Carrot recipes for easter


Herb-Roasted Tri-Colored Carrots

Updated on November 20, 2019 by Averie Sunshine

Roasted Rainbow Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!!

Easy Carrot Side Dish

It wouldn’t be a holiday celebration without carrots on the holiday table. Whether it’s Easter, Thanksgiving, or Christmas, my family always serves carrots.

But you don’t have to wait for a holiday to make these ridiculously easy, crisp-tender oven roasted carrots that are lightly caramelized and flavored with rosemary, thyme, and parsley.

They’re a great weeknight side dish and a nice way to get some vegetables into kids (or adults) who are picky when it comes to vegetables because most everyone likes carrots.

Since carrots have plenty of natural sugar, when you roast them at high heat they caramelize beautifully around the edges.

I like mine pretty dark but not everyone does, so roast until you’ve hit your perfect amount of char.

What’s in Roasted Rainbow Carrots?

To make this Thanksgiving carrot recipe, you’ll need:

  • Carrots
  • Olive oil
  • Fresh rosemary
  • Fresh thyme
  • Fresh parsley
  • Salt and pepper
  • Lemon juice

How to Roast Carrots

First, you’ll need to peel and cut the rainbow carrots into chunks. Then, spread them out on a baking sheet and drizzle with olive oil. Sprinkle with chopped fresh herbs, salt, and pepper, then toss with your hands.

Roast the carrots for roughly 30 to 35 minutes, or until they’re lightly caramelized around the edges and fork-tender

Can I Use Another Type of Carrot?

Of course! I used tri-colored carrots, but you can use traditional orange if that’s what you have on hand. I don’t think the purple or white carrots taste much different than orange ones, but I think they look pretty and that always counts.

Can I Use Baby Carrots?

Most likely, yes. But you’d probably have to adjust the cook time since baby carrots aren’t as thick as regular carrots.

Tips for Making Roasted Rainbow Carrots

Be sure to chop the carrots into even-sized chunks so they roast at the same rate in the oven. If using organic carrots, you may not need to peel them — your choice!

I don’t recommend using dried herbs in this carrot side dish. Dried herbs are more potent than fresh and don’t roast very well (they can become crunchy at high heats).

I prefer these oven roasted carrots straight from the oven, but leftovers will keep up to 5 days in the fridge. Toss the roasted carrots on salads, into soups, or reheat and enjoy plain.

Yield: 4 Prep Time 5 minutes Cook Time 30 minutes Total Time 35 minutes


  • 2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange)
  • 2 tablespoons olive oil
  • 2 to 3 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped
  • 2 teaspoons lemon juice, optional


    1. Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
    2. Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.
    3. Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.
    4. Stir and flip halfway through baking to ensure all sides cook evenly.
    5. Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.


  • Carrots are best warm and fresh but will keep airtight in the fridge for up to 5 days.

Nutrition Information:



Serving Size:

Amount Per Serving: Calories: 142 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 661mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 7g Sugar: 8g Sugar Alcohols: 0g Protein: 2g

More Easy Vegetable Side Dishes:

Lemon Rosemary Coconut Oil Roasted Vegetables – Trying to eat more vegetables? Try them roasted with coconut oil for a healthy, fast, and easy dish!

Roasted Cauliflower with Creamy Parmesan Dip – Even people who say they don’t like cauliflower will love this version! Healthy and easy!

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

Balsamic Roasted Brussels Sprouts — Think you don’t like brussels sprouts? The balsamic glaze on these will change your mind! BEST brussels sprouts ever! Fast, easy, and accidentally healthy!

Parmesan and Herb Roasted Potatoes — Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with CHEESE! A family favorite that everyone loves!

Cheesy Loaded Scalloped Potatoes – Baked with sour cream, green onions and topped with cheese! Easy comfort food that everyone loves! It’ll be your new favorite recipe for scalloped potatoes!

Honey Orange Roasted Carrots — A fast, EASY, and holiday-friendly side dish everyone will love!! The honey orange glaze adds such great FLAVOR and really jazzes up roasted carrots!!

