This beautiful dish is simple yet delicious enough to counterbalance some of the more flashy sides often found at the Thanksgiving table. Roasted carrots are tossed with a light honey and vinegar glaze to add some depth, but the subtly sweet flavor of the root vegetables still really shines through. To add even more pop to your table, use various shades and colors of carrots if they are available.
Recipe courtesy of Nealey Dozier
Print
Honey Glazed Carrots
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
8 servings
Level:
Easy
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 1/2 pounds small to medium whole carrots, peeled, tops trimmed to 1/2-inch
  • 1 tablespoon good-quality olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 to 10 fresh thyme sprigs
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1/2 teaspoon sherry vinegar

Directions

Preheat oven to 400 degrees. 

Arrange carrots on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and black pepper. Add thyme sprigs and toss to coat the carrots evenly. Roast, stirring occasionally, until the carrots are glistening and tender, about 30 minutes. 

For the glaze, melt the butter in a small saucepan over medium heat. Stir in the honey and sherry vinegar until combined. Gently toss the carrots with the warm honey glaze and serve immediately. 

Cook's Note

The roasted carrots can be prepared up to 2 hours ahead. Roast, tent with foil, and let stand at room temperature. Uncover and warm in a 350-degree oven until heated through, about 10 minutes. Continue with the honey glaze.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Honey Hoisin Glazed Wings

Recipe courtesy of Kelsey Nixon

Spiced Honey-Glazed Chicken Wings

Recipe courtesy of Andrea Albin

Honey-Glazed Apple Pear Tart

Recipe courtesy of Kelsey Nixon

Sesame Teriyaki/Honey Glazed Pork Ribs

Recipe courtesy of Dan Oliver

Honey-Roasted Carrots with Sesame Seeds

Recipe courtesy of Tiffani Thiessen

Planked Salmon with Honey-Balsamic Glaze

Recipe courtesy of Michael Chiarello

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Balsamic Glazed Brussels Sprouts with Pancetta

Recipe courtesy of Tiffani Thiessen

Gochujang-Glazed Salmon

Recipe courtesy of Judy Joo

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here