If you’re like me when it comes to dinners, the main course is easy, but the sides can be a bit of a struggle. I mean, you always know whether you’re in the mood for chicken or beef, but it can be a little trickier to figure out what you’re going to serve alongside it. That’s why I love honey-glazed carrots. It doesn’t matter what my main course is—these carrots work! They’re versatile, sweet, and super easy to make, freeing up my time to focus on the rest of the meal.
Why should I make this glazed carrot recipe?
Honey-glazed carrots are dripping with savory-sweet flavor. The cinnamon and thyme add a fresh fall flavor that pairs well with nearly everything, but especially cozy fall and winter dishes. In fact, you can be certain your honey-glazed carrots will taste great whether you’re serving turkey, ham, chicken, or even vegetarian dishes.
The best part is, these carrots are super easy to make—you only need a handful of ingredients and a few simple steps.
What is in these honey-glazed carrots?
This recipe is full of yummy simple ingredients that come together to create tender and flavorful glazed carrots. To make them, you’ll need:
- Honey
- Cinnamon
- Unsalted butter
- Fresh thyme
- Salt
- Garlic powder
- Roughly two pounds of sliced carrots
How do I make honey-glazed carrots in the oven?
To make honey-glazed carrots, follow these simple steps.
- Prepare by greasing a large sheet pan and preheating your oven to 400°F.
- Peel and slice in half any carrots over an inch and a half in diameter. Rinse the carrots in water and drain well.
- Mix the honey, butter, and spices—except thyme—in a bowl to create the glaze. Toss with the carrots.
- Arrange the carrots in a single layer on your prepared baking sheet and drizzle with the remaining honey.
- Roast the carrots in the oven for 30-35 minutes. Your carrots should be nice and tender.
- Finally, sprinkle them with fresh thyme and serve warm.
How many days in advance can you cut carrots?
Carrots are one of the longer-lasting vegetables you can store in your fridge. When you’ve already peeled them, carrots will last for up to ten days in the refrigerator as long as they’re stored in an airtight container. If you pre-cut your carrots, the storage time goes down a bit, but they’ll stay fresh for up to a week. The best way to store cut carrots is in a mason jar or other container filled with water and loosely covered—replace the water every couple of days.
Can you make glazed carrots ahead of time?
Yes! You can make glazed carrots a few days in advance if you’re short on time. If you know you’ll be cooking them for a future meal, I’d recommend reducing the time they spend in the oven by a few minutes, so they stay firm when you reheat them.
Do honey-glazed carrots reheat well?
They do! There are a variety of ways to reheat your honey-glazed carrot leftovers. One of the easiest ways is to stick them in the oven at 325°F for roughly five minutes. You want to be sure not to overcook them. You can also reheat them in the microwave for a few minutes, or stick them in a pan and sauté them in a bit of butter.
What pairs well with honey-glazed carrots?
One of my favorite things about this savory glazed carrots recipe is that they go well with pretty much anything, including:
- Dry Brined Turkey
- Sloppy Joe Stuffed Sweet Potatoes
- Slow Cooker Honey-Glazed Ham
- Baked Sticky Chicken Legs
Honey Glazed Carrots Recipe
You can make these Honey Glazed Carrots with just a few ingredients. They are a healthy savory-sweet side dish to serve with turkey, chicken, ham, or vegetarian dishes.
Ingredients
- 2 pounds carrots, peeled and sliced into 1 1/2 inch width
- 1/4 cup honey
- 2 tablespoon unsalted butter, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Fresh thyme leaves (optional for garnish)
Instructions
- Preheat oven to 400°F. Line and/or grease a large sheet pan.
- Peel your carrots. If carrots are thicker than 1 1/2 inches at the widest point, slice in half lengthwise. Place in a large bowl.
- In a separate bowl, mix together honey, melted butter, cinnamon, garlic powder, and salt. Pour over the carrots and toss them until well-coated.
- Place the carrots on the sheet pan in a single layer, and drizzle with any remaining honey mixture.
- Bake for 30-35 minutes until tender. Serve your cooked carrots with a sprinkle of fresh thyme.
Notes
- The honey in this recipe makes the carrots (especially the ends) stick to most sheet pans. We recommend heavily greasing or using parchment paper on even the most non-stick sheet pans to avoid the carrots sticking!
- Fresh thyme is optional but it really elevates the fall flavor of these carrots.
- We've had the best results using thinner carrots for this recipe, or cutting thicker carrots to 1 1/2 inch thickness to avoid tough or undercooked carrots.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 132Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 265mgCarbohydrates: 25gFiber: 5gSugar: 17gProtein: 1g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
