Honey Roasted Carrots
Crisp-tender caramelized perfection, these oven-roasted Honey Glazed Carrots are a classic family-friendly side dish that will have everyone wanting more. Tossed in a simple, sweet glaze and baked, this is an easy gluten free vegetable recipe that you can serve for a busy weeknight, Sunday dinner, or a holiday meal. Just be sure to make extra honey roasted carrots, because everyone will want seconds!
No time for roasting? You can make Air Fryer Carrots in a snap!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
It’s the standard mom dilemma – if I buy one of those teensy one-pound bags of carrots at the grocery store, it’s not enough to last us a week. We easily go through a pound just as a side dish for dinner, so that doesn’t leave any for packing in lunches along with some ranch dip.
So I end up buying the 5-pound bag at Costco, which means they don’t get used up fast enough. Luckily I have lots of carrot recipes to get through that big bag, whether I’m making Buttery Peas and Carrots or shredding them into Gluten Free Carrot Zucchini Muffins.
Lately, it’s been all about oven baking to enhance the natural sweetness of the fresh carrots. Especially with the simple glaze on these Honey Roasted Carrots.
Why You’ll Love These Honey Glazed Carrots
- So quick and easy. Just a few minutes of prep work and a handful of ingredients will have you on your way to this simple side dish.
- Familiar flavors elevated. The honey glaze has just a bit of vinegar to balance everything out and ensure it’s not overly sweet. This adds a delicious, caramelized flavor to a vegetable everyone already loves, making it even better.
- All-occasion dish. You can easily toss these together for a weeknight dinner and know you are serving a side that the entire family will dig into. But it’s also simple to double or triple the batch to add to Easter dinner or a Thanksgiving feast.
- Allergy-friendly. Yes, these roasted carrots are naturally gluten free and dairy free.
Recipe Ingredients
Because raw carrots will last in the refrigerator for 3 to 4 weeks, you can easily have everything you need on hand to make this easy side dish any time you like. Here’s a quick list of the other pantry ingredients you’ll need, plus some substitutions. The full amounts can be found in the recipe card.
- Carrots. Peel them and cut them into pieces about one and a half to two inches long. If any of the pieces are very thick, cut them lengthwise as well so that they cook thoroughly and evenly.
- Honey. Caramelizes and enhances the natural sweetness of the carrots. For a slight flavor variation or to make them strictly vegan, feel free to swap maple syrup.
- Olive oil. If you prefer to use another type of oil for roasting, such as avocado oil, that is fine too. Olive oil does add a nice fruity flavor when roasting. For a richer flavor, you can also try butter!
- White balsamic vinegar. The acidity helps to balance out the sweetness of the carrots and the honey. Using white balsamic vinegar versus traditional balsamic vinegar will keep the bright orange color of the carrots. But you can also use dark balsamic or substitute with apple cider vinegar or a splash of lemon juice.
- Salt and pepper. To taste.
- Thyme. You can omit it or substitute it with other herbs like rosemary, sage, or a mixture. Using dried herbs is also no problem – just use about a teaspoon. Save a little extra of your fresh herbs for garnish!
How to Make Honey Roasted Carrots
It’s seriously as easy as 1… 2… 3…
- 1 – Make the Glaze. Stir the honey, oil, vinegar, and salt together in a small bowl.
- 2 – Coat the Carrots. Pour sauce over cut carrots in a bowl and toss to coat evenly.
- And 3 – Bake in the Oven. Spread the carrots on a baking sheet lined with parchment paper and bake at 400°F for 30 to 40 minutes or until they reach your desired tenderness. Serve your honey-roasted carrots immediately!
Tips for Success
- Cut them evenly. You want all of your carrot pieces about the same size so they cook consistently.
- Use the right pan. NordicWare Baking Sheets are workhorses in my kitchen. From roasting veggies to sheet pan meals, cookies to cake rolls, we use them almost daily. They are light, and the aluminum distributes the heat evenly. Plus, they clean up easily, though for this recipe I do recommend lining it with parchment paper.
