Honey Glazed Roasted Carrots and Asparagus

While this dish is best served fresh from the oven, you can prep the vegetables and glaze up to 24 hours in advance. Store the prepared (but uncooked) vegetables and glaze separately in the refrigerator. When ready to cook, let them come to room temperature for about 15 minutes, then toss together and roast as directed. Leftover roasted vegetables can be refrigerated for 3-4 days and reheated in a 375°F oven for 8-10 minutes to restore some of their texture.

Yes, both maple syrup and agave nectar work well as honey substitutes in this recipe. Maple syrup will add a deeper, more complex sweetness with subtle woody notes, while agave provides a milder, more neutral sweetness. Use the same amount (3 tablespoons) of either substitute. Keep in mind that maple syrup may caramelize slightly faster due to its composition, so watch the vegetables closely during the last 5 minutes of roasting to prevent burning.

For uniform cooking, cut carrots lengthwise rather than into rounds. If using medium carrots (about ¾ inch in diameter), halve them lengthwise. Thicker carrots should be quartered lengthwise. The goal is to create pieces that are roughly ½ to ¾ inch thick at their widest point. This sizing matches the asparagus spears and ensures everything roasts evenly. If your carrots vary significantly in size, you can always pull smaller pieces from the oven earlier.

Fresh thyme is strongly recommended for this recipe as it provides a more vibrant, aromatic flavor that complements the honey glaze beautifully. However, if you only have dried thyme available, use 1 teaspoon instead of 1 tablespoon (the general conversion is 1 teaspoon dried equals 1 tablespoon fresh). Add the dried thyme to the glaze mixture rather than using it as a garnish. You could also substitute with fresh rosemary (1 teaspoon minced) for a different but equally delicious flavor profile.

Perfectly roasted vegetables should be fork-tender with visible caramelization and golden-brown edges. Carrots should pierce easily with a fork but still have a slight firmness—not mushy. Asparagus should be tender but maintain a slight snap when bitten. Visually, look for a glossy, caramelized glaze coating the vegetables with darker brown spots where the honey has caramelized. If vegetables are browning too quickly but aren't yet tender, reduce oven temperature to 400°F and continue roasting.

This versatile side dish pairs beautifully with virtually any protein. It's excellent alongside roasted chicken, grilled salmon, pan-seared pork chops, or herb-crusted lamb. For vegetarian meals, serve it with quinoa pilaf, wild rice, or alongside a hearty grain bowl. The honey glaze complements both rich and light main dishes. For holidays, this makes an elegant addition to turkey or ham dinners. The colorful presentation also makes it perfect for dinner parties when you want a side dish that looks as good as it tastes.

Absolutely! This recipe is quite flexible. Brussels sprouts (halved), parsnips (cut similar to carrots), and baby potatoes (halved) all work well. Just keep in mind that denser vegetables like potatoes may need an extra 5-10 minutes of roasting time. You could also add bell peppers or red onion wedges for additional color and flavor. If adding multiple vegetables, try to cut them to similar sizes and consider their individual cooking times—you may need to add quicker-cooking vegetables halfway through the roasting process.

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 375°F oven for 8-10 minutes until heated through. This method helps restore some of the caramelized texture. You can also reheat in a skillet over medium heat with a tiny drizzle of olive oil. Avoid microwaving if possible, as it will make the vegetables soggy. Leftover roasted vegetables are delicious chopped and added to grain bowls, salads, or frittatas.