Roasted glazed carrots are a simple side dish built around whole carrots, gently roasted until tender and finished with a light glaze. This method keeps the vegetables intact and lightly caramelized, with just enough sweetness to balance their natural flavor. It’s a straightforward recipe that works well for holiday meals or everyday dinners, fitting easily alongside both rich mains and simpler sides.

A clean, uncomplicated way to serve carrots

As the carrots roast, their surfaces deepen in color and the glaze reduces into a light, glossy coating. The centers stay tender, the edges pick up just enough caramelization, and the whole pan smells warm and gently savory. Served straight from the oven, they feel easy to reach for and easy to enjoy, a side that settles naturally into the rest of the meal.

Option 1: Honey (or Maple) Glazed Carrots

(classic, gently sweet)

Ingredients

• 1½ lb carrots (rainbow or regular), peeled and trimmed
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1 tbsp butter, melted
• 1–2 cloves garlic, lightly smashed
• Fresh thyme leaves or whole sprigs
• Salt
• Freshly ground black pepper

Instructions

1. Preheat the oven and prepare the carrots:
   Heat the oven to 400°F. Place the carrots on a large baking sheet.
2. Season and coat:
   Drizzle with olive oil and melted butter, then add the honey or maple syrup. Toss gently to coat. Scatter the garlic and thyme over the pan and season with salt and pepper.
3. Roast until tender and glazed:
   Roast for 30–35 minutes, turning once, until the carrots are tender and lightly caramelized.
4. Finish and serve:
   Remove the garlic and thyme sprigs if using. Serve warm.

Option 2: Balsamic Glazed Carrots

(savory, deeper flavor)

Ingredients

• 1½ lb carrots (rainbow or regular), peeled and trimmed
• 2 tbsp olive oil
• 1½ tbsp balsamic vinegar
• 1–2 tsp honey or brown sugar
• 1 tbsp butter, melted
• 1–2 cloves garlic, lightly smashed
• Fresh thyme leaves or whole sprigs
• Salt
• Freshly ground black pepper

Instructions

1. Preheat the oven and prepare the carrots:
   Heat the oven to 400°F. Arrange the carrots on a large baking sheet.
2. Season and coat:
   Drizzle with olive oil and melted butter. Add the balsamic vinegar and honey or brown sugar, tossing gently to coat. Scatter the garlic and thyme over the carrots and season with salt and pepper.
3. Roast and reduce the glaze:
   Roast for 30–35 minutes, turning once, until the carrots are tender and the glaze has reduced and clings lightly to the surface.
4. Finish and serve:
   Remove the garlic and thyme sprigs if using. Serve warm.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F until warmed through, or gently in a skillet over low heat.

Note

• Whole carrots give the nicest texture and presentation, but thick carrots can be halved lengthwise so they cook evenly.
• Honey or maple syrup creates a gentler sweetness, while balsamic glaze leans more savory and pairs well with roasted meats.
• If the carrots start browning too quickly, loosely tent the pan with foil and continue roasting until tender.
• Fresh thyme works best, but rosemary can be used sparingly for a stronger herb flavor.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs