Honey Glazed Carrots

Carrots: The star of the dish. Cut them into sticks of roughly equal size so they roast evenly. Smaller pieces will cook faster and caramelize more, while larger ones stay slightly more tender in the center.

Honey: Gives the carrots their signature sweet glaze and helps them caramelize beautifully in the oven. Use a good quality honey for the best flavor.

Olive oil: Helps the honey and seasoning coat the carrots evenly and encourages browning in the oven.

Sumac: This is the ingredient that makes these honey glazed carrots stand out. Sumac has a tangy, slightly fruity flavor that balances the sweetness of the honey perfectly. If you don't have sumac, lemon pepper seasoning works great as a substitute and gives a similar bright, citrusy note.

Salt: Balances the sweetness and brings everything together.

Cut the carrots into equal-sized pieces. This is important for even cooking. If some pieces are much thicker than others, they won't all be done at the same time - some will be perfectly tender while others are still hard.

Don't overcrowd the pan. Spread the carrots out in a single layer with some space between them. If they are too close together or overlapping, they will steam rather than roast and you'll miss out on all that caramelization. Use two baking sheets if needed.

Flip halfway through. Turning the carrots halfway through roasting ensures they caramelize evenly on both sides rather than just on the bottom.

Serve immediately. Honey glazed carrots are at their best straight out of the oven while the glaze is still sticky and the edges are caramelized.

Looking for more side dish recipes? I've got you covered! Try this easy-to-make Cauliflower stuffing, this Oven-roasted rutabaga, or these Roasted carrots and parsnips.

Prep the carrots: Peel and cut the carrots into sticks of roughly equal size.

Season: Toss the carrots with honey, olive oil, sumac, and salt until evenly coated.

Roast: Spread in a single layer on a parchment-lined baking sheet and roast at 200C (400F) for 30 minutes, flipping halfway through, or until tender and caramelized at the edges.

Serve: Transfer to a serving plate and serve immediately.

These honey glazed carrots work as a side dish for almost anything. They pair particularly well with roasted chicken, lamb, or pork, and the sumac gives them enough of a flavor punch to hold their own alongside simply seasoned proteins. They also work great as part of a spread with other roasted vegetables, grain bowls, or mezze-style platters alongside hummus, Whipped feta cheeze dip, Tzatziki, Blue cheese dip or Ranch.

For a little extra finish, scatter some fresh herbs like parsley or mint over the top before serving, or add a sprinkle of crumbled feta for a salty, creamy contrast to the sweet glaze.