Simple Honey Glazed Carrots Recipe

A plate full of carrots chopped into bite sized pieces.

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Simple Honey Glazed Carrots Recipe

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.

Prep Time15

Cook Time30

Broil Time (Optional)3

Total Time48

Course: Side Dish

Cuisine: American

Keyword: honey glazed carrots

Servings: servings

Author: Lisa Bass

Equipment

1 Baking sheet pan

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.

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