Homemade Honey Glazed Dijon Carrots

I grew up thinking carrots were just something you ate raw with ranch dip or boiled until they turned mushy at Sunday dinner. My mom wasn’t big on making vegetables taste good—they were more like the thing you had to eat before you got dessert.

It wasn’t until I started cooking for my own family that I realized carrots could actually be something people got excited about. The secret? A simple glaze made with honey and Dijon mustard. Just a few ingredients and about twenty minutes, and suddenly those basic baby carrots turn into a side dish my kids actually ask for. No begging required.

What Kind of Carrots Should I Use?

Baby-cut carrots are perfect for this recipe because they’re already peeled and sized uniformly, which means they’ll cook evenly and save you a ton of prep time. If you can’t find baby-cut carrots or prefer regular carrots, you can absolutely use those instead – just peel them and cut them into similar-sized pieces, about 2-3 inches long and roughly the same thickness. Fresh carrots will always taste better than older ones, so look for carrots that are firm and bright orange without any soft spots or white discoloration. You’ll want to avoid those giant, thick carrots since they take longer to cook and might end up with a tougher texture.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Baby-cut carrots: Regular carrots work great too – just peel them and cut into similar-sized pieces (about 2-3 inches long). You can also use rainbow carrots for a fun presentation, though the cooking time stays the same.
• Honey: Maple syrup or agave nectar make good substitutes if you’re out of honey. Use the same amount, but keep in mind maple syrup will add a slightly different flavor profile.
• Dijon mustard: Whole grain mustard or even yellow mustard can work in a pinch. Whole grain will give you a similar tang with a bit more texture, while yellow mustard is milder so you might want to add an extra teaspoon.
• Olive oil: Melted butter or avocado oil are both solid alternatives. Butter will give you a richer flavor, while avocado oil keeps things neutral.
• Garlic powder: Fresh minced garlic (about 2 cloves) works well, or you can use granulated garlic in the same amount as the powder.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting carrots is overcrowding the pan, which causes them to steam instead of caramelize – spread them in a single layer with space between each carrot to get those crispy, golden edges.

Another common error is adding the honey glaze too early in the cooking process, as the sugars will burn before the carrots are tender, so wait until the last 10 minutes of roasting to brush it on.

To ensure even cooking, try to use carrots that are similar in size, and if some are thicker than others, cut them in half lengthwise so everything finishes at the same time.

Don’t skip tossing the carrots halfway through roasting, as this simple step helps them cook evenly and prevents one side from burning while the other stays pale.

What to Serve With Honey Glazed Dijon Carrots?

These sweet and tangy carrots are the perfect side dish for just about any protein you’re cooking up for dinner. They pair really well with roasted chicken, pork chops, or even a nice piece of salmon since the honey and Dijon flavors complement meat and fish without overpowering them. I love serving these carrots alongside mashed potatoes or rice pilaf to round out the plate, and they’re also great with a simple weeknight meatloaf. If you’re doing a holiday meal, these carrots fit right in next to turkey or ham and look pretty on the table too.

Storage Instructions

Store: Keep your leftover honey glazed carrots in an airtight container in the fridge for up to 4 days. They actually taste great cold straight from the fridge as a quick snack, or you can warm them up again for dinner.

Reheat: To bring these carrots back to life, just pop them in the microwave for about a minute or warm them in a skillet over medium heat for a few minutes. You might want to add a tiny splash of water if the glaze seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-560
• Protein: 4-6 g
• Fat: 27-32 g
• Carbohydrates: 70-80 g

Ingredients

• 2 tbsp honey (I prefer raw honey)
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1.5 lb baby carrots (halved lengthwise for even cooking)
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 2 tbsp olive oil (I use extra virgin)

Step 1: Prepare the Honey Dijon Glaze and Carrots

• 2 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1.5 lb baby carrots

First, preheat your oven to 400°F (200°C) to ensure it’s hot and ready once the carrots are prepped.

In a small bowl, whisk together the honey, Dijon mustard, garlic powder, kosher salt, and ground black pepper to create a flavorful glaze.

Then, place the baby carrots in a separate large bowl; if they are not already, I like to halve larger carrots lengthwise for more surface area and even cooking.

Step 2: Coat and Roast the Carrots

• 2 tbsp olive oil

Pour the prepared honey Dijon glaze over the carrots in the large bowl, adding the olive oil.

Toss everything together thoroughly until the carrots are evenly coated.

Spread the coated carrots in a single layer on a baking sheet; overcrowding the pan will steam the carrots instead of roasting them, so use two sheets if necessary.

Roast the carrots in the preheated oven for 20 minutes.

Step 3: Finish Roasting and Caramelize

After 20 minutes, carefully remove the baking sheet from the oven and toss the carrots to ensure all sides get nicely caramelized.

Return them to the oven and cook for an additional 5 minutes.

For that perfect touch of char and deeper flavor, I sometimes like to broil them for 2-3 minutes at the very end, keeping a close eye on them to prevent burning.

Serve immediately.

Homemade Honey Glazed Dijon Carrots

Delicious Homemade Honey Glazed Dijon Carrots recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 530 kcal

Ingredients

  

• 2 tbsp honey (I prefer raw honey)
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1.5 lb baby carrots (halved lengthwise for even cooking)
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 2 tbsp olive oil (I use extra virgin)

Instructions

 

• First, preheat your oven to 400°F (200°C) to ensure it's hot and ready once the carrots are prepped. In a small bowl, whisk together the honey, Dijon mustard, garlic powder, kosher salt, and ground black pepper to create a flavorful glaze. Then, place the baby carrots in a separate large bowl; if they are not already, I like to halve larger carrots lengthwise for more surface area and even cooking.
• Pour the prepared honey Dijon glaze over the carrots in the large bowl, adding the olive oil. Toss everything together thoroughly until the carrots are evenly coated. Spread the coated carrots in a single layer on a baking sheet; overcrowding the pan will steam the carrots instead of roasting them, so use two sheets if necessary. Roast the carrots in the preheated oven for 20 minutes.
• After 20 minutes, carefully remove the baking sheet from the oven and toss the carrots to ensure all sides get nicely caramelized. Return them to the oven and cook for an additional 5 minutes. For that perfect touch of char and deeper flavor, I sometimes like to broil them for 2-3 minutes at the very end, keeping a close eye on them to prevent burning. Serve immediately.