I love making these honey garlic carrots because they're so easy yet so full of flavor. With just a few simple ingredients, I end up with tender carrots glazed in a sweet, savory honey-butter sauce that’s irresistibly delicious. It’s a side dish that always gets compliments, and it's perfect for both casual dinners and special occasions.

Why You’ll Love This Recipe

It’s a one-pan dish, which means easy cleanup for me.
The carrots get that lovely caramelized exterior while staying tender inside.
The honey balances the garlic and butter, giving a nice depth without being too sweet.
It’s naturally gluten-free and vegetarian, making it a versatile choice for any meal.
I can easily scale it up to serve more guests, perfect for holidays or gatherings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb carrots, cut on the diagonal into 2–3 inch pieces
5 tablespoon butter
4 garlic cloves, minced
2 tablespoon honey
¼ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
Chopped fresh parsley, for garnish

Directions

Preheat & prep – I preheat my oven to 425°F and lightly grease a rimmed baking sheet.
Make the glaze – In a small saucepan, I melt the butter over medium-low heat. I then add the garlic and cook it for about 3 minutes until it turns golden. I remove the pan from the heat and whisk in the honey.
Toss the carrots – I coat the carrot pieces in the warm honey-garlic mixture, season with salt and pepper, and spread them evenly on the baking sheet.
Roast – I roast the carrots for 22–25 minutes, giving them a stir halfway through to make sure they brown evenly.
Finish & serve – Once the carrots are fork-tender with crispy edges, I adjust the seasoning and sprinkle them with chopped parsley before serving.

Servings and Timing

Yield: 6 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Add spice – I sometimes mix in a pinch of cayenne or smoked paprika for a bit of heat.
Herbs – Fresh thyme or rosemary works great alongside the carrots for an earthy flavor.
Citrus twist – A squeeze of fresh orange juice or zest brightens up the glaze.
Sheet-pan meal – I sometimes toss in parsnips or sweet potatoes along with the carrots for a heartier side.

Storage / Reheating

Storage: I refrigerate leftover carrots in an airtight container for up to 4 days.
Reheating: I reheat them in a skillet over medium-low heat with a little butter, stirring occasionally until warm.
Freezing: I don’t recommend freezing these carrots since they can lose their texture, but they hold up well in the fridge for a few days.

FAQs

How do I keep the garlic from burning?

I cook the garlic on medium-low heat, making sure to watch it carefully. The garlic cooks quickly, so once it turns golden, I remove the pan from the heat immediately.

Can I use baby carrots?

Yes, baby carrots work fine. Just check them a few minutes earlier, as they cook faster than larger ones.

What if my carrots are different thicknesses?

I cut thicker carrots in half lengthwise to ensure even cooking. This way, all the pieces roast at the same rate.

Can I prepare this ahead of time?

I can prep the dish a day ahead. I coat the carrots in the honey-garlic mixture, cover the baking sheet, and refrigerate overnight. Then, I just pop them in the oven the next day.

How can I make the glaze even shinier?

For an extra glossy finish, I drizzle a little bit of honey over the carrots during the last 5 minutes of roasting.

Conclusion

I can’t get enough of these honey garlic carrots! They’re the perfect balance of sweet, savory, and buttery, with just a little kick from the garlic. Whether I’m serving them for a quick weeknight meal or a big holiday gathering, they always impress. With minimal effort and ingredients, I end up with a dish that tastes like a labor of love.

Honey Garlic Carrots

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings (about 6 cups)
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These honey garlic carrots are roasted to perfection with a glossy glaze made from browned butter, honey, and garlic. They're tender, slightly caramelized, and incredibly easy to make—a perfect side dish for any meal.

Ingredients

2 lb carrots, cut on the diagonal into 2–3 in pieces
5 Tbsp butter
4 garlic cloves, minced
2 Tbsp honey
¼ tsp salt (or to taste)
¼ tsp freshly ground black pepper
Chopped fresh parsley, for garnish

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Instructions

Preheat oven to 425°F and lightly grease a rimmed baking sheet.
In a small saucepan, melt butter over medium-low heat, add garlic, and cook for about 3 minutes until lightly golden. Remove from heat and whisk in honey.
Toss carrot pieces in the warm glaze, season with salt and pepper, and spread in a single layer on the baking sheet.
Roast for 22–25 minutes, stirring halfway through, until carrots are fork-tender and caramelized on the edges.
Adjust seasoning, garnish with chopped parsley, and serve.

Notes

Add ¼ teaspoon smoked paprika or a pinch of cayenne for a spiced variation.
Roast with fresh thyme or rosemary for an herbal twist.
Add orange juice or zest for a citrusy flavor.
Mix in parsnips or sweet potato wedges for variety.
Refrigerate leftovers for up to 4 days; reheat in a skillet with a dab of butter.