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Home » Recipes » Side Dishes

Brown Sugar Honey Glazed Carrots

Published: Nov 12, 2022 · Modified: Oct 30, 2023 by Lexi

6.3K shares
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These Brown Sugar Honey Glazed Carrots are an easy, flavorful side dish, perfect for the holidays! They're roasted to crispy, caramelized perfection, with fresh parsley, thyme and a pinch of cinnamon for fall flavor.

Overhead view of brown sugar honey glazed carrots on a black plate.
These easy carrots are the perfect Thanksgiving side dish.

Let's be honest, is a holiday table really complete without a platter of gorgeous, perfectly roasted carrots? Certainly not in our house!

These brown sugar honey glazed carrots are especially delicious, with a sweet, sticky glaze that's tamed with fresh herbs, olive oil and a splash of apple cider vinegar.

These carrots get perfectly caramelized – they're SO delicious. Plus, the pomegranate seed garnish adds a pop of color, tartness and fresh flavor. You have to add these to your Thanksgiving or Christmas menu this year!

Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Ingredient Notes
  • Instructions
  • Tips and FAQs
  • More Carrot Recipes to Enjoy
  • 📖 Recipe
  • 💬 Reviews

Why We Love This Recipe

  • Quick and easy: Simply prep the carrots, make the glaze and roast! It's as easy as 1-2-3.
  • Perfectly balanced: With two types of sugar, these roasted carrots are definitely on the sweeter side. However, thanks to fresh herbs, olive oil and a splash of apple cider vinegar for acidity, these carrots have a well balanced flavor profile!
  • Caramelized and perfectly roasted: The sugar creates a caramelized coating on these carrots that's absolutely addictive! They have a nice crust on the outside, but they're perfectly soft on the inside.
  • Dairy and gluten free: These roasted carrots are naturally free from dairy, gluten, nuts and soy, so they're a great option for those with food allergies. You can also make them fully vegan by using maple syrup instead of honey.

Ingredients

Here's what you'll need to make these brown sugar honey glazed carrots:

Overhead view of brown sugar honey glazed carrots ingredients
You probably have most of these ingredients on hand already!

Ingredient Notes

  • Carrots: Try to use large, evenly-sized carrots to ensure even cooking. If your carrots are very oversized, cut them in half crosswise, which will help them cook more evenly and cut down on cooking time a bit.
  • Honey: Be sure to use a honey that isn't overly viscous, or it may be hard to evenly coat your carrots. Honeys that are sold in squeeze bottles will typically be the best for coating your carrots. Note that honey isn't vegan, so if you're a vegan looking to make this recipe, just sub out the honey 1:1 with maple syrup.
  • Brown sugar: We used a light brown sugar, which is super sticky and will adhere to carrots easily, and melt into a wonderful glaze. We wouldn't recommend using drier, grainer varieties like turbinado or Demerara sugar. You can, however, use dark brown sugar for an extra rich, molasses flavor.
  • Thyme and parsley: We used fresh thyme and parsley in this recipe. You can opt for dried herbs instead, just keep in mind that 1 tablespoon fresh = 1 teaspoon dry.
  • Apple cider vinegar: These carrots really benefit from acidity with all of the sweetness, so be sure not to leave this out! If you don't have any ACV on hand or you don't like the flavor, you could use lemon juice or white vinegar instead.
  • Olive oil: Just use a regular olive oil here, as there's no need to use anything special or expensive. If you're on an oil-free diet, you can probably get away leaving this out, but you'll need to stir your carrots a bit more to evenly coat them thoroughly.
  • Cinnamon: Technically optional, but we love the slightly sweet, warm flavor that it adds to these carrots.

Instructions

PREP Preheat the oven to 400˚F / 205˚C. Wash, peel, and trim the carrots and cut in half lengthwise.

STEP 1: Whisk together the olive oil, honey, apple cider vinegar, salt, cinnamon, thyme and parsley.

Overhead view of stirring honey glaze ingredients together.
Fresh parsley and thyme add so much fresh flavor to the glaze!

STEP 2: Pour the glaze over the carrots and toss well to coat. Transfer the carrots to a large baking sheet and roast for 20 minutes, stirring once or twice during cooking.

Overhead view of cooking carrots before and after.
Spread out the carrots in an even layer so they cook evenly.

STEP 3: After 20 minutes, remove the carrots from the oven and sprinkle with the 3 tablespoon of brown sugar. Stir to coat. Return to oven for an additional 15-20 minutes until carrots are fork tender.

Serve topped with fresh pomegranate seeds and/or chopped walnuts or pecans.

Overhead view of adding brown sugar to carrots and finishing cooking.
They're ready when the carrots are fork tender and caramelized on the exterior.

