These easy Honey Roasted Carrots are caramelized to perfection, then finished off with fresh herbs. Get ready for some serious munching – they’re quick to disappear and make the perfect healthy side dish for spring! Gluten-free, paleo, grain-free with vegan and Whole30 options.
PIN HERE for later and follow me on Pinterest for more recipe ideas
Updated March 2022
Easy Honey Roasted Carrots Recipe
Looking for a delicious and easy side dish to wow your dinner guests? Say hello to these dreamy honey roasted carrots. They’re easy to make with fresh ingredients and guaranteed to get glowing reviews! They’re not only simple to make but they are also so pretty to look at.
All you have to do is peel your carrots, coat them in the simple homemade glaze and roast them in the oven. They only require one bowl and one pan, so there’s minimal cleanup involved. Whether it’s Easter, Thanksgiving or another special holiday, a busy school night or a lazy weekend, it’s always a good time to whip up these sweet honey carrots that everyone in your family will love.
What You’ll Need
Round up the following ingredients along with your cutting board and a sharp kitchen knife. Let’s begin!
For the Honey Roasted Carrots
- Fresh Carrots: Peeled and cut into 1-inch thick slices. Be sure to cut them at an angle. We always try to pick up rainbow carrots whenever we see them but any carrots will work. Just keep in mind that thinner carrots will cook faster than the thicker ones so if you got a bag of the long thin carrots cut back the time as needed.
- Avocado Oil: Or olive oil.
- Honey: We like choosing raw honey that’s unfiltered. You can use vegan honey, maple syrup, sugar-free maple syrup, yacon syrup, date syrup or your favorite sticky liquid sweetener for a vegan option if preferred. Leave out for a Whole30 option.
- Coconut Aminos: To add some umami goodness.
- Garlic Powder: Don’t swap this out for fresh garlic – it won’t provide the same flavor.
- Dried Thyme: Just 1 tsp. You can sub with 1 tablespoons of finely chopped fresh thyme.
- Dried Oregano: You’ll need 1 tsp. Finely chopped fresh oregano works too.
- Fine-Grain Sea Salt: Or kosher salt, added to taste.
- Freshly Cracked Black Pepper: To taste.
For the Garnish
- Fresh Parsley: And/or mint, chopped.
How to Make Honey Roasted Carrots
It’s hard to believe how easily these roasted carrots come together. They’ve got “gourmet” written all over them!
- Heat Oven: Preheat the oven to 400°F.
- Prepare your baking sheet and place the carrots on top: Line a large rimmed baking sheet with parchment paper or foil for easier cleanup. Place carrots in a single layer and drizzle with olive oil.
- Add Seasonings & Toss: Sprinkle the carrots with garlic powder, salt, black pepper and fresh thyme. Toss until all of the carrots are evenly coated.
- Roast: Spreading the carrots out into an even layer. Roast them for 30-35 minutes, or until the carrots are fork-tender and slightly caramelized. Stir 2-3 times throughout the cooking process.
- Garnish: Remove your baking dish (or pan) from the oven and transfer the carrots to a large bowl or serving platter. Season them with more salt and black pepper as needed. Garnish your glazed carrots with some fresh chopped parsley/mint.
- Enjoy! Serve warm.
Tips for Success
Trying out a new recipe can sometimes lead to disappointment – not today! These tips and tricks will help you get the results you’re hoping for.
- Wash the Carrots: Even though you’ll be peeling the carrots before you slice them up, we still recommend giving them a good scrub (and drying them off well afterward). This ensures the removal of dirt and bacteria.
- Don’t Have Honey? If your kitchen is stocked with everything except for the honey, go ahead and use maple syrup or your favorite sweetener instead.
- Use Your Hands to Toss the Carrots: It’s easiest to toss the carrots with the glaze using your bare (washed!) hands. You’ll get an even coating on each slice in no time!
