Honey Garlic Roasted Carrots

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These Honey Garlic Roasted Carrots turn one of the cheapest vegetables in the store into a side dish people actually ask about. They roast until tender and caramelized, then get tossed in a honey garlic butter for the last few minutes so they come out glossy and sweet.

A two-pound bag of carrots costs very little, even with grocery prices as high as they are, and it’s enough to serve eight. That makes this one of the most affordable dishes on the holiday table.

The trick is adding the honey and garlic near the end. Both burn quickly at high heat, so the carrots get a head start on the sheet pan before the glaze goes on.

They’re simple enough for a weeknight and pretty enough for Thanksgiving, and they pair with turkey, ham, chicken or roast beef.

Ingredients and Swaps

• Carrots: Whole carrots, peeled. They cost less than baby carrots and roast up sweeter. Baby carrots work if that’s what you have.
• Honey and butter: The glaze. Maple syrup can replace the honey.
• Garlic: Fresh, added near the end so it doesn’t burn.
• Thyme: Dried, or a few sprigs of fresh.

Tips for Glazed Roasted Carrots

• Cut them to match. Halve thick carrots lengthwise so everything cooks at the same rate.
• Roast first, glaze later. Honey and garlic burn at high heat. They go on for the last few minutes.
• Don’t crowd the pan. Use two pans if needed so the carrots roast and brown.
• Look for browned edges. The carrots are done when a knife slides in easily and the edges are caramelized.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $3.50 from Walmart, $3.11 from ALDI · Per Serving – $0.39 to $0.44

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Honey Garlic Roasted Carrots

Tender roasted carrots tossed in a honey garlic butter until glossy and caramelized. An easy, affordable side dish for holidays and weeknights.

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Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 pounds carrots peeled
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter melted
• 2 tablespoons honey
• 3 cloves garlic minced
• ½ teaspoon dried thyme
• 1 tablespoon fresh parsley chopped, for serving

Method

 

1. Preheat the oven to 425°F. Cut any thick carrots in half lengthwise so they’re all about the same size.
2. Toss the carrots with the olive oil, salt and pepper on a large sheet pan and spread in a single layer.
3. Roast for 15 minutes.
4. Stir together the melted butter, honey, garlic and thyme. Pour over the carrots and toss to coat.
5. Roast for 10–13 minutes more, until the carrots are tender and caramelized at the edges.
6. Sprinkle with parsley and serve warm.

Notes

• Don’t crowd the pan; use two pans if needed so the carrots roast instead of steam.
• Baby carrots work too. Start checking them a few minutes early.
• Swap the honey for maple syrup.
• Add a pinch of chili flakes for a little heat.

Make-Ahead & Storage Tips

• Peel and cut the carrots up to 2 days ahead and refrigerate in a sealed container.
• Roasted carrots keep in the fridge for up to 4 days.
• Reheat at 375°F for 8–10 minutes, or in a skillet over medium heat.
• Not recommended for freezing; the texture turns soft.

Roasted Carrot Questions

What do they go with?

Almost any main: Roasted Whole Turkey with Herbs, Pineapple-Honey Glazed Ham, Simple Roast Chicken or Honey-Glazed Pork Chops.

Do I have to peel the carrots?

No. Scrubbed carrots roast fine. Peeling gives a cleaner look and a slightly sweeter taste.