Tips and FAQs

  • Make ahead: You can prep the carrots and make the glaze up to several days before making this recipe. When it's time to make the carrots, simply toss in the glaze and bake.
  • If your honey is too thick to coat the carrots, pop it in the microwave in 10-15 second intervals until it's easier to drizzle.
  • Pack your sugar tightly into the measuring cup: This helps to ensure an even measurement, so be sure to press your sugar into your measuring cup.
  • Select evenly sized carrots to make sure they cook evenly.
  • Stir your carrots once or twice during each cooking segment. This will help foster even cooking, prevent burning, and promote more caramelization.
  • To make this recipe vegan, use maple syrup instead of honey.
  • Add parsnips: Feel free to sub half of the carrots with equally-sized parsnips. They cook at the same rate and they're delicious with this glaze!
  • If you're using dried herbs in lieu of fresh, remember that 1 tablespoon fresh = 1 teaspoon dry.
  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat in the microwave or in the oven.
Close up view of brown sugar honey glazed carrots with pomegranate seeds.
Serve topped with pomegranate arils, pecans, or walnuts.

More Carrot Recipes to Enjoy

  • Close up view of maple glazed carrots in a pan garnished with pumpkin seeds and pomegranate.
    Maple Glazed Carrots
  • Harissa Roasted Carrots with Toasted Hazelnuts and Pomegranate
  • Overhead view of carrot rice in a pan.
    Carrot Rice
  • overhead view of carrot cucumber salad in white bowl.
    Carrot Cucumber Salad

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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📖 Recipe

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Overhead view of brown sugar honey glazed carrots on a black plate.

Brown Sugar Honey Glazed Carrots


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lexi
  • Total Time: 45 minutes
  • Yield: 6-8 servings
  • Diet: Vegetarian
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Description

These Brown Sugar Honey Glazed Carrots are roasted to crispy, caramelized perfection, with fresh parsley, thyme and a pinch of cinnamon for fall flavor. An easy, delicious holiday side dish that everyone will enjoy. 


Ingredients

  • 2 pounds (~12 large) carrots
  • 2 tablespoons olive oil
  • 2 tablespoons honey (or maple syrup)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground black pepper
  • 1 ½ teaspoons finely chopped fresh thyme
  • 1 ½ tablespoons finely chopped fresh parsley
  • 3 tablespoons brown sugar
  • Garnish: pomegranate seeds, fresh parsley, chopped walnuts or pecans


Instructions

  1. Preheat the oven to 400˚F / 205˚C. Wash, peel, and trim the carrots and cut in half lengthwise.

  2. Whisk together the olive oil, honey, apple cider vinegar, salt, cinnamon, thyme and parsley in a small bowl.
  3. Pour the glaze over the carrots and toss well to coat. Transfer the carrots to a large baking sheet and roast for 20 minutes, stirring once or twice during cooking.
  4. After 20 minutes, remove the carrots from the oven and sprinkle with the 3 tablespoon of brown sugar. Stir to coat. Return to oven for an additional 15-20 minutes until carrots are fork tender.

  5. Serve topped with fresh pomegranate seeds, more chopped parsley and/or chopped walnuts or pecans.

Notes

Make ahead: You can prep the carrots and make the glaze up to several days before making this recipe. When it's time to make the carrots, simply toss in the glaze and bake. 

If your honey is too thick to coat the carrots, pop it in the microwave in 10-15 second intervals until it's easier to drizzle.

Select evenly sized carrots to make sure they cook evenly.

Stir your carrots once or twice during each cooking segment. This will help foster even cooking, prevent burning, and promote more caramelization.

To make this recipe vegan, use maple syrup instead of honey.

If you're using dried herbs in lieu of fresh, remember that 1 tablespoon fresh = 1 teaspoon dry.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat in the microwave or in the oven.

Nutrition information provided is an estimate. It may vary based on cooking method and specific ingredients used.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 3-4 carrots
  • Calories: 166
  • Sugar: 18.7 g
  • Sodium: 376.4 mg
  • Fat: 6.1 g
  • Carbohydrates: 28.5 g
  • Fiber: 5.3 g
  • Protein: 1.8 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Comments

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  1. Sandra says

    December 26, 2023 at 9:07 am

    Made this recipe with Christmas dinner and they were amazing! I will definitely make again. FYI that I had to roast at lower temp with my turkey that was cooking - it worked just fine just took longer than recipe called for.

    Reply
  2. Carmen says

    November 28, 2023 at 4:38 pm

    I made this amazing carrot dish for Thanksgiving, it was sooo good! Wished I had doubled the recipe. The pomegranate seeds were a nice crunchy and tasty topping.

    Reply
  3. Jenn says

    October 30, 2023 at 3:23 pm

    Thanks for the recipe these turned out perfect

    Reply
    • Lexi says

      October 30, 2023 at 3:26 pm

      Aw thank you! Glad to hear it!

      Reply
  4. Alex says

    October 30, 2023 at 3:11 pm

    Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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