- Prep in Advance: It’s possible to prepare your maple carrots up to 5 hours before you roast them. Simply leave them sitting in the glaze mixture at room temperature, covering them well.
- Switch up the herbs: Sometimes, we like to add in some cumin or cayenne pepper to bump up the flavor!
- Garnish with balsamic or nuts: Drizzle with a balsamic glaze or chopped nuts to take this simple side dish up a notch!
Not sure what to put on the table beside these roasted carrots? Let’s go over a few good options.
- Pair with Grilled Chicken: Tender and juicy Grilled Chicken o never fails to hit the spot. With my recipe, it always comes out just right!
- Serve with Vegan Pizza: Glazed carrots can be found as an appetizer at many European restaurants. Treat your loved ones to a healthy Italian meal by pairing them with Homemade Pizza! Yum.
- Pair with Smashed Potatoes: Want to partner these carrots with another nutritious side dish? You truly can’t go wrong with my Crispy Smashed Potatoes. They’re served with a simple basil pesto that your taste buds will worship.
Storing and Reheating Extras
Leftover honey glazed carrots should be kept in an airtight container in the fridge. Let them cool down before storing them and enjoy them within 4 days.
You can either reheat your carrots in the microwave or over the stove. Once they’re just warm, serve them with an extra sprinkle of salt and pepper for good measure.
Do Roasted Carrots Freeze Well?
They do! Once they’ve cooled, transfer your carrots to a heavy-duty freezer bag, squeeze out all of the air and seal the bag. Frozen carrots will last for up to 6 months. Reheat them directly from frozen over a low-heat stove, increasing the heat a little bit after they’ve thawed.
More Healthy Side Dishes to Try
We are always interested in tasty ways to incorporate more veggies into our diet. The dishes below are divine!
These easy Honey Roasted Carrots are caramelized to perfection, then finished off with fresh herbs. Get ready for some serious munching – they're quick to disappear and make the perfect healthy side dish for spring! Gluten-free, paleo, grain-free with vegan and Whole30 options.
- 2 pounds small or medium carrots , peeled (about 3 inches long - can also use regular carrots cut to 3" pieces)
- 2 tbsp avocado oil or olive oil
- 3 tbsp raw unfiltered honey , you can sub with maple syrup, vegan honey or preferred sticky liquid sweetener for a vegan option. Omit for Whole30.
- 1 tbsp coconut aminos
- 1/2 tsp fine-grain sea salt or to taste
- 1/4 tsp freshly cracked black pepper or to taste
- 3/4 tsp garlic powder
- 1 tsp dried thyme (or 1 tablespoon fresh chopped)
- 1 tsp dried oregano (or 1 tablespoon fresh chopped oregano)
- 2 tbsp chopped fresh parsley
Preheat oven to 400 degrees.
Line a large rimmed baking sheet with parchment paper for easier cleanup (or lightly grease a large baking dish). Place carrots in a single layer and drizzle with olive oil, honey and cococnut aminos.
Season with salt, black pepper, garlic powder, thyme and oregano. Toss well (with clean hands works best) to coat evenly.
Spread the carrots out evenly into a single layer and roast in the preheated oven for 30-35 minutes or until carrots are tender and browned, tossing once in between. Cooking time varies depending on the size of carrots.
Remove the baking dish (or pan) from the oven and transfer to a large bowl or serving platter (if a baking sheet was used).
Season with more salt and black pepper, as needed and garnish with some fresh chopped parsley. Serve warm.
- To Store: Refrigerate cooled leftovers in an airtight container. Enjoy within 4 days.
- To Reheat: Gently warm carrots over the stove or in the microwave. Serve once just warmed with extra salt and pepper.
- To Freeze: Freeze cooled carrots in a heavy-duty storage bag. Reheat within 6 months without thawing.
- T0 Reheat From Frozen: Defrost carrots in a skillet over a low-heat burner, then slightly increase the heat to finish warming.
These are hands down the best carrots ive ever made! I make them st every holiday now and there is never any left over