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Home / Recipes / Side Dishes / Honey Roasted Carrots

Honey Roasted Carrots

45 mins
| Leave a Comment |
5 from 3 votes
Jump to Recipe 11/25/21 | Updated: 11/25/21 | by Nora
Honey Roasted Carrots Image Pin

These Honey Roasted Carrots come out incredibly tender and full of buttery honey flavor. Enjoy this dish with a holiday meal, or any time you need a side to impress!

overhead view of roasted carrots on foil lined pan

Most of the people in my family like vegetables a lot, and I do consider myself very lucky for it. We do have one very picky eater though… who needs a lot of convincing to eat their greens!

This is one recipe that convinces even the most vegetable-averse in my household. And not only this, these Honey Roasted Carrots are also very, very easy to make – AND they’re great for company, too!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for honey roasted carrots with text labels
Ingredients for Honey Roasted Carrots: Carrots, butter, oil, honey, garlic powder, dried thyme, salt, pepper and fresh parsley.

Ingredient notes

  • Carrots: I used carrots from the market with the green trims still attached. If you have regular carrots, you can also just slice them into 1 inch thick slices. Or use baby carrots! Each will have slightly different roasting times, so make sure to pay close attention so your carrots turn out perfectly cooked.
  • Honey: A mild, runny honey works best in this recipe.
  • Dried thyme: Feel free to use 1 teaspoon fresh thyme instead.

How to make roasted carrots

Before you start, preheat the oven to 400°F.

1. Place the peeled and sliced carrots on a foil-lined, rimmed baking sheet.

2. Combine the honey, oil and seasonings in a small bowl and mix to combine.

  • raw carrots on foil lined pan
    spread carrots on pan
  • overhead view of small glass bowl filled with honey glaze
    make honey glaze

3. Toss the honey glaze with the carrots, making sure you spread the vegetables in an even layer over the pan. Dot with the butter.

4. Roast the carrots for around 30 minutes, or until tender (exact time will depend on the type of carrots used). Serve immediately.

  • raw carrots in honey glaze dotted with butter, on foil lined pan
    toss carrots with glaze and dot with butter
  • honey roasted carrots on foil lined pan
    roast until tender

Recipe tips

  • If you’re using mature carrots (and not baby carrots), you’ll either need to slice them lengthways or into 1-inch slices. Make sure to slice them evenly so they all roast in the same time.
  • After 5 minutes in the oven, the butter will be melted. Carefully remove the pan from the oven and toss the carrots around to evenly coat. Then return to the oven to finish roasting.
  • I highly recommend adding the chopped parsley for serving, it just adds such a nice touch! But don’t worry if you don’t have it on hand, it’s not essential to the success of the recipe.
close up photo of roasted carrots with chopped parsley

More holiday sides

  • Green Bean Casserole from Scratch
  • Creamy Homemade Baked Mac and Cheese
  • Honey Butter Thyme Crockpot Glazed Carrots
  • Maple Walnut Twice Baked Sweet Potatoes

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
overhead view of roasted carrots on foil lined pan
Save Recipe Saved!

Honey Roasted Carrots

These Honey Roasted Carrots come out incredibly tender and full of buttery honey flavor. Enjoy this dish with a holiday meal, or any time you need a side to impress!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 3 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 35 mins
Total 45 mins
Servings 6 servings
Difficulty Easy

Ingredients
 

  • 1 ½ pounds carrots peeled and sliced (see notes!)
  • 1 tablespoon oil
  • 3 tablespoons honey
  • ¼ teaspoon dried thyme OR 1 teaspoon fresh
  • ⅛ teaspoon garlic powder
  • salt and pepper to taste
  • 3 tablespoons butter diced
  • chopped parsley optional for serving

Instructions
 

  • Prep: Preheat oven to 400°F and line a rimmed baking sheet with aluminium foil. Place sliced carrots on prepared pan.
  • Season carrots: Combine oil, honey and seasonings in a small bowl. Pour over carrots and toss to coat. Dot carrots with butter.
  • Roast: Place pan in hot oven and roast for 5 minutes. Carefully remove from oven and toss carrots in melted butter (hot! use oven gloves!). Return to oven and roast for 25-30 minutes, until tender.
  • Serve: Serve immediately garnished with chopped parsley, if using.
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Notes

Ingredient notes

  • Carrots: I used carrots from the market with the green trims still attached. I sliced them lengthways for a fancy look, thinner ones in halves and thicker ones into quarters (each spear was about ½ inch thick). If you have regular carrots, you can also just slice them into ¾ inch thick slices. Or use baby carrots! Each will have slightly different roasting times, so make sure to pay close attention so your carrots turn out perfectly cooked. Baby carrots tend to take closer to 40 minutes, carrot sliced closer to 25-30 minutes. The carrot spears in the photos I roasted for 35 minutes.
  • Honey: A mild, runny honey works best in this recipe.
Nutrition is an estimate.

More recipe information

Course: Side Dish
Cuisine: American

More vegetable recipes

  • Orange Glazed Carrots
  • Air Fryer Carrots
  • Easy Sautéed Green Beans
  • Air Fryer Broccoli

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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