Garlic Honey Roasted Carrots
Make your vegetable side dish swoon-worthy with these tender, sweet and delicious Garlic Honey Roasted Carrots. Just a few simple ingredients!
Swoon-worthy Recipe for Glazed Carrots with Garlic and Honey
Lately, I’ve been really into vegetable side dishes that are as special (or MORE special) than the main dish on my plate. I love it when the vegetables like butternut squash noodles or balsamic asparagus are actually the star of the plate, and any meat or protein is kind of the supporting player.
This technique goes against everything I learned in culinary school, where it was always: start with the meat (like flat iron steak or lamb lollipops), then figure out some sort of vegetable to accompany it.
My new strategy is to find a really fresh piece of fish or chicken, sprinkle it with simple seasonings, and simply throw it in the oven.
Since those “recipes” like my sockeye salmon recipe take about 30 seconds of prep time, I have plenty of time to devote to the vegetable I’m about to give the royal treatment.
These Garlic Honey Roasted Carrots were SO SO SO good that I couldn’t even tell you what else we had for dinner the night we ate them. All I remember are the honey garlic carrots!
Why you’ll love Honey Glazed Carrots
- No fancy knife cuts. Just cut the carrots in half, and you’re done!
- Prep in less than 10 minutes. Then put them in the oven and forget about them for a bit.
- Just a few simple ingredients turn a vegetable side dish into something really special.
Honey Roasted Carrots Recipe ingredients
- carrots – you don’t want to use baby carrots or carrot chips for these roasted carrots with honey (although those will work for a carrot cake smoothie). You want beautiful, fresh, whole carrots (same for my balsamic roasted carrots). Make sure they’re all about the same size so they roast evenly. Really small carrots are stunning on an Easter charcuterie board.
- butter – this will form the backbone of the glaze for the honey roasted carrots.
- honey – this makes our glaze sticky and sweet! You can also use maple syrup instead of honey. Honey lovers should also check out my honey mustard pork chops and citrus dressing.
- garlic – you’ll need a hefty tablespoon of minced garlic to make this recipe nice and savory. Garlic lovers – don’t miss my roasted garlic spread!
- salt and pepper – of course! Montreal steak seasoning is another seasoning I’ll often use for these garlic roasted carrots to change things up.
- rosemary – fresh rosemary sprigs add a special, herby touch to these oven glazed carrots. Sprinkle the rest over spaghetti with Greek yogurt pasta sauce.
Roasted Carrots Recipe variations
- SPICE – Add a pinch of red pepper flakes or a squirt of sriracha to the honey butter mixture to add some heat.
- CITRUS – Add a bit of lemon or orange zest to the honey butter mixture for a little zing.
- MAPLE – Use maple syrup instead of honey for a sweetener with a different flavor.
How to make Honey Glazed Carrots
First, preheat the oven, and cut the carrots in half lengthwise and arrange them in a baking dish.
Then, melt the butter in a small saucepan, and stir in the honey until it’s dissolved. Then add the rosemary, garlic, salt and pepper and cook just until the garlic is a bit fragrant and soft.
Pour the butter mixture over the carrots, and then transfer the carrots to the oven and roast them about 25 to 30 minutes or until they’re tender.
Do I have to use rosemary for this Honey Glazed Carrots Recipe?
Don’t like rosemary? That’s totally fine. Thyme is perfect for these oven glazed carrots (and a butter board), too.
How to serve Honey Roasted Carrots
A better question is what CAN’T you serve with these honey roasted carrots! But just like my roasted broccoli with lemon, I think they go particularly well with rich meaty dishes like Instant Pot short ribs, smothered pork chops and baked ham with pineapple.
And like my mini Hasselback potatoes, roasted glazed carrots are also perfect alongside Greek chicken meatballs, pistachio crusted chicken, bourbon glazed salmon, or a steak marinated in balsamic steak marinade.
If you happen to have any left over carrots, they can be chopped up and put in mini shepherd’s pies.
How to store this recipe for Glazed Carrots
In the unlikely event you find yourself with leftovers of this dish, allow the carrots to cool to room temperature. Place them in an airtight container and refrigerate for up to 2 days.
Reheat in the microwave or on the stove with a bit of extra butter to refresh the glaze.
Roasted Glazed Carrots FAQs
Not necessarily. Whether you peel carrots or not is a matter of preference. Peeling can give your dish a cleaner appearance, but leaving the skins on has a rustic charm and offers more nutrients. In any case, scrub your carrots throughly before cooking.
Soggy roast carrots are often the result of excess moisture. Be sure you throughly dry your carrots after washing them so that there’s no extra moisture on them while they cook, which can lead to sogginess.
Roasting carrots at too high of a temperature can cause them to burn. I recommend roasting at 425 degrees F and keeping an eye on them as they roast to prevent burning.
- 1 pound whole carrots, cut in half lengthwise
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 2 sprigs fresh rosemary
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
- Preheat oven to 425 degrees F. Place carrots in medium baking dish.
- In small saucepan, melt butter over medium-low heat. Add honey and stir until honey is completely dissolved. Stir in rosemary, garlic, salt and pepper and cook 1 minute or until garlic is fragrant and slightly softened.
- Pour garlic mixture over carrots. Transfer carrots to oven and roast 25 to 30 minutes or until carrots are tender. Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 225mgCarbohydrates: 19gFiber: 4gSugar: 13gProtein: 1g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.