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GET IT NOWI Can’t Stop Eating These Honey Roasted Carrots
If you’re looking for a simple, healthy side dish and craving something a little sweet, my favorite honey roasted carrots are here for you. I was making them nonstop because my youngest keeps asking for them, and now I can’t stop eating them. Here’s why:
- Perfectly tender and caramelized – Roasting carrots in the oven brings out their natural sweetness, and makes them tender with caramelized edges. That contrast of soft, slightly crisp, and caramelized makes them so irresistible!
- Sweet, sticky glaze – This honey glaze. It’s all about the glaze. One taste and you’ll get it.
- Quick and easy – Just 10 minutes of prep and a handful of basic ingredients! And they come out of the oven all glossy and pretty, like you did something special.
- Feel good side dish – My oven roasted carrots recipe is sweeter than some versions, but it’s all natural with zero refined sugar — and a delicious way to eat your veggies. In fact, I use my natural sugar-free honey and no one can tell.
I’ve enjoyed these honey roasted carrots with everything, from quick 30-minute dinners to roasted chicken to holiday roasts. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my oven roasted carrots recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Whole Carrots – I usually grab bright orange ones (if you have extras, save them for my healthy carrot cake!), but rainbow carrots are so pretty if you spot them. Although you can use baby carrots, they don’t roast up as flavorful — and if you look up what they put on them, you might not want to anymore. The glaze here works nicely for parsnips or brussels sprouts, too, if you want to throw those in!
- Honey – I use my natural Wholesome Yum sugar-free honey (it tastes just like the real thing and no weird aftertaste), but regular honey works, too. If you want honey roasted carrots with a kick, try my sugar-free jalapeno honey instead!
- Olive Oil – Helps everything caramelize and keeps the seasonings sticking. I’ve also used ghee, coconut oil, and avocado oil.
- Seasonings – Fresh thyme (or try other fresh herbs like parsley), garlic powder, sea salt, and black pepper. You can also substitute dried herbs (like Italian seasoning) for these roasted carrots — just use 1 teaspoon dried in place of 1 tablespoon fresh.
How To Roast Carrots
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prepare the carrots. Give the carrots a quick trim and peel with a vegetable peeler (I used an older one below, but this is my favorite these days — peels effortlessly!). You can leave a bit of the stem if you want them to look a little fancy like I did. 😉
- Make the honey glaze. Just whisk together the honey, oil, thyme, garlic powder, salt, and pepper in a small bowl.
- Toss to coat. Spread the carrots on a rimmed baking sheet (lined or not, it’s up to you). Pour the glaze over them and toss to coat.
- Roast carrots in the oven. Bake until they’re fork-tender and caramelized. I usually sprinkle some extra thyme or parsley over the honey roasted carrots when they’re done.
My Recipe Tips
- Ideally you want all your carrots the same thickness. This helps them cook at the same rate. If some are much thicker, slice them in half lengthwise.
- Feel free to double the glaze. More is great if you want extra sweetness, or for drizzling over chicken or pork chops!
- Always line your sheet pan for this recipe. Sometimes I skip lining for certain roasted vegetables, but trust me, you don’t want to scrub off this sticky glaze later! Better to line it for these honey roasted carrots.
- Make sure every carrot touches the pan. I always say this for roasting anything! A single layer not only helps with even cooking, but promotes caramelization. A crowded pan = soggy carrots.
- Roasting time can vary. It will mostly depend on the thickness of your carrots, but also how soft you want them and even your pan material. I recommend checking on them toward the end — poke with a fork to see if they’re soft enough for you.
- Want more browning? Broil for a couple minutes at the end. Check on your roasted carrots often, because they’ll go from light to burned under the broiler quickly!
Honey Roasted Carrots (Easy Recipe)
My honey roasted carrots recipe is a sweet, caramelized side dish that your family will be excited to eat, all in about half an hour.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
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Trim the stems of the carrots, leaving a ½ inch of the stem remaining. Peel the carrots with a vegetable peeler.
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In a small bowl, mix the honey, olive oil, fresh thyme, garlic powder, sea salt and black pepper.
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Place the carrots on the lined baking sheet and pour the mixture over top of them. Toss the carrots, until the mixture is evenly coating them.
