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).
Note: 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!
Combine butter & olive oil
Melt the butter and add the olive oil.
Next, 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.
First roast
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.
Add honey
Once the carrots have begun to brown and are slightly soft to the touch, add the honey and stir to coat.
Second roast
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 (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.
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.
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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
Ingredient Substitutions
- 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.
Note: Carrot shape and size matters
You can cut the carrots into any shape or size you prefer, just be aware that you will have to adjust 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!Store
Store any leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave or in the oven.Nutrition
More Carrot Recipes
Here are some more of our favorite recipes that incorporate carrots:
- Healthy Carrot cake is a must-make during carrot season!
- These zucchini carrot muffins are perfect for kids (and adults too, of course)!
- If you want some savory roasted carrots, these are the best!
- All my babies have loved this carrot baby food!
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Anita
This recipe is so easy yet so delicious! My hubby and I loved it!
Laura
Thank you so much Anita!
Hannah Wilson
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.
Amke
I love these carrots! If you like it a little spicy adding ginger is also really great!