honey roasted carrots

This recipe for honey roasted carrots is whole carrots, bathed in honey and seasonings, then roasted over high heat until tender and caramelized. A super easy yet elegant side dish!

Honey Roasted Carrots

carrots

olive oil

honey

salt and pepper

cooking spray

parsley

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.

Place the carrots in a single layer on the baking pan.

In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.

Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.

Remove from the oven and serve immediately, sprinkled with parsley if desired.

https://content.jwplatform.com/videos/QuwpN0Oe.mp4

Honey Roasted Carrots are a simple yet elegant side dish to serve with every meal! Serve at your next backyard barbecue or for a special occasion!

salt & pepper

butter

dill

Preheat oven to 425°F.

Wash carrots and dry well. Cut carrots, this will vary based on size/type. Small garden carrots can be left whole or halved. Larger store carrots should be halved or quartered lengthwise.

Mix honey and olive oil in a small bowl. Drizzle over carrots. Add salt &amp; pepper to taste and toss well.

Roast carrots 20-25 or until tender crisp. Remove from oven, toss with butter, dill and parsley. Season with salt &amp; pepper if needed.

Serve warm.

These Honey Roasted Carrots with thyme are cooked in the oven, giving them a beautiful glaze.  This is one of the best carrot recipes I have ever eaten! Make these simple oven roasted carrots for an easy but impressive side dish for Easter or any other dinner.

thyme

kosher salt (plus more to taste)

black pepper (to taste)

Preheat oven to 425°F. Line 2 baking sheets with parchment paper, set aside.

Trim tops and bottoms of carrots - I left a little bit of the green stem on for looks, but that is optional.&nbsp; Peel carrots if desired, and cut in half lengthwise. Arrange on the baking sheets, using both sheets if needed to avoid overcrowding.&nbsp;&nbsp;

In a small saucepan, melt the butter with the honey and thyme.&nbsp; When butter is melted, whisk to combine.&nbsp;&nbsp;

Pour half of the honey butter sauce over the carrots, reserving the rest of the sauce for later.&nbsp; Season the carrots with salt and pepper.&nbsp; Arrange the carrots so that they are flat side down if possible - this will help them with browning.

Place the baking sheets in the oven on two separate racks. Bake for 15-20 minutes, until tender and browning.  Remove from oven, drizzle with remaining honey butter sauce, then roast for an additional 5 minutes.

Remove from oven, season with more salt and pepper if desired.  Garnish with more thyme. Serve immediately. 

Honey roasted carrots are drizzled with one of our favorite homemade sauces, Tahini Sauce. It&#8217;s very simple to make, take a look at our tahini sauce recipe for how to do it.

Honey Roasted Carrots with Tahini Sauce

carrots,

coriander (substitute: ground cumin is delicious, too)

3/4 teaspoon kosher salt

black pepper

tahini sauce, see our recipe for Homemade Tahini Sauce

Very delicious! I also made the sauce you recommended ?.

These carrots are so yummmmmmm and with the sauce it's like a new satay ... mmmmm

Oh my goodness this is filled with a harvest of colors and flavors. I invite you to share at my Thursday blog hop ( you can add your link until midnight Saturday). Hugs!

Honey roasted carrots are a sweet, savoury, and salty side dish that pairs well with almost any entree. With these flavours, everyone will want seconds. 

lb. baby carrots

salt

fresh parsley, chopped (optional, for garnish)

Preheat oven to 400 F. Line a large half sheet baking pan with parchment paper.

In a small bowl, combine olive oil, honey, salt, and pepper, and stir until smooth. Pour over the carrots and toss to combine.

Arrange carrots in a single later and place sheet pan into the oven.

Bake for 25-35 minutes until tender. Note that depending on how thick your carrots are, the roasting time may vary. Thicker carrots will need more time.

Garnish with fresh parsley on top (optional).

The perfect side dish! Can't wait to try this one.

