These honey roasted carrots are everything you want in a simple side dish. They’re sweet and savory with just the right level of caramelization to make your mouth water in anticipation! With a quick toss of olive oil, honey, salt, and pepper, they roast up beautifully and are presented with a pop of color from the sprinkle of fresh dill.
Table of Contents
If you’re anything like me then you’ll instantly be drawn to any side dish that can be easily thrown together without much fuss. Luckily, carrots are the type of vegetable that last a decent amount of time in the fridge and can also pair with a wide variety of main meals – a huge win if your vegetable side dish has taken a back seat to your weeknight dinner preparation!
Since carrots are inexpensive and extremely versatile, you can get creative with these roasted carrots and play around with a bunch of flavorful variations.
Pair these roasted carrots and a choice of these 20+ Delectable Sauces, with almost anything from glazed ham, roast chicken, salmon, vegetarian pot pie, or a creamy yogurt dip. They’re easy enough to whip up for a midweek family dinner but offer a touch of sophistication to serve at your next holiday gathering.
Ingredient notes
- Carrots – I prefer small to medium carrots, since they tend to have a sweeter flavor and are more tender – ideal for roasted carrots.
- Olive oil – high-quality extra virgin olive oil is preferred, but you can also use any other neutral oil that you may have on hand, like canola, vegetable, or sunflower oil. The oil helps the carrots to soften and tenderize, and gives the dish its rich flavor. For extra flavor, toss your carrots in Browned Butter!
- Honey – honey draws out the natural sweetness of the carrots and reduces to a lovely glaze. You can swap the honey for maple syrup for that touch of sweetness.
- Kosher salt and pepper
- Fresh dill – apart from the bright pop of color to this dish, the fresh dill complements the carrot and brings out the natural flavor. You could also use fresh parsley as an optional garnish.
How to make them
Step 1
Prepare the Carrots
- Preheat the oven to 450 degrees F.
- Arrange the halved carrots on a parchment paper lined baking sheet and drizzle with olive oil and honey. Toss them with salt & pepper.
Step 2
Roast the Carrots
- Roast the carrots for 15-20 minutes, until they are fork-tender.
Step 3
Garnish and Serve
- Arrange the roasted carrots on a serving platter and sprinkle them with fresh dill or parsley, if desired.
- Serve them hot or at room temperature with an array of main dishes!
More ways to use carrots
Carrots are extremely versatile root vegetables with many uses. When preparing these roasted carrots, consider the different ways you can use them apart from a side dish, to minimise food waste and add to expand your weekly menu:
- Carrot Top Pesto: When preparing your carrots for this recipe, don’t discard the leafy carrot tops – they make an amazing pesto that can be enjoyed alongside your roasted carrots as a snack or drizzled over the top!
- Roasted Cauliflower Chickpea Salad: Toss leftover roasted carrots, cut down to size, into a healthy mix of roasted cauliflower, chickpeas, and quinoa for a nutritious salad bowl that you can whip up in just 35 minutes!
Tips and tricks
- Use similar-sized carrots for even roasting. While halving the carrots lengthwise helps them cook evenly, it’s also important to use carrots that are similar in size so they roast at the same rate and don’t burn or undercook.
- Avoid overcrowding. Use a larger baking tray if necessary to create enough space between the carrots which will help to prevent steaming. You may need to roast them on two baking sheets or in two batches to avoid overcrowding, depending on the size of your tray.
- Don’t discard the leafy carrot tops. I’ve recently made the most delicious Carrot Top Pesto which would be the perfect addition to this dish!
- Line your baking sheet with parchment paper. It makes cleanup so much easier by preventing the honey from sticking and burning on the pan.
- Flip the carrots halfway through the cooking time to achieve a deep golden color on both sides with crispy edges.
- Sprinkle fresh herbs over the roasted carrots just before serving. This preserves the flavor of the herbs and retains their bright color for serving.
Variations
These roasted carrots are incredibly easy to make and loaded with flavor, but if you’re looking to switch things up, here are a few variations I highly recommend:
- Spiced honey carrots – Add a touch of spicy warmth by tossing the carrots with chili powder (or these chili powder substitutes), cumin, and garlic powder before roasting. The spices do a great job of balancing the sweet honey and contribute to the depth of flavor. ½ teaspoon of each of these spices will do the trick, but you can adjust them to your taste preferences.
- Honey balsamic glaze – Replace 1 teaspoon of honey with 1 tablespoon of balsamic glaze to make a sweet and tangy glaze that’ll caramelize your carrots and add an extra layer of flavor complexity!
- Use rainbow carrots – Rainbow carrots are the perfect choice if you want to impress your guests. The different colors (yellow, white, purple and red) add a vibrant pop to your table – ideal for holiday meals or to add some flair to a midweek dinner with little effort.
- Roast baby carrots – Reduce the cooking time slightly if you decide to roast baby carrots instead of these regular sliced carrots.
- Make roasted carrot fries with parmesan – Follow my Carrot Fries recipe and sprinkle some freshly grated parmesan over the carrots just before serving for a savory twist that’s sure to please any crowd as a tasty snack or party appetizer.
- Other garnish ideas – Apart from the fresh herbs, you can top these roasted carrots with toasted pine nuts or pumpkin seeds for crunch, lemon zest, crumbled feta cheese, and a sprinkle of flakey sea salt.