Cheesy Roasted Asparagus — Even picky eaters will LOVE asparagus when it’s roasted with onions and covered with melted CHEESE!! A fast and EASY side that’s perfect for busy weeknights!!

posted in All Recipes, Appetizers, Entrees, Gluten-Free, Sides, Salads & Vegetables, Vegan, Vegetarian

A simple side dish that’s great for any time of the year! It starts with homemade brown butter that’s sweetened with a little honey. Then we roast these honey glazed carrots for a few minutes until they are tender! So delish!

Hello November!

It seems like the year just started, yet here we are! I can’t believe it took me this long to share this delicious, easy, wanna-be-gourmet side dish with you.

Gourmet because nothing says fancy like brown butter. Easy because it’s as simple as combining a few ingredients and letting these carrots roast. And delicious, well, that one’s pretty obvious. So if you got assigned side-dish duty this year for Thanksgiving, let’s just say: 1) you got lucky 2) you’ll really wow them because BROWN BUTTER and you won’t even have to do too much!?

Is your mouth watering?!

It goes without saying that eating carrots doused in brown butter honey glaze is my absolute favorite ways to eat a piece of veggie. ❤️ And I know, most of us are used to seeing carrot-y side dishes on Easter rather than Thanksgiving. But who says you can’t have them both times? And lets not ignore the fact that fall is peak carrot season. So why not add something a little brighter, refresher, and drizzled with honey on to the table.

And also a bonus, that these honey glazed carrots are perfect for Easter AND Christmas too.

It all starts with these BEAUTIFUL petite carrots. Or you can use jumbo carrots and just cut them down the center so they roast evenly. Use the orange carrots or the tri-colored ones, do whatcha like, friend.

While the oven preheats we’ll toss the butter into a small saucepan and just let it brown. Couple things to remember when making brown butter:

  • use a stainless steel or light colored saucepan. This will allow you to monitor the color of the butter easily.
  • low and slow is the way to go.
  • stir or whisk constantly! You don’t want to stop stirring because it can go from a ohhh so beautiful golden to burnt in .23 seconds.
  • smell for that ‘nutty’ scent and look for the color to be like hazelnuts.

When the butter is done, remove it off the stove and stir in honey, salt, pepper, thyme, and garlic powder. Then just drizzle it all over the carrots and give it a quick massage. And into the oven it goes.

Just give them a flip halfway through and that’s about it! The most delicious honey glazed carrots are ready! Possibly the easiest thing you’ll make this Thanksgiving.

And one thing to note, you can swap the honey with maple syrup if you like the flavor better. You really can’t go wrong either way!

A zippy quick post for zippy quick roasted carrots smothered in homemade brown butter and honey glaze!


Yield: 6-8 servings

Brown Butter Honey-Glazed Carrots

Prep Time:5 mins

Cook Time:35 mins

Total Time:40 mins

A simple side dish that’s great for any time of the year! It starts with homemade brown butter that’s sweetened with a little honey. Then we roast these honey glazed carrots for a few minutes until they are tender! So delish!

4.5 4.5 / 5 (2 Reviews) Did you make this recipe?
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  • 1 1/4 pound carrots ( I used petite carrots. For regular carrots cut down the center)
  • 3 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt + black pepper to taste
  • 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
  • chopped parsley for serving


  1. 1. Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a baking sheet with nonstick cooking spray. Place the carrots on top and set aside.
  2. Heat the butter in a small stainless steel saucepan over low heat. Stainless steel pan allows you to monitor the color better than a colored nonstick saucepan. Allow the butter to brown while whisking constantly. You’ll notice it’ll start to foam but keep going. This will take anywhere from 5-14 minutes total to make brown butter. Usually, better quality butter has less water, which means it would brown quicker. Remove the saucepan from the stove when the butter smells like hazelnuts and has a similar color.
  3. Add the honey, garlic powder, salt, pepper, and thyme to the butter and stir until the honey blends with the brown butter.
  4. Drizzle over carrots and using a rubber spatula, toss to coat. Bake the carrots for 25-40 minutes. check the carrots and flip around the 12-15 minute mark. The carrots are done when fork tender. Top with chopped parsley and serve warm.

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Slow Cooker Roasted Carrots

posted March 4, 2018 by The Chunky Chef // 32 Comments ”

The most tender and delicious roasted carrots, made in the slow cooker!

