Honey Glazed Carrots
Toss roasted carrots in a sticky honey-garlic glaze and you have the best side dish ever.
Serves6
Prep10 minutes
Cook35 minutes to 40 minutes
There are many ways to cook carrots, but roasting them is hands-down my favorite method. It’s one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side, be it Brussels sprouts or sweet potatoes.
When it comes to glazed carrots, some recipes call for cooking them on the stovetop, but I opt for the oven so that the carrots can do their business while I do mine. To make them just right, the carrots are tossed in a sweet and savory honey-garlic glaze and roasted in a hot oven until they’re tender and ultra-caramelized. Then they’re drizzled with the rest of the honey glaze once they’re done in order for them to be perfectly glossy.
It’s a recipe I guarantee you’ll make again and again.
Why You’ll Love It
- It’s the easiest method. Although there are many ways to make honey glazed carrots, we like the hands-off approach of roasting them in the oven.
- Roasting brings out their sweetness. Cooking the carrots in a hot oven allows them to brown and caramelize in spots, making them even sweeter and stickier.
Key Ingredients in Honey Glazed Carrots
- Carrots: You’ll need 2 pounds of medium carrots (about 8).
- Garlic: Minced garlic makes the honey glaze extra flavorful.
- Unsalted butter: Butter enriches the honey glaze.
- Honey: Roasting the carrots in honey helps to caramelize them.
- Lemon: A squeeze of lemon juice brightens the flavors at the end.
How to Make Honey Glazed Carrots
- Make the honey-garlic glaze. Melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant. Remove the pan from the heat, then whisk in the honey.
- Drizzle half the honey glaze over the carrots. Toss to coat, season with kosher salt and black pepper, then spread the carrots into an even layer on a rimmed baking sheet.
- Roast the carrots. Roast until the carrots are tender and the bottoms are browned, tossing halfway through.
- Drizzle the remaining honey glaze over the carrots. And squeeze the lemon juice over them, tossing to coat. Transfer to a serving bowl and garnish with chopped fresh parsley leaves, if using.
Make-Ahead and Storage Tips
- Make ahead: The carrots can be peeled and chopped up to 1 day ahead. Refrigerate in an airtight container.
- Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
What to Serve with Honey Glazed Carrots
Honey Glazed Carrots Recipe
Toss roasted carrots in a sticky honey-garlic glaze and you have the best side dish ever.
Prep time 10 minutes
Cook time 35 minutes to 40 minutes
Serves 6
Nutritional Info
Ingredients
- 2 pounds
medium carrots (about 8)
- 3
cloves garlic
- 3 tablespoons
unsalted butter
- 1 1/2 tablespoons
honey
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1/2
small lemon
Chopped fresh parsley leaves, for garnish (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Peel and trim 2 pounds medium carrots. Cut the carrots crosswise into 2-inch pieces. If they are more than 1-inch thick, halve or quarter them lengthwise into pieces roughly 1/2 to 3/4-inch thick; otherwise, leave them whole. Place on a rimmed baking sheet. Mince 3 garlic cloves.
Melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Add the garlic and cook, swirling occasionally, until the garlic is fragrant, about 30 seconds. Remove the pan from the heat. Add 1 1/2 tablespoons honey and whisk to combine.
Drizzle half the honey glaze over the carrots and toss to coat. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat again. Spread the carrots into an even layer.
Roast for 15 minutes. Toss the carrots, then roast until the carrots are tender and the bottoms are browned, 15 to 20 minutes more. Drizzle the remaining honey glaze and squeeze the juice from 1/2 small lemon over the carrots, and toss to coat. Transfer to a serving bowl. Garnish with chopped fresh parsley leaves, if using.
Recipe Notes
Make ahead: The carrots can be peeled and chopped up to 1 day ahead. Refrigerate in an airtight container.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.