Honey glazed carrots are a popular, easy side dish with a sweet, caramelized finish. They can be prepared quickly on the stovetop or roasted in the oven, with common flavor additions including butter, garlic, and fresh parsley.
These honey glazed carrots are one of my favorite sides to make for holiday dinners. They pair perfectly with turkey, mashed potatoes, and all the cozy Thanksgiving favorites, adding a pop of color and sweetness that everyone looks forward to. Plus, they’re simple yet look great on the table. These carrots always make my dinners feel extra special.
What's In This Blog Post?
Ingredients Needed
These simple, everyday ingredients come together to create the perfect sweet and savory glaze for your roasted carrots. Here’s what you’ll need to make this easy side dish.
- Carrots - Whole carrots peel and roast beautifully, giving you that natural sweetness and tender bite. Baby carrots work too, but they may cook slightly faster. You can also use rainbow carrots for a more colorful presentation.
- Salted Butter - Butter adds richness and helps the glaze cling to the carrots. Substitute with unsalted butter (just add a pinch more salt), olive oil for a dairy-free option, or vegan butter to keep the flavor and consistency similar.
- Honey - Honey creates that signature glossy, sweet glaze. Substitute with maple syrup (adds a deeper caramel flavor), agave syrup (milder and slightly thinner), or brown rice syrup (thicker, less sweet).
- Light Brown Sugar - Brown sugar deepens the caramel flavor and helps the glaze thicken. You can substitute with dark brown sugar (richer molasses flavor), coconut sugar (less sweet, more earthy), or additional honey (reduce by 1 tablespoon to avoid an overly runny glaze).
- Salt & Pepper - Basic seasoning that balances all the sweetness.
- Optional Seasonings (Garlic Powder, Thyme, Italian Seasoning): These add flavor depth without overpowering the natural sweetness of the carrots.
- Fresh Parsley (Garnish) - Adds color and brightness to the dish. Substitute with fresh thyme leaves, chives, dill, or a squeeze of lemon juice for a fresh finish.
Equipment Needed
Large Skillet - For this recipe, you’ll need a large skillet to sauté the carrots. We prefer HexClad skillets for their hybrid stainless steel and nonstick surface, which allows for even heat distribution, perfect browning, and easy cleanup.
Tips and Tricks for Success
- Use whole carrots for the best texture; they hold their shape better than baby carrots.
- Don’t skip reducing the glaze—letting it bubble and thicken is what creates that glossy, caramelized coating.
- Use parchment paper when roasting to prevent sticking and make cleanup easier.
- Finish with acid (a squeeze of lemon juice) to brighten the sweetness.
- Use a large skillet or baking sheet so the carrots can spread out; crowding leads to steaming instead of browning.
- Make it savory and sweet by adding garlic powder, thyme, or a pinch of smoked paprika.
- Double the glaze if you love extra sauce—just cook it a bit longer so it thickens properly.
How to Make Honey Glazed Carrots
These step-by-step stovetop instructions make this recipe quick and easy! You’ll have beautifully glazed carrots on the table before the rest of dinner is even ready.
- Prep Carrots: Peel and slice the tops off carrots.
- Cook Carrots: Place carrots in a skillet with a small amount of water, cover, and cook over medium heat until crisp-tender (about 8-10 minutes). Drain any remaining water.
- Add Glaze Ingredients: Add butter, honey, and seasonings to the carrots in the pan.
- Glaze: Cook uncovered over medium heat for another 3-5 minutes, stirring occasionally, until the liquid has reduced into a thick, bubbly glaze that coats the carrots.
- Serve: Garnish with fresh parsley if desired and serve immediately.
Oven Roasting Method (Hands-Off)
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prep Carrots: Place peeled and cut carrots on a rimmed baking sheet (lined with parchment paper for easy cleanup).
- Toss with Glaze: In a small bowl, whisk together melted butter or olive oil, honey, salt, pepper, and any other seasonings (like garlic powder or thyme). Pour over the carrots and toss well to ensure every piece is coated.
- Roast: Spread carrots into a single even layer and roast for 30-40 minutes, or until fork-tender and caramelized. Toss them halfway through the cooking time for even browning.
- Serve: Remove from the oven, toss with fresh parsley or a squeeze of lemon juice, and serve warm.
Frequently Asked Questions
Yes! Baby carrots work perfectly. Just note they may cook slightly faster, so start checking for tenderness a few minutes early.
Let the glaze simmer uncovered until it reduces and becomes bubbly and syrupy. If it’s still too thin, keep cooking for 1–2 more minutes. It will thicken as it cools.
Yes, you can make them up to a day in advance. Reheat them gently on the stovetop with a splash of water or extra honey to bring the glaze back to life.
Absolutely. Replace the brown sugar with extra honey or use maple syrup. The texture may be slightly thinner, but still delicious.
You can, but the texture will be softer. If using frozen carrots, skip the initial steaming step and cook them directly with the glaze until heated through and lightly caramelize
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them gently on the stovetop or in the microwave, adding a splash of water or extra honey if needed to refresh the glaze.
Recipe
Ingredients
- 1 pound whole carrots trimmed and peeled
- 1 ½ tablespoons butter
- 3 tablespoons honey
- 3 tablespoons light brown sugar packed
- salt and pepper to taste
- fresh parsley chopped
Instructions
- Prep Carrots: Peel and slice the tops off carrots.
- Cook Carrots: Place carrots in a skillet with a small amount of water, cover, and cook over medium heat until crisp-tender (about 8-10 minutes). Drain any remaining water.
- Add Glaze Ingredients: Add butter, honey, and seasonings to the carrots in the pan.
- Glaze: Cook uncovered over medium heat for another 3-5 minutes, stirring occasionally, until the liquid has reduced into a thick, bubbly glaze that coats the carrots.
- Serve: Garnish with fresh parsley if desired and serve immediately.
Notes
- Oven Instructions:
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prep Carrots: Place peeled and cut carrots on a rimmed baking sheet (lined with parchment paper for easy cleanup).
- Toss with Glaze: In a small bowl, whisk together melted butter or olive oil, honey, salt, pepper, and any other seasonings (like garlic powder or thyme). Pour over the carrots and toss well to ensure every piece is coated.
- Roast: Spread carrots into a single even layer and roast for 30-40 minutes, or until fork-tender and caramelized. Toss them halfway through the cooking time for even browning.
- Serve: Remove from the oven, toss with fresh parsley or a squeeze of lemon juice, and serve warm.
- Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them gently on the stovetop or in the microwave, adding a splash of water or extra honey if needed to refresh the glaze.