Perfectly spiced, these roasted carrots glazed in a mouthwatering sweet and savory glaze, and are the perfect no-fuss side dish for any dinner or gathering!

Are you ready for the whirlwind of holidays coming up? Okay, not really a whirlwind… but two within a month, then it’s officially Spring! I love my comfort food, but I’m so ready for things to bloom and for the weather to be warmer. What about you?

Easter is the holiday I’m really looking forward to… time to break out my amazing Copycat HoneyBaked Ham, Cheesy Scalloped Potatoes, Homemade Mac and Cheese, Broccoli Salad and more!


  • Start by picking the best looking carrots. I love the look of the whole baby carrots, so I found some in my local grocery store that were great looking! If you can’t find the whole young/baby carrots, you can use regular carrots, and halve them lengthwise. Alternately, you can also use bagged baby carrots.
  • Pick a slow cooker the carrots fit in. If you’re using the whole carrots, you want an oval slow cooker so they’re not all mushed up.
  • The cooking time depends on the thickness of your carrots. On the thinner side, and they’ll be tender in about 6 hours… on the thicker side, and they may take 7.


I came up with this recipe so you’d free up some oven space, since on most holidays, the oven is usually way too full. BUT, maybe your oven isn’t busy… or you’re making this for a non-holiday dinner, and want it ready quickly.

You’ll have to make a few adjustments:

  • Reduce the preserves amount down to 1/4 cup
  • Reduce the butter down to 1 Tbsp and add 1 1/2 Tbsp olive oil
  • Omit the water and cornstarch completely


You can roast these at several oven temperatures (if you choose to go that route), but 375 is my favorite. It allows them to get gloriously caramelized, without drying them out, or burning them. Your oven roasted carrots will be ready in 30-40 minutes, depending on how thick the carrots are, stirring about 17-20 minutes into the cooking time.


Sometimes it’s challenging to find the whole baby carrots, but those handy bags of roughly 2 inch long baby carrots are always readily available! The good news is, you can absolutely use those to make this recipe, with only one small adjustment. The cooking time. Generally, they’ll be ready sooner… so they only need to cook on LOW for 4-5 hours.

I hope you give these “roasted” carrots a try… for a holiday or even a casual dinner!!


  • 6 quart slow cooker – this is the one pictured in this post, and I love that the lid locks down for easy transport!

Want to try these Slow Cooker Roasted Carrots?

PIN IT to your HOLIDAY or SIDE DISHES board to save for later!

Find me on Pinterest for more great recipes!

The most tender and delicious roasted carrots, made in the slow cooker! 5 from 12 votes Pin Prep Time: 10 mins Cook Time: 6 hrs Total Time: 6 hrs 10 mins Servings: 6 servings

  • 2 lbs whole baby carrots, washed, peeled and all but 1 inch of carrot tops removed
  • 1/3 cup apricot or peach preserves
  • 6 Tbsp butter, melted
  • 2 Tbsp honey
  • 1-2 Tbsp light brown sugar, packed
  • 1 tsp balsamic vinegar
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp dried thyme leaves
  • 1/4 tsp ground mustard
  • 1/4 – 1/2 tsp black pepper
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 Tbsp water
  • In a small mixing bowl, combine preserves, butter, honey, brown sugar, balsamic vinegar, garlic powder, salt, dried thyme, ground mustard, and black pepper.
  • Separately, combine cornstarch and water, then whisk or stir that mixture into the sauce.
  • Place carrots in 3 – 6 quart slow cooker, and pour sauce over them. Stir gently to combine. Cover with lid and cook on LOW for 6-7 hours, or until tender.


  • Place cooked carrots on a foil-lined rimmed baking sheet and broil on HIGH for a minute or two, until slightly caramelized. Brush with leftover glaze from the slow cooker and serve.


  • Reduce the preserves amount down to 1/4 cup
  • Reduce the butter down to 1 Tbsp and add 1 1/2 Tbsp olive oil
  • Omit the water and cornstarch completely

Preheat oven to 375 F degrees. Line a roasting pan with foil. Toss carrots with sauce (using adjustments above), and roast for 30-40 minutes, stirring about halfway through. Broil on high for 1-2 minutes to caramelize even more. Carrots are done when a fork can pierce them easily. Are We Friends on Pinterest?Follow me for more great recipes! The Chunky Chef!

posted March 4, 2018 by The Chunky Chef

Tender Honey-Glazed Carrots are seasoned with fresh thyme, and hit with a bright splash of lemon juice in this easy, delicious side dish that’s perfect for ushering in spring!

