With just 5 minutes prep time, these Honey Glazed Carrots are an easy side dish you’ll make again and again. They’re tender, caramelized, and guaranteed to disappear fast!
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Veggie haters, be prepared to fall in love!
I am a loud and proud vegetable lover. But for anyone who needs a little convincing, these honey glazed carrots might just do the trick.
Carrots are naturally sweet, so adding honey helps them lean into that sweetness a little bit more. Cinnamon and orange zest add cozy vibes, while flaky sea salt—oh yes, it must be flaky!—adds a magical bit of crunch and a fantastic sweet-and-salty contrast.
As written, this is an excellent recipe for weeknights; the carrots are roasted, so it’s largely hands-off and they’re done in about 30 minutes. But this recipe is also easy to double or triple, making it a crowd-pleasing option for holiday dinners too.
I am a loud and proud vegetable lover. But for anyone who needs a little convincing, these honey glazed carrots might just do the trick.
Carrots are naturally sweet, so adding honey helps them lean into that sweetness a little bit more. Cinnamon and orange zest add cozy vibes, while flaky sea salt—oh yes, it must be flaky!—adds a magical bit of crunch and a fantastic sweet-and-salty contrast.
As written, this is an excellent recipe for weeknights; the carrots are roasted, so it’s largely hands-off and they’re done in about 30 minutes. But this recipe is also easy to double or triple, making it a crowd-pleasing option for holiday dinners too
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
- Carrots. As with Sauteed Carrots and Roasted Carrots, this recipe is a glorious opportunity to use a bunch of rainbow carrots! Medium-sized carrots are quite literally the happy medium when it comes to carrots—thick enough that they don’t burn it a crisp, but thin enough that they become tender and caramelized when roasted.
- Honey. For a different spin on this honey glazed carrots recipe, try using Hot Honey instead of regular honey.
- Orange Zest. Use a small zester like a microplane for this. Smaller bits of zest will distribute more evenly in the dish, giving you more orange flavor throughout.
- Flaky Sea Salt. A flaky salt doesn’t dissolve as quickly as table salt, so you don’t only get flavor with it, but also texture. Maldon sea salt is my favorite; it’s pyramid shaped, which gives it the most fantastic crunch.
How to Make Honey Glazed Carrots
Prepare. Start preheating your oven to 425 degrees F, with the rack in the middle. Line a sheet pan with foil and coat it with nonstick spray—future you will be grateful for the easy cleanup! Scrub the carrots, leaving the peel on, and cut them into long diagonal slices.
Season. Set the carrots on the sheet pan; I mound them all up in the middle. Drizzle the honey and oil over the top, then sprinkle on the cinnamon, salt, and pepper. Toss to coat—ideally with your hands so you can really make sure everything’s evenly coated—and then spread the carrots in an even layer.
Bake. Place the pan in the oven and bake the honey glazed carrots for 15 minutes. Flip them over and bake for 10 to 20 minutes more (depending on their thickness) until they’re nicely browned, tender, and caramelized.
Serve. Toss the carrots with the orange zest and salt. Sprinkle the parsley over the top and ENJOY!
What to Serve with Honey Glazed Carrots
Honey glazed carrots are one of those goes-with-anything side dishes you’ll appreciate having in your back pocket. In terms of recipes, here are some proteins I’d serve these with:
With 5 minutes prep time, these honey glazed carrots are an easy side dish you’ll make again and again! Roasted to caramelized perfection.
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Place a rack in the center of your oven and preheat to 425°F. For easy clean up, line a rimmed baking dish with foil, then coat the foil with nonstick spray.
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Scrub the carrots thoroughly (no need to peel). cut into very long, diagonal slices—they should be about 4 inches long each; you’ll likely have 2 to 3 pieces per carrot.
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Place the carrots on the sheet pan, then top with the honey, oil, cinnamon, salt, and pepper. Toss to coat, then spread into an even layer.
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Bake the carrots until they are caramelized and browned and fork tender, about 25 to 35 minutes, flipping them halfway.
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Remove from the oven and toss with the orange zest and flaky salt. Carefully taste and add more salt as desired. Sprinkle with parsley and serve hot or at room temperature.
- TO STORE: Transfer leftovers to an airtight container and refrigerator for 3 to 4 days.
- TO REHEAT: You can eat leftovers cold or room temperature, or warm them up in the microwave or a skillet coated with nonstick spray over medium-low heat.
- TO FREEZE: Freeze honey glazed carrots in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Serving: 1(of 3)Calories: 147kcalCarbohydrates: 26gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 496mgFiber: 5gSugar: 19gVitamin A: 25262IUVitamin C: 9mgCalcium: 56mgIron: 1mg
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