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    You are here: Home » Meal Type » Side Dishes » Honey Roasted Carrots

    Honey Roasted Carrots

    5 from 1 vote
    November 14, 2022 by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Pinterest image for a honey roasted carrots recipe.
    Pinterest image for roasted carrots with honey butter.
    Pinterest collage for roasted carrots with honey butter.
    Pinterest collage for a honey roasted carrots recipe.

    If cooked carrots aren’t your go-to side dish, getting ready to get converted! Honey Roasted Carrots are so good and so easy, you might never eat carrots any other way ever again!

    Honey roasted carrots in a casserole dish with a gold serving spoon.
    Jump to:
    • How to Slice Carrots for Roasting
    • How to Make Honey Roasted Carrots
    • Chef’s Tips!
    • Can I Use Baby Carrots?
    • Do I Have to Peel the Carrots?
    • How Long to Roast Carrots?
    • Recipe


    When it comes to magic in the kitchen, perhaps the most underrated trick up one’s sleeve is tossing a vegetable with a slightly sweet sauce and then roasting it the oven. Roasted acorn squash with maple butter is irresistible. Maple bacon Brussels sprouts convert even the most squeamish. Sticky roasted sweet potatoes are surprisingly simple and totally tasty. Even beets, my kitchen nemesis, shine in a roasted root vegetable medley once you add the right amount of maple syrup!

    So of course this is a winning methodology for cooked carrots, too. We already know that sweet and sticky glazed carrots are a fan favorite (even my picky kids will eat them!).

    But honey roasted carrots go a step further.

    When you take the best of oven roasted carrots and combine them with the best of glazed carrots, you get a real banger of a side dish.

    Detail image of roasted carrots with honey garnished with parsley.

    And if I can be bougie for a moment – I was going for an easy side dish, but this also turned out to be a shockingly classy vegetable side (without costing nearly as much as what you might think a shockingly classy veggie side should cost) that I would absolutely bring to a dinner party.

    As my fifth grader said: “Oooh. These taste fancy.” So from one fancypants to another: Enjoy!

    How to Slice Carrots for Roasting

    A collage showing how to peel carrots and slice them into an oblique shape.
    • On oblique (aka angled) cut creates more surface area. More surface area = more caramelization = best flavor!
    • Peel the carrots, then use a sharp chef’s knife to make angled cuts, about ½″ wide, along the length of the carrots.

    How to Make Honey Roasted Carrots

    You only need carrots and a few pantry staples to make this frugal fall side dish. Honey roasted carrots are sweet, savory and a definite crowd pleaser. Roast the carrots in a casserole dish, not on a baking sheet. A casserole dish allows the carrots to first cook down in their own water content, and then caramelized in the honey butter. The result is very tender carrots with perfectly caramelized edges and rich flavor.

    A collage showing how to make honey roasted carrots in a casserole dish step by step.
    1. Melt the butter, then combine with honey, cinnamon, and allspice.
    2. Combine the sliced carrots and honey butter in a casserole dish.
    3. Toss until the carrots are evenly coated.
    4. Roast at 450°F for 40-45 minutes, tossing every 15 minutes.
    5. Serve immediately with a sprinkle of fresh parsley.

    Chef’s Tips!

    • Cut the carrots into even thickness of about ½″ so they roast at the same right.
    • Toss frequently, every 15 minutes or so, to the carrots are evenly caramelized.
    • Use a casserole dish, not a baking sheet. I don’t normally suggest crowding vegetables while roasting, but the exception works well here. Honey, high heat, and a few good tosses throughout the cooking process create delicious caramelization.
    • Replace butter with ghee if you have dietary concerns with lactose, or want to adjust for a paleo side dish.

    Can I Use Baby Carrots?

    If you must, then yes, you can certainly use bagged baby carrots (i.e. “snackin’ carrots”). I want to be clear that you should not use *new* carrots for this recipe since you’d want to keep those whole, and that would alter measurements and cook time.

