Honey Glazed Carrots Recipe | Sweet, Buttery & Easy Side Dish

I’m excited to share how I made them step-by-step so you can recreate them with confidence (and maybe make them a new favorite). If you enjoy festive appetizers, you might also love these Cranberry Brie Bites Recipe — they pair beautifully with any holiday spread.

Ingredients

Here’s what you’ll need (serves about 6).

2 pounds medium carrots (about 8 carrots) — I prefer firm, fresh carrots, not frozen, because fresh ones roast better and hold their shape.
3 cloves garlic, minced — fresh garlic gives a sharper, deeper flavor; garlic powder won’t deliver the same aroma.
3 tablespoons unsalted butter — unsalted lets you control the salt level and gives richness.
1½ tablespoons honey — pure honey caramelizes beautifully in the oven.
1 teaspoon kosher salt — kosher is less intense than table salt and easier to balance.
¼ teaspoon freshly ground black pepper — freshly ground gives a brighter, fresher bite.
Juice of ½ small lemon — a splash of citrus brightens the glaze and balances the sweetness.
Chopped fresh parsley (optional, for garnish) — adds color and a gentle herbaceous note.

Note: serves 6

Variations

If you want to tweak or accommodate dietary preferences, here are some fun swaps and add-ons:

Dairy-free / vegan: Replace butter with vegan margarine or coconut oil — coconut oil gives a subtle tropical twist.
Sugar-free / lower glycemic: Use a sugar substitute like allulose or a drizzle of maple syrup (in smaller quantity) instead of honey.
Flavor enhancers:
• Add a pinch of chili flakes or a dash of cayenne for heat.
• Stir in a little ground ginger or cinnamon for warmth.
• Use fresh thyme or rosemary leaves with the carrots.
• Drizzle a little balsamic reduction at the end for tangy richness.

Cooking Time

Here’s how long it takes:

Prep Time: 10 minutes
Cooking Time: 35–40 minutes
Total Time: ~45–50 minutes

Equipment you need

Baking sheet (rimmed) — to hold the carrots and catch drips.
Small saucepan — to melt butter and whisk glaze.
Mixing bowl or large bowl — to toss carrots with the glaze.
Knife and cutting board — to trim and cut carrots.
Tongs or spatula — to flip carrots during roasting.
Citrus juicer (optional) — to squeeze fresh lemon juice cleanly and easily.

How to Make Honey Glazed Carrots Recipe

Prepare the carrots

I peel and trim the ends off the carrots, then cut them into 2-inch pieces. If any pieces are more than 1 inch thick, I halve or quarter them lengthwise so everything cooks evenly.

Make the honey-garlic glaze

In a small saucepan over medium heat, I melt the butter, then swirl in the minced garlic until fragrant (about 30 seconds). Off the heat, I whisk in the honey until it’s smooth.

Toss carrots in glaze & season

I drizzle half the glaze over the raw carrots in a bowl, toss to coat thoroughly, then season with salt and pepper. I spread them on the rimmed baking sheet in one even layer.

Roast the carrots

I roast for 15 minutes, then flip or toss the carrots, and continue roasting another 15–20 minutes until they’re tender and the bottoms are browned.

Final glaze & finish

Once out of the oven, I drizzle the leftover glaze over the hot carrots and squeeze fresh lemon juice on top. I toss gently, then garnish with parsley and serve immediately.

Additional Tips for Making this Recipe Better

From my own trials, here are a few tweaks I use to get even better results:

Make sure carrots are cut to uniform size — I got uneven cooking once with mixed sizes.
Don’t overcrowd the baking sheet — I leave a little breathing room so they roast instead of steam.
Use fresh garlic and honey — I tried pre-minced garlic and failed to get the aroma I wanted.
Allow a bit of browning (not burning) on the edges — I love the extra caramel flavor it gives.
Drizzle glaze at the end — I noticed if I coated fully before cooking, the garlic would overcook.

How to Serve Honey Glazed Carrots Recipe

These carrots are lovely served warm in a shallow bowl or on a long platter. For presentation, I like to scatter extra parsley, or even a few lemon zest strands over the top. You could also add a light sprinkle of flaky sea salt right before serving to elevate the visual texture and taste.

They pair beautifully with roasted meats, grilled chicken, or even as part of a cozy vegetarian spread. You can also enjoy them alongside comforting sides like this Creamy Holiday Mashed Potatoes Recipe for a complete, heartwarming meal.

Nutritional Information

Here’s the rough nutrition per serving (6 servings total):

Calories: ~150 kcal (depending on exact butter/honey quantities)
Protein: ~1–2 g
Carbohydrates: ~15–20 g (mostly from carrots and honey)
Fat: ~6–8 g

Make Ahead and Storage

Make Ahead

You can peel and cut the carrots up to one day ahead and store them in an airtight container in the fridge. When ready, glaze and roast them fresh.

Storage

Leftover glazed carrots can be stored in an airtight container in the refrigerator for up to 5 days.

Reheating

To reheat, you can warm them in a 350 °F (175 °C) oven for a few minutes until heated through, or gently microwave them, adding a splash of water or extra glaze if needed to re-moisten.

Why You’ll Love This Recipe

Here are a few reasons I’m hooked on these honey glazed carrots:

Effortless yet elegant — roasting lets you do little active work while flavor develops.
Deep, layered flavor — the honey, garlic, and butter (or brown butter) build complexity.
Versatile for diets — easy to convert to vegan, keto, or lower-sugar versions.
Stunning visual appeal — glossy carrots with bright parsley always look good on the table.
Great make-ahead potential — you can prep parts ahead and reheat without losing much.

Ash Tyrrell