Okay, friends…so I have a new strategy. Last week I was all about taking advantage of the remaining chilly winter weather with a warm and comforting crock pot chowder.

But this week? I’m over it. I am beyond ready for spring and, starting now, I’m going to will it to get here with an onslaught of recipes calling for the spoils of the season: fresh baby veggies, strawberries, mint, new potatoes, and Easter-inspired fare.

So first up on the roster? A delectable yet simple-to-prepare side dish featuring sweet spring carrots! Now I know that for most of us, carrots are widely available any month of the year, so this is a dinner accompaniment that you can easily enjoy year-round. But I think it would be especially lovely on or around Easter. Not only is it tasty, but how bright and vibrant are these gorgeous, glossy carrots? This dish would be equally welcomed by your tablescape and your tummy.

In my house, the barometer of an excellent vegetable recipe is whether or not my persnickety middle child will concede to ingest it. And the verdict for these sweet, tender carrots? He not only ate them…he loved them. I don’t know how any child could help but like such a colorful veggie glazed in honey, but mine certainly embraced it. In fact, in his enthusiasm for these carrots, my boy even requested “those pieces with extra herbs on them.” That thyme he was eyeing is subtle, yet it lends another layer of flavor, just as the lemon juice provides a perfect, bright finish.

I have to admit that I don’t always put much thought or effort into vegetable side dishes, but witnessing the enthusiastic reception of a recipe like this reminds me that I really should. All too often, I invest the majority of my meal-prep minutes into the main course, and the accompanying veggies are pretty much an afterthought. Most nights it’s too easy to just throw some lettuce in a bowl and call it a salad, or heat up some frozen peas. But making these carrots reinforced to me that just a few extra minutes can elevate a ho-hum veggie side dish to one that is eagerly scarfed down.

And the kids aren’t the only ones who feel this way. I’m not particularly inclined to adore most vegetables, but as I cleaned up the dinner dishes, I found myself eating the last few carrots, cold and straight out of the pan, with my fingers. Now if I’m excited to eat a veggie, it’s pretty much guaranteed to be well received by my kids as well, and it’s definitely worth the 10 minutes it takes to throw together.

So the next time you’re in a vegetable rut, I encourage you to give these Honey Glazed Carrots with Thyme & Lemon a try! I promise you’ll love them. They’re as beautiful as they are tasty, and eating them will transport you to a green and spring-like place…even if there is still snow and bare tree limbs outside your window. 😉

Honey-Glazed Carrots with Thyme & Lemon

Tender carrots are glazed with honey, seasoned with fresh thyme, and hit with a bright splash of lemon juice in this easy, delicious side dish that’s perfect for ushering in spring! Pin Course: Side Dish Cuisine: American Keyword: thyme & lemon Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4 servings Calories: 125kcal Author: Samantha at Five Heart Home

  • 1 pound carrots, peeled and sliced at an angle, 1/4-inch thick
  • 1/2 cup chicken broth
  • 3 tablespoons honey, DIVIDED
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1/2 teaspoon minced fresh thyme
  • 2 teaspoons lemon juice
  • Freshly ground black pepper
  • Place carrots, broth, 1 tablespoon honey, and salt in an approximately 12-inch skillet set over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.
  • Uncover pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 1 to 2 minutes or until liquid is reduced to a couple of tablespoons.
  • Add butter, remaining 2 tablespoons of honey, and thyme to skillet, tossing until butter is melted and carrots are coated. Cook for about 3 more minutes, stirring frequently, until carrots are completely tender and glaze has thickened and turned a light golden color.
  • Remove skillet from heat, stir in lemon juice, and season with pepper. Serve immediately, spooning glaze over individual servings.

Calories: 125kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 403mg | Potassium: 388mg | Fiber: 3g | Sugar: 18g | Vitamin A: 19030IU | Vitamin C: 8.1mg | Calcium: 37mg | Iron: 0.5mg

Lightly adapted from Cook’s Illustrated Cookbook.

