HONEY GLAZED CARROTS
Raise your hand if you were on holiday side dish duty as a kid? This was a job I took very seriously. Making healthy veggie-forward sides was my domain and I was very proud of it!
Carrots are an everyday staple typically reserved for snacking and dunking into delicious dips like hummus. But by tossing them in a spiced, honey glaze, the basic carrot is turned into a holiday-worthy side. It’s an addition that brings out the sweetness of these oven-roasted beauties.
With garlic, paprika, cinnamon, and cumin, these honey roasted carrots give all the fall and Thanksgiving vibes. They’re the perfect accompaniment to a traditional turkey day feast.
And because we all know that dish duty on Thanksgiving can be a big chore, they are made on a single sheet pan. Your guests and the delegated dish washer (thanks, Kyle) will be equally happy with this delicious side.
Key Ingredients for Honey Roasted Carrots
Carrots: Any type of carrot will work here, including baby carrots. The key is to slice them roughly the same size so they roast evenly in the oven.
Honey: A touch of honey really brings out the natural sweetness of the carrots. I also love that honey is a natural sweetener, full of antioxidants and anti-bacterial properties.
Spice Blend: Nothing says the holidays other than a nice variety of warming spices. Paprika, cinnamon, cumin, salt, and pepper are used here to give the carrots a pop of flavor.
How To Make Honey Glazed Carrots
PREP YOUR CARROTS
If using regular-sized carrots, peel them and chop them into 1 ½ inch length and ½ – inch thickness. Don’t worry about being so exact here. You just want them to be large enough that they don’t turn mushy in the oven, but not too large that they take a ridiculous amount of time to cook. Slicing them on a bias, which just means cutting at a 45° angle, makes for a nice presentation!
MAKE THE GLAZE
In a small jar, whisk together the honey, olive oil, spices, minced garlic, salt, and pepper. Add your peeled and chopped carrots to a bowl, ensuring they are around the same size for even cooking time. Toss the carrots with the honey mixture.
BAKE THE CARROTS
Preheat your oven to 425°F. Line a sheet pan with parchment. Add your carrots, pouring any remaining honey mixture on top. Roast in the oven for 25 minutes, tossing once halfway through.
Remove from the oven and toss again.
Set your oven to broil. Broil for 3 to 5 minutes, watching closely to ensure they don’t burn! When slightly caramelized, remove from oven, toss, serve, and enjoy!
Tips and Notes
- Garnishing: This side dish is pretty simple, so topping with parsley is a lovely addition. However, you can easily omit it if you don’t have it on hand.
- Carrot Selection: To make this dish even simpler, you can use baby carrots instead of larger carrots cut down to size. Either way, the carrots will come out soft and oh-so delicious.
Other Side Dishes You’ll Love
- Herb and Maple Roasted Cauliflower
- Crispy Baked Salt and Vinegar Potatoes
- Maple Roasted Brussels Sprouts with Bacon and Pomegranates
HONEY GLAZED CARROTS
Ingredients
- 2 pounds carrots peeled and cut to 1 ½" in length and ½" thickness
- 3 tablespoons olive oil
- ¼ cup honey
- 2 large cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon cinnamon
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- Fresh parsley for garnishing (optional)
Instructions
- Preheat your oven to 425°F.
- In a small jar, whisk together the honey, olive oil, spices, garlic salt and pepper.
- Add the peeled and chopped carrots to a bowl and toss with your honey mixture.
- Add the carrots to a parchment-lined sheet pan, pour any remaining honey mixture over the top, and roast in the oven for 25 minutes, tossing once halfway through.
- Remove from oven and toss again.
- Set your oven to broil and broil for 3-5 minutes, watching closely to ensure they don't burn.
- Remove from oven, toss, top with fresh parsley (if using), serve, and ENJOY!
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