This side dish brings out the natural sweetness of small carrots through a two-step roasting process. The carrots cook in a hot oven until they soften and develop brown edges. A quick toss in honey and apple cider vinegar adds a tangy and sweet coating that caramelizes during the last few minutes of baking.

Whole small carrots are roasted until tender and finished with a sticky honey and apple cider vinegar glaze.

You need only four pantry ingredients and about ten minutes of active prep time to make this recipe. It scales up easily for a large holiday meal or cuts in half for a regular weeknight dinner.

Why this works

Roasting the carrots plain first ensures they become tender before the sugars in the glaze can burn.
Apple cider vinegar balances the sweetness of the honey so the dish does not taste like dessert.
Using small whole carrots saves peeling and chopping time while making a nice presentation.

Ingredients you'll need

Raw small carrots next to small bowls of honey and apple cider vinegar. — Raw small carrots, oil, honey, and apple cider vinegar on a counter.

Carrots: Look for small carrots, sometimes labeled as Chantenay or baby Dutch carrots. Regular large carrots work if you peel and cut them into two-inch chunks.
Oil: Choose a neutral cooking oil like canola, vegetable, or avocado oil to let the carrot flavor stand out.
Honey: Standard clover or wildflower honey works well. You can also use maple syrup if you prefer.
Vinegar: Apple cider vinegar adds a mild fruity tang. White vinegar or rice vinegar are good substitutes.

Exact quantities are in the recipe card below.

How to make it

Step 1: Roast the carrots

Toss the clean carrots with oil, salt, and black pepper directly on a rimmed baking sheet. Spread them out in an even layer. Bake in a 375°F oven for half an hour to soften them.

Step 2: Add the glaze

Remove the pan from the oven. Drizzle the honey and vinegar evenly over the hot carrots. Use a spatula or tongs to toss everything together until the carrots are fully coated.

Whole carrots on a metal baking sheet being drizzled with a liquid honey glaze. — Tossing the roasted carrots with the honey and vinegar glaze.

Step 3: Finish baking

Return the baking sheet to the oven. Roast for another twenty minutes. The carrots are done when a fork easily pierces the thickest part and the glaze looks sticky.

Warm honey glazed carrots in a white serving bowl with a silver serving spoon. — A white serving bowl filled with warm honey glazed carrots.

Serve it with

Serve these alongside a roasted chicken or a hearty beef stew. They also pair well with mashed potatoes and green beans for a holiday meal.

Storage and reheating

Store leftover carrots in an airtight container in the fridge for up to 4 days. Freezing is not recommended because the carrots become mushy when thawed. Reheat in the microwave or in a 350°F oven until warm.

FAQ

Can I use regular baby carrots for this recipe?

Yes, you can use bagged baby carrots. They might cook a few minutes faster, so check them early.

Why did my glaze burn?

Honey burns easily at high temperatures. Make sure your oven is set to 375°F and only add the glaze for the last 20 minutes of baking.

Can I prepare these ahead of time?

You can wash and trim the carrots a day in advance and store them in the fridge. It is best to roast them right before serving for the best texture.

Honey Glazed Carrots

Why this works

Ingredients you'll need