Caramelized in a balanced sweet-and-savory blend of honey, garlic, butter, chicken broth, and thyme, Garlic Honey Glazed Carrots are an easy oven-roasted side that elevates any meal. Simple enough for weeknights and elegant enough for holiday dinners, this dish delivers flavor and aroma with minimal effort.
The scent that fills your kitchen as these carrots roast is irresistible — warm, slightly sweet, and savory. This recipe highlights the natural sweetness of carrots while adding buttery richness, bright garlic notes, and a touch of herbiness from thyme. Expect guests to go back for seconds.
Great recipe! I made it for a family gathering and had no leftovers. Even people who don’t care for carrots raved about them and asked for the recipe! I made them again tonight they are such an easy recipe and go well with everything. Thank you! -Lisa
This straightforward recipe coats tender roasted carrots in a glossy honey-and-butter glaze flavored with garlic, chicken broth, and dried thyme. The result is a dish that is both comforting and refined — sweet, savory, aromatic, and satisfying.
Ingredients for Garlic Honey Glazed Carrots
- Whole carrots (about 2 lbs)
- Butter (4 Tbsp)
- Minced garlic (2 tsp)
- Honey (3 Tbsp)
- Chicken broth (1/4 cup)
- Dried thyme (1 tsp)
- Salt & coarse ground black pepper (about 1/4 tsp each)
How to Make Easy Honey Glazed Garlic Butter Carrots
This side is quick to prepare and mainly relies on the oven to do the work. A few basic tools — a vegetable brush, a sharp knife, and a cast iron skillet or ovenproof pan — are all you need. Prep time is short, and the roasting time creates a deep, caramelized glaze.
- You don’t have to peel the carrots. A good scrub with a vegetable brush removes dirt and softens the skin. Pat dry before cutting.
- Slice the carrots on a diagonal for a more attractive presentation and a larger surface area to caramelize.
- Cut pieces to a uniform size (about 1″ to 1.5″) so they cook evenly.
- Roast until the thicker pieces are fork-tender but still slightly firm — similar to a slightly firm sweet potato. Avoid overcooking to keep texture.
- Arrange carrots in a single layer in the skillet so they roast evenly and develop a consistent glaze.
Making Ahead & Reheating
- To prep ahead: wash and slice the carrots and store them in the refrigerator for a day or two. Complete the recipe the day you plan to serve it for best flavor and texture.
- Reheat in a 325°F oven for 5–10 minutes until warmed through. Microwaving works in a pinch, but avoid overheating to prevent mushy carrots.
- This recipe does not freeze well; the texture will suffer after thawing.
Carrots often play a supporting role at the table, but this glazed preparation can easily become the highlight. From the first fragrant bite to the last, Garlic Honey Glazed Carrots are a simple, reliable way to brighten any meal.
Other Vegetable Side Dishes You’ll Love
- Southern Zucchini Squash Casserole
- Parmesan Brussel Sprouts with Bacon
- Skillet Roasted Lemon Asparagus
- Tuscan Butter Mushrooms
- Slow Cooker Blackeyed Peas & Ham
- Sautéed Green Beans with Mushrooms & Bacon
Garlic Honey Glazed Carrots
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Equipment
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cast iron skillet (or an ovenproof skillet)
Ingredients
- 2 lbs whole carrots
- 4 Tbsp real butter
- 2 tsp minced garlic
- 3 Tbsp honey
- ¼ C chicken broth
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp coarse ground black pepper
Instructions
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Preheat oven to 425° Fahrenheit.
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Wash carrots thoroughly with a vegetable brush. Peeling is optional. Slice on the diagonal into 1″ to 1.5″ pieces and set aside.
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In a 12–13″ cast iron skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring, until lightly golden and fragrant.
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Remove the skillet from heat. Stir in the honey until combined, then add the chicken broth, dried thyme, salt, and pepper. Add the carrots and toss to coat thoroughly. Arrange the carrots in a single layer in the skillet.
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Roast in the preheated oven for about 25 minutes, stirring and re-coating the carrots with the glaze at least three times during roasting. Remove when carrots are browned and fork-tender.
