These vegan honey glazed carrots are one my most favorite carrot recipes. Of course, we won’t actually use honey since it’s not a vegan ingredient. We will use agave syrup instead of honey, but you won’t be able to tell the difference! I make these vegan carrots frequently for my non-vegan family and they are always a huge hit. Even the kids like these!
These vegan honey-glazed carrots are super simple to make. I can get them from fridge to the oven in about five minutes, so I can cook the rest of the meal while these roast.
Preparing Vegan Honey Glazed Carrots
Start off with a big bunch of carrots. I love the multi-colored ones from the farmers market – they just feel extra fancy. Chop off the tops and slice the carrots lengthwise. If they are super chunky carrots, you can give them an extra slice. Rinse them, pat dry, and spread on a baking sheet.
Now, you might be realizing at this point that I didn’t peel the carrots. That’s right! I almost never peel my carrots. The skins contain a ton of healthy nutrients, and they get a tasty little crunch when they’re cooked. I enjoy the taste and their healthier this way. Plus, peeling carrots is a royal pain in the behind. Why put ourselves through that hassle when it’s not necessary?
Then, you just toss the carrots in some olive oil, agave syrup, and balsamic vinegar. The agave syrup is our secret vegan substitute for the honey in these honey-glazed carrots! Sprinkle with salt and pepper, and roast the carrots for 30-45 minutes. So easy and so delicious.
- Carrots, 1 lb, fresh
- Agave syrup, 1/2 cup
- Balsamic Vinegar, 2 tbsp
- Olive Oil
- Black Pepper
- Chop the tops off carrots, and slice lengthwise. Rinse and pat dry. Spread carrots on a large baking sheet, in a single layer.
- Drizzle carrots with olive oil and toss until lightly coated.
- Drizzle with the agave syrup and balsamic finger. Toss again until all the carrots are coated in the mixture. Sprinkle with salt and pepper.
- Bake for 30-45 minutes, until carrots are tender and browned.
I hope your family loves these as much as mine does! They would be a great match for the Israeli Couscous with Cilantro-Jalapeno Dressing that I posted last week. Let me know what you pair them with!