Mother relied on this sweet side dish to get us to eat our vegetables. It takes exactly 3 ingredients to make them tender and caramelized.

This is the exact three-ingredient side dish my mom leaned on whenever she needed us kids to happily eat our vegetables. The carrots come out tender in the middle, caramelized around the edges, and coated in a glossy honey-butter glaze that feels a little bit like dessert sneaking onto your dinner plate. It’s the kind of practical, no-fuss recipe that fits perfectly into a busy weeknight: toss everything into a baking dish, slide it into the oven, and let the heat do the magic while you handle the rest of dinner.

These honey glazed carrots are a natural fit next to roasted chicken, pork chops, or a simple baked salmon, but they’re just as at home on a holiday table with turkey or ham. I like to serve them in the same white baking dish they roast in, right from oven to table, with a big spoon for scooping up every bit of the sticky glaze. Pair them with something savory and a little salty—like mashed potatoes, rice pilaf, or a simple green salad—to balance their sweetness.

Servings: 4

2 pounds carrots, peeled and cut into thick batons (about 3-inch sticks)

Preheat your oven to 400°F (200°C). Place a white 2-quart baking dish (or similar) on the counter so it’s ready to go.

Peel the carrots and cut them into thick batons: trim off the ends, slice each carrot into 2 to 3 pieces crosswise, then cut those pieces lengthwise into sticks that are roughly the same size. This helps them cook evenly and caramelize at the same rate.

Add the carrot batons directly to the baking dish. Drizzle the melted butter and honey over the carrots. Season lightly with salt if desired (this is optional and does not count as an ingredient).

Toss the carrots right in the baking dish until every piece is well coated in the honey-butter mixture, spreading them into an even layer so they roast instead of steam.

Cover the baking dish tightly with foil and bake for 20 minutes to help the carrots become tender. This covered step lets them soften before they start to caramelize.

Carefully remove the foil, give the carrots a quick stir to re-coat them in the glaze, and spread them back into an even layer.

Return the uncovered baking dish to the oven and continue roasting for 20 to 25 minutes, stirring once halfway through, until the carrots are tender, bright orange, and the honey-butter has thickened into a shiny, sticky glaze that clings to the batons and caramelizes on the edges.

Let the carrots rest in the baking dish for 3 to 5 minutes out of the oven; the glaze will thicken a bit more as it cools. Serve warm straight from the white baking dish, spooning any extra glaze from the bottom over the top.

To keep the spirit of this recipe true to its three-ingredient promise, any extras are totally optional and can be sprinkled on right before serving. For a little color and freshness, you can add a small handful of chopped fresh parsley or thyme on top after roasting. If you like a sweet-and-salty vibe, finish the carrots with a light sprinkle of flaky sea salt as they come out of the oven. For a slightly deeper flavor, you can roast the carrots at 425°F instead of 400°F, just keep a close eye on them during the last 5 minutes so the honey doesn’t burn. If you’re prepping ahead, you can peel and cut the carrots up to 2 days in advance and store them in an airtight container in the fridge; wait to mix with honey and butter until right before baking so the carrots don’t release extra moisture. Food safety tips: Don’t leave the finished carrots at room temperature for more than 2 hours; refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat in a small baking dish at 350°F until warmed through, stirring once so the glaze doesn’t scorch. Be careful when removing the foil after the initial covered bake—open it away from your face and hands to avoid steam burns.