Honey Roasted Carrots
This honey roasted carrots recipe transforms humble carrots into a caramelized, buttery side dish with beautifully glazed edges and a tender interior. Ready in under 35 minutes with simple pantry ingredients, it works for both weeknight dinners and holiday tables.
Equipment
- Rimmed Baking Sheet - half sheet pan, 18x13 inches
- Parchment paper - or aluminum foil
- Large mixing bowl
- Vegetable peeler
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Small bowl - for mixing the glaze
- Silicone spatula - or tongs for tossing
Ingredients
- 1.5 lbs whole carrots - 680g, peeled and cut into 2-inch (5cm) diagonal pieces
- 3 tablespoons raw honey
- 2 tablespoons unsalted butter - melted
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves - or 1/2 teaspoon dried thyme
Optional Garnish
- fresh parsley - chopped, for garnish
- extra honey - for drizzling before serving (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or foil.
- Peel carrots and cut them into diagonal pieces about 2 inches (5cm) long. Slice any thick top pieces in half lengthwise for even cooking.
- In a small bowl, whisk together honey, melted butter, olive oil, salt, pepper, and garlic powder until smooth and combined.
- Place carrots in a large bowl, pour glaze over top, and toss until evenly coated. Sprinkle with thyme and toss again.
- Arrange carrots in a single layer on the baking sheet, making sure they are not touching each other for proper caramelization.
- Roast for 15 minutes without disturbing. Flip carrots and continue roasting for 10-15 more minutes until fork-tender and deeply caramelized.
- Let rest for 2-3 minutes, transfer to a serving platter, and garnish with fresh parsley and extra honey if desired. Serve immediately.
Notes
- Don't crowd the pan — overcrowding causes steaming instead of roasting. Use two baking sheets if needed.
- Pat carrots thoroughly dry after washing to prevent diluted glaze and ensure proper caramelization.
- Cut carrots uniformly to ensure even cooking — thin pieces will burn before thick pieces become tender.
- Use real butter — the milk solids contribute to browning and flavor that oil alone cannot replicate.
- Watch carefully during the last 5 minutes as honey can go from caramelized to burnt quickly.
- For honey garlic variation, add 3 minced garlic cloves to the glaze.
- For honey balsamic variation, replace olive oil with 1 tablespoon balsamic vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 8-10 minutes.
- Carrots can be roasted up to 2 days ahead and reheated before serving.
- For vegan version, replace butter with vegan butter or coconut oil.