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Chef Ava

Roasted Honey-Glazed Carrots

These Roasted Honey-Glazed Carrots are sweet, buttery, and caramelized at the edges. A simple honey-butter glaze with olive oil and thyme coats the carrots before roasting, making an easy side dish for Sunday supper, holiday dinners, or any weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds carrots peeled
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
For Garnish (Optional)
  • fresh chopped parsley
  • extra honey a little, for drizzling
  • flaky sea salt
  • fresh lemon juice a squeeze

Equipment

  • large baking sheet Line with parchment paper or lightly grease.
  • parchment paper For easy cleanup.
  • small bowl For whisking the honey-butter glaze.

Method
 

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
  2. Peel the carrots, trim the ends, and cut them into evenly sized pieces. If the carrots are thick, slice them lengthwise so they roast evenly.
  3. In a small bowl, whisk together the melted butter, honey, olive oil, salt, black pepper, and thyme.
  4. Place the carrots on the prepared baking sheet. Pour the honey-butter mixture over them and toss until evenly coated.
  5. Spread the carrots in a single layer, leaving space between the pieces so they roast rather than steam.
  6. Roast for 25–35 minutes, turning halfway through, until the carrots are tender and lightly caramelized at the edges. Begin checking thinner carrots around the 20-minute mark.
  7. Transfer the carrots to a serving dish and spoon any remaining glaze from the pan over the top.
  8. Garnish with fresh parsley, a light drizzle of honey, or a squeeze of lemon juice if desired. Serve warm alongside roasted chicken, turkey, ham, or beef.

Notes

Cut the carrots into evenly sized pieces so they roast at the same pace, and slice thick carrots lengthwise. Leave space between the pieces so they roast instead of steam. Thinner carrots may be ready closer to 20 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days.