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Close-up of honey roasted carrot pieces with char marks, garnished with chopped parsley.
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Sweet & Buttery Honey Roasted Carrots Recipe

You are going to love these honey roasted carrots! They take a basic vegetable and turn it into something special with almost no effort. Just toss the carrots in a sweet, buttery glaze, pop them in the oven, and let the heat do the work. Whether you are making a quick family dinner or putting together a holiday feast, this easy side dish fits right in.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sides and Salads
Cuisine: American
Keyword: honey roasted carrots
Servings: 6 servings
Calories: 140kcal
Author: Jessica Haggard

Ingredients

  • 2 pounds carrots
  • 2 tablespoons butter
  • ¼ cup honey
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • 2 tablespoons parsley minced
US Customary - Metric

Instructions

  • Set your oven to 425 °F and let it heat up.
  • Peel and trim the carrots, then cut them into evenly sized pieces, about 2 inches long. If any are on the thicker side, slice them in half or quarters lengthwise so everything cooks at the same rate. Smaller, thinner ends can stay as they are.
  • Melt the butter in a small saucepan over medium heat, then stir in the honey, garlic, and salt until everything is well combined. Pour this mixture over the carrots in a large bowl and toss to coat. If needed, add a little more salt to taste.
  • Spread the carrots in a single layer on a baking sheet and pop them in the oven. Bake for about 30 minutes, giving them a stir halfway through to ensure even cooking. Once they are tender and slightly caramelized, transfer to a serving dish, sprinkle with parsley, and dig in!

Notes

  • Frozen carrots or pre-sliced carrot coins can work if you are in a rush. Fresh carrots have the best texture, but it is always good to have an easy backup.
  • Keep the carrot pieces as close in size as possible so they cook evenly. If some are too thick, they may need extra time, so cutting them uniformly helps everything roast at the same pace.
  • Roast until they are tender but still have a slight bite. Overcooking can make them too soft, and a little firmness keeps them more enjoyable.
  • A handful of crumbled bacon, toasted sesame seeds, caramelized onions, or chopped walnuts can add crunch and even more flavor.
  • If the glaze feels too runny, let it simmer a little longer to thicken up. If it gets too thick, a small splash of water will smooth it out.
Serve: These honey roasted carrots pair wonderfully with protein mains, whether it’s beef, chicken, pork, or seafood. For special occasions, serve them with roast turkey or steak.
Store: Keep leftover honey roasted carrots in an airtight container in the fridge for up to 3 days or freeze them for up to a month. To reheat, warm refrigerated carrots on the stovetop over low heat. Frozen carrots can go straight into a pan over medium heat, but they may release extra moisture.

Nutrition

Calories: 140kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 330mg | Fiber: 4g | Net Carbohydrates: 23g
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