Fall is a great time to replenish your store of root vegetables for roasting. And since all you'll need are carrots and pantry staples to make Honey Roasted Carrots, you can keep this easy side dish recipe in your back pocket all season. This sweet and savory vegetarian crowd-pleaser is roasted in a casserole dish instead of on a sheet pan for maximum flavor density. Simply slice, coat, roast, and toss.
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.
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.