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These Honey Roasted Carrots are the perfect Thanksgiving Side Dish! Super tender carrots with a sweet honey butter glaze that are roasted in the oven until tender and delicious.
In need of more holiday sides? Try my Bacon Wrapped Green Beans or Jalapeno Corn Casserole next!
Why We Love This Recipe
Roasted Carrots are a fantastic, traditional side dish for the holidays like Thanksgiving or Christmas, because they pretty much go with anything. They add a nice light sweetness to all of the heavy, savory dishes like cheesy potatoes or stuffing.
Of course carrots are sweet on their own, but add a little honey butter and they are over the top delicious!
The honey butter is pretty straight-forward. A sweet combination of honey and butter with a little brown sugar is mixed together then coats the carrots. As the carrots are roasting this honey butter creates a delicious glaze that you’ll wish you could just lap up with a spoon.
These Roasted Carrot recipe is wonderful on its own, but if you’d like to add some color, try garnishing with some fresh chopped thyme or parsley. The herbs add a lovely contrast in color, as well as some earthy freshness.
Ingredients for Honey Roasted Carrots
- Baby Carrots – This recipe will work great with regular peeled carrots or baby carrots. Just make sure to adjust the cooking time accordingly if you use baby carrots since they are usually smaller.
- Honey Butter Glaze – A mixture of butter, honey, and brown sugar to give a sweet glaze to the carrots.
- Salt and Pepper to taste – to balance the sweetness.
- Optional – Feel free to add some optional herbs to the honey-glazed carrots, like thyme or fresh parsley.
How To Roast Carrots
- Preheat the oven to 425 degrees and line a rimmed sheet pan with foil or parchment paper. No need to spray with nonstick cooking spray – the glaze on the carrots helps to keep them from sticking.
- Melt the honey, brown sugar, and butter in the microwave. Place the carrots in a large bowl and toss with the honey mixture.
- Arrange carrots in a single layer on the baking sheet and sprinkle with salt and pepper.
- Roast in the preheated oven for about 25-35 minutes. About halfway through, remove the sheet from the oven and scooch the carrots around a bit. They will be starting to caramelize, so if they are getting really dark on the bottom, you can flip them over. Otherwise, just shuffle them around to keep them from scorching.
FAQs
If you use baby carrots, there is no need to peel them. However if you opt for larger carrots, it’s best to peel them and cut them into uniform chunks for even cooking.
Depends on the size of the carrot. Baby carrots are smaller and often skinnier, so they take about 25-35 minutes. Larger carrots cut into chunks will take 30-40 minutes, and whole carrots take 40-50 minutes.
You can use frozen carrots but will need to alter the recipe, and they likely won’t caramelize because the roasting time will be short. Thaw the carrots and pat them completely dry. Toss them with the honey butter mixture and arrange on the baking sheet. Roast for about 10 minutes. You won’t get the caramelization like if you used fresh carrots, but the glaze is still tasty.
Serve With
These sweet glazed carrots will be a great side dish to just about anything you’re serving.
- Chicken Fried Chicken
- Skillet Pork Chops with Gravy
- Grilled Salmon Kabobs
- Air Fryer Turkey Breast
- Baked BBQ Chicken
- Crockpot Whole Chicken
Storage and Reheating
Store leftovers in an airtight container for 3-4 days in the refrigerator. Reheat on the stovetop or in the microwave.
You can also freeze the carrots, but I don’t recommend it as the texture will change, and they will become softer upon thawing.
Expert Tips
- Size Is Important – Try to keep all of the carrots even in size. With baby carrots, you might want to pull out the really tiny ones, or slice really large ones in half lengthwise.
- To Peel or Not to Peel – Whether or not to peel carrots is a decision of personal taste. As long as you scrub them clean, you don’t have to peel the carrots.
- Keep An Eye On Them – If your carrots become too tender before they caramelize, you can stick them under the broiler on low for a few minutes. Just be sure to watch carefully to avoid burning.
- Cover the Baking Pan – I highly recommend completely covering your baking sheet with foil or parchment paper. The sugars in the sauce can burn easily, making clean-up difficult.
- Add Flavor – Try enhancing the flavor by adding fresh herbs or a little paprika or garlic powder.
- Make-Ahead – You can prep the carrots and the honey butter sauce a few hours before you plan to roast them.
More Delicious Side Dishes
- Cranberry Pecan Roasted Vegetables
- Crispy Baked Brussels Sprouts
- Baked Macaroni and Cheese
- Make Ahead Mashed Potatoes
- Garlic Green Beans
- Cheesy Broccoli Casserole
Honey Butter Roasted Carrots
Ingredients
- 2 pounds carrots
- 2 tablespoons butter
- 3 tablespoons honey
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
- Wash and scrub carrots. Dry well. Peeling is optional but not necessary. Slice diagonally on a bias into 1 1/2-inch pieces. If the carrots are thick, cut them in half lengthwise, if they are narrow, leave them whole.
- Place carrots in a large bowl.
- Melt the honey, brown sugar and butter together in the microwave for about 15 seconds. Stir to combine. Pour over carrots and toss to coat.
- Arrange carrots on the baking sheet and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. Remove the sheet from the oven and turn the carrots over. Return to the oven and roast for another 10-20 minutes or until tender and caramelized.
Notes
- This recipe will also work with regular carrots. Just peel and cut them into equal sized pieces.
- If your carrots are too tender before they caramelize, you can stick them under the broiler on low for a few minutes. Just be sure to watch carefully to avoid burning.
- I highly recommend completely covering your baking sheet with foil. The sugars in the sauce can burn easily, making clean-up difficult.
- Store leftovers in an airtight container for 3-4 days in the refrigerator. Reheat on the stovetop or in the microwave.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This is the one and only recipe I make in the microwave. I julienne the carrots, cook those until they are about 80% done with a little water and a lid in the microwave. Put all the sauce ingredients in with the carrots after draining the water, cook for 1 more minute to melt everything and stir through the carrots. Then just cook the carrot in the sauce until they are fully cooked. From memory it takes between 8 and 15 minutes to cook the entire dish, depending on how many carrots you’re using. Such a yummy recipe. I pair it with other vegetables and a protein that does not have any sweetness added to them so the carrots can be eaten with them and it’s so good.
Oh and just to let you know the picture pinned for this on Pinterest is of scrabbled eggs, lol.
Can’t wait to try this recipe
HI
I tried this recipe on the stove top and it was amazing. I had a cake in the oven so I did it in a skillet and loved it.
Thanks
You are so welcome Tina! Thanks for stopping by.
K.
I followed instructions but the bottom of the carrots all burned/charred. Horrible taste, disappointed!
Yes. Good taste, but cook time to long.
These look amazing. We love carrots. Can’t wait to try this recipe. Thank you for sharing!
You are so welcome Deborah! Thanks for stopping by.
K.
SO GOOD! I LOVE CARROTS.
Mustard is a great addition
Amazing recipe. The sound of “glazed carrots” doesn’t appeal to me; however, I tried this recipe and I’m definitely making this again! Beautiful presentation. The salt and especially the pepper added the perfect compliment to the previous ingredients. Good job!
Thank you Cheryl! and thank you for the awesome feedback.
One word. Excellent! Will be making these frequently.
Awesome! Thank you for dropping by Barb.
My entire family loves these carrots. Tonight we will have had them 3 times. It is there number 1 request for a veggie. Thank you so much!
You are so welcome Cary, thank you so much for taking the time to leave your positive experience.
These were absolutely delicious! Will definitely make these again.
Yay! Thanks for the review, Karen!
Hi, is this something I could make the night before and pop back in the oven to reheat?
I wouldn’t – the carrots would end up overcooked and mushy. It’s so simple, it would be best to make it and cook at the same time.