More Tasty Carrots

  • Instant Pot Honey Cinnamon Carrots
  • Roasted Rainbow Carrots with Thyme
  • Orange Apricot Glazed Carrots with Candied Almonds
  • Carrot Apple Slaw

Tender honey brown sugar roasted carrots seasoned and baked to perfection make the perfect Easter holiday or everyday easy side dish.

I’m on a mission to make dinner routines and meal planning a whole lot easier for everybody. Mostly for me but I have a hunch that you might need it too so I’m sharing a side dish with you today that will help you switch up your usual go-tos.

These honey brown sugar roasted carrots are THE best side dish you’ve had in a very long time, I feel very confident in saying that because I know that I do a lot of cooking and they are definitely the best side dish I’ve had in a long time. The sweetness, the savoriness, the simplicity of the recipe, it’s pretty much perfection as far as super tasty side dishes go.

And now that it’s warming up outside (seriously, sunny and 60 degrees could not possibly have come a second too soon) my mind has been wandering to menu planning for upcoming holidays and you better believe these roasted carrots will be making a star appearance.

What people are saying about these Honey Brown Sugar Roasted Carrots

“I have made these carrots twice now. The first time, I didn’t have balsamic vinegar and they were good. The second time, I had the balsamic vinegar and that put them into the awesome category. You are right, they are the best side dish ever. Thanks for the great recipe.” – Jamie

“Made these the other night as a side dish with dinner and omg!! I think I could’ve skipped the main course and just had these… so so good! Definite keeper in my book :)” – Taylor

“I hate cooked carrots. And then I tried these… Roasted carrots are a revelation! I’m always telling my family that just because they didn’t like something once, doesn’t mean they’ll never like it, that our taste buds change and develop as we get older, so they should always be willing to give things another try. Well, I took my own advice and I’m glad I did – I ate more of them than my daughter did, and she is a huge fan of carrots!” – Rose

Pin 4.84 from 6 votes

Honey Brown Sugar Roasted Carrots

Tender honey brown sugar roasted carrots seasoned and baked to perfection make the perfect Easter holiday or everyday easy side dish. Course Side Dish Cuisine American Keyword brown sugar, carrots Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 6 people Author Tiffany

  • 2 pounds baby carrots, tops trimmed at about 2 inches (see note)
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 4 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 teaspoon Italian seasoning
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced garlic

  • Preheat oven to 400 degrees. Toss carrots with oil and season with salt and pepper to taste and arrange carrots in a single layer on a baking sheet.
  • Combine butter, brown sugar, honey, Italian seasoning, balsamic vinegar, and garlic in a small sauce pan and stir over medium high heat until completely melted and mixture begins to boil. Remove from heat and pour over carrots.
  • Bake for about 20 minutes until tender and easily pierced with a fork. Serve immediately.

Baby carrots are simply smaller, thinner full carrots. If you only have larger carrots, make sure you slice them in half lengthwise so that they are half the thickness and cook properly.

Best basic glazed carrots plus 15 ingenious variations

Thanksgiving Day calls for a sweet vegetable side dish that everyone can enjoy. So turn to the classic, glazed carrots! A good root vegetable is a necessity on your Thanksgiving table!

Best basic glazed carrots

Yield 4

  • 1 pound carrots, peeled
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/3 cup chicken broth
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  1. Slice the carrots into 1/4-inch “wheels.”
  2. Melt the butter in a sauté pan over medium-high heat. Add the carrots and salt and toss with the melted butter.
  3. Sauté for 3-4 minutes, then add the sugar and pepper and stir.
  4. Pour in the broth. Cover with a lid and cook for another 3 minutes.
  5. Uncover and turn heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid.

Adapted from Simply Recipes

Courses Side dish

Cuisine American

Brown butter and honey glazed carrots

We don’t know what’s more delicious, homemade brown butter or raw honey, so just combine them in this Brown butter and honey glazed carrots from 3 Boys Unprocessed.

Photo credit: 3 Boys Unprocessed

Roasted brown sugar carrots

These Roasted brown sugar carrots from Chef-In-Training are spectacular! If you are on the hunt for an easy and tasty vegetable side dish, this one is a winner! A sweet and garlic flavor combine for one mouthwatering recipe!

