Glazed Carrots
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Honey glazed carrots roasted to perfection, tossed in butter + fresh herbs. The easiest (and tastiest) side dish to any meal!
Featured Comment
why i love glazed carrots
This has been my go-to side dish for weeks now, and they will definitely be making an appearance in our Easter holiday spread. It’s quick, it’s easy, and it’s oh-so-buttery with the lightest honey glaze. Not to mention, it is truly the most perfect side dish to any meal – to any dinner or any holiday gathering. And it’s not heavy at all. Nope, it’s simply perfection.
tips and tricks for success
- Use parchment paper. Lining the baking sheet with parchment paper beforehand allows for minimal residue clean up.
- Rainbow carrots make for great presentation. Whole carrots, baby carrots or rainbow carrots all work very well here, although rainbow carrots make for a prettier dish.
- Add fresh herbs. Fresh dill, thyme, rosemary and/or tarragon are all great options.
- Make it seasonal. A pinch of nutmeg or ground cinnamon will go a long way, adding a touch of Fall flavors.
- Stir directly on the sheet pan. No need to dirty another bowl – stir in the ingredients directly on the sheet pan.
- Make ahead of time. Glazed carrots is another one of those holiday side dishes you can make ahead of time. Prep and cook 1-2 days before, storing in the fridge and reheating on the stovetop until warmed through.
what to serve with glazed carrots
Tools For This Recipe
Baking sheet
Glazed Carrots: Frequently Asked Questions
The honey can be substituted with a variety of sweeteners such as brown sugar, dark brown sugar or maple syrup.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! Glazed baby carrots can be made 1-2 days in advance, stored in an airtight container in the fridge, reheating over low heat until heated through.
Glazed Carrots
Ingredients
- 2 pounds medium carrots, scrubbed
- 1 ½ tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons honey
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
- 1 ½ tablespoons unsalted butter, cubed
Equipment
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place carrots in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until almost fork tender.
- Stir in honey and thyme. Place into oven and bake until tender, an additional 5 minutes.
- Remove from oven. Stir in parsley and butter until melted, about 1-2 minutes; season with salt and pepper, to taste.
- Serve warm.
Video
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Absolutely delicious!!! I used only organic items.
Absolutely delicious. I used everything organic.
These are excellent. Perfect for a dinner party and Holiday meal. Used large carrots cut up and dried rosemary and thyme, no fresh herbs, and still came out amazing.
What do you mean by “stir in” to the whole carrots? Obviously, we can’t stir the carrots, so do you mean to stir those added ingredients together and drizzle them over the carrots, removing the carrots from the oven both times (honey & thyme, then butter & parsley)? If you could clarify, that would help us. Thank you!
Looks wonderful. I haven’t tried them yet, but will soon.
These are outstading, I’ve made 3 times in the past 2 weeks. My husband swears they are just like his dear old Mom’s!!!
Made these twice now since you posted! They are indeed perfect. I used the bags of mixed color carrots from Trader Joe’s..these are gorgeous and delicious!
Looks like a great carrot side dish. I’m confused on Steps 4 & 5 stirring instructions with whole carrots. Do you roast carrots first , then slice them up to stir additional honey, thyme, butter & S&P?
Will definitely try this! Possibly with baby carrots. Would be a lot easier on the stirring than big carrots.
I’m a little confused. Do you take the carrots out and toss them with the honey or do you drizzle the honey on them? TIA