I love roasted carrots! Great recipe! Thank you

Honey Roasted Carrots (or candied carrots, as we like to call them) are a sweet, delicious, and healthy vegetable side dish. The easy to make carrots are coated in a honey glaze then roasted until tender and caramelized. They are totally addictive!

Spicy Honey Roasted Carrots

each: sea salt and pepper

cayenne pepper (or more if you like heat)

chives (to garnish)

preheat oven

heat ingredients

Melt the butter in a large ovenproof skillet (see notes) over medium-high heat. Add the honey, salt, pepper, and cayenne and bring to a boil for 2 minutes. Add the carrots and toss to coat in the sauce.

cook the carrots

Place the carrots in the oven and cook for 20 minutes. If you'd like some dark spots on your carrots, broil for the last 2-3 minutes. Be careful as they burn quickly.

caramelize

Remove the pan from the oven and continue to cook the carrots for 2 minutes over medium-high heat on your stovetop to caramelize the honey. Once the sauce just barely starts to darken, remove the pan from the heat.

serve

Sprinkle with some minced chives and serve.

The way these carrots are cooked makes them so intensely carrot-y and sweet that they almost feel like you’ve pulled off a magic trick. No matter what else is on the table, these are always one of the first dishes to disappear.

Honey Glazed Carrots

tbsp honey

¼ tsp black pepper

Preheat

Preheat oven to 185°F/85°C, steam setting (100% humidity).

Prepare

Put the carrots into a lightweight metal pan. Add the butter, drizzle over the honey and sprinkle with salt and pepper, then toss to combine. Cover the pan with a layer of foil to prevent excess moisture collecting on the carrots (no need to cover too tightly, just a loose scrunch around the edges of the pan is fine).

Cook

Cook carrots for 45 minutes, then remove from oven and change setting to 430F/220C, convection heat (no steam).

Roast

While the oven heats, remove foil from the pan and give the carrots a quick stir to make sure they’re well coated in the glaze. Put the uncovered pan back into the oven and cook the carrots, stirring a couple of times for even browning, until they’re well browned and the liquid is a thick, sticky glaze. This should take around 15 minutes.

Serve

Serve the carrots hot, with additional salt and pepper to taste.

unsalted butter oil

honey (plus additional for drizzling for serving)

garlic (minced)

tsp kosher salt

tsp black pepper

Tbsp chopped flat leaf parsley

Preheat the oven to 425ºF.

Use a vegetable peeler to peel carrots, removing steam and root. Cut them on the bias into 2 inch pieces.

In a cast iron skillet or similar ovenproof skillet melt together butter with honey and minced garlic. Cook over medium high heat for 2 minutes, stirring continually.

To the skillet, add carrots, turning to coat on all sides with honey butter. Season with salt and pepper.

Place into the oven roasting uncovered for 20-25 minutes or until the carrots are fork tender and starting to caramelize and brown. Stir halfway through roasting.

At the end of cooking, you can broil to brown further to your taste.

Transfer to a platter or serving dish then drizzle with additional honey and serve immediately garnished with chopped parsley.

These honey roasted carrots are bursting with a balance of sweet, savory, and salty flavors. Garnish with a bed of whipped feta, pistachios, and pomegranates for a beautiful side dish.

Honey Roasted Carrots with Whipped Feta

extra virgin olive oil

honey (see note

lemon

feta (I use sheep's milk feta)

plain Greek yogurt (single serving containe size)

honey (plus more for drizzling)

pomegranate seeds (from ~1/4 pomegranate)

pistachios

dill (for garnishing (optional))

Preheat the oven to 375F. Line a half sheet pan with parchment paper or foil.

Add the whole carrots to the sheet pan. In a small bowl, whisk together the 2 tablespoons olive oil and 1 tablespoon honey. Drizzle onto the carrots, using clean hands to coat. Sprinkle with 1/2 teaspoon salt.