Photo credit: Chef in Training

Apricot glazed carrots with bacon and jalapeños

These Apricot glazed carrots with bacon and jalapeños from The Beach House Kitchen are slightly sweet, slightly savory, and 100% easy and delicious. The perfect side for your Thanksgiving table.

Photo credit: The Beach House Kitchen

Ginger orange glazed carrots

These Ginger orange glazed carrots from Flavor the Moments are fresh, colorful, crisp and braised in orange juice, ginger, and maple syrup–yum!

Photo credit: Flavor the Moments

Honey balsamic carrots

The glaze is the star in this recipe for Honey balsamic carrots from Budget Bytes and will leave you wanting to toss all your vegetables in a honey balsamic glaze.

Photo credit: Budget Bytes

Maple glazed carrots

Leave the skins on these Maple glazed carrots from The Blond Cook, prepared with a sweet and tangy glaze.

Photo credit: The Blond Cook

Roasted ginger soy glazed carrots

These sweet and salty Roasted ginger soy glazed carrots with a spicy kicky from Savoury Table will make you look at glazed carrots in a whole new way!

Photo credit: Savoury Table

Honey mustard & rosemary glazed carrots

Dijon and fresh rosemary make these Honey mustard & rosemary glazed carrots from The Healthy Foodie no-brainer.

Photo credit: The Healthy Foodie

Jelly glazed baby carrots

Believe it or not, a cocktail meatball sauce is used to make these Jelly glazed baby carrots from Dine & Dish. Hey, why not?!

Photo credit: Dine & Dish

Whiskey glazed carrots

Entice even the pickiest adult eaters with these Whiskey glazed carrots from My Catholic Kitchen.

Photo credit: My Catholic Kitchen

Vegan grilled curry glazed carrots

The gorgeous Vegan grilled curry glazed carrots from Funny Love have an exotic twist with the addition of curry, and they’re grilled!

Photo credit: Funny Love

Tarragon glazed carrots

So easy to make, these tender Tarragon glazed carrots from A Teaspoon of Happiness are sweet and savory.

Photo credit: A Teaspoon of Happiness

Crunchy sesame and ginger honey glazed carrots

Add some Asian flavors to your Thanksgiving menu with Crunchy sesame and ginger honey glazed carrots from Coffee and Vanilla.

Photo credit: Coffee and Vanilla

Bacon glazed carrots

Did you say “bacon glaze?” This Bacon glazed carrots by It Is a Keeper will have guests returning for seconds.

Photo credit: It is a Keeper

Ranch glazed carrots

Who doesn’t love ranch? Everyone does, that’s why these Ranch glazed carrots by Mom’s Test Kitchen are sure to be a hit.

Photo credit: Mom’s Test Kitchen


When I think of Easter dinner I think of Ham, Honey Glazed Carrots, and Scalloped Potatoes or Rice Pilaf. I don’t know what it is about carrots and Easter that makes them go together like peanut butter and jelly.

Maybe it is the Easter Bunny or just that it is Spring! Whatever it is, you can’t go wrong serving carrots for Easter, especially these sweet Honey Glazed Carrots. What makes them even better is that they fit into a Gluten-Free or Paleo diet as well.

Of course, these Honey Glazed Carrots make an excellent side dish for other holiday dinners as well, such as Thanksgiving or Christmas.

When I was a kid, carrots were my favorite vegetable. They were so sweet, buttery and crunchy. They were about the only vegetable I would eat back then. I did not like vegetables as a kid except for peas and carrots. However, if my parents served sweet carrots for a holiday dinner, I gobbled those up!

Today I will proudly serve Honey Glazed Carrots because pretty much everyone loves them, and two even folks who eat a gluten-free or paleo diet can have these carrots!

They are pretty much universally loved. And they are just so darn cute.

Tips For Making Perfect Honey Glazed Carrots

You won’t believe how easy these Honey Glazed Carrots are to make! It is almost not even enough effort to call it a recipe. However, let’s go through the steps.

