Honey Glazed Carrots Recipe

Top down bowl of glazed honey baby carrots sprinkled with chopped parsley.

5 stars (3 reviews)

This easy gluten-free recipe features tender baby carrots oven roasted in an irresistible combination of honey, ground ginger and butter. These sweet, sticky and buttery honey glazed carrots are a family-friendly veggie side that goes well with nearly any main dish!

Prep Time3

Cook Time20

Total Time23

Course: Side Dish

Cuisine: American

Servings: - 4 servings

Calories: 276kcal

Author: Sommer Collier

Equipment

1 large rimmed baking sheet

Ingredients

1 pound baby carrots
¼ cup honey
¼ cup butter
½ cup water
½ teaspoon ground ginger
Salt and pepper

US Customary - Metric

Instructions

Preheat the oven to 400°F. Set out a large rimmed baking dish.
Pour the baby carrots out on the baking dish. Pour the honey over the carrots. Cut the butter into cubes and sprinkle the cubes over the carrots. Then pour the water on the baking sheet.
Sprinkle the tops of the carrots with ground ginger, followed by ½ teaspoon salt and ¼ teaspoon cracked black pepper.
Place the baking sheet in a hot oven and roast the carrots for 10 minutes. Then open the oven, shake the pan vigorously, and close the door. Roast again for an additional 10 minutes.
Remove from the oven and serve warm!

Video

Notes

Possible Add-ins - Enhance the flavors and customize the dish by adding fresh minced garlic, lemon zest, or parsley for added depth. Or change things up by swapping out ginger or simply adding more spices, such as ground cinnamon, cumin, or cayenne pepper, for some added spiciness.
Storing Leftovers - Transfer the cooled carrots to an airtight container and keep in the fridge for up to 4 days.
Reheating - Gently reheat the glazed veggies in the microwave at 50% power in short bursts. You can also reheat them in the oven by roasting on a baking sheet for 10 minutes at 400 degrees. Just be sure to not overdo it... No one wants mushy carrots here!

Nutrition