Glazed Carrots (Roasted • Honey Mustard)

Caramelized edges, tender centers, and a sweet-savory honey mustard glaze, an easy 30-minute side for holidays and weeknights.

Toss, roast, and glaze: these glossy carrots hit that sweet-meets-savory note that upgrades chicken dinners and festive plates fast.

Why You’ll Love It

• Sweet–savory balance: A light honey mustard glaze gives that Sweet and Savory Honey Glazed Carrot profile without cloying sugar.
• Caramelized in 30: High-heat roasting = browned edges, tender bite—true Easy Honey Glazed Carrots.
• Flexible methods: Oven, stovetop, or air fryer so you can match your menu flow.
• Plays well with chicken: Built for Side Dishes With Chicken and sheet-pan meals.
• Holiday-friendly: Scales up for crowd; spices convert it to Honey Glazed Spiced Carrots in seconds.

Ingredients (notes only)

• Carrots (2 lb) – peeled and cut on a bias into ½-inch pieces, or use baby carrots.
• Olive oil – helps browning and prevents burn before glaze sets.
• Honey – glossy finish; maple works for vegan.
• Dijon mustard – savory tang for Roasted Carrots With Honey Mustard Glaze.
• Butter – richness; swap with extra oil for dairy-free.
• Kosher salt & black pepper – season in layers.
• Optional warm spices – cinnamon, cumin, smoked paprika, or chili flake for Honey Glazed Spiced Carrots.
• Fresh parsley or dill – bright finish.

Step-by-Step Instructions

1. Heat oven to 425°F (220°C); line a rimmed sheet pan with parchment.
2. Season carrots: Toss 2 lb carrots with 1½ Tbsp olive oil, ¾ tsp salt, ¼ tsp pepper.
3. Roast: Spread in a single layer; roast 18–22 min, flipping at 12 min, until browned on edges and just tender.
4. Make glaze: In a small pan melt 1½ Tbsp butter with 2 Tbsp honey and 2 tsp Dijon over low; add pinch of cinnamon or cumin if using.
5. Glaze & finish: Return hot carrots to a bowl, pour glaze over, toss to coat. Adjust salt; add herbs.
6. Shine boost: Drizzle 1 tsp honey to finish if you want extra gloss.
7. Serve: Hot, with pan juices spooned over.

If serving alongside poultry, cook chicken to 165°F / 74°C internal; rest 5 minutes before slicing.

Pro Tips

• Brown first, glaze last: Sugar can burn—roast in oil, then glaze off-heat for shine.
• Don’t crowd the pan: Use two sheets if needed; crowded carrots steam.
• Bias-cut for looks: Larger surface area = more caramelization and restaurant look.
• Flavor lanes: Cinnamon + chili flake = warm/spicy; cumin + smoked paprika = savory.
• Make them meal-prep friendly: Reheat at 400°F for 6–8 minutes to re-crisp.

Variations

• Honey-Mustard (primary): As written—great with chicken or salmon.
• Spiced Maple: Swap honey for maple; add ¼ tsp cinnamon + ⅛ tsp chili flake.
• Orange-Dill: Add 1 tsp orange zest and 1 Tbsp juice to glaze; finish with dill.
• Sheet Pan Potatoes & Carrots: Add 1 lb baby potatoes—captures Honey Roasted Potatoes and Carrots intent; roast potatoes 10 min first, then add carrots.

How to Serve

• With roast chicken, pork tenderloin, or salmon.
• On holiday platters with mashed potatoes and green beans.
• In grain bowls with quinoa, feta, and arugula.

Make Ahead & Storage

• Make ahead (1–2 days): Roast without glazing; cool and refrigerate. Reheat 400°F for 6–8 min, toss with warm glaze before serving.
• Fridge: 4 days, airtight.
• Freeze: Up to 2 months; re-roast from thawed at 425°F 8–10 min, then glaze.

FAQs

Can I use baby carrots? Yes—add 3–5 minutes to roasting, then glaze.
Why aren’t mine browning? Pan is crowded or oven is cool; use two pans and verify 425°F.
Can I make these without butter? Use olive oil only; still glossy with honey.
Too sweet? Add 1 tsp cider vinegar or extra Dijon to balance.

Simple Nutrition Table (estimate per ½-cup serving)

Calories: ~130 | Fat: 6g | Carbs: 20g | Sugars: 12g | Fiber: 3g | Protein: 1g
Estimates only; will vary by portion and swaps.