Easy Honey Roasted Carrots (Glazed Carrots)

5 from 5 votes
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Honey roasted carrots are tossed with honey, oil, and optional herbs, then roasted until tender and lightly caramelized! These sweet and savory honey-glazed roasted carrots require just a handful of ingredients and minimal hands-on prep for a perfect side dish for the holidays or mid-week meals! Air fryer method included!

Easy Honey Roasted Carrots

Technically, the holiday season is already upon us, but with Christmas just around the corner and Thanksgiving just been, I’m in busy “prep” mode (aka testing new recipes to impress!). This year, it’s time to share my favorite method for honey-roasted carrots (aka honey glazed carrots!). This honey carrots recipe requires minimal prep, a handful of ingredients, and simple steps with outstanding results.

If you’ve never tried it before, prepare to be amazed. When you roast carrots with honey, they end up perfectly sweet and savory with the lightly caramelized charred outside and tender-crisp middle. AKA, these sweet roasted carrots are great for pairing and balancing the savory/heavy dishes like mashed potatoes, gravy, and other favorite holiday sides or tons of other main dishes.

Surprisingly, these honey-glazed carrots also manage to appear very “fancy” while actually super budget-friendly. Turning a humble carrot into something extraordinary (a challenge I also had when taking part in Channel 4’s Crazy Delicious.

Easy Honey Roasted Carrots

Best of all, there are tons of ways to adapt the recipe no matter what you’re serving them with or what’s in your pantry (like mustard, garlic, ginger, or balsamic). You can even adapt this recipe to vegan either as maple carrots or using vegan dandelion honey. Made even better by the fact that the honey-baked carrots pair with so many dishes!

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The honey glazed roasted carrots ingredients

All you need for these roasted carrots with honey is just a handful of simple kitchen basics, including:

  • Carrots: choose carrots that are similar in size. As for the color, you can use regular orange carrots or rainbow carrots (as I have done). I like to use baby carrots or medium carrots rather than “regular” thicker carrots. If using the traditional thick carrots, I recommend slicing them in half lengthwise.
  • Olive oil: or another fairly neutral cooking oil like avocado oil or coconut oil. Alternatively, you could use butter (dairy or dairy-free) or ghee.
  • Honey: as the honey will be cooked, there’s no need to use any fancy raw honey. Instead, choose a good quality regular honey you like the taste of. Alternatively, you could use vegan dandelion honey or even make maple glazed carrots, though the flavor will vary.
  • Salt & pepper: add to taste. I recommend using kosher salt, if possible.
  • Herbs: for extra flavor, you can add some fresh herbs (optional). I used rosemary, but honey thyme carrots with fresh thyme or honey dill carrots would be amazing too. In a pinch, you could use dried herbs and reduce the amount accordingly.
ingredients for roasted carrots placed on white marble

Optional add-ins and variations

While these honey-glazed roasted carrots are absolutely delicious as-is, there are several ways you can boost or tweak the flavor of these sweet roasted carrots further.

  • Honey brown sugar carrots: use half honey and half brown sugar. These will be very sweet, so feel free to add a little lemon juice or vinegar (and optionally garlic).
  • Mustard: one tablespoon of Dijon mustard or whole grain mustard will make for delicious honey mustard carrots.
  • Garlic: honey garlic carrots are a favorite of mine. They’re buttery, tender, and perfectly sweet and savory. I recommend using 1/3 cup (around 5 Tbsp) butter (no need for additional oil), 2-3 tbsp of honey, and 4 minced garlic cloves. Combine the butter, garlic, and honey in a small pan and heat over medium heat until well combined, slightly fragrant, and becoming frothy (usually 2-3 minutes). Optionally, garnish with chopped parsley.
  • Balsamic vinegar: to prepare honey balsamic carrots, add 2-3 tablespoons of balsamic vinegar and use rosemary or thyme.
  • Ginger: add a small amount of fresh grated/powdered ginger (to taste) to make honey ginger carrots. A squeeze (1tbsp) or orange/lemon juice will also pair well.
  • Cinnamon: I like to pair these honey-glazed carrots with a pinch of cinnamon or even a combination of warming spices (cinnamon, ginger, and nutmeg).
  • Parsley: garnish the honey-baked carrots with finely chopped fresh parsley. Dill would also work.
  • Parsnips: this method will work just as well to make honey-roasted carrots and parsnips. You may need to slice the carrots and parsnips into smaller, even-sized pieces, and the baking time will be similar.
  • Spice: to add some heat to the honey-roasted carrots, add some red pepper flakes, a pinch of cayenne pepper, to taste.

