These Brown Sugar Honey Glazed Carrots will become one of your new favorite roasted carrot recipes! These candied carrots are made with butter, brown sugar, honey and spices for a delicious side dish!
It’s a little odd to me that I would be sharing a carrot recipe, because they’re actually one of my least favorite vegetables! I pick them out of salads, don’t eat them in Chinese food and just generally steer clear of carrots!
But the rest of my family loves them, so I indulge them fairly frequently. This recipe for sweet glazed carrots is one of their favorites, and I actually enjoy them a bit as well!
I took this side dish to Easter dinner last year, and everyone raved! They’re caramelized, flavorful and filling!
Ingredients to Make Honey Glazed Carrots
Carrots- I use the long, skinny carrots probably 95% of the time I make this recipe. They’re cheaper, healthier and I love how the skinny ends get extra caramelized. You could also use baby carrots if that’s what you have on-hand. They’re a lot more uniform which some people prefer!
If you use the long carrots like I do, be sure to wash them well. Carrots are a root vegetable, so they carry extra dirt that needs washed off.
It’s totally up to you if you peel your carrots or not. There are extra nutrients in the skin, but you really need to wash well if you leave the skin on. I choose to peel. I just use a cheap vegetable peeler and it only takes me a couple minutes for this step.
Brown Sugar and Honey- I’m going to combine these as one ingredient since they both act as the sweetener for this recipe. These two right here are how you end up with candied carrots! I love using both, but if you do not have any honey on-hand, just use a little extra brown sugar. And vice versa. You can also substitute a pure maple syrup for the honey if you choose.
Butter- If you use unsalted butter, just add a little pinch of salt to your glaze. If you use a salted butter, I probably wouldn’t add any extra.
Spices- I use parsley nearly every time I make these only because it’s the flavor my family prefers. You could easily sub that out for dill, oregano, or any other of your favorite spices.
How to Make Brown Sugar Honey Roasted Carrots
After you have washed and peeled your carrots, they should look like the above picture. Then just take a sharp knife and slice off the end and discard.
The size of your carrots really determines how much you need to cut them. If they are large, I usually cut each carrot into quarters length-wise. If they are a little smaller (like the 2nd carrot from the top left in the above picture), then I would only slice that one in half.
The goal is to get your carrots fairly uniform in size so that they cook evenly. Although, I’ll tell you a little trick! I like my carrots fairly caramelized (aka burnt), so sometimes I’ll cut a few down extra small so that mine cook faster than everyone else’s!
To make your brown sugar honey glaze, start by melting 4 tablespoons of butter in a microwave safe bowl. After it’s melted, add 2 tablespoons brown sugar, 2 tablespoons honey and 1 teaspoon garlic powder.
Mix it all together well and then drizzle it over your sliced carrots.
After you drizzle all the glaze over the carrots, use a spoon to stir everything together and make sure the carrots are all well-coated.
Once the glaze is evenly distributed, spread the carrots out in a single layer on your baking sheet. Then I sprinkle the parsley over the carrots. I probably use about 1-2 teaspoons total, but I don’t bother measuring. I just sprinkle it straight from the jar.
Place in an oven preheated to 425 degrees for about 20 minutes. Remove from the oven and turn carrots over. At this point, I scrape up any of the glaze on the pan and drizzle it back over the carrots after I flip them.
Then I put back in the oven for about another 15-20 minutes.
Remember, though, that I like my roasted carrots to be very caramelized. If you prefer them a little less well-done, you can remove them earlier. Just pay attention to when they’re fork-tender and pull them out. I would guess that’s about 25-30 minutes total.
Brown Sugar Honey Roasted Carrots
- 1 lb Carrots
- 4 Tbsp. Butter
- 2 Tbsp Brown Sugar
- 2 Tbsp Honey
- 1 tsp Garlic Powder
- 1 tsp Parsley
- Preheat oven to 425 degrees.
- Wash and peel carrots. Slice large carrots into 4 long pieces and smaller carrots into 2 small pieces.
- In a microwave-safe bowl, melt butter. Add brown sugar, honey and garlic powder. Stir well and then drizzle over carrots. Stir well to make sure all the carrots are covered in glaze. Sprinkle with dried parsley.
- Roast for 20 minutes. Remove from oven and flip carrots. Spoon glaze from pan over the flipped carrots. Return to oven and roast for an additional 15-20 minutes or until desired doneness.