Honey Glazed Carrots
Take the humble carrot to the next level by making them honey glazed carrots. The honey glaze enhances the natural flavor and sweetness of carrots making them even more delicious and tempting for your family.
Why This Recipe Is Great For Busy Parents
- A delicious way to serve your family veggies!
- Carrots are always in the fridge!
- An easy recipe that kids love.
Ingredients you will need
Ingredient Notes and Substitutes
- Carrots: Any carrots will do, I tend to use baby carrots, but if you have large carrots just cut them to thumb-sized pieces. Throw any leftovers into a carrot smoothie, carrot muffins or carrot pancakes.
- Honey: Use your favourite honey or substitute with maple syrup.
- Butter: I use salted butter, you can use unsalted butter if you prefer.
- Cinnamon, Ground Ginger, Crushed Garlic: The recipe will work without these additional flavourings but they do make this dish even better if you have them on hand.
Honey Glazed Carrots Step-by-step
Below are illustrated step-by-step instructions to make my honey-glazed carrot recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 200 degrees Celsius (400 F).
Prep your carrots. Wash and/or peel them depending on your taste preference where it comes to peel. You want your carrots to be about as thick as your thumb. If yours are very thick, half or quarter them lengthways as needed. I like to keep my carrots long. But you can cut them into shorter thumb-length pieces if you prefer.
Melt butter.
Step two: Place the carrots in a sheet pan or baking tray that has a rim.
Step three: Combine the remaining ingredients (honey, garlic, melted butter, oil, cinnamon, ginger)in a bowl.
Step four: Pour the flavourings over the carrots and toss them well to ensure all the carrots are well coated in the honey glaze.
Step five: Bake your carrots for 20-25 minutes (turning half-way through) or until the carrots are tender and lightly caramelised.
Step six: Season with salt and pepper to taste.
Enjoy!
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Tips & FAQs
Here is how you can make these honey carrots perfectly every time!
- My only real tip is to test your carrots for doneness before serving them, you want the carrots to be nice and tender.
- Actually, one more tip. Once cooked beside to baste your carrots in the honey glaze at the bottom of the pan to make sure they have as much honey buttery goodness on them as possible.
- I store leftovers in the fridge in an airtight container. They are delicious straight from the fridge or sometimes I through them into a carrot smoothie.
- Optional garnishes: Parsley, Thyme, and or sesame seeds.
How To Make This Recipe Suitable For Baby-Led-Weaning
- Honey should not be served to babies under one year of age.
- Maple syrup could be substituted for the honey in this recipe,
- Cook the carrots until very tender, so that they are finger squishable i.e. they easily squash when you press down on them.
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Honey Glazed Carrots
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Ingredients
- 600 grams carrots
- 3 Tablespoons honey
- 1 clove garlic crushed
- 1 Tablespoon butter melted
- 1 Tablespoon olive oil
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- salt and pepper
Instructions
- Preheat your oven to 200 degrees Celsius (400 F).
- Prep your carrots. Wash and/or peel them depending on your taste preference where it comes to peel. You want your carrots to be about as thick as your thumb. If yours are very thick, half or quarter them lengthways as needed. I like to keep my carrots long. But you can cut them into shorter thumb-length pieces if you prefer.
- Place the carrots in a sheet pan or baking tray that has a rim.
- Combine the remaining ingredients (honey, garlic, butter, oil, cinnamon, ginger)in a bowl.
- Pour the flavourings over the carrots and toss them well to ensure all the carrots are well coated in the honey mixture.
- Bake your carrots for 20-25 minutes (turning half-way through) or until the carrots are tender and lightly caramelised.
- Season with salt and pepper to taste
- Enjoy!
Video
Notes
- My only real tip is to test your carrots for doneness before serving them, you want the carrots to be nice and tender.
- Actually, one more tip. Once cooked beside to baste your carrots in the honey glaze at the bottom of the pan to make sure they have as much honey buttery goodness on them as possible.
- I store leftovers in the fridge in an airtight container. They are delicious straight from the fridge or sometimes I through them into a carrot smoothie.
- Optional garnishes: Parsley, Thyme, and or sesame seeds.
- Carrots: Any carrots will do, I tend to use baby carrots, but if you have large carrots just cut them to thumb sized pieces.
- Honey: Use your favourite honey or substitute with maple syrup.
- Butter: I use salted butter, you can use unsalted butter if you prefer.
- Cinnamon, Ground Ginger, Crushed Garlic: The recipe will work without these additional flavourings but they do make this dish even better if you have them on hand.
BLW HINTS AND TIPS
- Honey should not be served to babies under one year of age.
- Maple syrup could be substituted for the honey in this recipe,
- Cook the carrots until very tender, so that they are finger squishable i.e. they easily squash when you press down on them.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.