These honey glazed carrots are the perfect side dish. Tender carrots, a caramel glaze, and a dijon garlic sauce combine for a simple but tasty addition to any meal.
Honey glazed carrots are one of those dishes that pair simplicity and flavor for a truly easy side dish. The understated elegance works equally well alongside roasted chicken, steak, or pork steaks.
The natural sweetness of the carrots pairs perfectly with the garlic and dijon, adding savory depth. The carrots turn tender in the center with caramelized edges, and the glaze becomes slightly sticky to coat each piece.
Enjoy honey glazed carrots on their own, with a sprinkle of goat cheese or Farmer’s cheese, or tossed into a grain bowl or salad the next day.
This recipe is perfect for your holiday table, too, alongside homemade coleslaw, deviled eggs, and whole wheat dinner rolls.
Why You’ll Love This Recipe
Perfect side dish – This honey-glazed carrots recipe is simple, yet delicious, making it the perfect side for nearly any dinner.
Versatile for any occasion – Use this recipe for a holiday meal (we love to add them to our Easter dinner menu) or an evening at home.
Everyone loves them – Even picky eaters love the caramelized edges on these carrots! This is one of my absolute favorite ways to add vegetables to our table.
Ingredients
Carrots – I prefer to use whole carrots and cut them myself. You could also use baby carrots.
Garlic – Fresh garlic is the best way to get all the garlic flavor, but you can use garlic powder, if needed.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Honey Glazed Carrots
Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. Peel the carrots, then cut them into 1-inch pieces on a diagonal. (This just means slicing the carrots at an angle instead of straight across, which gives you slightly oval-shaped pieces that cook evenly and look a bit more interesting.)
Step 2: In a large bowl, add the carrots, olive oil, honey, Dijon mustard, garlic, thyme, salt, and pepper. Toss well until everything is evenly coated.
Step 3: Spread the carrots out in a single layer on the prepared baking sheet.
Step 4: Roast for 30 minutes stirring half way through, then check for doneness by piercing a larger piece with a fork. It should be tender. If needed, return to the oven for a few more minutes. If they’re tender, you can switch the oven to broil for 2–3 minutes to get a bit of caramelization and browned edges (watch closely so they don’t burn).
Step 5: Transfer to a serving platter and taste. Adjust with a little extra salt if needed, then garnish with fresh chopped herbs like parsley.
Tips
- Cut carrots evenly. Try to keep the pieces close in size so they roast at the same rate. Thicker ends can be halved lengthwise if needed.
- Line your pan (don’t skip it). The honey can caramelize and get sticky—parchment makes cleanup easy.
- Peel and cut the carrots up to a day in advance and store them in an airtight container in the fridge. When ready to cook, toss with the glaze and roast as directed.
- Store leftover carrots in an airtight container in the refrigerator. Reheat in a toaster oven or in a lightly oiled pan on the stovetop.
Recipe FAQs
I find it easiest to mix all the ingredients together, then coat the carrots in the glaze. Some will make a glaze to put on already cooked carrots, but this doesn’t work as well.
Making sure each piece is coated means the roasted carrots are perfectly glazed with delicious crispy edges!
No, not if you’re roasting in the oven. Some recipes will use a large skillet on the stovetop and require boiling. This one does not.
I prefer honey as the glaze instead of brown sugar, as the brown sugar can burn in the oven. Some recipes may have fresh thyme or lemon juice, but I love the simplicity and flavor combination of this recipe.
More Recipes from the Farmhouse
- Whole Wheat Cinnamon Rolls
- Corn Casserole
- Roasted Beet Salad With Goat Cheese
- Easy Sourdough Focaccia
- One Pot Ham & Beans
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Simple Honey Glazed Carrots Recipe
Equipment
Ingredients
- 2 pounds carrots, peeled and chopped
- 2 tablespoons olive oil
- ¼ cup honey
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme
- 2 cloves garlic, minced
- salt and black pepper to taste
- 1 tablespoon fresh parsley, optional garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Peel the carrots, then cut them into 1-inch pieces on a diagonal. (This just means slicing the carrots at an angle instead of straight across, which gives you slightly oval-shaped pieces that cook evenly and look a bit more interesting.)
- In a large bowl, add the carrots, olive oil, honey, Dijon mustard, garlic, thyme, salt, and pepper. Toss well until everything is evenly coated.
- Spread the carrots out in a single layer on the prepared baking sheet.
- Roast for 30 minutes stirring half way through, then check for doneness by piercing a larger piece with a fork. It should be tender.
- If needed, return to the oven for a few more minutes. If they’re tender, you can switch the oven to broil for 2–3 minutes to get a bit of caramelization and browned edges (watch closely so they don’t burn).
- Transfer to a serving platter and taste. Adjust with a little extra salt if needed, then garnish with fresh chopped herbs like parsley.
Notes
- Cut carrots evenly. Try to keep the pieces close in size so they roast at the same rate. Thicker ends can be halved lengthwise if needed.
- Line your pan (don’t skip it). The honey can caramelize and get sticky. Parchment makes cleanup easy.
- Prep ahead: Peel and cut the carrots up to a day in advance and store them in an airtight container in the fridge. When ready to cook, toss with the glaze and roast as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
