Roasted Carrots Honey Glaze

Last winter, I was scrambling to put something decent on the table for unexpected guests. The crisper drawer held nothing but a bag of carrots I'd forgotten about, so I decided to see what happens when you treat vegetables like they deserve attention. The honey was a desperate impulse, but watching those edges bubble and turn golden in the oven made me realize humble ingredients can surprise you.

My sister-in-law actually asked for the recipe before she'd even finished her first helping. Now whenever we host, someone asks if I'm making those carrots again. Something about roasting them until they're almost candy-like turns even vegetable skeptics into believers.

Ingredients

• 1 lb carrots: thinner carrots can roast whole, while thicker ones benefit from being cut into uniform sticks so everything finishes cooking together
• 2 tbsp honey: the real star here, creating that sticky caramelization that transforms ordinary roasted vegetables
• 2 tbsp olive oil: helps distribute the honey evenly and prevents it from burning in the high heat
• 1 tbsp unsalted butter, melted: adds richness and helps the glaze adhere to the carrots
• 1/2 tsp sea salt: balances the sweetness and draws out the carrots' natural sugars
• 1/4 tsp freshly ground black pepper: provides a subtle warmth that cuts through the honey
• 1 tbsp chopped fresh parsley and 1 tsp toasted sesame seeds: these finishing touches add color and a nutty crunch that makes the dish feel complete

Instructions

Get the oven ready:

Preheat to 425°F and line a baking sheet with parchment paper to save yourself cleanup time

Whisk up the glaze:

In a large bowl, combine honey, olive oil, melted butter, salt, and pepper until smooth

Coat the carrots:

Add the carrots and toss with your hands until every piece is evenly covered

Arrange for roasting:

Spread the carrots in a single layer on the baking sheet, giving them space to caramelize properly

Roast until golden:

Cook for 20 to 25 minutes, turning halfway through, until the carrots are tender and the edges are deep golden and bubbling

Finish and serve:

Transfer to a serving platter and scatter with parsley and sesame seeds while still warm

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These have become my go-to when I want to feel like I put in effort without actually exhausting myself. The way the kitchen smells when they come out of the oven makes the whole house feel welcoming.

Making It Your Own

I've learned that a pinch of ground cumin or smoked paprika in the glaze adds incredible depth. The spices bloom in the oven and make the carrots taste like they came from a restaurant kitchen.

What to Serve With Them

These carrots pair beautifully with roast chicken, lamb, or even as part of a vegetarian grain bowl. The sweetness balances rich meats and adds brightness to lighter meals.

Make-Ahead Wisdom

You can peel and cut the carrots up to a day ahead, keeping them in a bowl of water to prevent drying. Drain and pat them thoroughly before tossing with the glaze.

• Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes
• The glaze can be mixed ahead and kept at room temperature for an hour
• These are best served warm but still taste good at room temperature for buffets

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Sometimes the simplest dishes are the ones people remember most. These carrots might just become one of those recipes you turn to again and again.

Recipe FAQs

→ What makes the carrots tender?

Roasting at a high temperature softens the carrots while caramelizing their sugars, resulting in a tender yet slightly caramelized texture.

→ Can I substitute honey with another sweetener?

Yes, maple syrup can be used as a vegan-friendly alternative while maintaining a similar sweetness and glaze consistency.

→ What herbs complement the glaze best?

Fresh parsley adds a bright, fresh note, while toasted sesame seeds provide a subtle crunch and nutty flavor.

→ Is it necessary to peel the carrots?

Peeling is optional; however, peeled carrots absorb the glaze more evenly and offer a smoother texture.

→ How can I add extra flavor to the glaze?

Adding spices like ground cumin or smoked paprika to the glaze enhances the dish with a warm, smoky depth.