A Healthy Side Dish - Honey Glazed Carrots

Recipe by Lisa Bryan

These honey glazed carrots are an easy sheet pan recipe that transforms the everyday carrot into a show-stopping sweet and savory side dish (that’s also highly addictive).

These oven roasted beauties are coated in the most delicious honey glaze, studded with garlic, ginger and a pinch of cinnamon. With that in mind, you might want to make an extra batch. They magically disappear fast.

CHOOSING THE RIGHT CARROTS

You can use orange or rainbow carrots, whole or baby carrots. Just make sure to chop the carrots the same size to ensure they cook evenly.

Whole carrots: Go for the thinner ones (no thicker than an inch or so). You can roast them as is, chop them in half lengthwise or diagonally into oval disks.

  • Baby carrots: Since these are small already, cooking them as is will work just fine.

IT’S ALL ABOUT THE HONEY GLAZE

While roasting carrots bring out a subtle sweetness, this easy honey glaze takes it to the next level. 

  • Honey: You can use clover, wildflower, or any variety of honey you like.

  • Garlic: A little bit of minced garlic perfectly balances the sweetness.

  • Butter: Helps to give carrots that glossy finish and rich flavor. Ghee works great too.

  • Olive oil: Just a little bit helps to prevent the butter from burning.

  • Ground spices: I love ginger and cinnamon which play nicely with the carrots’ sweetness.

  • Fresh herbs: For a fresh pop of color and flavor just before serving.

HOW TO MAKE ROASTED GLAZED CARROTS

This sheet pan recipe couldn’t be any easier. Just follow these three simple steps.

  • Prep the carrots. Peel the carrots and chop into evenly sized chunks.

  • Toss the carrots. Coat the carrots with the glaze ingredients.

  • Roast the carrots. Spread across a sheet pan and let the oven do all the work!

Ingredients

  • 2 pounds carrots, peeled

  • 1/4 cup honey

  • 3 garlic cloves, minced

  • 2 tablespoons melted butter or ghee

  • 1 tablespoon olive oil

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • parsley, thyme or other herbs for garnish (optional)

Instructions

Preheat your oven to 425F/220C. Then, cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well.