Roasted Honey Glazed Carrots

The first time I made these glazed carrots, my husband actually stopped mid conversation and asked what I'd done differently. It turns out that combination of honey and butter creates something magical it makes ordinary carrots taste like they came from a fancy restaurant kitchen.

Last Thanksgiving, I made these alongside the usual mashed potatoes, and honestly, the carrots were what everyone talked about. My sister said she'd never describe a vegetable as swoon worthy before, but here we were.

Ingredients

• Carrots: Fresh carrots work best here, and cutting them into uniform pieces means they'll all finish roasting at the same time
• Honey: This is what creates that beautiful caramelization, so use real honey not the stuff in the plastic bear
• Butter: Adds richness and helps the glaze cling to every single piece
• Thyme: Fresh thyme gives this an earthy note that balances the sweetness, but dried works in a pinch

Instructions

Prep your oven and pan:

Get that oven hot at 425°F and line your baking sheet with parchment paper for easy cleanup later

Make the glaze:

Whisk together olive oil, honey, melted butter, salt, pepper, and thyme until it's smooth and smells amazing

Coat the carrots:

Toss those carrot pieces in the glaze until every single one is evenly coated

Arrange for roasting:

Spread the carrots in one single layer on your prepared baking sheet, giving them room to roast properly

Roast to perfection:

Let them roast for 25 to 30 minutes, stirring halfway through, until they're tender and those edges are beautifully caramelized

Finish and serve:

Transfer to a pretty serving platter and sprinkle with fresh parsley if you want to make it look extra special

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These carrots have become my go to when I need to feed a crowd but don't want to spend hours in the kitchen. There's something about them that makes people feel taken care of.

Making It Your Own

Sometimes I'll add a splash of balsamic vinegar to the glaze for a little extra depth, especially when I'm serving these with something rich like roast chicken. The acidity cuts through and makes everything taste brighter.

Getting The Perfect Roast

I've learned that 425°F is the sweet spot for carrots, hot enough to create that gorgeous exterior while keeping the inside tender. Lower temperatures and you're looking at steamed carrots with no personality.

Serving Suggestions

These pair beautifully with just about anything, but they're especially good alongside simple roasted meats or fish where they can really shine. The sweetness plays so nicely with savory mains.

• Try them with maple syrup instead of honey for a different flavor profile
• Leftovers reheat surprisingly well in a 350°F oven for 10 minutes
• Double the recipe because they disappear faster than you'd expect

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There's something deeply satisfying about turning such humble ingredients into something this delicious.

Common Recipe Questions

→ How do I achieve perfectly tender roasted carrots?

Roasting at 425°F (220°C) for 25-30 minutes while occasionally stirring ensures carrots soften and caramelize evenly.

→ Can I substitute honey with another sweetener?

Yes, maple syrup works well as an alternative and adds a unique flavor twist to the glaze.

→ What herbs complement the honey glaze best?

Thyme—either dried or fresh—pairs beautifully, enhancing the sweetness without overpowering it.

→ Is it possible to make this dish dairy-free?

Replacing butter with plant-based alternatives or omitting it keeps the dish dairy-free without losing flavor.

→ How can I add more depth to the glaze flavor?

Adding a splash of balsamic vinegar brightens the glaze, balancing sweetness with a touch of acidity.