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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
Honey-Glazed Carrots

Source: The Martha Stewart Show, February Winter 2008


  • 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. Preheat oven to 400 degrees.

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

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

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.

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