There’s always room for delicious roasted carrots on the dinner plate especially during the holidays. Honey Roasted Carrots are sweet and delicious, and a perfect side dish with most every meal.
It only takes a few minutes to prep and get in the oven while you are cooking your dinner recipe. With an easy prep and cooking process, you can have it cooked and ready in under 30 minutes.
Honey Roasted Carrots is about as plain and simple as you can get. And honestly carrots can be sweet all on their own that just a hint of honey makes a delicious side dish recipe.
With just a couple ingredients (that you probably have already) you don’t need a trip to the store. Isn’t it great when you can make a tasty recipe from stuff already at home?
These carrots taste and look amazing. There’s a nice color, texture and crunch in every bite! Serve them up for the holidays or just because.
Making roasted vegetables is always a fun way to get the best taste and flavors out of plain vegetables. Roasted Broccoli or even Oven Roasted Green Beans are some of my other favorites. Take your time and try them all, there’s always room for roasted veggies!
What Do I Need for Roasted Carrots?
- 1 Pound Carrots washed, peeled and cut if large
- Olive oil
- 2 Tbs Honey
- 1 teaspoon Kosher Salt
- ½ teaspoon Pepper
How to Make Roasted Carrots
- Preheat your oven to 400 degrees F.
- Line a Baking Sheet with some Parchment Paper.
- Wash and peel carrots
- Toss Carrots with oil, honey and seasonings (you can use a bowl or mix together in a Ziploc bag).
- Arrange the carrots in a single layer on the prepared baking sheet.
- Bake for 20-22 minutes or until they are tender when pierced with a fork.
- Serve Hot
This dish is both savory and sweet. The garden fresh carrots flavors are enhanced with the sweet honey and the sprinkle of salt. Trust me, it's delicious!
I'm often asked is this recipe super sweet? And the answer is no, not really. I find it's a hint of honey that really brings out the natural flavors of the carrots being roasted. It's a welcome side dish in my home.
Yes you can use larger carrots, however you’ll want to cut them down in size if needed. This will help to keep them more uniform in size so that they can bake evenly.
You can reheat roasted carrots by arranging them on a baking sheet. Cook for a few minutes (about 5-10) in the oven at 400 degrees F until heated through.
Store cooled carrots in an airtight container in the fridge. You can keep them in a hard plastic container (Tupperware style) or you can keep them in a Ziploc bag. Either option is great and helps to keep them fresh longer.
If properly stored within your fridge, the carrots will last up to a week. For best tasting results, eat them sooner rather than later. Waiting too long will have the carrots dry out and not taste as good when reheated.
Of course this recipe for Honey Roasted Carrots can be served year round but we love making this dish for the holidays. Nothing better than a little sweet when we are indulging on so many good foods.
More Veggie Side Dish Recipes to love!
- Candied Carrots
- Instant Pot Spaghetti Squash
- Oven Roasted Broccoli
- Roasted Green Beans
- Potatoes and Carrots
- Roasted Garlic Potatoes
- Herbed Green Beans and Potatoes
Honey Roasted Carrots
Ingredients
- 1 lbs Carrots - washed, peeled and cut (if large)
- 2 tablespoon Olive Oil
- 2 Tbs Honey
- 1 teaspoon Kosher Salt
- ½ teaspoon Pepper
Instructions
- Preheat Oven to 400 F Line a Baking Sheet with Parchment Paper.
- Peel and wash carrots
- Toss Carrots with oil and seasonings.
- Arrange carrots on a single layer on prepared baking sheet.
- Bake for 20-22 minutes or until tender when pierced with a fork.
- Serve Hot
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Nutrition
Monday Holiday Side Dish Recipes:
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- Balsamic Glazed Baby Onions by Savory Experiments
- Best Thanksgiving Stuffing Recipe by The Fresh Cooky
- Brussels Sprouts and Bacon Stuffing by Hezzi-D's Books and Cooks
- Brussels Sprouts and Potatoes with Sausage Crumbles by Food Lust People Love
- Cauliflower Gratin by Lemon Blossoms
- Cheese Herb Potato Gratin by Shockingly Delicious
- Cheesy Broccoli Cauliflower Casserole by Blogghetti
- Cranberry Fluff by An Affair from the Heart
- Easy Chorizo Cornbread Dressing by A Kitchen Hoor's Adventures
- Hasselback Sweet Potatoes with Cranberries & Pecans by Sweet Beginnings
- Holiday Side Salad by Our Good Life
- No Knead Cloverleaf Dinner Rolls by Karen's Kitchen Stories
- Roasted Buttercup Squash by Palatable Pastime
- Roasted fingerling potatoes with Parmesan by The Foodie Affair
- Sauteed Spinach with Bacon by Kate's Recipe Box
- Slow Cooker Cheesy Vegetables by Cheese Curd in Paradise
- Sweet Potato Casserole with Pecans by West Via Midwest
- Sweet Potato Salad by A Day in the Life on the Farm
- Traditional Cranberry Sauce by Family Around the Table
- Twiced Baked Sweet Potatoes by Cindy's Recipes and Writings
Nancy Weinbaum
I also make this recipe and use 2 TBSP Honey 2 TBSP Bourbon 1 TBS Olive Oil and pour over and then Thyme Salt and Pepper...Roast at 450 degrees for 20 mins , remove and toss again and cook for another 20 mins or so.. IF you don't want Bourbon you can also use Balsamic Vinegar instead which gets thicker and has a wonderful taste..... Enjoy
Jessica
These were fantastic!!!! Sweet and perfectly cooked, not too soggy and with just enough flavor.