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Perfect Honey Glazed Roasted Carrots for Rosh Hashanah

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These honey glazed roasted carrots are tender on the inside with sticky, caramelized edges, making them a perfect side dish for Rosh Hashanah or any holiday table. The honey symbolizes a sweet new year, and the carrots are a traditional symbol of a good, plentiful year.

Ingredients

Scale
  • 2 pounds carrots, peeled and trimmed
  • 1 tablespoon salt (for parboiling water)
  • 1/4 cup honey
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon sesame seeds (optional)
  • Flaky sea salt (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Peel the carrots and trim off the tops and tips. If thick, cut in half lengthwise; if thin, leave whole. Cut into 3-4 inch pieces for even cooking.
  3. Fill a large pot with water and add 1 tablespoon of salt. Bring to a rolling boil over high heat. Add the carrots and cook for 3-4 minutes until just slightly tender. Drain in a colander and let steam dry for 1-2 minutes.
  4. While the carrots parboil, combine honey, butter, olive oil, cinnamon, ginger, cayenne (if using), salt, and pepper in a small saucepan. Warm over medium heat, whisking constantly, until butter is melted and mixture is smooth (about 2-3 minutes). Do not let it boil.
  5. Line a baking sheet with parchment paper. Spread the parboiled carrots in a single layer on the sheet. Pour the honey glaze over the carrots and toss gently to coat evenly. Spread them out so they are not touching.
  6. Roast for 15 minutes. Remove the sheet, flip the carrots with a spatula, and return to the oven for another 10-15 minutes until tender and the glaze is sticky and caramelized.
  7. Remove from the oven and let cool on the baking sheet for 2-3 minutes. Transfer to a serving platter. Sprinkle with fresh parsley, sesame seeds (if using), and a pinch of flaky sea salt. Serve warm or at room temperature.

Notes

Parboiling the carrots is essential for even cooking and perfect texture. Watch the honey carefully as it can burn quickly. Use high-quality honey for best flavor. Don’t skip the salt—it balances the sweetness. For a vegan version, replace butter with coconut oil or vegan butter. For a lower-sugar option, reduce honey to 3 tablespoons and add 1 tablespoon maple syrup. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-7 minutes or in a skillet with a splash of water; avoid the microwave.

Nutrition

Keywords: honey glazed carrots, roasted carrots, Rosh Hashanah, holiday side dish, easy carrot recipe, caramelized carrots

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