Orange and Honey Glazed Carrots

These carrots are absolutely addictive! Fresh farm-market carrots are tossed with olive oil, salt, and pepper, and roasted until caramelized and sweet. Roasting carrots highlights their natural flavor and sweetness. They’re then tossed with a mixture of caramelized shallots, sweet and citrusy orange juice, and sweet and sticky honey that has been cooked down to form a sauce that will cling to the roasted carrots. They’re a wonderful addition to a simple spring dinner as well as an Easter feast that is worthy of being served to company. Just look at the photo to see how delicious these carrots are. The serving dish is only half full because I ate the other half of the carrots before they even left the sauté pan! Yum!

Orange and Honey Glazed Carrots

Serves 4


  • 2 bunches organic carrots (I prefer them with the tops still on as I think they have so much more flavor. I add the carrot tops to smoothies and pesto)
  • 1 tablespoon olive oil
  • Salt and Pepper
  • 2 tablespoons butter
  • 2 shallots, peeled and sliced thin
  • 1 clove garlic, minced
  • Juice from 1 orange
  • 1 tablespoon honey


  1. Preheat oven to 425 degrees. Cut carrots diagonally into 1-inch slices. Place carrots on a rimmed baking sheet. Toss carrots with olive oil and a pinch of salt and pepper. Roast for 20-30 minutes, until tender and browned.
  2. In a small sauté pan, heat butter over med-high heat. Add shallots and cook for 10 minutes, until shallots are softened and beginning to brown. Add garlic and cook for 30 seconds. Add orange juice, honey, and a pinch each of salt and pepper. Cook for about 10 minutes until mixture has thickened slightly. 
  3. Toss cooked carrots into the sauté pan with the orange-honey mixture. Place carrots into a serving dish and enjoy warm or at room temperature. 

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