The Best Honey-Glazed Carrots Recipe
Explore the flavorsome world of the best Honey-Glazed Carrots—a delightful blend of sweetness, spice, and savory goodness that transforms your ordinary carrots into a memorable side dish.
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Picture a cozy fall evening, the kind where all you really want is a bit of home-cooked comfort. So, I’m at my friend’s place for a dinner party when I spot this show-stopping dish. Seriously, nestled in between creamy piles of mashed potato and perfectly roasted chicken were these carrots… and they were stealing the show.
Imagine the sticky-sweet taste of honey, a hint of warmth from the ginger, and add to that the glorious char on the carrot sticks. Dreamy, right? Well, it won me over. So here we are. This recipe might sound a bit high-end, but trust me, it’s easier than you think. Sort of a cousin to other glazed veggies—think your Tahini Maple-Roasted Sweet Potatoes or my Kabocha Squash with Honey-Ginger Glaze BUT, with a splash of color and a dollop of hearty flavor that sets them apart.
Are Honey-Glazed Carrots Healthy?
You bet they are! These carrots are as good for you as they are delicious. Carrots are full of vitamins and antioxidant action, while the honey adds that natural sweetness (not to mention, antioxidants and anti-inflammatories) we all crave. Plus, we’re gonna toss them in some heart-loving olive oil with a hit of fresh ginger and garlic, which are both good for your heart.
INGREDIENTS
Ready for some fall deliciousness? Here’s what you’ll need:
- 1 lb. baby carrots
- 1 tbsp butter, softened
- 1 tbsp honey
- pinch of salt and black pepper
- small piece of fresh ginger
- 1 tbsp olive oil
- 2 cloves garlic
- parsley, for garnish
INSTRUCTIONS
Prep
Preheat your oven to 425°F. Peel the fresh ginger and chop finely. Chop the garlic.
Combine
In a small mixing bowl, combine the butter, honey, garlic, ginger, and olive oil. Season with a pinch of salt and pepper.
Toss
Toss the baby carrots with the butter-honey mixture and place on a baking tray.
Roast
Roast the carrots for 15 minutes, tossing halfway through. Transfer the caramelized baby carrots to a plate and garnish with the chopped parsley.
DEVOUR!
Tips & Tricks to Making Perfect Honey-Glazed Carrots
- If you want the best flavor and texture, choose bright-colored and firm baby carrots.
- Roast your carrots until they become slightly caramelized and tender but still have a bit of bite.
- Mix the honey, ginger, butter, olive oil, and garlic thoroughly for even coating. Don’t rest until you’ve covered every inch of those carrots.
- Toss the carrots halfway through roasting for even glazing and prevent them from sticking to the pan. And yes, you can also just “flip” the carrots if you don’t have faith in your tossing skills.
- The parsley garnish adds color and pizzazz and provides a refreshing contrast to the sweet and savory flavors of the carrots. Plus, sprinkling the parsley over the carrots makes me feel like a proper chef.
FAQs
i have no honey. what can i do?
Don’t panic, just swap it out with some maple syrup. It’s different, sure, but it adds an intriguing twist to the taste. Heck, you may end up preferring the maple syrup to the honey.
can i make this vegan?
You bet! Nix the butter and bring in a vegan substitute like coconut oil or high-quality vegan butter. Everything else is 100% plant-based.
Can I just use full-grown carrots instead of baby?
Absolutely. I would recommend you slice them down to size or cut them in half lengthwise. And you might need to roast them a tad longer, so keep an eye on them while they’re in the oven.
What if I want to jazz up these carrots?
Nothing wrong with jazz! How about tossing in some other veggies like parsnips or brussels sprouts? Or, spice it up with a sprinkle of red pepper flakes, or add some crunch with toasted almond slices.
Serving Suggestions
These succulent honey glazed carrots make a vibrant and delightful side to both roasted and grilled meats, pairing beautifully with stuffed chicken breast or even turkey, if you have a holiday approaching. But don’t stop at meats—these sweet and savory gems are a delicious accompaniment to my quinoa casserole or lentil salads, roast red potatoes, or can even add a touch of elegance to a wholesome bowl of brown rice.
how to prep and store honey-glazed carrots
To prep these carrots, pop your glazed-but-not-yet-roasted carrots in an airtight container, then store it in the fridge for a couple of days. Leftovers can be kept in the same airtight container and in the same fridge for up to four days. Ready for round 2? Ease them back to life either in a covered skillet on MEDIUM heat with a dash of water, or in a preheated oven at 350°F.
Honey-Glazed Carrots
Servings 2
Calories 228kcal
Ingredients
- 1 lb. baby carrots
- 1 tbsp butter softened
- 1 tbsp honey
- pinch salt and black pepper
- small piece of fresh ginger
- 1 tbsp olive oil
- 2 cloves garlic chopped
- parsley for garnish
Instructions
- Preheat your oven to 425°F. Peel the fresh ginger and chop finely. Chop the garlic.
- In a small mixing bowl, combine the butter, honey, garlic, ginger, and olive oil. Season with a pinch of salt and pepper.
- Toss the baby carrots with the butter-honey mixture and place on a baking tray.
- Roast the carrots for 15 minutes, tossing halfway through. Transfer the caramelized baby carrots to a plate and garnish with the chopped parsley.
Notes
- Choose bright-colored and firm baby carrots for the best flavor and texture.
- Roast your carrots until they become slightly caramelized and tender but still have a bit of bite.
- Mix the honey, ginger, butter, olive oil, and garlic thoroughly for even coating.
Nutrition
Calories: 228kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 223mg | Potassium: 557mg | Fiber: 7g | Sugar: 19g | Vitamin A: 31450IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 2mg
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