Honey Glazed Carrots make a delicious side dish for any meal. Fresh baby carrots tossed in a savory sweet honey butter glaze and roasted to perfection… they’re surprisingly addictive and perfect for the holidays!
When it comes to cooked carrots, I feel like you either love ’em… or you hate ’em. But when it comes to these Honey Glazed Carrots, I can guarantee you’re going to love them.
Not only are they perfectly seasoned with a delicious combination of butter, honey, rosemary, salt, and pepper… but they’re also perfectly tender-crisp (not mushy like some carrots!)
They’ve gotten the stamp of approval from even my pickiest eaters, and they’ve now become one of our family’s favorite side dishes. And now that the holidays are around the corner? You better believe they’ll be on the menu!
If you’re looking for a new go to side dish that passes the holiday test… look no further. Honey Glazed Carrots for the win!
what you’ll need for this recipe
Carrots – Carrots are the main ingredient in this recipe, and you have options! I used mini carrots, but you can also use regular carrots, sliced, or rainbow carrots for a fun twist.
Butter – Butter is a key ingredient in the sauce, giving it a delicious richness and bringing out the flavor of the carrots. I used salted butter, but you can use unsalted if you prefer.
Honey – Another key ingredient in the sauce is honey, which provides sweetness and unmistakeable flavor. Substitute granulated or brown sugar if you prefer.
Rosemary – Fresh rosemary adds an earthy, aromatic flavor to this dish and really takes it to another level. Other good substitutes would be fresh thyme, basil or oregano.
Salt & pepper – Salt and pepper help bring out all the other delicious flavors in this recipe. Feel free to adjust the amounts according to taste.
how to make honey glazed carrots
Make the sauce. In a medium skillet or saucepan, combine butter, honey, rosemary, salt, and pepper. Heat over medium heat, stirring constantly, until melted and bubbly.
Add the carrots. Add the carrots directly to the pan with the sauce and toss well.
Roast. Pour the carrots and sauce onto a rimmed baking sheet that has been coated with cooking spray (you an also line it with parchment paper or foil for easy clean up). Roast in the oven for 20 minutes, tossing halfway through.
Serve. Transfer the roasted carrots into a serving dish and sprinkle with additional salt and pepper to taste. Serve immediately.
Recipe Variations
- Substitute thyme, sage, or any of your favorite fresh herbs
- Substitute brown sugar or granulated sugar for the honey
- Double the honey butter sauce for extra saucy carrots
- Use regular (not mini) carrots and chop them to taste
- Add 1/4 – 1/2 teaspoon cayenne pepper for a sweet & spicy twist
- Top with chopped walnuts or pecans for added crunch
- Add a squeeze of fresh orange or lemon juice to the carrots for a citrus twist
storing & reheating
Leftover carrots can be stored in the refrigerator for up for one week. To reheat, place them in a small skillet over medium heat. Stir occasionally until heated through. You can also reheat them in the oven at 350° for 10-12 minutes, or until warm.
More Side Dish Recipes to Try
We’re always on the lookout for new side dishes… particularly veggies! If you’re anything like us, here are a few you might enjoy!
Honey Glazed Carrots
Ingredients
- 1 pound mini carrots
- 1/4 cup salted butter
- 1/4 cup honey
- 1 teaspoon fresh minced rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400° F.
- In a medium skillet or saucepan, combine butter, honey, rosemary, salt, and pepper. Heat over medium heat, stirring constantly, until melted and bubbly.
- Add the carrots directly to the pan with the sauce and toss well.
- Pour the carrots and sauce onto a rimmed baking sheet that has been coated with cooking spray (you an also line it with parchment paper or foil for easy clean up). Roast in the oven for 20 minutes, tossing halfway through.
- Transfer to a serving dish and sprinkle with additional salt and pepper to taste. Serve immediately.
Notes
Recipe Variations
- Substitute thyme, sage, or any of your favorite fresh herbs
- Substitute brown sugar or granulated sugar for the honey
- Double the honey butter sauce for extra saucy carrots
- Use regular (not mini) carrots and chop them to taste
- Add 1/4 – 1/2 teaspoon cayenne pepper for a sweet & spicy twist
- Top with chopped walnuts or pecans for added crunch
- Add a squeeze of fresh orange or lemon juice to the carrots for a citrus twist
Sandi says
What a delicious side dish for the holidays!
Dorothy at Shockingly Delicious says
I do the same with carrots, rosemary and honey and every time I make it, there are raves. The simplest dishes are the best, eh? Yours looks simply beautiful!
Beth says
Oh my goodness these look so delicious and yummy! My family is going to love this recipe! Can’t wait to make this!
Amanda says
There are so many meals these would go perfect with!
Sandy French says
Can you recommend an alternative to Rosemary as that is not a spice we use-not a favorite. Thanks-these do look wonderful! 😋
Cathy Trochelman says
Yes! I would substitute either thyme or sage.
Sara Welch says
Hands down, the best way to enjoy carrots! Served these with dinner tonight and even my picky eaters gobbled these up!
Catalina says
You just gave me a great idea for dinne tonight! My family will love it!
Toni Dash says
This is so easy and delicious! Such a perfect side dish!
Sandra McCollum says
Such a delicious side dish!! My kids loved it!!
Hailey says
Loved these! I doubled the recipe for 2lbs baby carrots, but used 1/4 cup maple syrup and 1/4 cup honey. They took close to an hour to cook. Super yummy.