These honey glazed carrots with cranberries & pine nuts are coated in a buttery honey-brown sugar glaze, then finished with bright orange zest, dried cranberries, and toasted pine nuts. The sweet sauce pairs perfectly with the tender carrots and the toppings add texture and color to the dish! These are not only a simple side dish, but they brighten up any table scape. Transform your holiday carrots into a simple show stopping side everyone will love!
If you clicked on this recipe solely because of the photo, it’s ok because I would too! They are just too pretty, almost to pretty to eat, but the taste trumps that, hah. There’s something about taking a good for you vegetable and coating it in a buttery, sugar glaze. I think the toppings make this dish so don’t skimp on those. The pine nuts adds a crunchy, nutty flavor and the dried cranberries get a bit soft when warm and add a nice chew.
If you like these, you’ll also like this cheesy cauliflower bake, my dairy-free homemade green bean casserole, or this butternut squash risotto. Find all of my hearty side dish recipes here for more inspiration!
What Makes These Special
These honey glazed carrots are the perfect mix of sweet and savory, the honey and brown sugar make them buttery and caramelized, while a hint of garlic and black pepper keeps them balanced. They’re also so pretty! With pops of color from the cranberries, carrot tops, and fresh orange zest that make them stand out on any holiday table. Even better, they’re quick to prep, easy to roast, and taste like you put in way more effort than you did. I love these year long, especially with those whole farmers market or home-grown carrots!
Recipe Serving Suggestions
Serve these honey carrots at your holiday table, for Sunday dinner, or as part of a weeknight dinner. Pair with one of these popular main dishes for a balanced meal!
Key Ingredients
Whole carrots: About 3 lbs. medium carrots, peeled with tops left on for presentation. Baby carrots or rainbow carrots can also be used, tops can be cut off if desired.
Olive oil: Helps the carrots roast evenly. Avocado oil works too.
Unsalted butter: Softened for easier mixing; salted butter can be used, just reduce added salt.
Honey: Provides natural sweetness and a glossy glaze. Maple syrup is a good alternative.
Brown sugar: Adds richness and caramel notes to the glaze.
Fresh orange juice: Balances the sweetness with bright citrus.
Pine nuts: Lightly toasted for a buttery crunch; pecans or walnuts can be substituted.
Dried cranberries: Adds tartness and color; dried cherries or golden raisins also work.
Fresh orange zest: For garnish and extra citrus aroma.
How to Make The Glazed Carrots
Let’s talk a little about how to make the Honey Glazed Carrots with Cranberries & Pine Nuts (The printable instructions are in the recipe card below.)
- Peel, season, and roast carrots.
- Combine honey glaze. Toast pine nuts.
- Toss carrots in glaze, top with pine nuts, cranberries, and orange zest.
- Enjoy!
- Preheat oven to 400 degrees F. Peel carrots, cut any large carrots in half lengthwise. Add to a large sheet pan, drizzle with olive oil, and season with salt and pepper. Toss to combine, spread out in a single layer. Roast for 20-25 minutes until tender (depending on size). Check doneness with a fork.
- In a small saucepan combine butter and honey, simmer over medium heat until bubbly. Then add in the brown sugar, garlic, and fresh orange juice. Stir to combine, heat over medium heat until brown sugar has dissolved and the sauce has thickened. Keep warm over low heat.
- Add pine nuts to a small sauté pan, heat over medium-high heat until pine nuts get slightly toasted. Stir often and watch carefully so they do not burn, remove from heat.
- Once carrots are done, toss in the honey glaze, transfer carrots to a large platter or serving tray, Drizzle with any remaining glaze and top with the toasted pine nuts, dried cranberries, and fresh orange zest. Enjoy immediately!
Recipe Variations
- Maple Glaze: Swap honey for pure maple syrup.
- Nut-Free: Omit the pine nuts or replace with roasted pumpkin seeds or toasted bread crumbs for crunch.
- Spiced Version: Add a pinch of cinnamon, nutmeg, or allspice to the glaze for a warm flavor.
- Extra Citrus: Add a splash of lemon juice along with the orange juice for a brighter glaze.
- Savory Twist: Reduce the brown sugar slightly and add fresh thyme or rosemary.
Honey Glazed Carrots with Cranberries & Pine Nuts
Ingredients
- 3 lbs. medium Whole carrots, peeled, tops left on
- 2 tbsp Olive oil
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 3 tbsp Unsalted butter, softened
- 1/2 cup Honey
- 1/2 cup Brown sugar
- 2 Cloves garlic, minced
- 1 tbsp Fresh orange juice
- 1/4 cup Pine nuts
- 1/4 cup Dried cranberries
- Fresh orange zest, for garnish
Instructions
- Preheat oven to 400 degrees F. Peel carrots, cut any large carrots in half lengthwise. Add to a large sheet pan, drizzle with olive oil, and season with salt and pepper. Toss to combine, spread out in a single layer. Roast for 20-25 minutes until tender (depending on size). Check doneness with a fork.3 lbs. medium Whole carrots, 2 tbsp Olive oil, 1 tsp Kosher salt, Fresh cracked black pepper
- In a small saucepan combine butter and honey, simmer over medium heat until bubbly. Then add in the brown sugar, garlic, and fresh orange juice. Stir to combine, heat over medium heat until brown sugar has dissolved and the sauce has thickened. Keep warm over low heat.3 tbsp Unsalted butter, 1/2 cup Honey, 1/2 cup Brown sugar , 2 Cloves garlic, 1 tbsp Fresh orange juice
- Add pine nuts to a small sauté pan, heat over medium-high heat until pine nuts get slightly toasted. Stir often and watch carefully so they do not burn, remove from heat.1/4 cup Pine nuts
- Once carrots are done, toss in the honey glaze, transfer carrots to a large platter or serving tray, Drizzle with any remaining glaze and top with the toasted pine nuts, dried cranberries, and fresh orange zest. Enjoy immediately!1/4 cup Dried cranberries , Fresh orange zest
Notes
- Choose even-sized carrots so they cook at the same rate.
- Don’t skip the orange zest, it brightens and adds nice color to the dish!
- Make ahead: Roast carrots up to a day in advance, then reheat with glaze and garnishes before serving. Great for busy holiday meals!
- Drizzle extra glaze over the carrots before serving.
Nutrition
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Storage and Reheating
Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven until warmed through, or microwave in short intervals. For the best flavor, add a drizzle of extra glaze or honey before serving.
Recipe FAQs
Yes! Baby carrots will work, but reduce the roasting time since they cook faster.
Chopped pecans, walnuts, or slivered almonds make great substitutes and add a similar crunch.
Yes. Swap the butter for a avocado or olive oil.
The glazed carrots go with everything from grilled chicken and roasted turkey to steak and pork chops! They can be a staple to any holiday dinner table.
Tools I Recommend
- Sheet Pan: I love these USA Pan half sheet pans for sweet and savory dishes. They clean up nicely and have lasted for years.
- Chefs Knife: Shun is my go to for kitchen knives, this chefs knife is useful for several kitchen tasks.
- Small Saucepan: This cute enamel sauce pan is the perfect size for whipping up sauces or heating up soup.
- Vegetable Peeler: I love this brand and have had mine for years, it’s still sharp!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
