Fresh carrots have a naturally sweet, aromatic flavor that often gets lost during cooking. But with this honey glazed carrots recipe, we’re just enhancing that natural flavor! Roasting carrots in honey, butter, brown sugar, ginger, and more creates the most delicious taste and I just can’t get enough if it. I love that they are sweet but have just a hint of spice from the ginger for an extra kick.
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What’s in This Glazed Carrots Recipe?
These Honey Glazed Carrots are sweet, aromatic, and absolutely tasty. I love these ginger carrots because the flavor is so simple yet so amazing. This honey glazed carrots recipe should definitely be your next side dish!
- Butter: Unsalted butter helps the carrots brown beautifully in the oven.
- Honey: Adds a floral sweetness to these carrots that really sets them apart!
- Brown Sugar: Dark brown sugar enhances the sweetness and the flavor of the spices.
- Spices: Kosher salt, black pepper, ground cinnamon, ginger, and nutmeg create a warm, holiday-spiced flavor.
- Carrots: I used baby carrots, not to be confused with baby-cut carrots. These carrots are harvested before they reach a large size, making them perfect for roasting.
- Chives: Add a pop of color and freshness to the dish.
Variations To Try
I just love the warm, spicy flavor of these glazed carrots. If you’re a real ginger lover, you can also add some grated fresh ginger to the glaze for an even spicier flavor. Yum!
How to Store and Reheat
Store leftover honey glazed carrots in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for about 10 minutes.
How to Freeze
Freeze honey glazed carrots in an airtight container for up to 3 months. Let thaw overnight before reheating.
Serving Suggestions
These ginger carrots are perfect for any meal, but I think they fit in so well with Easter dinner, Christmas sides, and Thanksgiving side dishes. It’s nice to balance all the heavy, creamy, cheesy sides with some healthy vegetables! And aren’t they just so pretty? They definitely add something to the table!
Notes from the Test Kitchen
Try swapping out the honey for 100% pure maple syrup for a slightly different flavor!
5-Star Review
“I made this recipe with 5 lbs carrots for Thanksgiving…They were a HUGE hit and we had none left over. Not a single one. The sauce was both savory and sweet and complemented the sweetness of the carrots perfectly.” – Leigh S.
Honey Glazed Carrots Recipe (Ginger Carrots)
Equipment
Ingredients
- 4 tablespoons unsalted butter melted (½ stick)
- 3 tablespoons honey
- 1 tablespoon dark brown sugar
- 1½ teaspoons kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon freshly ground black pepper
- 2 pounds medium carrots peeled and trimmed
- 1 tablespoon thinly sliced fresh chives for garnish
Instructions
- Heat oven to 400°F and line a rimmed baking sheet with foil. Spray the foil with nonstick spray.
- In a small bowl, whisk the melted butter, honey, brown sugar, salt, cinnamon, ginger, nutmeg, and black pepper together.4 tablespoons unsalted butter, 3 tablespoons honey, 1 tablespoon dark brown sugar, 1½ teaspoons kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon freshly ground black pepper
- Place the carrots on the prepared baking tray and pour all except 2 tablespoons of the butter mixture on top. Stir the carrots around the butter mixture to coat and spread the carrots in an even layer around the tray, leaving a little space between each carrot.2 pounds medium carrots
- Roast at 400°F for 20-30 minutes, or until the carrots still have a little resistance when pierced with a fork.
- Remove carrots from the oven and drizzle with the reserved 2 tablespoons of the butter mixture.
- Transfer carrots to a serving platter and sprinkle with chopped sliced chives.1 tablespoon thinly sliced fresh chives
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Glazed Carrots Step by Step
Prep the Baking Sheet: Preheat your oven to 400°F and line a rimmed baking sheet with foil. Spray the foil with nonstick spray.
Make the Butter Mixture: In a small bowl, whisk 4 tablespoons of melted unsalted butter, 3 tablespoons of honey, 1 tablespoon of dark brown sugar, 1½ teaspoons of kosher salt, ½ teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of freshly ground black pepper together.
Roast the Carrots: Place 2 pounds of medium carrots on the prepared baking tray and pour all except 2 tablespoons of the butter mixture on top. Stir the carrots around the butter mixture to coat and spread the carrots in an even layer around the tray, leaving a little space between each carrot. Roast at 400°F for 20-30 minutes, or until the carrots still have a little resistance when pierced with a fork.
Drizzle and Serve: Remove carrots from the oven and drizzle with the reserved 2 tablespoons of the butter mixture. Transfer carrots to a serving platter and sprinkle with 1 tablespoon of thinly sliced chives.
I want to leave a review but it seems I don’t know how… any way,,,, I feed 90 Seniors a Birthday Luncheon once a month at our local Senior Citizens Center. I try to give them a good taste treat… healthy and yummy. I have presented this ginger carrot dish twice. THEY ARE IN LOVE WITH IT. Thank you for sharing this . Taffy
Question: If I use baby carrots, would the temp and/or time need to be changed?
Baby carrots should take 20-25 minutes!
I made this recipe with 5 lbs carrots for Thanksgiving. I didn’t have a pan large enough to accommodate whole carrots so I cut them into quarters. I also don’t use brown sugar so used molasses instead. Other than that I followed the recipe. They were a HUGE hit and we had none left over. Not a single one. The sauce was both savory and sweet Ave complemented the sweetness of the carrots perfectly. I will make this again…just for us.
Thanks for sharing, Leigh!!