If you’re looking for a side dish that’s equal parts simple, delicious, and impressive, these Honey Roasted Carrots are your new best friend. Picture tender, sweet carrots glazed with a sticky mix of honey and butter, roasted until they’re caramelized and slightly crisp at the edges. They’ve got this perfect balance of sweet and savory, with a hint of earthy warmth that makes them downright irresistible. I started making these years ago for holiday dinners, but they’ve become a year-round staple because they’re so easy and versatile—great for busy weeknights, meal-prep lunches, or even a cozy Sunday roast. Whether you’re serving them alongside grilled chicken or as part of a vegetarian spread, these carrots always steal the show. Plus, they’re so pretty on the plate, they make any meal feel a little special!
Why You’ll Love This Recipe
- Ready in 35 minutes: With just 10 minutes of prep and 25 minutes in the oven, these carrots are perfect for quick dinners or last-minute gatherings.
- Big flavor, minimal effort: The honey-butter glaze and a sprinkle of seasonings transform humble carrots into something extraordinary.
- Healthy-ish indulgence: Naturally sweet and nutrient-packed, these carrots feel like a treat without the guilt.
- Crowd-pleasing: Even picky eaters (kids included!) love the sweet, caramelized flavor, making them a safe bet for family meals.
- Versatile: Serve them as a side for roast meats, add to grain bowls, or chop them up for salads—they work everywhere.
- Customizable: Add spices, herbs, or a splash of citrus to make them your own, depending on your mood or menu.
- Minimal cleanup: One sheet pan and a bowl for mixing the glaze—that’s all you need, so you’re not stuck scrubbing dishes.
Ingredients You’ll Need
- Carrots (1 lb): Medium-sized whole carrots are best for even roasting, but baby carrots work in a pinch.
- Honey (2 tbsp): Use a good-quality honey for that rich, floral sweetness—local is always a nice touch!
- Butter (2 tbsp, melted): Adds richness and helps the glaze stick to the carrots.
- Olive oil (1 tbsp): Keeps the carrots from sticking and adds a subtle savory note.
- Garlic (2 cloves, minced): Brings a gentle, savory depth—don’t skip it!
- Thyme (1 tsp, fresh or 1/2 tsp dried): Fresh thyme sprigs add an herby vibe, but dried works just fine.
- Salt and pepper: To enhance all the flavors—season to taste.
- Parsley (optional, for garnish): A sprinkle of chopped fresh parsley adds color and freshness.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and prep
Preheat your oven to 425°F and line a baking sheet with parchment paper or foil for easy cleanup. Wash and peel your carrots (or scrub them well if you like the rustic look). If using whole carrots, trim the tops and cut them into even-sized sticks or diagonal slices, about 1/2-inch thick. This ensures they cook evenly. Pro tip: If your carrots are very thick, halve them lengthwise to avoid undercooked centers.
Step 2: Make the glaze
In a small bowl, whisk together 2 tablespoons of melted butter, 2 tablespoons of honey, 1 tablespoon of olive oil, 2 minced garlic cloves, 1 teaspoon of fresh thyme (or 1/2 teaspoon dried), 1/2 teaspoon of salt, and a pinch of black pepper. The mixture should be smooth and slightly runny. Note: If your honey is thick or crystallized, warm it gently in the microwave for 10 seconds to make it easier to mix.
Step 3: Toss the carrots
Place the carrots on the prepared baking sheet and pour the glaze over them. Use your hands or tongs to toss the carrots until they’re evenly coated. Spread them out in a single layer, making sure they don’t overlap too much—this helps them caramelize instead of steam. Heads-up: Crowded carrots will cook unevenly, so use a second baking sheet if needed.
Step 4: Roast the carrots
Pop the baking sheet into the oven and roast for 20–25 minutes, flipping the carrots halfway through with a spatula to ensure even browning. They’re done when they’re fork-tender and the edges are golden and slightly caramelized. If you like them extra crispy, give them an extra 3–5 minutes. Pro tip: Keep an eye on them toward the end—honey can burn if left too long.
Step 5: Garnish and serve
Transfer the carrots to a serving dish and sprinkle with chopped fresh parsley for a pop of color, if desired. For an extra touch, drizzle with a tiny bit more honey or a squeeze of fresh lemon juice to brighten the flavors. Serve hot as a side dish or let them cool slightly for salads or bowls. Note: These are best enjoyed fresh, but they reheat well for leftovers.
Helpful Tips
- Meal-prep friendly: Roast a double batch and store in an airtight container in the fridge for up to 4 days. They’re great cold in salads or reheated as a side. To reheat, pop them in a 350°F oven for 8–10 minutes or microwave with a damp paper towel to keep them moist.
- Storing leftovers: Keep leftovers in an airtight container in the fridge for 3–4 days. Avoid freezing, as the texture can get mushy when thawed due to the glaze.
- Reheating without drying out: To reheat, place carrots on a baking sheet and warm in a 350°F oven for 8–10 minutes, or microwave in 30-second bursts, stirring in between. Add a tiny drizzle of olive oil if they look dry.
- Perfect pairings: These carrots shine alongside roasted chicken, grilled pork chops, or a hearty vegetarian dish like lentil stew. For drinks, try a crisp white wine like Chardonnay or a sparkling apple cider to complement the sweetness. They also pair beautifully with a simple arugula salad or mashed potatoes for a cozy meal.
- Creative twists: For a spicy kick, add a pinch of cayenne pepper or smoked paprika to the glaze. Swap thyme for rosemary or sage for a different herby vibe. For a citrusy twist, add a teaspoon of orange zest to the glaze or a splash of orange juice after roasting. You can also toss in some chopped nuts (like pecans or almonds) in the last 5 minutes of roasting for crunch.
Frequently Asked Questions (FAQs)
Can I make these carrots ahead of time?
Yes! You can prep the glaze and cut the carrots a day ahead, storing them separately in the fridge. Toss and roast just before serving for the best texture. If making the whole dish ahead, reheat in the oven at 350°F for 8–10 minutes to revive the caramelized edges.
Can I freeze honey roasted carrots?
Freezing isn’t ideal because the glaze makes the carrots soggy when thawed. If you must freeze, roast without the glaze, freeze in a single layer, then add the glaze when reheating. They’ll keep for up to 2 months.
What if I don’t have honey?
Maple syrup or agave nectar are great substitutes, though they’ll slightly change the flavor. Brown sugar (dissolved in a tablespoon of warm water) works in a pinch but won’t be as smooth.
Are these carrots good for meal prep?
Absolutely! They hold up well in the fridge for 3–4 days and are versatile enough to toss into salads, grain bowls, or enjoy as a side. Store in an airtight container and reheat gently to maintain texture.
How do I make this vegan?
Swap the butter for vegan butter or extra olive oil, and use maple syrup or agave instead of honey. The flavor will be just as delicious, and the carrots will still caramelize beautifully.
I whip up these Honey Roasted Carrots at least once a week, especially in the fall when I’m craving something warm and comforting. They’re so easy to throw together, and I love how they make even the simplest meal feel a little fancy. For a fun serving idea, try piling them on a platter with a sprinkle of flaky sea salt and some fresh thyme sprigs for that extra wow factor. Give them a go and let me know how they turn out—I’d love to hear if they become a staple in your kitchen too!
Honey Roasted Carrots
Ingredients
- 1 16 oz bag baby carrots
- ¼ cup honey
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons unsalted butter melted
- Chopped cilantro for garnish
- Crumbled goat cheese for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Arrange the baby carrots on a rimmed 9×13-inch baking sheet.
- Prepare the honey mixture: In a bowl, whisk together the honey, dried thyme, dried rosemary, garlic powder, black pepper, salt, and melted butter.
- Coat the carrots: Drizzle the honey mixture over the carrots and toss to coat them evenly.
- Roast the carrots: Bake the carrots in the preheated oven for 20–35 minutes, or until they reach your desired tenderness. Stir the carrots every 5–10 minutes to prevent burning.
- Garnish and serve: Once done, garnish with chopped cilantro and crumbled goat cheese. Serve immediately and enjoy!
Notes
- For a dairy-free version, substitute the butter with olive oil.
- To add a bit of tang, drizzle with balsamic vinegar before serving.
- For extra flavor, sprinkle with toasted sesame seeds or chopped nuts.
