Honey Glazed Carrots
These Honey Roasted Carrots are a quick and simple side dish perfect for a cozy night, featuring a glossy honey butter glaze and caramelized edges that complement any main course.
Servings: 2 servings
Calories: 130kcal
Ingredients
Carrots
- 10 to 12 ounces carrots, peeled and sliced into 2 to 3 inch sticks (or use baby carrots)
Glaze
- 1 tablespoon unsalted butter, melted
- 1 to 1.5 tablespoons honey, to taste Adjust based on sweetness preference
- 1 teaspoon olive oil
- 1/4 teaspoon fine sea salt, plus more to finish
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme or 1 teaspoon fresh chopped thyme Use fresh for better flavor
- pinch red pepper flakes (optional) For a little heat
- 1 small clove garlic, very finely minced (optional)
Finish
- squeeze of fresh lemon
- sprinkle of chopped parsley
Instructions
Preparation
- Preheat the oven to 425°F. Line a sheet pan with parchment for easy cleanup.
- If using whole carrots, peel and cut into even sticks or coins about 1/2 inch thick.
Glaze
- In a small bowl, whisk melted butter, honey, olive oil, salt, pepper, thyme, and optional red pepper flakes or garlic. Adjust taste as needed.
Roasting
- Add carrots to a bowl, pour the glaze over them, and toss to coat. Spread in a single layer on the sheet pan.
- Roast for 18 to 22 minutes, flipping once at the halfway point. Check around minute 16 for doneness.
Finishing Touches
- While hot, squeeze on fresh lemon and sprinkle with parsley. Adjust salt as needed.
- Serve immediately while edges are still crisp.
Notes
Leftovers can be stored in an airtight container for 3 to 4 days. Reheat in a skillet or oven for best texture. Freezing is not recommended as carrots can become mushy.