Serving suggestions
Elevate your roasted carrots by pairing them with these 20+ Delectable Sauces for Carrots! Serve them while they’re still warm and caramelized as a savory side dish to an array of mains, including:
Storing
These roasted carrots will always taste the best when served immediately. If you do have leftovers, store them in an airtight container in the fridge for up to three days.
Leftovers can be enjoyed at room temperature, reheated in the microwave for a minute or two, or warmed through in a skillet over medium-low heat with a drizzle of olive oil or butter and sautéd for about 5–7 minutes. Add a splash of water or Parmesan Broth to rehydrate the carrots, if needed.
Leftover roasted carrots can also be added as an ingredient to a variety of dishes. Here are 30+ Recipes with Carrots you can try so that your roasted carrots never go to waste!
Erin’s wine pairings for Roasted Carrots
These roasted carrots pair beautifully with wines that complement their natural sweetness and caramelization. Whether you’re serving them as a side for dinner or as a delectable snack alongside a Creamy Dill Yogurt Sauce, this line-up is a must-try!
- A bright Riesling offers the perfect balance of acidity and sweetness to match the honey-glazed carrots without overpowering them.
- The earthy undertones and soft red fruit flavors of a light-bodied Pinot Noir match the depth of flavor of roasted carrots while still keeping things light and sophisticated.
- If you’re serving these roasted carrots with roasted chicken or salmon, make sure to try a round, lightly oaked Chardonnay. It does a great job of enhancing the caramelized flavor of the carrots and adds a touch of its own buttery richness with a hint of vanilla.
- Soft Merlot with plush dark fruity notes is a great choice for deeper, savory dishes, just like these roasted carrots!
More roasted vegetable dishes
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Full Recipe
Honey Roasted Carrots
Equipment
Ingredients
- 1 ½ pounds carrots (small to medium, peeled and halved lengthwise)
- 3 Tablespoons olive oil
- 2 teaspoons honey
- 1 ¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons fresh dill (or parsley, minced, to garnish, optional)
Instructions
- Preheat oven to 450-degrees.
- Arrange carrots on a parchment paper lined baking sheet and drizzle with olive oil and honey, toss with salt & pepper.
- Roast 15-20 minutes, until tender when pierced with a fork.
- Arrange carrots on a serving platter and sprinkle with fresh dill or parsley, if desired.
- Serve hot or at room temperature.
- Enjoy!
Notes
- These roasted carrots will always taste the best when served immediately. If you do have leftovers, store them in an airtight container in the fridge for up to three days.
- Leftovers can be enjoyed at room temperature, reheated in the microwave for a minute or two, or warmed through in a skillet over medium-low heat with a drizzle of olive oil or butter and sautéd for about 5–7 minutes. Add a splash of water or Parmesan Broth to rehydrate the carrots, if needed.
- Leftover roasted carrots can also be added as an ingredient to a variety of dishes. Here are 30+ Recipes with Carrots you can try so that your roasted carrots never go to waste!
- Use similar-sized carrots for even roasting. While halving the carrots lengthwise helps them cook evenly, it’s also important to use carrots that are similar in size so they roast at the same rate and don’t burn or undercook.
- Avoid overcrowding. Use a larger baking tray if necessary to create enough space between the carrots which will help to prevent steaming. You may need to roast them on two baking sheets or in two batches to avoid overcrowding, depending on the size of your tray.
- Don’t discard the leafy carrot tops. I’ve recently made the most delicious Carrot Top Pesto which would be the perfect addition to this dish!
- Line your baking sheet with parchment paper. It makes cleanup so much easier by preventing the honey from sticking and burning on the pan.
- Flip the carrots halfway through the cooking time to achieve a deep golden color on both sides with crispy edges.
- Sprinkle fresh herbs over the roasted carrots just before serving. This preserves the flavor of the herbs and retains their bright color for serving.
- Spiced honey carrots – Add a touch of spicy warmth by tossing the carrots with chili powder (or these chili powder substitutes), cumin, and garlic powder before roasting. The spices do a great job of balancing the sweet honey and contribute to the depth of flavor. ½ teaspoon of each of these spices will do the trick, but you can adjust them to your taste preferences.
- Honey balsamic glaze – Replace 1 teaspoon of honey with 1 tablespoon of balsamic glaze to make a sweet and tangy glaze that’ll caramelize your carrots and add an extra layer of flavor complexity!
- Use rainbow carrots – Rainbow carrots are the perfect choice if you want to impress your guests. The different colors (yellow, white, purple and red) add a vibrant pop to your table – ideal for holiday meals or to add some flair to a midweek dinner with little effort.
- Roast baby carrots – Reduce the cooking time slightly if you decide to roast baby carrots instead of these regular sliced carrots.
- Make roasted carrot fries with parmesan – Follow my Carrot Fries recipe and sprinkle some freshly grated parmesan over the carrots just before serving for a savory twist that’s sure to please any crowd as a tasty snack or party appetizer.
- Other garnish ideas – Apart from the fresh herbs, you can top these roasted carrots with toasted pine nuts or pumpkin seeds for crunch, lemon zest, crumbled feta cheese, and a sprinkle of flakey sea salt.
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