
Spread your glazed carrots out on the greased sheet, putting them in a single layer so nothing gets crowded. Roast about 22 to 25 minutes, flipping or mixing the carrots after around 15 minutes to help every side caramelize.
Toss the Carrots:
Grab a big bowl and toss in all your cut carrots. Pour the warm garlic honey butter over top. Add salt and some black pepper. Stir it all up really well so every piece shines with glaze—you'll see some glaze pooling at the bottom.
Make the Glaze:
Melt the butter gently in a small pot. Toss in your minced garlic and let it cook a few minutes, stirring often so nothing gets dark. Once you smell that mellow garlic, take the pan off the heat and add honey right away so the flavor stays bright and doesn't turn bitter.
Get Ready:
Set the oven to 425 Fahrenheit. Grease up a baking sheet with butter or oil. Scrub those carrots, peel if needed, then slice them diagonally into chunks about 2 or 3 inches long. They’ll cook nice and even this way.
A plate loaded with honey-dipped roasted carrots. Bookmark
A plate loaded with honey-dipped roasted carrots. | ioanacooks.com

This honey garlic coating makes carrots taste like sweet treats. The smell always takes me back to afternoons helping my grandma roast veggies when I was a kid.

Keeping Them Fresh

Stash extras in a tight container in your fridge and they'll stay good for up to four days. Warm them in the oven at 350 Fahrenheit for about ten minutes to bring back those crisp edges. If you’re in a hurry, the microwave works, but you might lose a bit of their snap.

Swap Options

No honey? Maple syrup does the trick and adds a cozy flavor. For a vegan twist, grab agave nectar and some non-dairy butter. Switch up the herbs with thyme or rosemary if you like a bigger herby punch instead of just parsley.

How to Serve

These go awesome with roast chicken, a big slice of ham, or a lentil loaf. Toss the leftovers in with your quinoa bowl or toss onto a crunchy salad for lunch. They even make a killer topping for hummus toast or stuffed in your favorite grain bowls for sweetness and crunch.

A plate of fragrant golden roasted carrots. Bookmark
A plate of fragrant golden roasted carrots. | ioanacooks.com

Background and Traditions

Carrots have been on kitchen tables since ancient times. Their natural sweetness was a top pick in Europe before sugar cane became the norm. In the US and UK, honey-glazed root veggies show up for special holidays, thanks to generations loving how honey and root vegetables pair up for celebrations.

Frequently Asked Questions About Recipes

→ Is it okay to swap in baby carrots for regular ones?

Totally fine to use baby carrots. Just know they’ll cook up faster, so check them a little sooner.

→ What’s the best way to cut carrots for this dish?

Chop your carrots into 2-3 inch pieces on the diagonal. This helps everything cook evenly and look good on the plate.

→ Can these carrots be made in advance?

For sure! Cook them, stash in the fridge with a cover, and just warm them up when it’s time to eat.

→ Any good herbs to finish it off?

Parsley works great, but dill or thyme also give it a fresh, herby vibe.

→ How can I make it dairy-free?

Easy: skip the butter and go for olive oil or a plant-based option you like instead.

Carrots Garlic Honey Glaze

Oven-baked carrots with honey and a garlicky butter sauce, roasted til they’re sweet and golden.

Time Needed to Prep
15 minutes
Cooking Duration
25 minutes
Overall Time
40 minutes
Published By: Ioana

Category of Recipe: Side Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 6 How Many It Serves (6 cups)

Dietary Preferences: Low-Carb Friendly, Made for Vegetarians, No Gluten

Ingredients You'll Need

→ Garnish

Ingredient 01 A handful of fresh parsley, chopped up for sprinkling

→ Seasonings

Ingredient 02 A quarter teaspoon black pepper, freshly cracked
Ingredient 03 A quarter teaspoon fine sea salt, or toss in however much you want

→ Sweeteners

Ingredient 04 2 tablespoons honey

→ Aromatics

Ingredient 05 4 cloves garlic, smashed and finely chopped

→ Dairy

Ingredient 06 70 grams of butter, unsalted

→ Vegetables

Ingredient 07 Just under a kilo (900 g) carrots, sliced diagonally into 5 to 7 cm chunks

Steps to Follow

Step 01

Try a carrot and see if you want more salt or pepper. Scoop everything onto a plate. Sprinkle the parsley over the top and eat while they're hot.

Step 02

Spread carrots out nice and flat on your baking sheet. Slide the tray in the oven and bake for about 22 to 25 minutes. Flip the carrots around halfway so they brown all over and get soft and sweet.

Step 03

Drop all the carrots in a big bowl. Tip in the garlicky honey butter. Add the salt and pepper, then toss so every piece gets a shiny coat.

Step 04

Heat up the butter in a little pot over medium. Toss in the garlic and cook about 3 minutes, stirring here and there, until it smells good and looks pale gold. Take it off the heat and mix in honey until it's all smooth.

Step 05

Flip your oven on to 220C. Slather a big sheet pan with some oil. Cut up your carrots into chunky wedges on the diagonal.

Extra Tips

  1. Try to cut your carrots so they're chunked up about the same amount. That way everything gets done together.
  2. You can cook this a bit ahead, then pop it back in the oven gently to warm up right before eating.
  3. If you switch to baby carrots, they'll roast faster, so just keep your eyes on the timer.

Tools You'll Need

  • Sheet pan
  • Big mixing bowls
  • Wooden spoon
  • Measuring spoons

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Has dairy (butter)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 170
  • Total Fat: 10 grams
  • Carbohydrate Amount: 21 grams
  • Protein Amount: 2 grams