Why You’ll Love Honey Butter Glazed Carrots Recipe

Because it transforms humble carrots into something special with minimal effort. With just butter, honey, salt and lemon zest, the natural sweetness of the carrots gets enhanced, making them perfect alongside any main. Whether it’s a weekday dinner or part of a holiday spread, you’ll get compliments and barely more work than cooking plain vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb carrots (peeled and sliced on the diagonal)
4 Tablespoons butter
3‑4 Tablespoons honey
1 teaspoon salt (adjust to taste)
Zest of 1 lemon (about 1 Tablespoon)

Directions

Preheat your oven to 400 °F (about 200 °C).
Peel the carrots and slice them on the diagonal into even‑sized pieces. Place them on a baking sheet (lining with foil helps with clean‑up).
Drizzle the melted butter and honey over the carrots, sprinkle with salt, and toss gently so all pieces get coated.
Roast in the preheated oven for about 20‑30 minutes, tossing once halfway through to ensure even cooking. The carrots should be tender when pierced with a fork; if you prefer a little crispness, aim for around 20 minutes.
Once baked, toss the carrots with the fresh lemon zest and serve warm.

(Alternative stovetop method: boil the carrots in salted water until just tender (5‑6 minutes), drain, then return to the pan with butter and honey and cook 1 minute until glazed. Finish with lemon zest.)

Servings and timing

Servings: 6
Prep time: ~10 minutes
Cook time: ~12 minutes (note: total oven roasting time is about 20‑30 minutes depending on preferred doneness)
Total time: ~22‑40 minutes depending on cooking method and oven.

Variations

Use rainbow or heirloom carrots (yellow, purple, orange) for more vibrant colour and slightly different sweetness.
Add a sprinkle of fresh thyme or rosemary before roasting for a herby twist.
For a slightly savory‑sweet version, mix in a pinch of cumin or smoked paprika when coating the carrots.
Replace some of the honey with maple syrup for a richer flavour.
If you prefer a crisp‑tender texture, roast for less time (about 18‑20 minutes); for softer carrots, extend to 30+ minutes.

Storage/Reheating

Storage: Allow carrots to cool to room temperature, then store in an airtight container in the refrigerator for up to 2‑3 days.
Reheating: Reheat gently in the oven at 350 °F (175 °C) for about 10 minutes, or in a microwave covered for 1‑2 minutes until warmed through. If the glaze looks dry, add a small pat of butter or a drizzle of honey before reheating.
Note: Texture will be best when reheated gently; avoid overheating which may dry them out.

FAQs

How do I know when the carrots are done roasting?

When you can easily pierce a carrot slice with a fork (it goes in without much resistance) and the exterior is lightly caramelised, they’re done. For slight crispness aim for the shorter time, for softer texture go longer.

Can I use baby carrots instead of whole peeled carrots?

Yes, you can use baby carrots. Since they’re smaller, reduce roasting time a bit (check around 15‑20 minutes) and ensure they’re evenly coated with butter/honey.

What if I don’t have fresh lemon for zest?

You can skip the lemon zest; the carrots will still be delicious. Alternatively, you can use a small splash of lemon juice at the end for some acidity, though it won’t give quite the same aromatic zest flavour.

Is this dish vegan or dairy‑free friendly?

Not in its original form, because it uses butter. To make it dairy‑free/vegan, substitute the butter with a plant‑based margarine or oil, and use a vegan‑friendly honey alternative (like maple syrup) if you avoid honey.

Can I prepare this ahead of time for a holiday meal?

Yes — you can peel and slice the carrots ahead, and even mix the butter/honey coating. But for best texture and shine, roast just before serving. If roasted ahead, reheat gently and add a little fresh butter or honey to revive the glaze.

What pairs well with these glazed carrots?

They go nicely with roasted or grilled meats (chicken, pork, turkey), fish, or can complement vegetarian mains. A simple green salad or steamed greens work well to balance the sweetness.

Can I add other vegetables to the pan?

Yes — you could include parsnips or sweet potatoes sliced to a similar size so they cook in the same time. Keep in mind that different vegetables may require slight time adjustments.

How do I prevent the carrots from burning or over‑caramelising?

Use a heavy baking sheet so heat is even, spread the carrots out in a single layer so they roast, not steam, and toss halfway through. If the edges begin to look too dark before the centers are tender, reduce oven temperature by 25°F (about 15 °C) for remaining time.

Can I make this on the stovetop instead of the oven?

Yes — you can boil the carrots in salted water until just tender, drain them, then toss in a sauté pan with melted butter and honey until glazed (about 1 minute). Finish with lemon zest. Same flavour, less oven time.

Conclusion

This Honey Butter Glazed Carrots recipe turns simple carrots into a standout side dish that’s both easy and elegant. With just a few quality ingredients and straightforward cooking, you get a dish full of sweetness, buttery richness and bright lemony lift. Whether you’re cooking for a weeknight dinner or a festive get‑together, it’s a reliable go‑to that pairs beautifully with a wide variety of entrées.