Honey Roasted Carrots
Posted Mar 29, 2022, Updated Feb 18, 2024
This post may contain affiliate links. Please read our disclosure policy.
This honey roasted carrots recipe is made with 5 ingredients in 30 minutes. Honey glazed carrots are so delicious they taste like vegetable candy, so even picky eaters enjoy them.
This honey roasted carrots recipe will have picky eaters asking, “Can I have more veggies, please?”
Roasting the carrots brings out their natural sweetness (like in this savory roasted carrots recipe), which is then enhanced with just a touch of honey. They seriously taste like vegetable candy, and I have a hard time not eating the entire pan all by myself.
I feel like carrots sometimes get a bad wrap, like they’re not a “vegetabley” enough vegetable if you know know I mean. And I have to be honest, I am a little bummed that even though I ate copious amounts of carrots when I was a kid I still have glasses.
But carrots are a nutritious powerhouse, loaded with beta keratin, vitamin A, fiber and antioxidants. And this honey glazed carrots recipe is a great way to enjoy them. It’s easy to make with only 5 ingredients in 30 minutes.
Honey Roasted Carrots: Ingredients & Substitutions
Here are a few possible substitutions you could make in this recipe!
- Olive oil. Any neutral tasting oil works great in this recipe. The top three I recommend are olive oil, avocado oil and canola oil. Or you could just replace the olive oil with more butter.
- Butter. coconut oil or ghee are dairy-free substitutions for butter.
- Honey. For a vegan version, use maple syrup.
How to Make Honey Roasted Carrots
This honey carrots recipe is easy to make, but here are a few tips to help ensure your success. Also, don’t forget to watch the video.
Peel & Trim Carrots
The first step in this recipe is to peel and trim the ends of the carrots (or cut them into the size/shape you prefer).
Carrot shape and size matters
This recipe is written using whole carrots (as pictured). You can cut the carrots into any shape or size you prefer, just be aware that you will have to adjust (shorten) the roasting time if the pieces of carrot are smaller with more surface area touching the pan.
If you’d like more guidance on how to roast carrots cut smaller, check out this roasted carrots post and video!
Next, melt the butter and add the olive oil.
Then, toss the carrots with olive oil and melted butter or coconut oil and stir until combined. Then add sea salt and stir until it’s evenly distributed.
Add oiled/seasoned carrots to a large baking sheet and spread evenly in one layer. Roast for 10-20 minutes, stir and then roast for 10 minutes more, or until the carrots are golden-brown.
It’s important to make sure the carrots are slightly browned before adding the honey. This will ensure they will be perfectly roasted and the honey won’t burn.
Once the carrots have begun to brown and are slightly soft to the touch, add the honey and stir to coat.
After adding the honey, return to the oven and roast until the honey has thickened and stuck to the carrots and they are golden-brown.
Serve
I recommend serving immediately with your favorite dinner recipes (trust me it’ll be hard to not eat the entire pan right away).
You can garnish them with some chopped pieces of the carrot tops, or other fresh herbs like rosemary, parsley, etc. Or just serve them plain!
Store
If you have leftovers, store them in an airtight container in the refrigerator. Enjoy them cold tossed in a salad, or warm them up in the oven or microwave.
Honey Roasted Carrots Recipe FAQs
You do not have to peel carrots before eating them if you don’t want to – just wash them thoroughly. However, I far prefer the taste and texture of carrots when they are peeled.
I suggest washing and drying carrots before rinsing them even if you’re going to peel them.
Yes, this recipe is easily doubled – you may just need to roast them on two baking sheets to ensure they are in a single layer.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Honey Roasted Carrots
Ingredients
- 2 pounds carrots peeled
- 1 Tablespoon olive oil
- 1 Tablespoon butter melted (or coconut oil)
- 1 teaspoon fine sea salt
- 2 Tablespoons honey
Instructions
- Preheat oven to 425 degrees F. Lightly grease a large baking pan.
- Cut carrots into the shape and size of your choosing. Note: I suggest using carrots cut into 1-2" long pieces. If using whole carrots, you will need to roast longer.
- In a small bowl, mix together olive oil and melted butter.
- Put carrots in a large mixing bowl and toss with the olive oil/butter mixture until all the carrots are coated.
- Add salt and stir until it’s evenly distributed.
- Spread in an even layer on the prepared baking sheet and roast in the preheated oven for 10-20 minutes (depending on the size of your carrots) or until carrots just begin to brown, stirring once halfway through.
- Remove the carrots from the oven and drizzle with honey, then stir until the honey is evenly distributed.
- Return the carrots back to the oven and roast for an additional 10-15 minutes or until carrots are just golden-brown.
- Serve immediately garnished with chopped carrot top greens or your favorite fresh herbs (parsley, rosemary, thyme, etc.)
Video
Notes
- Olive oil. Any neutral tasting oil works great in this recipe. The top three I recommend are olive oil, avocado oil and canola oil. Or you could just replace the olive oil with more butter.
- Butter. coconut oil or ghee are dairy-free substitutions for butter.
- Honey. For a vegan version, use maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the mistake of taking this recipe to an after church life group of 25 people. THE CROWD WENT NUTS ! Now I am being asked to bring it a church gathering. (250) people. Only a few people kno my name. I am now known as the lady with the candy carrots ! THANKS A LOT….I blame you ! HA!
As a child I disliked carrots. Mum would put them into my soup bowl and were quickly transferred to dad’s plate. Now I like them.
I put a whole packet of frozen baby carrots in the roasting tin, unseasoned. On that I’d place the well seasoned chicken with par boiled potatoes around. The results are very good but the carrots are delicious.
I love this recipe. Because it’s simple.Thanks😀😀
This recipe is so easy yet so delicious! My hubby and I loved it!
Thank you so much Anita!
This was SO GOOD. I was trying to find a good ‘candied carrot’ recipe that was healthier and more filling… and this is THE BEST ONE I’ve tried. It was a sweet surprise to have them turn out so amazingly! I’m planning on having this be a regular staple for our dinners.
I love these carrots! If you like it a little spicy adding ginger is also really great!