Roast carrots at 375F for 30 minutes total, stirring halfway through. After 30 minutes, decrease heat to 350F and cook carrots for another 15 minutes. They are ready when tender and lightly charred. Squeeze juice from one lemon over the carrots and top with freshly ground black pepper to taste.

While the carrots roast, make the whipped feta. In a food processor with a standard blade attachment, add the feta, Greek yogurt, 1 tablespoon honey, and zest from one lemon. Process on low until smooth and creamy, like sour cream consistency.

Spread whipped feta onto a serving platter. Top with roasted carrots. Sprinkle with pomegranate seeds, chopped pistachios, and a drizzle of honey. Garnish with dill sprigs. Serve individual whole carrots or slice before serving. Enjoy!

This honey roasted carrots recipe is made with 5 ingredients in 30 minutes. Honey glazed carrots are so delicious they taste like vegetable candy, so even picky eaters enjoy them.

carrots (peeled)

butter (melted (or coconut oil))

fine sea salt

Preheat oven to 425 degrees F. Lightly grease a large baking pan.

Cut carrots into the shape and size of your choosing. Note: I suggest using carrots cut into 1-2&quot; long pieces. If using whole carrots, you will need to roast longer.

In a small bowl, mix together olive oil and melted butter.

Put carrots in a large mixing bowl and toss with the olive oil/butter mixture until all the carrots are coated.

Add salt and stir until it’s evenly distributed.

Spread in an even layer on the prepared baking sheet and roast in the preheated oven for 10-20 minutes (depending on the size of your carrots) or until carrots just begin to brown, stirring once halfway through.

Remove the carrots from the oven and drizzle with honey, then stir until the honey is evenly distributed.

Return the carrots back to the oven and roast for an additional 10-15 minutes or until carrots are just golden-brown.

Serve immediately garnished with chopped carrot top greens or your favorite fresh herbs (parsley, rosemary, thyme, etc.)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1634735319/srvhethjdcrlvusaylrc.mp4

Honey roasted carrots are a delicious vegetable side dish made with 5 ingredients! They taste like vegetable candy!

With 5 minutes of prep work and a couple of simple ingredients, these spicy honey garlic roasted carrots are an easy gluten-free fall side dish that is both full of flavor and healthy.  With the combination of chili powder, garlic, and honey, plus an easy balsamic glaze drizzle, you have both a sweet and spicy, tender yet crunchy vegetable for your table spread.

Spicy Honey Garlic Roasted Carrots

carrots of varying sizes

balsamic vinegar

garlic

chili powder

Preheat your oven to 375*F. Lightly spray a...

Preheat your oven to 375*F. Lightly spray a baking sheet with cooking spray.

Place your carrots on the baking sheet and...

Place your carrots on the baking sheet and drizzle with the oil, honey, and vinegar. Sprinkle with garlic, chili powder, pepper, and parsley.

Roast for 30-35 minutes, or until the carrots...

Roast for 30-35 minutes, or until the carrots are cooked to the desired tenderness. Enjoy!

This oven roasted carrots recipe is an easy, healthy, and delicious side dish! A little honey brings out the carrots&#39; natural sweetness.

Roasted Carrots

sea salt

parsley (for garnish)

Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper.

Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 25 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots.

Remove from the oven and season to taste. Garnish with parsley and serve.

For a side dish that will truly captivate your guests, look no further than these Honey Roasted Carrots. Layered on a bed of whipped feta and finished with a crispy garlic chili oil and a drizzle of honey.

Honey Roasted Carrots with Whipped Feta &amp; Crispy Garlic

feta cheese

tbsp plain greek yogurt

water (to thin out the whipped feta cheese)

tbsp butter

tsp red pepper flakes

parsley (chopped fine)

Preheat your oven to 400 °F.

Wash, peel and slice your carrots into barrel-shaped pieces that are easy to eat in one bite.

To a large mixing bowl add the carrots, olive oil and a generous pinch of salt. Toss to combine.