- Make them ahead. You can marinate the carrots, keep them covered in your fridge overnight or up to a day or so, and bake them when needed. Or you can roast them in the oven, and store and reheat them according to the instructions below.
- Cook for a crowd. You can double or triple the recipe and spread it between two baking sheets. Depending on the size of your oven, you may want to swap the positions of the pans about halfway through baking.
Storing and Reheating Leftovers
- Fridge – Let your honey-glazed carrots cool and store them in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat – When you want to reheat the carrots, place them on a pan in a low oven or in a skillet or saucepan on the stove until hot. You can also microwave them, but take care not to cook them for too long, as they can become dry and chewy.
Can I make them in advance?
Yes, that’s definitely a great option! If you are preparing the entire batch ahead of time, versus just reheating a serving or two of leftovers, I recommend making a bit more of the marinade, about one and a half times as much as the recipe calls for. Save a third of it for when you reheat the carrots.
Can I freeze roasted carrots?
I do not recommend freezing the cooked carrots as they can get mushy when thawed and reheated.
Variations
- Give it a garnish. A little sprinkle of extra thyme or another herb like parsley or some citrus zest with bright the flavor and adds a little color to the plate to make it extra pretty.
- Enhance the flavor. Try drizzling the honey-roasted carrots with a bit of balsamic reduction. The tangy flavor complements the sweet, earthy carrots perfectly.
- Make them spicy. Try adding a bit of red pepper flakes to the glaze or using hot honey. Or both, if you really like a kick!
- Swap the honey. Maple syrup adds a nice, earthy flavor if you want to change things up a bit. You can also add a pinch of cinnamon to the glaze to complement the maple flavor.
- Add some crunch. Sprinkle the glazed carrots with toasted pistachios, honey-glazed walnuts, spiced nuts, or pumpkin seeds for a bit of texture variation.
Make it a Meal
A simple classic side dish like this means it’s perfect for any occasion, from your average weeknight to a holiday feast. It’s easy to prep and toss them in the oven while you make anything from Homemade Sloppy Joes to a Roast Chicken. Here are some serving suggestions.
- Weeknight dinner. While the carrots are roasting, you can bake Oven Fries at the same time while you cook up Honey Mustard Chicken Bites and even prepare some lighter Chocolate Pudding.
- Sunday supper. Get the comfort food on with French Onion Stuffed Meatloaf and Broccoli Cheddar Stuffed Potatoes. You can even the family to Dulce de Leche Banana Cream Pie.
- Thanksgiving or Christmas meal. Make your roast turkey or prime rib, along with classic sides like Mashed Potatoes, creamy Corn Pudding, and some make-ahead Cinnamon Orange Cranberry Sauce. Don’t forget Crustless Pumpkin Pie!
- Easter dinner. These honey roasted carrots are also wonderful with Glazed Ham and Scalloped Potatoes. If you bought extra carrots, bake some into a Gluten Free Carrot Cake!
More Roasted Vegetables
If you ask me about my favorite vegetable side dishes, it’s sure to be some sort of roasted veggie. That’s why I make so many variations. Sure, I love these honey-glazed carrots, but here are a few more contenders for the top spot on my list…
Oven-Roasted Honey Glazed Carrots
Ingredients
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Wash and peel 2 lbs carrots and cut them into around 1 1/2-2 inch pieces. If the carrots are very thick, also cut them lengthwise. Place carrots in a large mixing bowl.
- Stir 3 Tablespoons honey, 3 Tablespoons olive oil, 1 Tablespoon white balsamic vinegar , and 2 teaspoons salt together in a small bowl.
- Pour the marinade over the carrots and toss to coat.
- Remove the leaves from 3 small sprigs of thyme and sprinkle over the carrots. Add pepper to taste.
- Spread the carrots evenly on your baking pan, so they don’t lay on top of each other and bake for 30-40 minutes, or until cook to desired doneness. They will get softer and more caramelized the longer you cook them.
- Serve immediately.
Notes
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