Garlic and Honey Roasted Carrots Recipe
Make your vegetable side dish swoon-worthy with these tender, sweet, and delicious Honey Glazed Carrots. Just a few simple ingredients and no fancy knife work.
Swoon-Worthy Honey Glazed Carrots Recipe
Knowing how to roast vegetables properly is SO fundamental to being a great cook that the culinary school I went to made you prove you could do it even before they admitted you (along with a few other basic skills like cooking eggs and making a vinaigrette).
They wanted students to have these foundational skills so that they would only continue to improve with daily practice in school. And I do mean daily. I’ve roasted actual thousands of carrots.
These Honey Glazed Carrots are the result of those thousands! They’re so good that when I serve them at home, they become the star of plate and not a supporting flavor, thanks to being perfectly roasted, with savory and sweet flavor boosts from butter, honey, garlic and rosemary.
Why You’ll Love Honey Roasted 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.
Glazed Carrot Recipe Ingredients
- carrots – you don’t want to use baby carrots or carrot chips for these roasted carrots with honey. You want beautiful, fresh, whole carrots.
- butter – this will form the backbone of the glaze for the honey roasted carrots.
- honey – this makes our glaze sticky and sweet!
- garlic – you’ll need a hefty tablespoon of minced garlic to make this recipe nice and savory.
- salt and pepper – of course!
- rosemary – fresh rosemary sprigs add a special, herby touch to these oven glazed carrots.
How to Make Glazed Carrots
1. PREP. Preheat your oven, then cut your carrots in half lengthwise and place them in a baking dish.
2. MELT. In a small saucepan, melt the butter.
3. STIR. Stir in the honey until it is dissolved, then stir in the rosemary, garlic, salt and pepper and cook briefly until the garlic is fragrant and slightly softened.
4. ROAST. Pour the garlic mixture over the carrots. Transfer the carrots to the oven and roast until the carrots are tender.
Home Chef Tips for Honey Glazed Carrots
- It sounds strange, but sometimes I’ll use Montreal steak seasoning in place of the salt and pepper in this recipe for glazed carrots, to change things up. The savoriness of the spice blend works really well with the sweet carrots.
- For added texture, sprinkle some toasted nuts (like almonds) or seeds (like sesame seeds) over the carrots before serving.
Glazed 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 with these roasted glazed carrots.
- MAPLE – Use maple syrup instead of honey for a sweetener with a different flavor.
Do I have to use rosemary for this Honey Glazed Carrots Recipe?
Don’t like rosemary? That’s totally fine. Thyme is perfect for this honey glazed carrots recipe, too.
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How to Serve Honey Roasted Carrots
A better question is what CAN’T you serve with these honey roasted carrots! I think they go particularly well with rich meaty dishes like Instant Pot short ribs, smothered pork chops and my flat iron steak recipe.
How to Store this Recipe for Glazed Carrots
In the unlikely event you find yourself with leftovers of this roasted carrots recipe, 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.
Glazed Carrot Recipe 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 the honey glazed carrots as they roast to prevent burning.
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Honey Glazed Carrots Recipe
Ingredients
- 1 pound whole carrots cut in half lengthwise
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 2 sprigs fresh rosemary
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
Instructions
- 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 and gently toss until all carrots are coated in glaze. Transfer carrots to oven and roast 25 to 30 minutes or until carrots are tender. Serve immediately.
Notes
- It sounds strange, but sometimes I’ll use Montreal steak seasoning in place of the salt and pepper in this recipe for glazed carrots, to change things up. The savoriness of the spice blend works really well with the sweet carrots.
- For added texture, sprinkle some toasted nuts (like almonds) or seeds (like sesame seeds) over the carrots before serving.
can these be made in a slow cooker? and how would the recipe be adjusted?
Hi Roy! I’ve never made carrots in a slow cooker, but I’m sure there’s lots of great recipes elsewhere on the internet. Good luck!
Is it possible to do this on an air fryer, and if so, what temperature & time?
Hi Kimberely! For air frying, I would try 375 degrees F for about 12 to 15 minutes, and then check them for tenderness. If they need more time, give them more time. Good luck!
Those carrots would easily make me forget that some sort of meat wasn’t the start of the show for dinner 🙂
Thanks so much, Gina!
Oh yeah, this is my kinda food. I love it!
Thanks so much, Gerry!
I don’t always put a lot of though into my sides but this is easy enough with tons of flavor!
Oh my gosh, I am SO OBSESSED with these carrots lately. They are appearing at just about every meal. I can’t get enough!
I need all the help I can get with eating enough vegetables. This recipe is a wonderful option!
Thanks so much Samantha!