Honey Garlic Roasted Carrots

These Honey Garlic Roasted Carrots are a keto-friendly twist on classic honey-glazed carrots, using a sugar-free honey substitute to keep carbs in check. Medium carrots are roasted at high heat until tender with golden, caramelized edges, then coated in a glossy garlic and "honey" glaze that balances sweet and savory flavors. Optional fresh thyme or rosemary adds aromatic depth, making this colorful side dish worthy of both busy weeknights and special occasions while staying keto-compliant and pairing beautifully with roasted meats, poultry, or fish.

Course Side Dish, Vegetable

Cuisine American

Keyword honey garlic carrots, keto carrots, keto side dish, low carb carrots, roasted vegetables, sugar-free honey glaze

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 105kcal

Equipment

large rimmed baking sheet
Mixing bowl
Parchment Paper
measuring spoons
measuring cups
Whisk

Ingredients

For the roasted carrots

1.5 pounds medium carrots, peeled and cut into 2 to 3-inch sticks
2 tablespoons extra-virgin olive oil
0.75 teaspoon fine sea salt or to taste
0.25 teaspoon freshly ground black pepper

For the keto honey garlic glaze

3 tablespoons sugar-free honey substitute preferably monk fruit or allulose based
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
0.5 teaspoon apple cider vinegar for balance
0.25 teaspoon smoked paprika or regular paprika

Optional herbs & garnish

1 teaspoon fresh thyme leaves or finely chopped fresh rosemary plus more to taste
1 tablespoon chopped fresh parsley for garnish, optional

Instructions

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Add the prepared carrot sticks to a mixing bowl, drizzle with olive oil, and sprinkle with salt and black pepper, then toss until the carrots are evenly coated.
Spread the carrots in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast instead of steam.
Roast the carrots for 15 minutes, then remove the pan from the oven and gently toss or flip the carrots to promote even browning.
Return the carrots to the oven and continue roasting for 8 to 10 minutes, or until they are tender when pierced with a fork and have golden, caramelized edges.
While the carrots finish roasting, whisk together the sugar-free honey substitute, melted butter, minced garlic, apple cider vinegar, smoked paprika, and thyme or rosemary in a small bowl until smooth and combined.
Transfer the hot roasted carrots to a clean mixing bowl, pour the warm honey garlic mixture over the top, and toss gently until every piece is coated in the glossy glaze.
Taste and adjust seasoning with additional salt, pepper, or herbs as desired, then transfer the glazed carrots to a serving dish and garnish with chopped fresh parsley before serving.

Notes

To keep this side dish keto-friendly, stick to the suggested serving size, as carrots are naturally higher in carbs than many leafy vegetables. Look for a sugar-free honey substitute that is truly zero sugar and low glycemic, such as one sweetened with monk fruit or allulose. For meal prep, cooled leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated on a baking sheet at 350°F for 10 to 15 minutes to restore some caramelized edges. The optional herbs add a beautiful aroma, but use them lightly so they complement rather than overpower the sweet-savory garlic glaze.

Nutrition