I share how these carrots roast to tender perfection, their natural sweetness amplified and edges beautifully caramelized, all slathered in a sweet‑savory honey garlic butter glaze that transforms everyday veggies into something irresistible.
Why You’ll Love This Recipe
I adore how these carrots balance caramelized edges and tender interiors, with a honey‑garlic butter glaze that hits sweet and savory notes. Whether it’s a holiday spread or just a relaxed dinner, I find them reliably crowd‑pleasing and comforting.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Carrots (about 2 lb, roughly 12 medium, peeled and cut on a 1‑inch bias)
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Unsalted butter, melted
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Honey
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Kosher salt
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Black pepper
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Garlic, minced
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Lemon zest and juice (½ medium lemon)
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Avocado oil or neutral oil
directions
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I preheat the oven to 425 °F (220 °C) and line a large sheet pan (around 12×17 inches) with foil or parchment.
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I melt butter in a saucepan over medium, whisk in honey, then add garlic, salt and pepper—cooking until fragrant. I reduce heat and simmer until the sauce thickens, then stir in lemon juice.
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I toss the carrot slices with some glaze and a little oil in a bowl to coat evenly.
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I transfer the carrots to the sheet pan in a single layer, cut‑side down—reserving excess sauce for later.
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I roast for 20 minutes until carrots are fork‑tender.
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Then I raise oven temperature to 475 °F (245 °C) and roast another 10 minutes for caramelization.
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Finally, I drizzle any remaining glaze over the roasted carrots, toss to coat, garnish with lemon zest, and serve warm.
Servings and timing
I serve these as a side for about 6 people. Prep takes around 10 minutes, roasting about 30 minutes, so the total time is around 40–50 minutes.
Variations
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I sometimes swap honey for maple syrup or brown sugar for a different sweet profile.
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I may add spices like cumin, smoked paprika, or a pinch of cinnamon for warmth.
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I’ve also stirred in chopped herbs like parsley, rosemary or thyme at the end for freshness.
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I occasionally serve with roasted parsnips or sweet potatoes in the same pan, allowing them to soak up the glaze.
storage/reheating
I let leftovers cool completely, then store them in an airtight container in the fridge for up to 3–4 days. To reheat, I drizzle a few drops of water over the carrots and microwave until warmed through. I don’t recommend freezing, as the texture may change.
FAQs
What if I don’t peel the carrots?
I sometimes leave the skin on if they’re scrubbed well—just trim the ends. They roast wonderfully and it saves prep time.
Can I use baby carrots instead?
Yes, I use baby carrots often. Just watch the roasting time—they may need slightly less time to avoid becoming too soft.
Can I make this gluten‑free or vegan?
It’s naturally gluten‑free. For a vegan version, I swap plant‑based butter or coconut oil for regular butter and everything still turns out delicious.
How do I avoid burning the garlic in the glaze?
I keep the heat at medium or medium‑low and stir constantly. Once the garlic becomes fragrant, I lower the heat or remove briefly from the stovetop when mixing in honey.
Can I prep ahead of time?
Absolutely. I peel and slice carrots and mix the glaze ahead, refrigerating both separately. When ready, I toss and roast just before serving.
Conclusion
I find this recipe elevates carrots into a dish I actually look forward to serving. The combination of caramelization, honey‑garlic richness, and a hint of citrus makes each bite satisfying. They’re simple enough for weeknights yet elegant enough for holiday entertaining.
Print
Oven Roasted Carrots with Honey Garlic Butter Glaze
- Total Time: 40 minutes
- Yield: 6 servings
Description
Tender roasted carrots glazed in a sweet‑savory honey butter garlic sauce, with a bright lemon finish—perfect as an elegant side or weeknight upgrade.
Ingredients
2 lb carrots (about 12 medium), peeled and cut on a 1‑inch diagonal
3 Tbsp unsalted butter
¼ cup honey
½ tsp kosher salt
¼ tsp freshly ground black pepper
4 cloves garlic, minced
Juice and zest of ½ lemon (about 2 Tbsp juice + lemon zest)
1 Tbsp neutral oil (avocado or vegetable oil)
Instructions
Preheat the oven to 425 °F and line a large sheet pan with parchment or foil.
In a medium saucepan over medium heat, melt butter. Whisk in honey until combined.
Stir in minced garlic, salt, and pepper; cook for about 1 minute until fragrant.
Reduce heat and simmer until slightly thickened, about 5–6 minutes. Remove from heat and stir in lemon juice.
Place the carrots in a large bowl. Add about 4 Tbsp of the glaze and the neutral oil; toss until evenly coated.
Using a slotted spoon, transfer carrots to the prepared sheet pan in a single layer, cut‑side down. Discard excess glaze in the bowl.
Roast for 20 minutes.
Increase oven temperature to 475 °F. Brush remaining glaze over the carrots and return to oven for 10 more minutes, until edges caramelize and carrots are tender.
Transfer to a serving dish, drizzle any leftover glaze, sprinkle with lemon zest, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
