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With natural honey sweetness, savory depth, and an irresistible caramelized finish from the oven, these Honey Roasted Carrots are one of the simplest, best tasting side dishes you can make.
I always make more of these than I need for the meal, because it’s pretty much guaranteed that some of them will go missing from the pan. It’s a mystery how that always happens!
The best part about learning to cook is being able to take an admittedly boring bag a carrots and turn it into something absolutely crave-worthy. These carrots fit right in with so many other irresistible roasted carrot recipes I have, like these parmesan roasted carrots and these roasted carrots with garlic and thyme.
Honey Roasted Carrots
When I was a little girl, I was convinced that there was just one right way to eat a carrot. Anything that did not involve dipping it in ranch was undoubtedly the wrong choice. So, I’ve come a long way with this humble vegetable.
Well, my opinion there has certainly changed. I still enjoy raw carrots, on their own, with dips, and in salads, but roasting is without a doubt my favorite way to eat them today. I love the sweetness that roasted carrots deliver as their natural sugars caramelize. I love them so much, I’ve even written a guide on how to roast carrots!
Ingredients & Substitutions
The Carrots – I use full-size carrots here and cut them into evenly sized pieces so they cook at the same rate. You can use baby carrots in a pinch, but the flavor and texture won’t be nearly as nice as with the full-size carrots.
The Coating – The olive oil and honey help the carrots roast and caramelize in the oven.
Seasonings – I adore the earthy note that fresh thyme adds. But, you can use dried thyme as well, you’ll just use a good bit less. (As a general rule, you can substitute one-third of the amount dried herbs for the listed amount of fresh herbs in any recipe.) And, I always use kosher salt and freshly ground black pepper, unless otherwise noted.
Fresh Finish – I like to finish my carrots with a squeeze of lemon juice and some chopped fresh parsley for a pop of color and freshness.
Notes on Equipment
- Chef’s knife
- Cutting board
- Vegetable peeler – I’ve used this vegetable peeler and only this vegetable peeler for over ten years now. It’s comfortable to hold, still sharp as the day I bought it, and remains the best I’ve ever used.
- Whisk
- Mixing bowl
- Measuring spoons
- Large baking sheet
How to Make Honey Roasted Carrots
Preheating the Oven: I start by preheating the oven to 450°F so it’s ready by the time the carrots go in.
Preparing the Carrots: Wash and dry the carrots, and trim the ends. I also peel mine, but if you scrub them well, it’s not totally necessary. Just a matter of personal preference.
Cutting into Lengths: Cut the carrots into roughly uniform, 2-3 inch pieces so they roast evenly. I like to slice mine on a bias so they look pretty, too.
Mixing the Coating: You’ll need to whisk together the honey, oil, salt, pepper, and thyme. Sometimes, it can take a moment before honey and oil combine together.
Coating the Carrots: I pile the carrots on my sheet pan, then drizzle the mixture over them. You can toss them with your hands or tongs.
Arranging on Sheet Pan: Once the carrots are evenly coated, spread them out so they have plenty of room to breathe on a sheet pan.
Roasting: We are going to pop the carrots into the oven to roast for 15 minutes.
Continued Roasting: Pull the carrots from the oven, given them a toss, and then let them roast for another 10 minutes before pulling them out. That extra time lets the carrots become sweeter and more tender.
Serving: I like to give the carrots a drizzle of fresh squeezed lemon juice just before serving. I also sprinkle with fresh chopped parsley.
Expert Tip
The biggest problem that most people seem to have with roasting is moisture control. If the carrots go into the oven wet, or if they are crowded together on the pan, then they’ll steam and soften without ever developing those rich, caramelized edges. So, dry them thoroughly before adding the glaze. And, don’t crowd them on the sheet pan. Give them room to breathe, and you’ll be glad you did!
Cut Evenly – Listen, I know that “uniform” can be a pain with carrots. I mean, they literally taper in thickness from one end to the other! Still, the advice is sound. You want them to be roughly the same thickness and length so that they finish roasting at the same time.
Give Them A Stir – Don’t forget to give the carrots a stir about halfway through the cooking time. This will allow them to caramelize on both sides. I like using my fish spatula for this kind of task.
Pay Attention – Honey can burn quickly toward the end, so I keep a close eye on the carrots during the final minutes.
Serving Suggestions
These honey roasted carrots fit right in alongside just about any meal. If I’m leaning into a lighter dinner, I love serving them with chicken parmesan zucchini boats and a big scoop of vegetable rice pilaf.
They also pair beautifully with my mushroom broccoli pasta. That sweet, caramelized bite from the carrots adds a nice contrast to richer dishes like this.
Make Ahead & Reheating
Make Ahead: The carrots can be prepped up to a day in advance. Give them a wash and slice them, then keep them in the fridge until ready to roast.
How to Store: Store any leftovers in an airtight container in the refrigerator. They’ll keep well for about 3-4 days, though the texture will soften a bit.
How to Reheat: I pop a serving of these carrots into the microwave for about a minute to reheat them. You can also use the air fryer to try to get back some of the texture, but I find that they’re never as good as when they come out of the oven.
More Carrot Recipes
- Roasted Carrots and Green Beans
- Maple Glazed Carrots
- Caramelized Carrots with Bacon
- Roasted Carrots and Beets
- Honey Mustard Glazed Carrots
Frequently Asked Questions
Yes, you can. But, they won’t caramelize as well. Whole carrots have better texture and flavor. It’s so worth the time to prepare them!
Check the tips section. It almost always comes down to too much moisture. And, that is usually a result of having wet carrots or overcrowding the pan.
They should be fork-tender with visibly browned edges. If you prefer them to have a bit of bite, pull them at 15 minutes (they won’t be fork tender, obviously).
Absolutely. Maple syrup is a great swap and gives a slightly different but still delicious flavor.
It’s up to you. If the carrots are fresh and clean, you can leave the peels on for extra texture and flavor. But, I almost always peel my carrots.
Honey Roasted Carrots
Ingredients
- 2 pounds full-size carrots
- 2 tablespoons light olive oil
- 3 tablespoons honey
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh Italian parsley
Instructions
- Preheat oven to 450°F. Wash and thoroughly dry the carrots. Peel the carrots and cut them into roughly uniform, 2-3 inch pieces so they roast evenly. Place the carrots on a large baking sheet.
- Whisk together the oil, honey, thyme, salt, and pepper. Drizzle the mixture over the carrots and toss with your hands to coat thoroughly.
- Spread the carrots across the baking sheet and roast in the center of the oven for 15 minutes. Serve at this point for tender and slightly crisp carrots, or stir and roast an additional 10 minutes until the carrots are soft and lightly caramelized.
- Remove from the oven and drizzle with a squeeze of lemon. Sprinkle with parsley and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
