Carrots are a versatile and healthy vegetable that can be used in a variety of dishes. They are especially delicious when they are roasted in the oven with honey and spices. This recipe for honey roasted carrots is a simple and easy way to add a healthy side dish to any meal. Honey roasted carrots are a great side dish for a family dinner or a special occasion. They are also a perfect way to get your kids to eat their vegetables!
This recipe comes together easily and quickly using only the ingredients of carrots, olive oil, honey, salt and pepper. I like to have a bag of carrots in the fridge because it is a produce item that doesn’t spoil quickly. So, when I get a bag of carrots in my grocery pickup order, I know that it’ll still be fresh next week! These baked carrots pair well with so many main course meals. I think you’ll find yourself coming back to this recipe again and again. Why? Not only is it delicious, it is fast to put together, fast to bake and ready to put on the table!
THE BENEFITS OF THIS HONEY ROASTED CARROT RECIPE
- THEY ARE SO QUICK TO GET IN THE OVEN! Ever been in a rush to get dinner on the table? I think we all have. Need a side that is still healthy, not a processed food item, but doesn’t take too much time? This is your recipe!
- THE INGREDIENTS ARE SIMPLE! There aren’t any special ingredients needed for this! So, if you forgot to menu plan for the week, but you have a bag of carrots, you most likely have the other ingredients on hand!
- IT GOES WITH JUST ABOUT ANY MAIN COURSE MEAL! Serving ham? These go. Serving stroganoff, these go. Serving roast chicken? These go. Serving grilled salmon? These go. Like I said, they pair with just about every main course meal!
- THEY ARE HEALTHY! Did you know that carrots are very beneficial to eat for your health? They are full of potassium, carotene, vitamin K, antioxidants, fiber and more! Growing up, we were always told to eat our carrots so that we have healthy eyes! 🙂
This week I’m pairing these carrots with roasted chicken for a yummy dinner!
:: PIN IT NOW FOR LATER ::
How to make baked carrots:
(scroll to the bottom for the recipe in its entirety)
- Preheat oven to 400 degrees.
- Line a cookie sheet or half sheet pan with parchment paper.
- Place the carrots on the baking pan.
- In a small bowl, combine the olive oil, honey, salt and pepper. Stir until smooth.
- Pour over the carrots and toss to coat.
- Make the carrots lay single layer before placing in the oven.
- Bake for 25-35 minutes or until tender. (the bigger the carrot, the longer the baking time.)
- Garnish with fresh parsley. (optional)
I’m linking to our favorite sheet pan. You can find it here.
We use this pan in so many of our recipes!
As an Amazon Associate I earn from qualifying purchases. Thanks! / Affiliate links / Images from Amazon Product Advertising API
When you roast carrots, you are going to get the carrots caramelized which is by far better than boiled! If you’re looking for carrots with a lot of flavor, I’d go for roasting over boiling!
This one is totally up to you! Peeling will take a little more time, but it will give a more consistent texture. Either way is acceptable!
Roasting carrots at a hight temperature will bring out more of their natural sweetness giving them caramelized edges and great texture!
Honey Roasted Carrots
This recipe for honey roasted carrots are a little bit sweet, a little bit savory, and always delicious!
Ingredients
- 1 lb. carrots (tips cut off, washed and peeled or unpeeled)
- 2 Tablespoons honey
- 3 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400 degrees.
- Line a cookie sheet or half sheet pan with parchment paper.
- Place the carrots on the baking pan.
- In a small bowl, combine the olive oil, honey, salt and pepper. Stir until smooth.
- Pour over the carrots and toss to coat.
- Make the carrots be in a single layer before placing in the oven.
- Bake for 25-35 minutes or until tender.
- Garnish with fresh parsley. (optional)
Check out more veggies to roast:
