Honey Glazed Carrots Recipe

Ben Carraoli

Honey Glazed Carrots Recipe

I recently made these Honey Glazed Carrots Recipe, and honestly, they were even better than I expected. As I peeled and cut the bright orange carrots, I could already tell this dish was going to shine. When the honey glaze started bubbling and the aroma of garlic, butter, and warm spices filled my kitchen, I knew it was something special.

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Prep Time 5

Cook Time 20

Ingredients Method Notes

Ingredients

2 pounds carrots peeled – Fresh, firm carrots are best for texture and color. Avoid frozen ones as they can turn mushy.
¼ cup honey – Real honey provides natural sweetness and a shiny glaze that coats the carrots beautifully.
3 garlic cloves minced – Fresh garlic balances the sweetness with a subtle savory note.
2 tablespoons melted butter or ghee – Adds richness and helps caramelize the carrots as they roast.
1 tablespoon olive oil – Prevents the butter from burning and ensures even cooking.
1 teaspoon cinnamon – Brings warmth and enhances the natural flavor of the carrots.
½ teaspoon ground ginger – Adds a hint of spice and complexity to the glaze.
½ teaspoon salt – Balances the sweetness and enhances the overall taste.
¼ teaspoon black pepper – Adds a gentle bite that rounds out the flavor.

Method

Start by peeling your carrots and cutting them diagonally into 1 to 1½-inch pieces. If some are thick, cut them lengthwise too. Uniform pieces help them roast evenly and look more elegant when served.
In a large mixing bowl, combine the honey, minced garlic, melted butter (or ghee), olive oil, cinnamon, ginger, salt, and pepper. Add the carrot pieces and toss well until every piece is evenly coated in that glossy, flavorful mixture.
Preheat your oven to 425°F (220°C). Spread the glazed carrots on a baking sheet in a single layer. Roast them for about 20–25 minutes, tossing halfway through. For that beautiful golden caramelization, you can broil them for 2–3 minutes at the end—but watch closely so they don’t burn.
Once out of the oven, transfer the carrots to a serving dish. Sprinkle with chopped parsley or thyme for a touch of freshness and color. Serve them immediately while warm and glistening.

Notes

I always make sure to cut the carrots evenly—this prevents some from turning too soft while others stay firm.
I like using a thick, heavy baking sheet; it heats evenly and helps the carrots caramelize without burning.
If the honey glaze feels too thick before roasting, I add a teaspoon of warm water or extra olive oil to thin it slightly.
I’ve found that broiling for just 2 minutes makes the glaze richer and stickier—just don’t walk away from the oven!
Always serve these carrots fresh out of the oven for the best texture and flavor.