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
- Heat oven to 425°F (220°C); line a rimmed sheet pan with parchment.
- Season carrots: Toss 2 lb carrots with 1½ Tbsp olive oil, ¾ tsp salt, ¼ tsp pepper.
- Roast: Spread in a single layer; roast 18–22 min, flipping at 12 min, until browned on edges and just tender.
- 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.
- Glaze & finish: Return hot carrots to a bowl, pour glaze over, toss to coat. Adjust salt; add herbs.
- Shine boost: Drizzle 1 tsp honey to finish if you want extra gloss.
- 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.

Glazed Carrots (Honey Mustard, Oven or Stovetop)
Caramelized carrots tossed in a warm honey mustard glaze. This sweet-savory side dish comes together in just 30 minutes and pairs perfectly with chicken, fish, or holiday mains.
Ingredients
- 2 lb carrots, peeled and sliced on a bias ½-inch thick (or baby carrots)
- 1½ Tbsp olive oil
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1½ Tbsp unsalted butter (or olive oil for dairy-free)
- 2 Tbsp honey (or maple syrup for vegan)
- 2 tsp Dijon mustard
- ¼ tsp ground cinnamon or ⅛ tsp cumin (optional)
- chopped parsley or dill, for garnish (optional)
Equipment
- Sheet pan
- Parchment paper
- mixing bowl
- small saucepan
- spatula or spoon
- measuring spoons
Method
- Heat oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
- Toss carrots with olive oil, salt, and pepper until evenly coated. Spread in a single layer.
- Roast for 18–22 minutes, flipping once, until browned on the edges and fork-tender.
- In a small saucepan, gently warm the butter, honey, and Dijon mustard (plus spices if using) over low heat.
- Transfer hot carrots to a bowl. Pour glaze over and toss to coat. Adjust salt to taste, garnish with herbs, and serve.
Nutrition
Calories: 130kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 290mgPotassium: 400mgFiber: 3gSugar: 12gVitamin A: 20000IUVitamin C: 4mgCalcium: 40mgIron: 0.6mg
Notes
Baby Carrots: Add 3–5 minutes to roasting time.
Spiced Version: Add cinnamon, cumin, smoked paprika, or chili flake to the glaze.
Dairy-Free: Use olive oil instead of butter.
With Chicken: Ensure chicken reaches 165°F / 74°C internal temperature for food safety.
Spiced Version: Add cinnamon, cumin, smoked paprika, or chili flake to the glaze.
Dairy-Free: Use olive oil instead of butter.
With Chicken: Ensure chicken reaches 165°F / 74°C internal temperature for food safety.
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