How to make honey-roasted carrots

Step 1: Prepare the Carrots: First, preheat the oven to 400ºF/200ºC.

Wash the carrots thoroughly, using a veggie brush if necessary. Then pat dry with a kitchen towel. You can also peel the carrots, though it isn’t necessary, especially when well cleaned or using “no peel” varieties.

I keep the skin on when using organic carrots. Save any carrot peels in a bag in the freezer to make vegetable stock! If the carrots come with the tops, remove the greens and use them to make carrot top pesto or even wash and use to garnish this dish).

Spread the carrots across a parchment paper-lined baking tray and drizzle with the oil, honey, and some fresh herbs (if using). Then toss well with your hands to make sure the carrots are well coated and redistribute them so they aren’t too close together.

Step 2: Roast the Carrots with Honey: Transfer the tray to the preheated oven and roast for between 15-25 minutes, or until the carrots are becoming tender (use a fork or knife to check).

The size of the carrots and how tender you prefer them to be will affect the baking time. Larger carrots can take between 40-60 minutes, and baby carrots may take slightly less. Carrots cut in half or quartered should be flipped halfway to avoid burn.

You can broil the glazed roasted carrots for a minute or two at the end for extra charr. Then serve while hot!

Steps for making roasted carrots

Air fryer honey roasted carrots: It’s best to use baby carrots and cook in batches if needed. First, toss the cleaned carrots with the honey-oi l topping, then spread the carrots in a single layer on the bottom of your air fryer basket, with a bit of space in-between (so they brown rather than steam).

Air fry the honey-glazed carrots at 400ºF/200ºC for 12-25 minutes based on their thickness, until fork-tender. I recommend 12-14 minutes when using the same size as I have. Flip them halfway if desired, though I don’t always do this.

If you slice the carrots in half lengthwise then into 2-inch pieces (to fit more in the basket), they will take between 9-12 minutes, based on the thickness.

How to serve

These honey-glazed roasted carrots make for the perfect side dish for all sorts of proteins, mains, and sides. Some of my favorite pairings include:

close up of roasted rainbow carrots on a white plate

How to make ahead and store?

Make ahead: you can wash, trim, and peel the carrots a day in advance and store them in an airtight container. You could also toss the carrots with the honey topping 4-5 hours before baking. I prefer making them fresh, but you could also make the entire recipe 2-3 days in advance and reheat them on the day.

Store: allow the honey-roasted carrots to cool and store in an airtight container in the refrigerator for 3-5 days.

Freeze: you can freeze the cooled honey carrots in an airtight container or Ziplock bag for several months. Reheat from frozen for the least mushy results.

Reheat: you can microwave the carrots (in 30-second increments – though they’ll be soft). Alternatively, reheat in the oven (at 325ºF/160ºC) or on the stovetop (with a little butter/oil) until warmed and slightly crispy.

FAQs

Should I peel my carrots before roasting?

It’s not required but can give them a “cleaner” look. I prefer to keep the skin on when using organic carrots and peel them when not (unless I’m using specific “no peel” varieties). When leaving the skin on, scrub them with a veggie brush to clean them well before roasting the honey carrots.

Is it healthier to bake or boil carrots?

Carrots are one of just a few vegetables that may actually become MORE nutritious when cooked. While the cooking process can reduce the vitamin C in the carrots, it can increase the availability of their carotenoids (a powerful antioxidant), which are converted to vitamin A and benefits hair, heart, and eye health.
Carrots cooked whole (especially when boiled) will also help increase the nutrients (as opposed to dicing them). In terms of which is better, I think both are relatively similar when cooked whole. However, I prefer the texture and flavor of roasted carrots, making them the winner for me.

How can I get softer roasted carrots?

You could try parboiling the carrots (if they’re thick ones) before roasting them (this can even be done a day in advance). Add the carrots to a large pot of boiling water, bring back to a boil, and cook for 3-4 minutes. Then drain, pat completely dry, and continue with the above honey-roasted carrots recipe.

