Honey Glazed Carrots

Name: Honey Glazed Carrots
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lbs carrots, peeled and cut on the bias; 2 tbsp olive oil; 3 tbsp butter; 3 tbsp honey; Juice of half a lemon; 1/2 tsp kosher salt; Chopped parsley or dill

Sides & Salads Gluten-Free

Carrots roasted until their edges caramelize, then tossed in a butter and honey glaze sharpened with a squeeze of lemon so they never taste cloying.

Course: Sides & Salads
Time: 40 min
Servings: 6

Cooking Notes

Cut the carrots to a consistent thickness so they become tender at the same time. Thick and thin pieces in one pan almost guarantee a mix of hard centers and mushy edges.
Cook the carrots until nearly tender before concentrating the honey glaze. Sugar darkens quickly, so building the glaze too early can burn before the vegetables are cooked through.
Finish with a small savory or acidic adjustment after glazing. Honey amplifies the carrots' natural sweetness, and a contrasting note keeps the side dish balanced.

Recipe Card

Honey Glazed Carrots

By Gabriella

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Category: Sides & Salads
Total Time: 40 min
Difficulty: Easy

Servings: 6

Ingredients

2 lbs carrots, peeled and cut on the bias
2 tbsp olive oil
3 tbsp butter
3 tbsp honey
Juice of half a lemon
1/2 tsp kosher salt
Chopped parsley or dill

Instructions

1
Toss the carrots with olive oil and salt and spread them across a sheet pan in one layer with room to breathe.
2
Roast at 425F for twenty-five minutes, turning once, until the thin ends are browned and the thick ends are tender.
3
Melt the butter and honey together in a small pan and let it bubble for a minute until slightly thickened.
4
Pour the glaze over the hot carrots, add the lemon juice, and toss so every piece is coated and glossy.
5
Scatter herbs over the top and serve warm; they are also excellent at room temperature on a buffet table.