Sweet, tender baby carrots roasted in a buttery honey glaze—this easy Roasted Baby Carrots with Honey Glaze side dish delivers natural caramelized flavor in every bite. It's a simple recipe that transforms humble carrots into a glossy, golden treat that complements any meal. Whether it’s a holiday table or a regular weeknight dinner, I always find these carrots to be a go-to favorite.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 pound baby carrots
1 tablespoon olive oil
1 tablespoon melted butter
2 tablespoons honey
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Optional: chopped fresh parsley, for garnish
Directions
I preheat my oven to 400°F (200°C).
In a large bowl, I whisk together olive oil, melted butter, honey, salt, pepper, and garlic powder.
I add the baby carrots to the bowl and toss them until they’re fully coated in the glaze.
Then I spread them on a parchment-lined baking sheet in a single layer.
I roast the carrots for 25–30 minutes, giving them a stir halfway through, until they’re fork-tender and slightly caramelized.
Once out of the oven, I like to sprinkle fresh parsley on top before serving warm.
Servings and timing
This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Each serving contains approximately 110 kcal.
Variations
Spicy kick: I sometimes add a pinch of red pepper flakes or cayenne for heat.
Citrus touch: A splash of fresh orange juice or zest gives the glaze a fresh, fruity twist.
Maple version: Swapping honey for maple syrup gives a deeper, richer sweetness.
Herby twist: I’ve also added rosemary or thyme for a more savory flavor profile.
Add-ins: Roasting with pearl onions or sliced shallots makes it even more festive.
Storage/Reheating
I store leftover roasted carrots in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a 350°F (175°C) oven for about 10 minutes or microwave them in short intervals until heated through. If the glaze has thickened too much, I drizzle a little water or extra honey over them before reheating.
FAQs
Can I use regular carrots instead of baby carrots?
Yes, I just peel and cut them into similar-sized sticks so they cook evenly like baby carrots.
Do I need to boil the carrots before roasting?
No, I don’t pre-boil them. Roasting them raw gives the best caramelization and texture.
Can I make this dish ahead of time?
I often prep the glazed carrots a few hours in advance and refrigerate them. Then I roast them just before serving for the freshest taste.
Can I make this vegan?
Absolutely. I just replace the butter with more olive oil or a vegan butter alternative, and ensure the honey is swapped for maple syrup or agave.
What main dishes go well with honey-glazed carrots?
I love serving them alongside roasted chicken, baked salmon, or vegetarian mains like lentil loaf or grain bowls. They pair well with almost any protein.
Conclusion
Roasted Baby Carrots with Honey Glaze are a simple yet flavorful side that elevates any meal. The sweet-savory glaze caramelizes beautifully in the oven, making every bite satisfying. Whether it’s for a cozy family dinner or a special holiday feast, I keep this recipe on repeat all year long.
📖 Recipe:
Roasted Baby Carrots with Honey Glaze
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Sweet, tender baby carrots roasted in a buttery honey glaze. This easy and elegant side dish features caramelized flavors and pairs well with both everyday meals and holiday feasts.
Ingredients
1 pound baby carrots
1 tablespoon olive oil
1 tablespoon melted butter
2 tablespoons honey
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Optional: chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, melted butter, honey, salt, pepper, and garlic powder.
- Add the baby carrots and toss until they are fully coated in the glaze.
- Spread the carrots in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until fork-tender and slightly caramelized.
- Remove from oven and sprinkle with chopped parsley before serving warm.
Notes
Add a pinch of red pepper flakes or cayenne for a spicy variation.
Use maple syrup instead of honey for a richer sweetness.
Incorporate herbs like rosemary or thyme for added depth.
Can be made vegan by substituting butter with olive oil or vegan butter and using maple syrup or agave instead of honey.
Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 110
- Sugar: 8g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 5mg