Can I use frozen carrots?

I don’t recommend using frozen carrots for these honey-glazed carrots. However, I’ll admit that I’d never tried. If you want to, allow them to thaw entirely, then continue with the recipe. They will likely take less time in the oven and won’t caramelize as well, as they’re usually blanched and contain more water.

How long to roast carrots In the oven?

The width and length of the carrots will impact the roasting time. For medium-sized carrots, this will take between 15 to 20 minutes in a 400ºF/200ºC oven. They can take up to 40-60 minutes, though, in some cases (especially when using large carrots).

Recipe tips

  • The cooking time can vary: because of how different carrots can be in terms of length, width, and overall size, the baking time will vary from batch to batch. Therefore, I recommend testing this recipe before any ‘holiday’/ big occasion to test the baking time.
  • Use even-sized carrots: that way, they’ll cook evenly. Avoid carrots that are too thin at the end, as they are likely to burn.
  • For more browned carrots: use a dark baking sheet and leave some space between the carrots to allow the steam to escape. If the carrots become tender before caramelizing, you could also use a broiler for a few minutes at the end.
  • To speed up the cooking: you can slice the carrots in half lengthwise, though I prefer not to do this as I prefer the flavor/texture of whole roasted carrots.
  • Avoid prepared carrots: pre-peeled and chopped carrots may cut down on prep but also tend to cut down on flavor.
  • To make the most of carrots shelf life: you can read all my top tips for storage and reducing food waste to keep your carrots fresh for weeks!

More simple carrot recipes

If you try this easy honey-roasted carrots recipe, I’d love to hear your thoughts or questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!

Easy Honey Roasted Carrots (Glazed Carrots | Vegan Optional)

5 from 5 votes
By: Samira
Honey roasted carrots are tossed with honey, oil, and optional herbs, then roasted until tender and lightly caramelized! These sweet and savory honey-glazed roasted carrots require just a handful of ingredients and minimal hands-on prep for a perfect side dish for the holidays or mid-week meals! Air fryer method included!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 sides

Equipment

Ingredients 
 

  • 1.5 pounds carrots thin carrots like baby carrots are best, use ones that are even-sized
  • 2 Tbsp olive oil or another neutral cooking oil like avocado oil or coconut oil; butter or ghee would also work
  • 2 Tbsp honey for vegan use dandelion honey or maple syrup
  • 1/2 tsp salt kosher is best
  • 1/4 tsp black pepper
  • 1 oz rosemary optional – or thyme

Check the Recipe Notes below for optional add-ins!

Instructions 

Step 1: Prepare the Carrots

  • Preheat the oven to 400ºF/200ºC.
  • Wash the carrots thoroughly, using a veggie brush if necessary. Then pat dry with a kitchen towel. You can also peel the carrots, though it isn’t necessary- especially when well cleaned or using "no peel" varieties.*
  • Spread the carrots across a parchment-lined baking tray and drizzle with the oil, honey, and some fresh herbs (if using).
    Then toss well with your hands to make sure the carrots are well coated and redistribute them so they aren’t too close together.

Step 2: Roast the Carrots with Honey

  • Transfer the tray to the preheated oven and roast for between 15-25 minutes, or until the carrots are becoming tender (use a fork or knife to check).
    The size of the carrots and how tender you prefer them to be will affect the baking time. Larger carrots can take between 40-60 minutes, and baby carrots may take slightly less. Carrots cut in half or quartered should be flipped halfway to avoid burn.
  • You can broil the glazed roasted carrots for a minute or two at the end for extra charr. Then serve while hot!

Air Fryer Honey Roasted Carrots

  • It’s best to use baby carrots and cook in batches if needed. First, toss the cleaned carrots with the honey-oi l topping, then spread on the bottom of your air fryer basket, with a bit of space in-between (so they brown rather than steam).
    Air fry the honey-glazed carrots at 400ºF/200ºC for 12-25 minutes based on their thickness. I recommend 12-14 minutes when using the same size as I have. Flip them halfway if desired, though I don’t always do this.
    If you slice the carrots in half lengthwise then into 2-inch pieces (to fit more in the basket), they will take between 9-12 minutes, based on the thickness.

