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Roasted Honey Glazed Carrots

A fresh bunch of carrots roasted with honey and thyme, and garnished with orange zest, make these roasted honey glazed carrots irresistible. A simple and easy jazzed-up side dish.

Roasted Honey-Thyme Carrots

Sprinkling the honey glazed carrots with orange zest adds a wonderful zing and contrast to the sweetness of the carrots and honey. Feel free to leave it out, though, if that’s not your thing.

I like to leave the carrots whole or, if too big, cut in half lengthwise. If I’m serving to guests, I leave a half inch of green stem at the top for a nice presentation. So elegant 🙂 Diagonal pieces work fine, too, of course, especially when you have less time.

Regardless, the roasted glazed carrots are delicious. Soft, tender and sweet with deep carrot flavor. And so easy to make with just a few ingredients.

Nutrition wise, carrots are an excellent source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.

Roasted glazed carrots go with almost anything. I tend to serve them with roast chicken breast and gravy, prime rib, sous vide lamb chops, turkey breast with pear chutney and chicken meatloaf.

What kind of carrots to buy – fresh or bagged

In this article on how to shop for carrots, Cooks Illustrated found fresh carrots with the leaves attached have a deeper carrot flavor, but the bagged carrots are sweeter (they sweeten with age). I use fresh carrots with the leaves for this dish because we’re adding honey for sweetness anyway.

Avoid those little bagged precut baby carrots as they don’t have much taste.

Tips for Success

  • The key is to ensure all the carrots are approximately the same thickness so they roast evenly. Cut thicker ones in half or quarters lengthwise if needed. If you like your carrots on the thicker side, just increase the roasting time accordingly.
  • For portions, figure about 1/4 lb (115g) per person. Double that for big eaters if you aren’t serving other side dishes.

Tailor To Your Taste

A couple of variations to try…

  • Sprinkle lightly with cinnamon or nutmeg.
  • Omit the thyme or orange zest. If you don’t like thyme, dill would be a great substitute.
  • Use maple syrup instead of honey. This recipe is not overly sweet, especially when you add the tangy orange zest. Adjust the sweetness to your liking.
  • Try half carrots and half parsnips.

Shortcuts

  • Skip the green stems at the top of the carrots (if you buy fresh carrots with leaves attached). Just cut them off. This will save time scrubbing the dirt where the leaves meet the carrot.
  • You can skip peeling the carrots if you scrub them well. There is no nutritional difference if you peel them or not. You just get a brighter appearance and slightly sweeter taste with peeled carrots. The skin has some bitterness to it.

Make Ahead 

  • Roast the carrots as per the recipe ahead of time, then reheat at 375F -400F (190C-204C) for 5-10 minutes. Alternatively, serve them at room temperature.

Other carrot and roasted vegetable recipes you might like

Carrot Recipes

Roasted vegetable recipes

How to make roasted honey glazed carrots

bunch of fresh carrots, fresh thyme, honey, oil, salt
Ingredients: bunch of slim carrots, salt, pepper, oil and honey (or maple syrup)
peeled carrots, oil, honey, thyme, salt pepper
Peel carrots. Cut thicker ones in half to make all carrots roughly the same thickness for even cooking.
raw carrots on pan with honey mixture and thyme
Combine oil, thyme and honey. Toss with carrots and place on lined pan. Roast at 425F/218C for about 20 minutes until tender.
roasted honey glazed carrots on plate with orange zest 1
Garnish with orange zest if you like (really good!) and extra thyme
roasted honey glazed carrots on plate with orange zest p1
Roasted Honey-Thyme glazed Carrots on a plate garnished with orange zest and thyme
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4.91 from 10 votes

Roasted Honey Glazed Carrots

A fresh bunch of carrots roasted with honey and thyme, and garnished with orange zest, make these roasted honey glazed carrots irresistible. A simple and easy jazzed-up side dish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, Vegetarian
Servings: 4
Author: Cheryl

Ingredients

  • 1 pound (0.5kg) slender carrots, leaves attached, Note 1 (about 2 bunches if carrots are small and slim)
  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped fresh thyme (or 1 tsp dried)
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange zest (half an orange)

Instructions

  • Preheat oven to 425F/218C. Prepare a pan lined with parchment or foil (if using foil, lightly spray with oil) – for easy clean up.
  • PREPARE CARROTS: Peel carrots (Note 2). If you leave a 1/2 inch of green stems on, be sure the scrub the earth off around the stem (I use a peeler to get most of it off). Try to get all the carrots the same width in order to cook evenly- you may have to slice a few in half lengthwise. Place carrots on pan. Mix honey, oil, thyme and salt in a small bowl. Pour mixture over carrots and toss around to coat evenly.
  • ROAST CARROTS: Roast carrots for 20-25 minutes or until tender. Give them a shake half way through.
  • SERVE: Place carrots on a serving plate. Garnish with orange zest (Note 3) and drizzle lightly with more honey (or maple syrup) if you like. Serve hot or at room temperature.

Notes

  1. Carrot options
    • Buy fresh carrots with leaves attached if you want to keep a little bit of the stem at the top (fancy-schmancy). Bagged carrots are fine too. 
  2. To peel or not to peel
    • If you scrub the carrots well, you can skip peeling them. There is no nutritional difference if you peel them or not. You just get a brighter appearance and slightly sweeter taste with peeled carrots. The skin has some bitterness to it.
  3. Variations to try
    • Sprinkle lightly with cinnamon or nutmeg.
    • Omit the thyme or orange zest. If you don’t like thyme, dill would be a great substitute.
    • Use maple syrup instead of honey.
    • Try half carrots and half parsnips.
  • Make Ahead: Roast the carrots as per the recipe ahead of time, then reheat at 375F -400F (190C-204C) for 5-10 minutes. Alternatively, serve them at room temperature.
 
Nutrition values are estimates. 

Nutrition

Nutrition Facts
Roasted Honey Glazed Carrots
Amount Per Serving
Calories 95 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Sodium 369mg16%
Potassium 377mg11%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 10g11%
Protein 1g2%
Vitamin A 19030IU381%
Vitamin C 10mg12%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Roasted honey glazed carrots, originally published in 2016, has been updated with new information and pictures.

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