Honey Glazed Carrots
Honey Glazed Carrots are the sweet vegetable side dish that's easy to make, and pairs well with so many different meals! Glazed with a combination of melted butter, honey and cinnamon, these simple oven roasted carrots are so delicious, and will have everyone coming back for seconds!
Ingredients
- 2 pounds carrots, peeled
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Arrange the peeled carrots in a single layer on a parchment-lined rimmed baking sheet in a single layer.
- In a small bowl, combine the melted butter, honey, cinnamon, salt and pepper.
- Use a pastry brush to brush the carrots with the honey butter glaze on all sides, or spoon the glaze evenly over the carrots.
- Place the carrots in the oven and roast for 20 minutes, or until the carrots are tender when pierced with a fork.
- Remove the carrots from the oven and serve immediately.
Notes
- I recommend brushing the glaze over the carrots, instead of simply pouring it over them. This will allow for more even distribution, and the glaze will coat the carrots, instead of pooling up below them, or running to the sides of the baking dish. If you don’t have a pastry brush, I recommend spooning the glaze over the carrots.
- Always roast the carrots on a rimmed baking sheet. As the carrots cook, some of the glaze will naturally drip off of the carrots onto the baking sheet. You want to make sure that the glaze stays on the baking sheet and does not drip down into the bottom of your oven. It will immediately burn and make a huge mess.
- Try to purchase carrots that are similar in size. This means they’ll cook evenly. When purchasing whole carrots, make sure their color is bright and that they are firm with no splits or cracks.
- Cut the stems off, or leave them on, this is up to you. For an easy weeknight meal, you’ll probably want to cut the stems off before roasting the carrots. For a beautifully presented holiday side dish, you might want to leave them stems on the carrots for roasting.
- You can make this recipe with cut carrots, or baby carrots. After peeling the carrots, cut them into 2 inch sections, or use baby carrots. Toss them with the honey glaze, then arrange them in an even layer on a rimmed sheet pan to roast. Cut carrots, or baby carrots will roast in less time than whole carrots. It will only take 15-18 minutes to roast, depending on their thickness.
- This recipe can easily be doubled or tripled for a holiday meal. As written, this recipe is made with 2 pounds of carrots, which is a perfect side dish for 6 people. Double the recipe for 10-12 people, or triple the recipe for 15-18 people.
- This recipe is naturally gluten free and vegetarian. To make it vegan and dairy free, replace the honey with maple syrup, and use melted coconut oil, instead of butter.
Nutrition Facts
Calories 118kcal (6%)Carbohydrates 21g (7%)Protein 2g (4%)Fat 4g (6%)Saturated Fat 2g (10%)Cholesterol 10mg (3%)Sodium 493mg (21%)Potassium 495mg (14%)Fiber 5g (20%)Sugar 13g (14%)Vitamin A 25378mg (508%)Vitamin C 9mg (11%)Calcium 56mg (6%)Iron 1mg (6%)
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