Roasted Carrots Honey Glaze

The smell of honey hitting hot carrots always pulls me back to my tiny first apartment kitchen. I'd underestimated how simple roasted vegetables could transform a Tuesday dinner into something that felt intentional and cared for. My roommate kept asking what I'd made, and honestly, I'd just thrown whatever was in the crisper drawer onto a sheet pan with whatever sweetener I could find. That night taught me that sometimes the most elegant sides come from the humblest ingredients and twenty minutes of oven time.

Last spring I made these for a friend who swore she hated cooked carrots. She went back for thirds and texted me the next day asking for the recipe, which felt like the ultimate compliment. There's something about the caramelization at the edges and the way the honey bubbles up in spots that makes people pause and ask what you did differently. Now they're my go to when I need a side that looks impressive but lets me focus on whatever else is on the stove.

Ingredients

• 1 lb (450 g) carrots: Whole thin carrots look elegant, but thick ones cut into sticks cook more evenly
• 2 tbsp honey: The star player here, choose a honey you enjoy eating straight from the spoon
• 2 tbsp olive oil: Helps the glaze coat evenly and promotes even browning
• 1 tbsp fresh lemon juice: Cuts through the sweetness and keeps the flavors bright
• 1/2 tsp sea salt: Essential for balancing the honey and drawing out the carrots natural sweetness
• 1/4 tsp freshly ground black pepper: Adds just enough subtle warmth
• 1 tbsp chopped fresh parsley: Brings a fresh pop of color and a hint of brightness against the sweet glaze
• 1 tsp toasted sesame seeds or chopped nuts: Adds a crunchy contrast that makes each bite interesting

Instructions

Get the oven ready:

Preheat to 400°F (200°C) and line a baking sheet with parchment paper, which saves cleanup time later

Prep the carrots:

Arrange them in a single layer on the sheet, giving each piece enough room to roast rather than steam

Make the glaze:

Whisk together the honey, olive oil, lemon juice, salt, and pepper in a small bowl until emulsified

Coat the carrots:

Drizzle the glaze evenly over the carrots and toss gently with your hands until every piece is lightly coated

Roast until tender:

Cook for 25 to 30 minutes, turning the carrots halfway through, until they're tender and have golden spots of caramelization

Finish and serve:

Transfer to a serving platter and sprinkle with parsley and sesame seeds or nuts while still warm

Save

These carrots have become the constant at my holiday table, the thing I know everyone will eat regardless of dietary restrictions or pickiness. My dad still talks about the year I made them with rainbow carrots from the farmers market and how beautiful the platter looked. Sometimes the simplest dishes are the ones that become traditions without anyone planning it that way.

Flavor Variations

I've discovered that adding half a teaspoon of ground cumin or smoked paprika to the glaze gives these carrots a completely different personality. The cumin version pairs beautifully with Middle Eastern dishes, while smoked paprika makes them feel right at home alongside grilled meats. Sometimes I'll add a minced garlic clove to the honey mixture if I want something more savory.

Choosing The Best Carrots

Farmers market carrots with their tops still attached tend to be sweeter and more flavorful than bagged supermarket carrots. Look for firm, smooth carrots without cracks or soft spots. If the greens look fresh and vibrant, that's usually a good sign the carrots were harvested recently. Thin, young carrots roast faster and stay tender, while thicker carrots develop a deeper sweetness from longer cooking time.

Make Ahead Tips

You can peel and cut the carrots up to a day in advance, storing them in water to keep them crisp. The glaze mixture can also be whisked together and refrigerated until you're ready to roast. If you're serving these for a dinner party, you can roast them an hour or two ahead and reheat at 350°F for about 10 minutes, though they're best served warm from the oven.

• Leftovers reheat surprisingly well in a 350°F oven for 10 minutes
• Cold roasted carrots make a great addition to grain bowls or salads the next day
• The honey glaze can be doubled and used on other roasted vegetables like sweet potatoes or parsnips

Save

These honey glazed carrots have saved more weeknight dinners than I can count. Simple, sweet, and somehow always impressive.

Recipe FAQs

→ What type of carrots work best?

Use peeled carrots cut into sticks or thin whole carrots for even roasting and tender texture.

→ Can I adjust the sweetness of the glaze?

Yes, you can increase or reduce honey to match your preferred level of sweetness.

→ What’s the ideal oven temperature for roasting?

Roast at 400°F (200°C) to achieve tender, slightly caramelized carrots.

→ Are there seasoning variations to try?

Add ground cumin or smoked paprika to the glaze for a warm, smoky twist in flavor.

→ How can I serve this dish?

Serve warm as a side paired well with roasted chicken, grilled fish, or other savory mains.

→ Can I prepare this ahead of time?

Yes, roast and glaze carrots in advance, then reheat gently before serving to maintain texture.