Honey Roasted Carrots
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.
Ingredients
- 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
Instructions
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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.
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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.
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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.
Recipe Notes
- 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.