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Roast honey carrots in the oven for 25-30 minutes, until the veggies are tender and the honey mixture is starting to caramelize. (Cooking times may differ depending on the size of the carrots and the desired tenderness you prefer.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 honey roasted carrots
- Tips: Check out my recipe tips above to help you get tender, caramelized roasted carrots and my notes on timing.
- Storage: Pop leftovers in an airtight container in the fridge. They’ll last about 3–5 days.
- Meal prep: You can peel and cut the carrots ahead of time, but wrap them in damp paper towels to prevent drying out. You can also make the glaze ahead, or roast the carrots in advance for easy lunches.
- Reheat: Warm the carrots in the oven at 350 degrees F for 10-15 minutes, or use the microwave if you’re in a rush.
- Freeze: These freeze well for up to 3 months.
- Note on nutrition info: These numbers are based on my natural Wholesome Yum Zero Sugar Honey. If you use regular, the carbs and sugar will be higher, but the recipe still works great.
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle and Fall Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Honey Roasted Carrots
Serving Ideas
If you’re wondering what to serve with this roasted carrots recipe, I’ve got you! Here are some of my favorite pairings that make it a full meal:
- Chicken dinners – I love these with baked chicken breast, air fryer chicken thighs, or pan seared chicken. The honey glaze is so good drizzled over chicken.
- Seafood favorites – The sweet flavor of these carrots goes so well with grilled salmon, baked cod, or lemon garlic shrimp. I’ve even done crab legs for a special occasion.
- Steak or pork – Honey roasted carrots are perfect with my juicy sirloin steak, filet mignon, or simple air fryer pork chops.
- Holiday dinners – Try them for Thanksgiving or Christmas! They’re a nice change of pace from your usual sides with turkey breast or a whole roasted turkey.
17 Comments
jgrim2
1This honey roasted carrot recipe is soooo delicious. It tastes like you spent hours on the prep but it took me less than 10 min to put together & throw it in the oven. I did not have whole long carrots so I used the mini carrots equivalent to 16 whole carrots & it worked fine.
It pairs nicely as a side with the Creamy Lemon Chicken. That, too is delicious.
Allison OHara
1These were literally amazing! So goood!
Linda D.
0The roasted carrots were so delicious! I usually don’t eat cooked carrots but these were so good. I made them for Christmas dinner and my whole family ate them! I liked the slight sweetness of them and they had a little crunch to them. I will definitely make these again.
Wholesome Yum D
0I’m so happy you liked them, Linda! That means even more since cooked carrots usually aren’t your thing, love that they won you over. The sweet flavor and a little crunch make them such a fun side for the holidays. So glad your family enjoyed them too!
Donna
0Thank you for the recipes!
Wholesome Yum D
0You’re very welcome, Donna! I’m so happy you’re enjoying them.
Dorothy Beckner
0I have made these several times. They are so good with lots of different meats. I did cut the recipe in half. Perfect for two.
Wholesome Yum D
0I’m glad you liked them, Dorothy! Great idea to halve the recipe, perfect for a dinner for two.
Ann
0Delicious! They will be served on my Christmas menu! The caramelization on the is perfect. Great great recipe
Susan
0I never think to make carrots as a side dish and I don’t know why. I came across your recipe and it inspired me. They were super easy to make and everyone loved them. Thanks for sharing.
Ruth
0Awesome recipe! Tried it and it was really goood. The fact that it was so easy and quick to make is the best thing about it IMO!
Riley
0Made these honey roasted carrots for dinner last night and the whole family loved them! The sweetness from the honey and the caramelization made them so tasty.
Brooklyn
0So easy and SOOOOO delicious! Love budget-friendly dishes that don’t sacrifice flavor. We’re making this again for Christmas dinner because the whole family loved it so much!
Sha
0We had this as a side for our grilled pork chops. It was perfectly cooked and seasoned. It went perfectly with our pork chops.
Sha
0We had this as a side for our grilled pork chops. It was perfectly cooked and seasoned. It went perfectly with our pork chops.
Kara
0I had baby carrots on hand that needed to be used, so I tried those instead of the large ones. Worked great and they tasted amazing! Mine were done in about 22 minutes, but I like them on the crisp side. I may or may not have eaten half of them myself. 😉
Jessica
0These turned out absolutely fantastic!! So much flavor and so easy to make. Thank you!