Honey Glazed Carrots

0 minutes

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!

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🍯 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 – set your oven temperature to 400° F.

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

This recipe is simple to make and also simple to switch up according to your tastes. Here are some of our favorite substitutions:

• Substitute thyme, sage, or any of your favorite fresh herbs
• 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.

🥕 Related recipes

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!

• Roasted Carrots
• Brown Sugar Glazed Carrots
• Sauteed Brussels Sprouts
• Roasted Butternut Squash
• Roasted Potatoes
• Parmesan Roasted Green Beans
• Rosemary Roasted Sweet Potatoes
• Garlic Roasted Asparagus

Honey Glazed Carrots

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!

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories: 104kcal

Author: Cathy Trochelman

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
• 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

Nutrition

Serving: 1g | Calories: 104kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 211mg | Fiber: 2g | Sugar: 11g