Easy Roasted Honey Glazed Carrots
If you’ve ever come home after work and just want something vaguely healthy (but still comforting) on the side—hey, same! These Easy Roasted Honey Glazed Carrots have saved me from many a dinnertime meltdown. I still remember making a batch on a snowy Sunday, and accidentally spilling half the honey on my sleeve (don’t ask). Ever since, I’m careful—sort of. Also, my family calls these “sweet sticks” for reasons I’ve never bothered to correct. They just disappear, every single time.
Why I Think You’ll Be Obsessed With These
I make these when I want to feel fancy but can’t be bothered with anything fussy—plus, my partner actually requests them (which almost never happens, unless there’s chocolate involved). There’s something comforting about that sticky, sweet, just-a-tiny-bit-charred outside. Oh, and I’ve burned them a few times by getting distracted by the cat, but hey, slightly-crispy bits are my favorite now.
What You’ll Need (Substituting is Totally Fine)
- Carrots (I like to use the fat, knobbly ones from the farmer’s market, but supermarket bags will do—baby carrots work if you’re feeling lazy)
- 2-3 tablespoons honey (if you run out, maple syrup sort of works, but it’s thinner; my neighbor Julie swears by agave, but I remain skeptical)
- 2 tablespoons olive oil (honestly, any neutral oil will do in a pinch; once I used butter and it was pretty great)
- Big pinch salt (I got fancy salt once—couldn’t tell the difference)
- Black pepper (fresh is nice; pre-ground is fine, you do you)
- Optional: a teaspoon of cumin or a sprinkle of fresh thyme, depending on what’s rattling around in your spice cupboard
How I Actually Make These (Sometimes I Even Measure)
- Preheat your oven to around 425°F (220°C). Close enough is good enough. I sometimes go a smidge hotter if I’m in a rush.
- Peel the carrots if you are feeling virtuous (I usually just give them a scrub unless they’re really scruffy). Chop into sticks or coins—up to you. Uniform-ish is best, but don’t stress.
- Plop the carrots onto a big baking tray. Drizzle in olive oil and honey. Sprinkle the salt and pepper. If you’re using cumin or thyme, don’t forget it here—sometimes I do, and guess what, it’s still delicious.
- Toss with your hands (or a spoon, but hands are way faster). If you don’t love sticky fingers, keep a paper towel nearby. Spread carrots out—don’t crowd these guys, or you’ll end up with steamed carrots (sigh).
- Bake for about 20 minutes. Give ‘em a flip or a stir. Then roast another 10-15 minutes until edges get those gorgeous toasty bits. This is where I usually sneak a taste—and also burn my tongue, so be careful.
- If you want extra glaze, drizzle a bit more honey while they’re hot. Totally optional, but chef’s kiss, as they say.
Stuff I’ve Figured Out (The Hard Way)
- I once forgot the oil—surprisingly, they were edible, but, wow, stuck to the tray like cement. Maybe line the tray with parchment if you’re forgetful like me.
- Cutting the carrots too thin? They go from caramelized to, uh, black faster than you think. Thicker is safer.
Variations I’ve Actually Tried
- Sriracha honey carrots: Spicy and sweet, very good with roast chicken. (Just a couple of dabs will do ya.)
- Lemon zest: Tasted a bit weird, actually. Maybe I didn’t zest enough.
- Swap out carrots for parsnips: Unexpectedly yum, though not as pretty.
Equipment (And MacGyver Workarounds)
You really only need a big tray, a veggie peeler, and a knife. I’ve used a bread knife in a pinch (not ideal, but it gets the job done). If you’re out of parchment, a bit of extra oil can save you from sticking disaster.
How I Store Them (Or Rarely Do)
Technically, you can put leftovers in a container in the fridge for maybe three days. But honestly, they disappear faster than biscuits at a bake sale over here. If you try reheating, do the oven at 350°F for 10 minutes—it helps revive any lost crispyness.
This Is How I Serve Them
Okay, confession: I love them dumped over herbed couscous with a dab of yogurt. My Mum always brought them to Easter dinner, arranged in a spiral, but I personally think they look nice in a tumble—like they just landed there after a veggie party.
Lessons I Learned The Hard (And Sometimes Sticky) Way
- Don’t rush preheating the oven or you’ll get pale, sad carrots—like I did last Tuesday.
- Trying to double the honey all at once? Nope, just ends up in a sticky mess. Better to drizzle extra at the end.
FAQs That Actually Came Up More Than Once
- Can I use baby carrots? Oh, for sure. Just chuck ‘em on whole—no need to peel. They’re slightly sweeter, too, sometimes I think they’re better?
- Do I really have to peel the carrots? Nah, just scrub well. The skin’s fine—unless it’s super gnarly.
- Can I make these ahead? Yep, but honestly, they’re best fresh. If you have to, reheat in the oven—not the microwave, or they go a bit sad. (And once I microwaved them and thought they tasted like childhood school lunches; make of that what you will.)
- Is there a way to make these vegan? Just swap honey for maple syrup or agave. Works a treat. Check Minimalist Baker for more vegan swaps—I trust them!
- Got any more carrot recipes? You bet—actually, Smitten Kitchen’s sweet and spicy roasted carrots are legendary, and I use her spice ratio sometimes.
Anyway, if you actually make these, let me know if you find a new favorite twist. Or if you end up eating half straight off the tray, straight out of the oven—honestly, join the club. You can totally taste the love, even when there’s a little burnt bit or two. Enjoy!
Ingredients
- 1 lb (450g) carrots, peeled and cut into sticks
- 2 tbsp honey
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp unsalted butter (optional for extra richness)
Instructions
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1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large bowl, whisk together the honey, olive oil, sea salt, black pepper, and dried thyme (if using).
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3Add the prepared carrots to the bowl and toss until evenly coated with the honey mixture.
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4Spread the carrots in a single layer on the prepared baking sheet.
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5Roast in the preheated oven for 22-25 minutes, stirring halfway through, until carrots are tender and lightly caramelized.
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6Remove from oven, toss with butter if desired, and garnish with fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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