Honey Roasted Carrots

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.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

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

I’ve made this recipe with both full-size and baby carrots. Both will work, but my preference is for sliced full-size carrots, they will always have more flavor. Baby carrots contain more water and will not caramelize the way the sliced full-size carrots do.

It isn’t necessary to peel the carrots for this recipe, however, you may peel them if that is your preference.

Nutrition