Add the carrots to a parchment lined baking pan and spread into an even layer.Roast for 20-30 minutes, or until fork tender and slightly golden.The timing will depend on the size of your carrots.

While the carrots are in the oven, prepare the whipped feta.Add the feta and plain greek yogurt to a small blender or food processor and whip until smooth.Add 1-2 tbsp of water to slightly thin out the whipped feta spread.Spread evenly onto a serving platter.

Next, prepare the crispy garlic chili oil.To a small saucepan add the olive oil, butter, sliced garlic and red pepper flakes. Fry on low/medium heat until the garlic becomes golden and slightly crispy. About 3 minutes. Be careful not to burn the garlic.

Add the carrots onto the whipped feta, and spoon on the garlic chili crunch.

Finish with a drizzle of honey, fresh chopped parsley and flaky salt.

Excellent.  Wouldn’t change a thing … I did add extra crispy garlic because I decreased the red paper flakes as I was serving young children.  
Delicious.  Thank-you.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1745263991/ptx9wdvbltnt3qt1de1j.mp4

More than just a side dish, these carrots are perfectly caramelized and finished with a crispy fried garlic that adds the most delicious crunch to every bite.

This holiday side dish is a perfect balance of sweet, savory, and nutty flavors. Roasted carrots are caramelized in honey butter, then topped with creamy feta and crunchy nuts for a delicious side dish.

Gourmet Honey Butter Roasted Carrots Recipe

½ lbs carrots (peeled and cut in half lengthwise if large)

unsalted butter (melted)

½ tsp black pepper

½ tsp smoked paprika (optional, for depth)

cinnamon (optional, for warmth)

nuts (pistachios, walnuts, pecans, or almonds)

pomegranate arils (optional, for brightness.)

tbsp fresh parsley or thyme (chopped)

lemon (optional,

Preheat the Oven: Set it to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Carrots: Place the peeled and halved carrots in a large mixing bowl.

Make the Honey Butter: In a small bowl, whisk together the melted butter, honey, olive oil, salt, pepper, smoked paprika, and cinnamon.

Coat the Carrots: Pour the honey butter mixture over the carrots and toss until evenly coated.

Roast: Arrange the carrots in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until they are tender and caramelized.

Assemble the Dish: Transfer the roasted carrots to a serving platter. Sprinkle with crumbled feta, nuts, pomegranate arils, fresh herbs, and lemon zest.

Serve Warm &amp; Enjoy!

These honey butter roasted carrots are absolutely delicious! The perfect balance of sweet and savory — the honey caramelizes beautifully while the butter gives them a rich, silky flavor. They come out tender, glossy, and so full of flavor. I made them for dinner last night, and they disappeared fast! This will definitely be a staple side dish for holidays and weeknights alike.

https://content.jwplatform.com/videos/BfInPhdW.mp4

Gourmet Honey Butter Roasted Carrots.mp4

This foolproof recipe for carrots roasted with honey, lemon, olive oil, and spices is the show-stopping side I can't stop making! Perfectly tender and deeply flavorful, you'll never want carrots another way. Puddles of creamy feta yogurt sauce (um, yes please) and plenty of fresh parsley take them over the top. Impressive enough for guests, approachable enough for weeknights, and on the table in 45 minutes.

Honey Roasted Carrots with Feta Yogurt Sauce

lbs carrots, ends trimmed, peeled then sliced lengthwise into 1/2 inch long pieces

tbsp extra virgin olive oil

garlic,

tsp coriander

lemon,

sesame seeds

flat-leaf parsley, chopped

+ 2 tbsp plain Greek yogurt (I use 2%)

lemon juice

Preheat oven to 425F. Line a baking sheet with parchment paper so it's totally covered (it's no fun to clean up honey!).

Add olive oil, honey, garlic, coriander, salt and pepper to a small bowl. Whisk to combine. It'll be thick! Set aside.

Slice carrots in half lengthwise. For really large carrots, halve again so they're not too thick. Place on lined baking sheet.

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