Recipe courtesy of Nealey Dozier

Honey Glazed Carrots

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.
  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 8 servings
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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


  1. Preheat oven to 400 degrees. 
  2. 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. 
  3. 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.