  1. Make sure the carrots are fresh, not frozen.
  2. Make sure the carrots are washed, trimmed, and peeled. If you don’t want to peel carrots just buy them in a bag already peeled.
  3. Use real butter! Yes, you could use oil, but the butter adds so much flavor!
  4. These carrots have only a few ingredients so it is imperative to use the best quality ingredients you can find.

How To Make Honey Glazed Carrots

(Scroll down for a printable recipe with specified amounts of ingredients.)

Step 1: Boil water in a medium saucepan.

Step 2: Add salt and carrots. Cook until tender, roughly about 5 or 6 minutes.

Step 3: Drain carrots and add back to the saucepan.

Step 4: Add butter and honey to the saucepan.

Step 5: Cook for about 5 minutes until the sugar and butter form a glaze that coats the carrots. Sprinkle with salt and pepper, and serve hot.

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to the pan, with butter, honey, and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

What to serve with Honey Glazed Carrots

  1. Ham. Honey Glazed Carrots go perfectly with a spiral ham for a holiday dinner.
  2. Turkey. They make an excellent side dish with turkey for a holiday dinner, such as Thanksgiving.
  3. Chicken. Serve Honey Glazed Carrots as a side with my Oven Baked Chicken Breast for a weeknight dinner.
  4. Salmon. Pair these carrots with fish, such as Salmon for a healthy weeknight meal or during Lent.
  5. Pea Salad. Serve alongside with Grandma Lois’ Spring Pea Salad.

Other Recipes With Carrots

  1. Glazed Carrots – There is no honey in this recipe, but instead, brown sugar and orange juice give these carrots their sweetness.
  2. Crock Pot Chuck Roast (with Potatoes and Carrots) – This easy, savory comfort food roast is one of the most popular recipes on the blog.
  3. Carrot Cake – The is the best carrot cake in my humble opinion. My family gobbled it up in no time.

Other Holiday Side Dishes

  1. Scalloped Potatoes – Easy Cheesy Scalloped Potatoes are very similar to Potatoes Au Gratin because they are drenched in a creamy, cheesy, garlicky cream sauce and then covered in more cheese! They make a perfect comfort food side dish for all your holiday dinners!
  2. Crockpot Roasted Potatoes – Crockpot Roasted Potatoes are russet potatoes roasted in a crockpot or slow cooker with garlic, Italian Seasoning herbs, including rosemary, and parmesan cheese. These Crockpot Roasted Potatoes are perfect for a weekend or holiday dinner.
  3. Ham Green Beans And Potatoes – Instant Pot Ham Green Beans And Potatoes is a classic Southern side dish or one-pot meal, often slow cooked in a crockpot with a ham hock, but this short cut method uses chopped ham in an Instant Pot pressure cooker.
  4. Rice Pilaf – This fluffy, buttery Rice Pilaf, infused with incredible flavor from sauteing in butter and cooking in seasoned chicken broth, with vermicelli (or orzo), creates a classic side dish for a holiday meal or weeknight dinner.
  5. Roasted Brussels Sprouts – These Roasted Brussels Sprouts with Bacon and Balsamic will turn brussels sprouts haters into brussels sprouts lovers! Why? Because roasting the brussels sprouts with Bacon, onion, and a Balsamic Glaze adds incredible nutty, smoky flavor!

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Honey Glazed Carrots

Sweet and buttery Honey Glazed Carrots make a special side dish for a Holiday dinner and, with only 3 ingredients, are easy enough to make for a weeknight dinner. Course Side Dishes Cuisine American Keyword Carrots, Honey Glazed Carrots Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 4 Calories 121kcal Author Michele @ Flavor Mosaic

  • 1 lb baby carrots
  • 2 tablespoons honey
  • 2 tablespoons butter
  • salt and pepper to taste
  • Boil water in a medium saucepan.
  • Add salt and carrots to boiling water. Cook until tender, roughly 5 or 6 minutes.
  • Drain carrots and add back to the saucepan.
  • Add butter and honey to the saucepan.
  • Cook for about 5 minutes until the sugar and butter form a glaze that coats the carrots.
  • Sprinkle with salt and pepper to taste, and serve hot.

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.


Calories: 121kcal | Carbohydrates: 18g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 268mg | Fiber: 3g | Sugar: 14g | Vitamin A: 15815IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg


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