Honey Glazed Carrots

5 from 3 votes

The way these carrots are cooked makes them so intensely carrot-y and sweet that they almost feel like you’ve pulled off a magic trick. No matter what else is on the table, these are always one of the first dishes to disappear.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: Western

Keyword: honey carrots, honey glazed carrots, honey roasted carrots

Servings:

Calories: 131kcal

Ingredients

1 lb baby carrots scrubbed (or regular carrots, peeled and cut in half lengthways then into 2”/5cm pieces)
3 tbs butter melted
1 tbsp honey
¼ tsp salt
¼ tsp black pepper

US Customary - Metric

Instructions

Preheat oven to 185°F/85°C, steam setting (100% humidity).
Put the carrots into a lightweight metal pan. Add the butter, drizzle over the honey and sprinkle with salt and pepper, then toss to combine. Cover the pan with a layer of foil to prevent excess moisture collecting on the carrots (no need to cover too tightly, just a loose scrunch around the edges of the pan is fine).
1 lb baby carrots, 3 tbs butter, 1 tbsp honey, ¼ tsp salt, ¼ tsp black pepper
Cook carrots for 45 minutes, then remove from oven and change setting to 430F/220C, convection heat (no steam).
While the oven heats, remove foil from the pan and give the carrots a quick stir to make sure they’re well coated in the glaze. Put the uncovered pan back into the oven and cook the carrots, stirring a couple of times for even browning, until they’re well browned and the liquid is a thick, sticky glaze. This should take around 15 minutes.
Serve the carrots hot, with additional salt and pepper to taste.

Notes

Want to bump up the flavor even further? Add a little minced garlic to the butter before mixing with the carrots. Or be different and add the zest of half an orange, or some finely sliced ginger into the pan.
If you have a vacuum sealer, skip step 2 above and put all the ingredients into a bag (no need to melt the butter first) and seal to cook. Proceed with the recipe, opening the bag and putting the carrots and cooking liquid into a pan for the final glazing in step 4.
If you want to make the recipe ahead of time, they can be fully prepared and chilled for up to 24 hours. Reheat in a hot, dry oven; 450°F/220°C for around 8 minutes will probably do it.

Nutrition