Oven-Roasted Honey Glazed Carrots
Sweet, caramelized honey glazed carrots roasted at high heat until sticky and golden. One pan, simple ingredients, ready in just 25 minutes.
Ingredients
- 2 lbs carrots peeled, sliced diagonally into 1 to 1½-inch pieces
- 1/4 cup honey any variety — clover, wildflower, or raw
- 3 garlic cloves freshly minced
- 2 tbsp butter or ghee melted
- 1 tbsp olive oil extra virgin preferred
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh parsley or thyme for garnish, added after roasting
Instructions
- Preheat your oven to 425°F (220°C). Peel the carrots and slice them diagonally into 1 to 1½-inch pieces. Halve any thick carrots lengthwise so all pieces are roughly the same thickness.
- In a large mixing bowl, whisk together the honey, melted butter, olive oil, minced garlic, ground cinnamon, ground ginger, salt, and black pepper until smooth and well combined.
- Add the sliced carrots to the bowl and toss well until every piece is fully coated in the glaze.
- Spread the carrots in a single, even layer on a large rimmed baking sheet. Make sure pieces are not overlapping — give each piece space for proper caramelization.
- Roast in the preheated oven for 15 minutes. Remove the pan and toss the carrots with a spatula, then return to the oven and roast for an additional 5 to 10 minutes until fork-tender and caramelized.
- Optional: Switch the oven to broil for the final 2 to 3 minutes for extra caramelized edges. Watch closely — honey burns fast under a broiler.
- Transfer the carrots to a serving dish and scatter fresh chopped parsley or thyme over the top. Serve immediately while warm and glossy.
Notes
Do not crowd the pan — overcrowded carrots steam instead of roast and won't caramelize. Use two pans if needed. High heat is essential. 425°F is the minimum for proper caramelization. Lower temperatures will produce pale, soft results. Always add fresh herbs after roasting — heat destroys their delicate flavor. Make-ahead tip: Peel and slice carrots up to 24 hours in advance and store covered in the fridge. Mix the glaze fresh on the day and roast. Maple syrup can be substituted for honey in equal amounts for a more woodsy flavor with the same great caramelization.