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cooked carrots on a serving platter with a spoon overhead

Roasted Honey Garlic Glazed Carrots

Why stop with carrots? Roast all the vegetables! Check out my popular posts for Roasted Broccoli, Roasted Asparagus, and Parmesan Green Beans. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 141kcal
Author Tiffany


  • 1 pound whole carrots chopped, or baby carrots, see note
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 tablespoons butter
  • cup honey
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh chopped parsley may sub 1/4 teaspoon dried


  • Preheat oven to 425 degrees and grease a rimmed baking sheet or casserole dish. It should be large enough that your carrots can fit in a single layer.
  • Toss carrots with oil, then season with salt and pepper. Arrange in a single layer on prepared baking pan.
  • Bake in preheated oven for 25 minutes, then switch to BROIL for 1-2 minutes (watch closely so they don't burn!). While carrots are baking prepare the glaze.
  • Melt butter in a small sauce pan over medium heat. Stir in garlic for 1 minute.
  • Stir in honey, bring to a boil, then remove from heat and stir in parsley.
  • When carrots are finished baking, pour glaze over the carrots and toss to coat. Allow to cool slightly before serving.


If you use petite baby carrots, they will require less cooking time. Check them at 15 minutes, they should be fork-tender when they are ready. 


Calories: 141kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 263mg | Potassium: 277mg | Fiber: 2g | Sugar: 20g | Vitamin A: 12655IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg