Roasted Carrots Honey Glaze

My college roommate Sarah turned up her nose at carrots until I made these for our weekly dinner. The smell of honey caramelizing in the oven filled our tiny apartment, and she took one bite and demanded I write down the recipe. Now whenever I make them, I think of her stolen bites from the baking sheet while we pretended to wait for dinner.

Last Thanksgiving I brought these to my sisters house instead of the usual green bean casserole. My nephew who claims to hate vegetables went back for thirds and asked if I could make them every holiday. Sometimes the simplest dishes become the ones people remember most.

Ingredients

• Carrots: Look for medium carrots with vibrant orange color and avoid any that feel limp or have cracks
• Honey: Raw honey gives the best flavor but any honey works, just warm it slightly if it is crystallized
• Olive oil: Extra virgin adds a nice fruity note but regular olive oil works perfectly fine
• Lemon juice: Fresh is absolutely essential here as bottled juice lacks the bright acidity needed
• Salt and pepper: Sea salt has a cleaner taste but kosher salt works too, just adjust if using table salt

Instructions

Preheat your oven:

Get your oven to 425F (220C) and line a baking sheet with parchment paper for easy cleanup

Coat the carrots:

Toss the carrot sticks with olive oil, honey, lemon juice, salt, and pepper in a large bowl until they are evenly coated

Arrange for roasting:

Spread the carrots in a single layer on your prepared baking sheet, giving them space to caramelize

Roast to perfection:

Roast for 25 to 30 minutes, flipping them once halfway through, until tender and golden at the edges

Finish and serve:

Transfer to a serving platter and sprinkle with parsley and sesame seeds if you like, then serve while warm

Save

These roasted carrots have become my go to whenever I need a side dish that looks fancy but takes almost no effort. The way they catch the light on a serving platter makes them feel special even on a Tuesday night.

Getting The Right Texture

I have learned that cutting the carrots into uniform sticks is the secret to even cooking. If some pieces are thicker they will still be crunchy when the thinner ones are perfectly tender. Take the extra minute to make them similar in size.

Making Them Your Own

Sometimes I add a pinch of cumin or smoked paprika to the glaze for a different flavor profile. My friend Maria uses maple syrup instead of honey and says it reminds her of her childhood Sunday dinners. The basic recipe is so forgiving that you can play with it.

Serving Suggestions

These carrots pair beautifully with roasted chicken or as part of a grain bowl with quinoa and chickpeas. They also work great alongside a simple pasta dish.

• Try them leftover in a salad the next day
• Double the recipe because they disappear fast
• Keep the glaze ingredients on hand for last minute meals

Save

There is something deeply satisfying about taking a humble vegetable and turning it into something people get excited about eating. That is the magic of a good recipe.

Recipe FAQs

→ What’s the best way to achieve caramelized carrots?

Coat carrot sticks evenly in olive oil and honey, then roast at a high temperature (425°F) until edges turn golden and tender.

→ Can I substitute honey in this dish?

Yes, maple syrup works well as a vegan alternative, providing similar sweetness and glaze consistency.

→ How long should the carrots be roasted?

Roast them for 25 to 30 minutes, turning once halfway, until they become tender and slightly caramelized.

→ What garnishes enhance the flavor?

Fresh parsley adds a bright, herbal note, while toasted sesame seeds introduce a subtle crunch and nuttiness.

→ Can additional spices be added to the glaze?

Yes, adding cumin or smoked paprika to the glaze can introduce warm, earthy flavors that complement the sweetness.