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Roasted Glazed Carrots Foil Packet (Updated)

Recipe variation and photography by Bev Davis.


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Posted June 4, 2017

Editor's Note (July 3, 2017):  I doubled the recipe, added new photos, and a variation for roasting in foil which is great for summer cookouts or any informal gathering.   After baking, serve directly from the foil.

I LOVE roasted veggies!  A few months ago, while I was browsing Facebook, a big steak ad appeared on my page.  The dark roasted carrots on the side grabbed my attention.  I searched around for recipes and found one I wanted to try on AllRecipes.com.  First, I used honey.  Loved the nutty taste.  The second and third time, I used buttery pancake syrup because I didn't want to make a special trip to the grocery store to buy honey!  Thankfully, the flavor was equally delicious!  These carrots taste like a dessert.  Easy to make.  Roasting brings out the natural sweetness.  The caramelized glaze adds more amazing flavor.  


2 pounds fresh carrots

extra-virgin olive oil for drizzling

salt and ground black pepper to taste

1/2 cup honey OR buttery pancake syrup


Preheat oven to 400 degrees.  Line baking sheet with foil or parchment paper.  Set aside.  Lightly scrape carrots with a sharp knife or scraper.  Cut off ends.  Thoroughly rinse.  Pat dry with paper towels.  Leave whole or chop.  Evenly coat with extra-virgin olive oil.  In small owl, combine salt, ground black pepper, and

1/2 cup of honey OR buttery pancake syrup.  Mix well.  Drizzle over carrots.  Arrange in single layer on lined baking sheet.  Reduce oven to 375 degrees.  Bake  35 to 45 minutes or until caramelized and tender.  Serve hot.  Makes 6 to 8 servings.

VARIATION:  Foil Packs

Coat aluminum foil with extra-virgin olive oil OR parchment paper.  Arrange whole or chopped carrots in a single layer.  Place on a large cookie sheet.  Season and bake as instructed.  Serve from foil.  Great side dish for cookouts.