Honey Glazed Carrots (Ginger Carrots) Recipe - The Cookie Rookie® (2024)

4.61 from 48 votes

Author: Becky Hardin

• ▢ 4 tablespoons unsalted butter melted (½ stick)
• ▢ 3 tablespoons honey
• ▢ 1 tablespoon dark brown sugar
• ▢ 1½ teaspoons kosher salt
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 2 pounds medium carrots peeled and trimmed
• ▢ 1 tablespoon thinly sliced fresh chives for garnish

• Heat oven to 400°F and line a rimmed baking sheet with foil. Spray the foil with nonstick spray.

• In a small bowl, whisk the melted butter, honey, brown sugar, salt, cinnamon, ginger, nutmeg, and black pepper together.

  4 tablespoons unsalted butter, 3 tablespoons honey, 1 tablespoon dark brown sugar, 1½ teaspoons kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon freshly ground black pepper

• Place the carrots on the prepared baking tray and pour all except 2 tablespoons of the butter mixture on top. Stir the carrots around the butter mixture to coat and spread the carrots in an even layer around the tray, leaving a little space between each carrot.

  2 pounds medium carrots

• Roast at 400°F for 20-30 minutes, or until the carrots still have a little resistance when pierced with a fork.

• Remove carrots from the oven and drizzle with the reserved 2 tablespoons of the butter mixture.

• Transfer carrots to a serving platter and sprinkle with chopped sliced chives.

  1 tablespoon thinly sliced fresh chives

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I want to leave a review but it seems I don’t know how… any way,,,, I feed 90 Seniors a Birthday Luncheon once a month at our local Senior Citizens Center. I try to give them a good taste treat… healthy and yummy. I have presented this ginger carrot dish twice. THEY ARE IN LOVE WITH IT. Thank you for sharing this . Taffy

Question: If I use baby carrots, would the temp and/or time need to be changed?

I made this recipe with 5 lbs carrots for Thanksgiving. I didn’t have a pan large enough to accommodate whole carrots so I cut them into quarters. I also don’t use brown sugar so used molasses instead. Other than that I followed the recipe. They were a HUGE hit and we had none left over. Not a single one. The sauce was both savory and sweet Ave complemented the sweetness of the carrots perfectly. I will make this again…just for us.