    If you do use baby carrots, then you should definitely slice the “big ones” in half. (You know, those ones you struggle to bite in half?)

    Do I Have to Peel the Carrots?

    Look, you don’t have to do anything, and ultimately to peel or not to peel is a personal choice based on your preference for looks (peeled carrots are cleaner) and taste (the peel is slightly woody). If you leave on the peel, be sure to give them a good scrub and then dry thoroughly.

    Side view, honey roasted carrots with a gold serving spoon in a casserole dish.

    How Long to Roast Carrots?

    Roast sliced carrots for 40-45 minutes in a 450°F oven.

    Roasted carrots are ready when their released water has cooked off, the carrots are well caramelized (browned) in several spots, and you can insert the tip of a knife into the center of a carrot and meet no resistance.

    The casserole dish method takes a bit longer than roasting on a sheet pan, but also creates more intense flavor than dressing the carrots with honey butter after roasting.

    For perfectly roasted carrots? Use the most frugal and reliable timers of all – your eyes and taste buds. Keep an eye out for even caramelization, and taste once you think they’re close.

    Honey roasted carrots in a casserole dish garnished with minced parsley.

    Did you make these Honey Roasted Carrots? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Sweet and Sticky Honey Roasted Carrots

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    You only need carrots and a few pantry staples to make this frugal fall side dish. Honey roasted carrots are sweet, savory and a definite crowd pleaser. Roast the carrots in a casserole dish, not on a baking sheet. A casserole dish allows the carrots to first cook down in their own water content, and then caramelized in the honey butter. The result is very tender carrots with perfectly caramelized edges and rich flavor.
    Prep Time: 10 mins
    Cook Time: 40 mins
    Total Time: 50 mins
    Servings : 6
    Calories: 136

    Recommended Equipment

    • 9×13 Casserole Dish
    • 1-Cup Measuring Cup

    Ingredients

    • 2 lb carrots, peeled and sliced into ½” coins
    • 1 tbsp butter, melted
    • 3 tbsp honey
    • ½ tsp cinnamon
    • ¼ tsp allspice, optional
    • ½ tsp kosher salt
    • Finely minced parsley, optional

    Instructions

    • Position a rack in the upper third of the oven, and heat to 450°F. Spray a 9” x 13” casserole dish with cooking spray.
    • Peel the carrots then slice at an angle into ½” wide coins. Place the carrots into the casserole dish.
    • Place the butter into a 1-cup measuring cup or small bowl and microwave for 30 seconds, or until melted. Add the honey, cinnamon, and allspice and whisk until thoroughly combined. Pour the honey butter over the carrots, then toss until evenly coated. Distribute into an even layer, then season with salt.
    • Roast the carrots for 40-45 minutes, tossing every 15 minutes, until soft and caramelized. The carrots will look watery the first 20 minutes – that’s perfectly normal! The moisture will cook off and then the carrots will caramelize.
    • Sprinkle the carrots with parsley and serve immediately.

    Notes

    • Substitute ghee for butter for a paleo version. 
    • This recipe easily doubles but may require a longer cook time for proper caramelization. For larger batches, be sure to toss thoroughly for even cooking.
    • Store leftovers in a sealed container in the fridge for up to 4 days. 

    Nutrition Information

    Serving: 1heaping cup, Calories: 136kcal (7%), Carbohydrates: 24g (8%), Protein: 2g (4%), Fat: 4g (6%), Saturated Fat: 3g (15%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 5mg (2%), Sodium: 243mg (10%), Potassium: 506mg (14%), Fiber: 4g (16%), Sugar: 16g (18%), Vitamin A: 1279% (1279%), Vitamin C: 9% (9%), Calcium: 53% (53%), Iron: 1% (1%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    9 Comments
    Filed Under: Fall Recipes, Gluten Free, Grain Free, Holiday Recipes, Side Dishes, Vegetarian, Winter Recipes

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