Glazed Carrots (Christmas Recipe & Thanksgiving Recipe)

I’m sharing my Easy Honey Glazed Carrots, a surprisingly simple recipe that hides a clever trick worth reading about.

Sweeten your Thanksgiving table with glazed carrots, a simple yet flavorful side dish. I love how plain carrots can turn into something unexpectedly special when roasted and finished with a pat of unsalted butter that makes the glaze glossy and cling to every edge.

They caramelize at the tips, get just tender and people always ask if I used a secret. Sometimes I turn them into Baked Honey Glazed Carrots, other times I keep them simple as Honey Glazed Carrots depending on how much time I got.

Save this pin and check the recipe for carrots that are both sweet and satisfying.

Ingredients

• Carrots: sweet crunchy veggie, high in fiber and beta carotene, good for vitamin A.
• Unsalted butter: adds rich mouthfeel and savory fat, helps glaze stick, very tasty.
• Brown sugar: brings caramel sweetness and sticky glaze, adds warm color and depth.
• Honey or maple syrup: optional sweet boost with floral notes, use a little for balance.
• Olive oil: light fruity fat that helps roast and adds healthier unsaturated fats.
• Orange juice and zest: bright acidic lift, citrus aroma that cuts through sweetness.
• Chicken stock or water: thins the glaze and adds moisture, stock gives subtle savory notes.
• Thyme and parsley: thyme is earthy, parsley freshens, both herbs brighten the dish.
• Salt and pepper: essential seasonings, salt amplifies sweetness, pepper gives a soft bite.

Ingredient Quantities

• 2 pounds carrots
• 3 tablespoons unsalted butter
• 2 tablespoons packed light brown sugar
• 1 tablespoon honey or maple syrup (optional)
• 1 tablespoon olive oil
• 1 tablespoon fresh orange juice (optional)
• 1 teaspoon orange zest (optional)
• 2 to 3 tablespoons low sodium chicken stock or water
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
• 2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

1. Preheat the oven to 425 F (220 C). Peel 2 pounds carrots and cut them into uniform pieces about 1 inch each, toss them with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and spread in a single layer on a rimmed baking sheet.

2. Roast the carrots until they are tender and starting to brown, about 20 to 25 minutes, stirring or shaking the pan once halfway through so they cook evenly.

3. While the carrots roast melt 3 tablespoons unsalted butter in a small saucepan over medium heat, stir in 2 tablespoons packed light brown sugar until it dissolves and the mixture is smooth.

4. Add 1 tablespoon honey or maple syrup if using, 1 tablespoon fresh orange juice and 1 teaspoon orange zest if using, plus 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme if you like, then pour in 2 tablespoons low sodium chicken stock or water and bring the glaze to a gentle simmer.

5. Let the glaze simmer 2 to 3 minutes until slightly thickened, taste and add a little more salt or pepper if needed.

6. When the carrots are done remove the sheet from the oven and pour the glaze over the carrots, toss gently right on the pan to coat everything well.

7. Return the glazed carrots to the oven for another 5 to 8 minutes so the glaze gets sticky and caramelized, watch closely so it doesnt burn; if the glaze seems too thick add another tablespoon of stock or water and stir.

8. Transfer to a serving bowl, sprinkle 2 tablespoons chopped fresh parsley and a few extra thyme leaves if you want, taste once more and adjust salt and pepper, serve warm.

Equipment Needed

1. rimmed baking sheet, large enough to hold carrots in one layer
2. chef’s knife, not a tiny one you want a decent blade for even pieces
3. vegetable peeler
4. cutting board
5. small saucepan for the glaze
6. silicone spatula or wooden spoon to stir and scrape
7. measuring spoons and measuring cup
8. tongs or a large metal spatula to toss the carrots on the pan
9. oven mitts or pot holders
10. serving bowl and a spoon to toss and serve

FAQ

Glazed Carrots (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations

• Unsalted butter (3 Tbsp): swap 1:1 with ghee or coconut oil. Ghee gives a rich, slightly nutty taste, coconut oil works if you need dairy free, but it can add a faint coconut note.
• Light brown sugar (2 Tbsp): use coconut sugar 1:1, or white granulated sugar plus 1 tsp molasses to mimic brown sugar’s flavor.
• Honey or maple syrup (1 Tbsp, optional): replace with agave syrup 1:1, or stir 1 Tbsp warm brown sugar into the glaze if you want a thicker, caramel-y finish.
• Low sodium chicken stock (2–3 Tbsp): use vegetable stock for a vegetarian dish, or white wine for brightness, or plain water plus 1/4 tsp low-sodium bouillon to boost flavor.

Pro Tips

1. Cut the carrots all about the same size so they roast evenly, dont mix big chunks with little ones or some will be mush while others are still crunchy. If your carrots are thick you can parboil them 3 to 4 minutes first to speed things up.

2. Give them room on the pan, single layer with space between pieces so they brown instead of steam, and if needed use two pans. If you want more color, pop the sheet in the oven for a few minutes without checking, just watch closely so they dont burn.

3. Make the glaze ahead and let it reduce until slightly syrupy, that way it clings better; if it gets too thick just add a splash of stock or water and warm it up. Reserve a little glaze to drizzle at the end for a shiny finish and better control over sweetness.

4. Brighten and balance the sweetness at the end with a squeeze of citrus or a tiny splash of vinegar, then taste and add salt, dont salt too early or the carrots can get flat. Finish with fresh herbs for contrast, chopped parsley or thyme bring it back to life.