Honey Glazed Roasted Carrots

Name: Honey Glazed Roasted Carrots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) medium carrots, peeled, halved lengthwise, then cut into 3-inch (7.5 cm) lengths; cut any thick pieces into quarters so all are about ½ inch (1.25 cm) thick; 2 tablespoons (30 ml) olive oil; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (0.6 g) black pepper, freshly ground; 2 tablespoons (28 g) unsalted butter, cut into pieces; 3 tablespoons (63 g) honey; 2 teaspoons (2 g) fresh thyme leaves, stripped from stems, plus a few extra sprigs or leaves for garnish; 2 teaspoons (10 ml) lemon juice, freshly squeezed; flaky sea salt, for finishing, to taste (optional)

From the MyKitchenBank Kitchen

Carrots roasted at high heat until caramelized at the edges, then tossed in a glossy butter, honey and thyme glaze with a squeeze of lemon. An easy, colorful side for weeknights and holiday tables.

Prep: 20 min
Cook: 30 min
Wait: 2 min
Total: 52 min
Makes: About 4 cups (6 side servings)

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Ingredients

6 servings

2 lb (900 g) medium carrots, peeled, halved lengthwise, then cut into 3-inch (7.5 cm) lengths; cut any thick pieces into quarters so all are about ½ inch (1.25 cm) thick
2 tablespoons (30 ml) olive oil
¾ teaspoon (4 g) kosher salt
¼ teaspoon (0.6 g) black pepper, freshly ground
For the glaze
2 tablespoons (28 g) unsalted butter, cut into pieces
3 tablespoons (63 g) honey
2 teaspoons (2 g) fresh thyme leaves, stripped from stems, plus a few extra sprigs or leaves for garnish
2 teaspoons (10 ml) lemon juice, freshly squeezed
flaky sea salt, for finishing, to taste (optional)

Equipment (6)

Large rimmed baking sheet, 18×13 inches (46×33 cm)
Parchment paper (optional, for easy cleanup)
Small saucepan or microwave-safe bowl
Large mixing bowl
Vegetable peeler and chef's knife
Spatula or tongs

Steps

Before you start

Position an oven rack in the center and preheat to 425°F (220°C); the oven needs about 10 minutes, which you spend prepping the carrots.
Dry the carrots thoroughly after washing; wet carrots steam instead of roast.
Cut carrots to a uniform thickness so they finish cooking at the same time.
The honey glaze goes on after the first roast so the honey does not burn.

1
Preheat the ovenOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Line a large rimmed baking sheet with parchment if desired.
- The oven heats while you prep the carrots in the next steps.
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Ready when: Oven reads 425°F (220°C)
2
Prep the carrots
- Peel the carrots, trim the ends, halve lengthwise and cut into 3-inch (7.5 cm) lengths.
- Cut any thick pieces in quarters so every piece is about ½ inch (1.25 cm) thick.
- Pat completely dry with a clean towel.
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Ready when: Pieces are uniform in thickness and dry to the touch
Tip: Uniform thickness is the key to even cooking; thin tips can be left whole as they cook faster, so place them at the edge of the pan.
3
Season the carrots
- In a large bowl, toss the carrots with the olive oil, kosher salt and black pepper until every piece is evenly coated and glistening.
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Ready when: No dry spots remain on the carrots
4
Roast until browningOven 425°F / 220°C
- Spread the carrots on the baking sheet in a single layer, cut sides down, with space between pieces.
- Roast at 425°F (220°C) for 20 minutes, stirring once halfway, until tender when pierced with a knife and browned in spots on the bottom.
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Ready when: Edges are golden brown and a knife slides in with slight resistance
Tip: Use two sheet pans if the carrots overlap; crowding makes them steam and turn soft instead of browning.
5
Make the glaze
- While the carrots roast, combine the butter, honey and thyme leaves in a small saucepan over low heat.
- Stir for 2 to 3 minutes until the butter melts and the mixture is smooth and fragrant.
- Remove from the heat and stir in the lemon juice.
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Ready when: Butter is fully melted and the glaze is smooth and smells of thyme
Tip: Do not let the honey boil; it can scorch and turn bitter.
6
Glaze and finish roastingOven 425°F / 220°C
- Remove the pan from the oven and drizzle the glaze over the carrots.
- Toss with a spatula to coat, then spread out again.
- Return to the 425°F (220°C) oven for 10 minutes, until the glaze bubbles and clings to the carrots and the edges are deeply golden.
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Ready when: Glaze is bubbling and sticky, carrots are fork-tender with browned edges
Tip: Watch closely in the last few minutes; honey darkens quickly. Pull the pan if the glaze smells scorched or looks very dark.
7
Rest and serve
- Let the carrots rest on the pan for 2 minutes so the glaze thickens slightly.
- Transfer to a platter, scrape any glaze from the pan over the top, and garnish with extra thyme and flaky salt to taste.
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Ready when: Glaze looks glossy and clings to the carrots

Good to know

Tips

Dry carrots and a hot oven are what give you caramelized edges rather than soggy carrots.
Add the glaze only for the last 10 minutes so the honey caramelizes without burning.
Lemon juice at the end balances the sweetness; add an extra squeeze if you like a brighter flavor.
Line the pan with parchment to make cleaning up the sticky glaze easier.

Make ahead

Peel and cut the carrots up to 2 days ahead and store in a container in the fridge, covered with a damp paper towel. Make the glaze up to 3 days ahead; rewarm gently before using.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: not recommended, as carrots turn soft. Reheat on a baking sheet at 400°F (200°C) for 8 to 10 minutes, or in a skillet over medium heat.

Substitutions

honey → maple syrup. Use the same amount; the flavor will be slightly woodsy and the glaze a bit thinner.
unsalted butter → olive oil or vegan butter. Use the same amount for a dairy-free version.
fresh thyme leaves → fresh rosemary, finely chopped (1 teaspoon). Rosemary is stronger, so use less.
medium carrots → whole baby carrots or rainbow carrots. Leave small ones whole; add 3 to 5 minutes to the first roast if thick.