These 5-ingredient Rosemary Honey Glazed Carrots are the ultimate sweet and savory side dish. Make this simple, sophisticated dish in the oven with whole carrots, cut carrots, or baby carrots to pair with any main course. I promise you won’t have any leftovers!
In this article you'll learn:
- Roasted honey glazed carrots use dry oven heat to caramelize the vegetables first, then finish with honey, creating sweet, glossy carrots without burning the sugars.
- Five simple ingredients and about 15 minutes of prep make this an easy carrot side dish.
- Fresh rosemary, garlic, olive oil, and honey balance sweet and savory flavors, giving roasted carrots depth without overpowering their natural sweetness.
- Evenly sized carrots roast best at 400ºF, developing tender centers and lightly caramelized edges in about 25 to 40 minutes depending on size.
- Roasted rosemary carrots pair with nearly any main dish, from chicken and turkey to pork or beef, making them a great side for everyday meals and holiday tables.
Generated with AI and experts from the Tara Teaspoon team.
In all honesty I typically double this recipe any time I make it, because passersby, myself included, nibble on most of them before they ever get to the serving platter! Even mom, who doesn't love rosemary, adores these glazed beauties.
Carrots have to be one of my favorite veggies to use in side dishes. They're simple, yet sophisticated, always a crowd favorite, and really do go with almost any meal. That's why I've packed my blog with classics like Brown Sugar Glazed Carrots and Orange Glazed Carrots.
They're delicious enough for your fanciest Easter, Thanksgiving, or Christmas holiday meal, yet easy enough for a weeknight dinner.
A smarter way to glaze carrots
Many glazed carrot recipes are made on the stovetop (and they're delicious!), but these honey rosemary carrots are a little different because they are roasted in the oven in dry heat.
That nice dry heat caramelizes the outside of the carrots to enhance their natural sweetness and give them toothsome texture.
Another reason this recipe is special is the honey glaze is added after roasting. If the honey was added before roasting, the carrots would be more likely burn than caramelize.
Adding the glaze at the end makes this recipe as simple as making plain roasted carrots; just drizzle the honey on at the end!
There's still more to love:
- Simple ingredients, quick prep: This carrot side dish uses just 5 ingredients and about 15 minutes of prep. After that, the oven does the work.
- Sweet, savory roasted flavor: A roasted honey glaze carrots recipe is the perfect combination of sweet and savory. Time in the oven, plus the final glaze, brings out their sweetness. A touch of rosemary and garlic round out the savory flavors.
- A carrot side dish everyone actually eats: Tender roasted carrots with a glossy honey glaze are hard to resist. Even picky eaters tend to go back for seconds. The recipe is naturally gluten-free and can easily be made vegan.
Jump to:
Ingredients
You'll likely have most of this simple list in your kitchen. Here's a few tips to keep in mind. See recipe card for full quantities.
- Carrots: Oven glazed carrots can be made with any shape or size of carrot. You can even use tri-color carrots for a fun presentation. The key to even baking is to make sure the carrots you use are all roughly the same size. Check the next section for more carrot tips.
- Olive oil: Avocado oil also works well.
- Garlic: I recommend mincing fresh garlic. However, you could also jarred minced garlic.
- Fresh rosemary: For the most flavorful carrots, fresh rosemary is best. Dried rosemary can be substituted, but the carrots will have a lighter, herby flavor.
- Salt and pepper
- Honey: Use your favorite kind. If you follow a strict vegan diet, substitute with your favorite honey replacement like maple syrup.
- Optional: Add a pinch of cayenne or red pepper flakes when tossing the carrots with oil for a little heat.
What kind of carrots to use?
Carrots are a root vegetable and come in several varieties. You can use baby carrots from a bag, French baby carrots that have a little bit of green stem on top, standard bagged carrots, or carrots from a fresh bunch.
- Baby carrots or French baby carrots usually come washed and ready to use, so you can skip the cutting. Simply toss them with the flavorful ingredients and roast them as they are.
- Standard bagged carrots: Wash, trim, and peel standard bagged carrots before using them. Then cut them into medium sticks (like I did), medallions, or slices on the bias.
- Bunched whole carrots are usually slim and evenly sized, so after washing and peeling you often won’t need to cut them. For a pretty presentation, trim the greens and leave a short stem, then scrub away any remaining dirt.
How to make honey glazed carrots
Grab your apron and let's get started! Follow this step-by-step photo tutorial to see how it's done. See recipe card for comprehensive directions.
- Step 1: Prep your carrots so they are all similar in size for even baking.
- Step 2: Chop the rosemary and mince the garlic.
- Step 3: Put the carrots in a large bowl and add the olive oil, salt and pepper, garlic, and rosemary.
- Step 4: Stir to cover the carrots in all the good stuff!
- Step 5: Spread the carrots out in an even layer over the baking sheet.
- Step 6: Once the carrots have been roasted and are just tender, drizzle the honey on top.
- Step 7: Use some tongs to toss the carrots in the honey until fully covered.
- Step 8: Nestle your carrots on a pretty tray with fresh rosemary for serving.
Tara's top tips
Here are a couple key tips for success with this recipe:
- Temperature: I like to use a high heat of 400ºF for roasting carrots. They tenderize fairly quickly, so the high heat ensures they get a little color. The result is a tender bite with lots of caramelized flavor.
- Cooking time: You'll know your honey glazed carrots are done when they are just browned in parts and tender. Roast whole carrots for 35 to 40 minutes and large carrot sticks (as pictured) for 25 to 30 minutes. Baby carrots and cut medallions may cook faster, so check them at 20 or 25 minutes.
Ways to serve honey glazed carrots
Rosemary carrots are one of those side dishes that go with just about everything. From chicken and turkey to pork and beef, they fit right in at the table. Here are a few of my favorite dishes to serve them with:
Equipment
A sharp, versatile vegetable peeler helps with carrot prep.
Use a great baking sheet or roasting pan.
Storage and reheating
Refrigerate: Store roasted carrots in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm leftovers in foil in a 350ºF oven or heat them in the microwave until hot. These carrots are also delicious served cold over a salad.
FAQ
Yes, you can use a teaspoon of dried rosemary in place of the fresh rosemary. The flavor won't be as intense, but you will still get a nice herb essence.
I suggest making these carrots just before serving for the best taste and texture. However, leftovers can be reheated in foil in the oven or in the microwave.
Add the honey glaze after the carrots come out of the oven. If you add the honey at the beginning, the sugars can burn in the hot oven. Tossing the carrots with the glaze after roasting coats them evenly and brings out their natural sweetness.
More carrot recipes
Carrots are underrated! Give them the love they deserve with these amazing sides:
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📖 Full Recipe
Rosemary Honey Glazed Carrots
Ingredients
- 1½ pounds carrots (peeled, about 8 medium carrots*)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon chopped rosemary (plus more for garnish)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons honey
Instructions
- Heat oven to 400ºF. Leave carrots whole, or cut into sticks or rounds.
- In a large bowl toss carrots with olive oil, garlic, rosemary, salt, and pepper. Arrange on a baking sheet or in a large roaster, and roast until carrots are tender and caramelized, 30 to 35 minutes*.
- Remove from oven and drizzle carrots with honey. Toss to coat. Serve carrots garnished with extra rosemary if desired.
Video
Notes
- whole carrots for 35 to 40 minutes
- large carrot sticks (as pictured) for 25 to 30 minutes
- cut medallions and baby carrots may cook faster, so check them at 20 or 25 minutes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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