How to Make Ahead and Store?

  • Make ahead: you can wash, trim, and peel the carrots a day in advance and store them in an airtight container. You could also toss the carrots with the honey topping 4-5 hours before baking. I prefer making them fresh, but you could also make the entire recipe 2-3 days in advance and reheat them on the day.
    Store: allow the honey-roasted carrots to cool and store in an airtight container in the fridge for 3-5 days.
    Freeze: I prefer not to (as they become mushy). However, you can freeze the cooled honey carrots in an airtight container or Ziplock bag for several months. Reheat from frozen for the least mushy results.
    Reheat: you can microwave the carrots (in 30-second increments – though they’ll be soft). Alternatively, reheat in the oven (at 325ºF/160ºC) or on the stovetop (with a little butter/oil) until warm and slightly crispy.

Notes

* I keep the skin on when using organic carrots. Save any carrot peels in a bag in the freezer to make vegetable stock! If the carrots come with the tops, remove the greens and use them to make carrot top pesto or even wash and use to garnish this dish).
  • The cooking time can vary: because of how different carrots can be in terms of length, width, and overall size, the baking time will vary from batch to batch. Therefore, I recommend testing this recipe before any ‘holiday’/ big occasion to test the baking time.
  • Use even-sized carrots: that way, they’ll cook evenly. Avoid carrots that are too thin at the end, as they are likely to burn.
  • For more browned carrots: use dark baking sheets and leave some space between the carrots to allow the steam to escape. If the carrots become tender before caramelizing, you could also use a broiler for a few minutes in the end.
  • To speed up the cooking: you can slice the carrots in half lengthwise, though I prefer not to do this as I prefer the flavor/texture of whole roasted carrots.
  • Avoid prepared carrots: Pre-peeled and chopped carrots may cut down on prep but also tend to cut down on flavor.
  • To make the most of carrots’ shelf life: you can read all my top tips for storage and reducing food waste to keep your carrots fresh for weeks!
Optional Add-ins and Variations:
While these honey-glazed roasted carrots are absolutely delicious as-is, there are several ways you can boost or tweak the flavor of these sweet roasted carrots further.
  • Honey brown sugar carrots: use half honey and half brown sugar. These will be very sweet, so feel free to add a little lemon juice or vinegar (and optionally garlic).
  • Mustard: one tablespoon of Dijon mustard or whole grain mustard will make for delicious honey mustard carrots.
  • Garlic: honey garlic carrots are a favorite of mine. They’re buttery, tender, and perfectly sweet and savory. I recommend using 1/3 cup (around 5 Tbsp) butter (no need for additional oil), 2-3 tbsp of honey, and 4 minced garlic cloves. Combine the butter, garlic, and honey in a small pan and heat over medium heat until well combined, slightly fragrant, and becoming frothy (usually 2-3 minutes). Optionally, garnish with chopped parsley.
  • Balsamic vinegar: to prepare honey balsamic carrots, add 2-3 tablespoons of balsamic vinegar and use rosemary or thyme.
  • Ginger: add a small amount of fresh grated/powdered ginger (to taste) to make honey ginger carrots. A squeeze (1tbsp) or orange/lemon juice will also pair well.
  • Cinnamon: I like to pair these honey-glazed carrots with a pinch of cinnamon or even a combination of warming spices (cinnamon, ginger, and nutmeg).
  • Parsley: garnish the honey-baked carrots with finely chopped fresh parsley.
  • Parsnips: this method will work just as well to make honey-roasted carrots and parsnips. You may need to slice the carrots and parsnips into smaller, even-sized pieces, and the baking time will be similar.
  • Spice: to add some heat to the honey-roasted carrots, add some red pepper flakes, a pinch of cayenne pepper, to taste.
 
Check the blog post for serving suggestions and answers to top FAQs!
Course: Appetizer, Side
Cuisine: American
Freezer friendly: 2 Months
Shelf life: 3-5 Days

Nutrition

Serving: 0.5cup, Calories: 187kcal, Carbohydrates: 30g, Protein: 2g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 412mg, Potassium: 619mg, Fiber: 8g, Sugar: 17g, Vitamin A: 28639IU, Vitamin C: 14mg, Calcium: 148mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 5 votes (5 ratings without comment)

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