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Honey Glazed Carrots Recipe
Ash Tyrrell

Honey Glazed Carrots Recipe

I recently made these honey glazed carrots and couldn’t believe how a simple side turned into something magical. The carrots came out tender, glossy, and deeply sweet with just a hint of brightness. I'm excited to share how I made them step-by-step so you can recreate them with confidence
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.