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Honey-Glazed Carrots

This honey-glazed carrot recipe is courtesy of chef Curtis Stone and goes well with his Roast Loin of Pork.

  • servings: 6




  • 3 tablespoons butter
  • 2 bunches heirloom carrots, peeled, trimmed and halved lengthwise
  • 2 shallots, thinly sliced
  • 1 large sprig fresh thyme, leaves only
  • 2 tablespoons pure honey
  • Coarse salt and freshly ground black pepper


  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Melt butter in a medium roasting pan over medium heat. Add carrots, shallots, and thyme; toss to coat. Season with salt and pepper.

  3. Step 3

    Transfer roasting pan to oven and roast, stirring occasionally, until carrots and shallots are tender, about 15 minutes.

  4. Step 4

    Transfer roasting pan to stove over medium heat; add honey and toss to coat. Season with salt and pepper and serve immediately.

The Martha Stewart Show, February Winter 2008



Reviews (2)

  • MrsTaylor 14 Oct, 2008

    Great dish! I brought these for our Canadian Thanksgiving this past weekend and they were a hit with all ages. A great and easy way to make a memorable vegetable side dish. I used regular baby carrots (sliced in half vertically) and they needed to roast about 25 min. I also added about a tablespoon of fresh lemon juice.

  • dizzydeb 22 May, 2008

    Very nice side dish. I used regular carrots and cut them on the diagonal. The honey adds a nice flavor. I used whatever herb I had on hand as I did not have thyme and it was delicious.