These Glazed Roasted Carrots are a simple yet elegant side dish that brings out the natural sweetness of carrots with a buttery garlic-honey glaze. Roasting deepens the flavor, giving each piece a golden, caramelized edge that’s irresistible. With just a handful of pantry ingredients, you can transform humble carrots into a vibrant, flavorful dish that works beautifully with everything from holiday roasts to weeknight chicken. A sprinkle of fresh parsley at the end adds a burst of color and freshness to balance the richness of the glaze.
Ingredients
2 pounds carrots, peeled and cut diagonally into 2- to 3-inch pieces
5 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons honey
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 425°F. Lightly grease a large baking sheet and set it aside. Prepare the carrots by cutting them into evenly sized pieces to ensure they roast at the same rate.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 2 to 3 minutes, stirring frequently, until the garlic becomes fragrant and just lightly golden. Remove the pan from heat and stir in the honey.
Place the carrots in a large bowl and pour the garlic honey butter over them. Add the salt and pepper, then toss everything together until the carrots are well coated.
Spread the carrots out in a single layer on the prepared baking sheet. Roast in the preheated oven for 22 to 25 minutes, or until the carrots are tender and starting to caramelize at the edges. Flip them once about halfway through for even browning.
Once out of the oven, taste and adjust the seasoning if needed. Transfer the carrots to a serving dish, sprinkle with freshly chopped parsley, and serve warm.
Notes
Try to cut the carrots into similar sizes so they roast evenly. Uneven cuts can lead to some pieces burning while others stay undercooked
This dish is great for make-ahead meals. Simply roast the carrots, then reheat them in the oven at 350°F for about 10 minutes or until warmed through
You can substitute baby carrots in a pinch, just keep in mind that they tend to roast a bit faster and may need less time in the oven
Feel free to add a splash of balsamic vinegar or a pinch of chili flakes to the glaze if you want a bit of tang or heat
Leftovers are delicious tossed into salads, grain bowls, or even folded into an omelet the next day
FAQs
Can I make this with other vegetables?
Absolutely. This glaze works beautifully with parsnips, sweet potatoes, or a mix of root vegetables. Just be sure to cut everything to similar sizes so they cook evenly
Can I use maple syrup instead of honey?
Yes, maple syrup is a great alternative and brings its own rich, earthy sweetness. You can swap it 1:1 for the honey
What’s the best way to reheat roasted carrots?
For best results, reheat them in the oven at 350°F for about 10–12 minutes. This helps them stay crisp and prevents them from getting soggy, which can happen in the microwave
Can I make this recipe dairy-free?
Definitely. Just use a dairy-free butter alternative or even olive oil. The flavor will change slightly, but it will still be delicious
Do I have to peel the carrots?
Peeling is optional. If your carrots are young and have thin, clean skin, you can scrub them well and leave the peel on for a more rustic look and extra nutrients
Glazed Roasted Carrots
These Glazed Roasted Carrots are a simple yet elegant side dish that brings out the natural sweetness of carrots with a buttery garlic-honey glaze. Roasting deepens the flavor, giving each piece a golden, caramelized edge that’s irresistible. With just a handful of pantry ingredients, you can transform humble carrots into a vibrant, flavorful dish that works beautifully with everything from holiday roasts to weeknight chicken. A sprinkle of fresh parsley at the end adds a burst of color and freshness to balance the richness of the glaze.
- Total Time: 35 minutes
Ingredients
2 pounds carrots, peeled and cut diagonally into 2– to 3-inch pieces
5 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons honey
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 425°F. Lightly grease a large baking sheet and set it aside. Prepare the carrots by cutting them into evenly sized pieces to ensure they roast at the same rate.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 2 to 3 minutes, stirring frequently, until the garlic becomes fragrant and just lightly golden. Remove the pan from heat and stir in the honey.
Place the carrots in a large bowl and pour the garlic honey butter over them. Add the salt and pepper, then toss everything together until the carrots are well coated.
Spread the carrots out in a single layer on the prepared baking sheet. Roast in the preheated oven for 22 to 25 minutes, or until the carrots are tender and starting to caramelize at the edges. Flip them once about halfway through for even browning.
Once out of the oven, taste and adjust the seasoning if needed. Transfer the carrots to a serving dish, sprinkle with freshly chopped parsley, and serve warm.
Notes
Try to cut the carrots into similar sizes so they roast evenly. Uneven cuts can lead to some pieces burning while others stay undercooked
This dish is great for make-ahead meals. Simply roast the carrots, then reheat them in the oven at 350°F for about 10 minutes or until warmed through
You can substitute baby carrots in a pinch, just keep in mind that they tend to roast a bit faster and may need less time in the oven
Feel free to add a splash of balsamic vinegar or a pinch of chili flakes to the glaze if you want a bit of tang or heat
Leftovers are delicious tossed into salads, grain bowls, or even folded into an omelet the next day