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!
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!
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.
spread carrots on pan 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.
toss carrots with glaze and dot with butter 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.
More holiday sides
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.
Honey Roasted Carrots
Recipe details
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.
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.
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