Honey Glazed Carrots

I like carrots – but I don’t usually crave them. I crave hummus – and then I eat carrots to make myself feel better about eating copious amounts of hummus. Having said that, I made this recipe for Honey glazed carrots yesterday and I already want more! What so inclined me to create these perfectly tender bites of heaven? Read on! (Or if you could care less about my inspirations and just want to make some Honey Glazed Carrots – scroll on down!)

For my birthday in March, Jake bought me tickets to see Lady Gaga in concert at Wrigley field in Chicago. I was SO THRILLED! I absolutely love Lady Gaga – her album, Joanne, might be my favorite ever. She is so talented – needless to say I was thrilled! Only problem – the concert was not until August! So I waited, and waited… and waited some more – and then finally, the weekend arrived!

This past weekend we drove out to Chicago, sat on Wrigley field, and admired Lady Gaga as she sang her heart out – it was INCREDIBLE! I could not stop smiling for days.

So what does this have to do with carrots? I am getting there! Since the concert was Friday night, we spent the remainder of the weekend visiting with friends who live Chicago – eating, drinking, and enjoying each other’s company. On Saturday night, we went to this restaurant called River Roast – OH.EM.GEE! If you live in Chicago, or visit Chicago, and you are not vegan/vegetarian – you. must. go. The restaurant is RIGHT on the river, so views are beautiful. We even got to sit outside! You order family style meats like chicken, beef, pork, and fish – the restaurant roasts the meat and then cuts it right in front of you!

Why is it so cool to have someone cut/cook right in front of you? Like I know they are doing this in the kitchen, but somehow it is way cooler when I can see you doing it. Anyway I digress AGAIN!

We ordered the chicken and pork which came with these incredible potato wedges and corn bread – MM MM MMM! Then, because that simply wasn’t enough food for our hungry minds (definitely was enough for our bellies) we ordered two amazing sides to share – ¬†corn on the cob and “Carrots & Dirt” (there it is!). The corn – wow. So good. But the winner of the night for me, may have been the carrots! The carrots were roasted and tender, then tossed with balsamic, pumpernickel crumbs, and goat cheese. I never wanted the dish to end it was so good!

Long story short, I was inspired to try my own cooked carrot recipe! So here we have it:

Honey Glazed Carrots

Yields: 2 servings

Although very different from the Carrots & Dirt, these Honey Glazed Carrots did not disappoint. I made this exact recipe and ate them all in one sitting… that is not a recommended, but it may happen! Because they are super addicting!

I used baby carrots because I was feeling lazy and did not want to spend time washing, peeling, or cutting up my carrots – but feel free to use whatever type of carrots you prefer! Whole, baby, orange, purple – you do you! Depending on taste, or mood, you can also adjust the amount of honey/salt to better suit your feelings – want a sweet dish? Go heavy on the honey. Looking for something more savory? Replace some of the honey with additional olive oil and salt.


1 lb carrots, baby or regular

1 tablespoons olive oil

1 tablespoons honey




  1. Preheat oven to 400F. Lightly grease a pyrex pan with olive oil, set aside (for easy clean up, line pan with aluminum foil before greasing).
  2. For regular carrots: Wash, peel and cut once or twice length-wise, then once or twice width-wise. For baby carrots: Leave whole or cut once length-wise. Place carrots in a medium-sized bowl, drizzle with oil and honey. Mix carrots to fully coat in oil/honey.
  3. Season with salt and pepper, as desired.
  4. Spread carrots out on baking sheet/pan in one layer.
  5. Bake at 400F for 50-55 minutes or until carrots begin to brown and become tender. Feel free to drizzle with additional oil, honey, or seasoning, if desired.

For faster cooking, slice carrots into thinner pieces. If serving a group, consider doubling, tripling or even quadrupling the recipe! A good rule of thumb is 1/2 lb carrots per person (unless you are like me and can eat a whole pound by yourself!).


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