These simple honey glazed carrots have so much flavor and are perfect with your next Sunday roast or holiday dinner. We love making them with thyme but also with rosemary and sage as well. The sweetness from the honey caramelizes around the carrots as they roast, making them irresistible.
This recipe is inspired by my Maple Sage Carrots. They are an all-time favorite in our house and are always present for every holiday and special occasion dinner.
Over the years, I’ve tinkered around with that recipe a bit, and that’s how these honey glazed carrots came to be.
Honey pairs well with thyme and creates so much flavor in these carrots. But you’ll also find an option for rosemary or sage listed in the recipe too! We’re overly crazy about rosemary, so I make that variation often.
Ingredients & Substitutions
- Carrots – any variety or color of carrot works for this recipe. I don’t recommend baby carrots if possible. They’re rather wet and don’t roast as well. Also since you need to slice them, baby carrots are more work.
- Butter – I use salted butter here, but ghee or olive oil also works.
- Honey – is essential for the ‘honey roasted’ part but you can also use maple syrup or brown sugar if you can’t have honey.
- Thyme – fresh herbs: thyme, rosemary, or sage all work in this recipe. Dried herbs aren’t as good in this case, but you can use them, follow the option in the recipe.
- Garlic – minced fresh garlic adds a savory depth of flavor to the honey glaze. Try using a garlic press to speed up your prep time.
- Sea salt – and black pepper if you’d like. I usually leave pepper out and keep the flavor simple.
How to make this recipe step by step
Step 2: Melt the butter and honey in a small pan or saucepan before adding the thyme, garlic, and sea salt.
Step 3: Pour the honey mixture over the sliced carrots on a parchment-lined baking sheet and toss them together to coat the carrots thoroughly.
Spread the carrots out in a single layer so they roast evenly. The carrots should cover the surface of the sheet pan without any large gaps.
Step 4: Roast in the oven until tender, stirring only if the edges begin to brown too much. Garnish with a sprig or thyme or a sprinkle of minced parsley and serve immediately with your favorite simple dinners.
Ways to serve this
- These carrots are perfect with my Pork Sirloin Roast, Creamy Garlic Chicken, or Ground Beef Stroganoff.
- Serve these carrots as a side dish to my Garlic Parmesan Pasta, Tuscan Sausage Pasta, or Creamy Tomato Pasta. They’re also great with my Gluten Free Lasagna, One Pot Mac and Cheese, or Sausage Broccoli Pasta.
- Serve them as part of a steak dinner with my Air Fryer Ribeye or Tuscan Steak. Add a side of my Best Mashed Potatoes and Mushroom Cream Sauce for an extra special meal.
- These carrots are also perfect for any Thanksgiving or Christmas dinner.
FAQ’s
You do not need to boil carrots before roasting them. The carrots are sliced thin enough to roast within the 30-minute roasting time.
There are a number of reasons, but first, make sure you cut the carrots into small enough slices to roast and get tender. Second I don’t recommend using baby carrots because they’re wet and don’t roast as well.
Storing leftovers
- To store – store any leftover carrots in an airtight container in the refrigerator for up to four days.
- Make ahead – these are best eaten right out of the oven, but you can make them ahead and reheat them. They will just be a bit softer. Try prepping and storing the raw carrots as listed in the tips rather than making them ahead.
- Reheating – to reheat these carrots, place the leftovers into a small skillet and add a tablespoon or two of water. Cook partially covered for one to two minutes, then remove the lid and cook, stirring as needed, until the water evaporates and the carrots are heated through.
- To freeze – you can freeze these carrots they will just be a bit softer when you thaw them. Place them in an airtight container and freeze for up to one month. Defrost them in the fridge overnight before reheating.
Tips & Tricks
- To make these carrots for a dinner party or a holiday, I like to peel and slice the carrots up to three days ahead of time. Store them in an air container in the fridge, and then you’re ready to roast them in a fraction of the time.
- Whenever you can, look for carrots that come directly from a local farm, the flavor is absolutely unbeatable! Carrots from the store work perfectly fine in this recipe, and the honey glaze makes up for any lack. But if you’ve never had farm-fresh carrots, you’ll be amazed at how much better they taste.
Dietary Options & Substitutions
- Dairy-free – you can use dairy-free butter or olive oil instead of the butter in this recipe.
- Paleo – for Paleo, use ghee or olive oil.
- Vegan or Vegetarian – use a dairy-free vegan butter or olive oil.
More Side Dish Recipe Inspiration
I really hope you enjoy this Honey Glazed Carrots! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Honey Glazed Carrots
INGREDIENTS
- 2 pounds carrots - 1/4" slices, 7-8 cups
- 2 tbsp salted butter
- 2 tbsp honey - or maple syrup
- 1 tsp fresh thyme leaves - stems removes, or chopped rosemary or sage
- 1/2 tsp sea salt
- 1 clove garlic - minced
INSTRUCTIONS
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Peel the carrots and slice them 1/4" thick.
- In a small pan, melt the butter and honey together. Then, stir in the fresh thyme leaves, sea salt, and minced garlic.
- Add the carrots to the lined baking sheet and toss them with the butter and honey mixture. Mix to combine, then spread the carrots in an even layer.
- Roast until tender, 30-35 minutes, rotate the pan halfway through the cooking time for more even browning. Stir only if the carrots begin to brown too much on the edges.
- Serve immediately.