Honey Glazed Carrots

This post may contain affiliate links. Please see my affiliate disclosure for more information.

These honey glazed carrots are buttery and sweet, the perfect addition to the Thanksgiving table.

I loooove a simple vegetable side dish like these honey glazed carrots. One that…

…highlights the natural flavor of the vegetable,

…has a simple and easy prep,

…and makes an elegant presentation.

While you can use regular carrots or even baby carrots for this recipe, I really encourage you to choose young carrots with their greens for the best flavor and appearance. The greens can be trimmed right before prepping and can act as a lovely garnish too, especially if you’re serving these for Thanksgiving dinner.

If you can’t find carrots with their tops, you can use baby carrots or whole carrots in the bag. Just be sure to peel whole carrots and cut them into uniform size pieces, ideally on the bias.

Be sure to rotate the carrots as they roast so they are well coated in the glaze, and don’t forget to season with salt and pepper. If you want a little more garlic flavor, add another couple cloves or a 1/2 tsp of garlic powder.

Serving for Thanksgiving?

• Garnish the honey glazed carrots with sprigs of fresh thyme or serve on a bed of the reserved carrot tops.
• Add an extra drizzle of honey just before serving.
• Planning ahead?
  • Two days before the holiday you can trim and peel the carrots (hold the greens in the refrigerator to prevent wilting), and lay them flat in a water filled container.
  • Make the butter sauce and store in the refrigerator until ready to use. Rewarm until liquid on the stove or in the microwave.

Let’s make Honey Glazed Carrots

1. Combine ingredients for the butter sauce in a small saucepan. Cook over low hear until melted and discard the garlic.
2. Peel the carrots and lay in single layer on a lined sheet tray.
3. Drizzle the carrots with the butter sauce, turning well to coat. Top with thyme sprigs and season with salt and pepper.
4. Roast, until caramelized and tender.

Tips for success

• Select fresh, young carrots with green tops for the best flavor. The greens should be vibrant and green, not wilted and yellowed.
• Leave two inches of the green tops intact for a pretty presentation.
• Make sure to rotate the carrots in the glaze as they roast so they are well coated.
• Test the carrots with the tip of a sharp knife to make sure they are very tender. Be sure to test the thickest part of the carrot.
• You can peel the carrots and hold them in water in the refrigerator to a day or two before roasting.

More Carrot Love

• Carrot Ginger Soup
• Roasted Carrots with Miso Butter
• Thai Turkey Burger with Spicy Carrot Sauce
• Mini Carrot Tarte Tatins

3.67 from 12 votes

Print

Honey Glazed Carrots

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

These honey glazed carrots are buttery and sweet, the perfect addition to the Thanksgiving table.

Course: Vegetable Side

Cuisine: American

Keyword: glazed carrots

Servings: 4 Servings

Calories: 192 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 1/2 lbs whole, young carrots with tops
• 3 Tbsp unsalted butter
• 2 Tbsp honey
• 1 Tbsp light brown sugar
• 1/2 tsp kosher salt
• 2 cloves garlic, peeled and smashed
• 6-8 fresh thyme sprigs
• kosher salt and pepper

Instructions

1. Preheat oven to 400 degrees F and line a sheet tay with parchment or nonstick foil.

2. Peel the carrots and cut off the green tops, leaving about two inches of green stems (keep the greens for garnishing the serving plate if desired).

3. Lay the carrots in a singe layer on the lined sheet tray.

4. In a small saucepan combine the butter, honey, brown sugar, salt and garlic cloves. Melt over low heat, stirring well.

5. Remove the garlic and discard, then pour the sauce over the carrots. Move the carrots around a bit to be sure they're well coated. Lay the thyme sprigs over the carrots and season with salt and pepper.

6. Roast until caramelized and tender, about 30 mins, depending on their size. Rotate the pan and turn the carrots as they roast to insure even cooking and to be sure that they're fully coated in the glaze. Use a knife to pierce the carrots to be sure they're cooked through.

Recipe Notes

• Select fresh, young carrots with green tops for the best flavor. The greens should be vibrant and green, not wilted and yellowed.
• Leave two inches of the green tops intact for a pretty presentation.
• Make sure to rotate the carrots in the glaze as they roast so they are well coated.
• Test the carrots with the tip of a sharp knife to make sure they are very tender. Be sure to test the thickest part of the carrot.
• You can peel the carrots and hold them in water in the refrigerator to a day or two before roasting.

Nutrition Facts

Honey Glazed Carrots

Amount Per Serving

Calories 192 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 23mg8%

Sodium 411mg18%

Potassium 553mg16%

Carbohydrates 29g10%

Fiber 5g21%

Sugar 20g22%

Protein 2g4%

Vitamin A 28750IU575%

Vitamin C 13mg16%

Calcium 67mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.