I created this Honey Roasted Carrots recipe in my Sweet and Savory Roasted Carrots series to show how a simple honey glaze can coax out a glossy, caramelized finish that begs a closer look.

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I’ve been turning simple carrots into something that actually gets people excited at the table. With sweet honey glazed over roasted carrots the edges caramelize and surprise you with almost candy like bites.

I kept it straightforward so you can serve it as easy Sweet Baked Carrots that somehow feels a little indulgent but not heavy. Sometimes I halve the batch for lunches, sometimes I make extra because the cupboard always empties fast.

It also works great as Roasted Carrots For Toddlers since the flavor is gentle, yet interesting enough to make you wonder how something so plain got so good.

Ingredients

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Carrots: Crunchy, high in fiber and beta carotene, naturally sweet, great for vitamin A.
Honey: Adds sticky sweetness, quick carbs and antioxidants, use sparingly or it’s cloying.
Olive oil: Provides healthy monounsaturated fats, helps roasting and mouthfeel, mild fruity flavor.
Butter: Optional for richness and silky glaze, adds saturated fat and creamy flavor.
Thyme: Herbal, earthy notes, tiny calories, brightens carrots without overpowering them.
Lemon: Zest or juice adds bright acidity, balances sweetness, small vitamin C boost.
Garlic: Raw garlic gives punch, roasted becomes sweet and mellow, rich in compounds.
Salt and pepper: Salt enhances natural sugars, pepper adds warm bite, moderate use advised.

Ingredient Quantities

1 1/2 pounds carrots (about 6 to 8 medium)

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon unsalted butter (optional)

1 teaspoon kosher or sea salt

1/2 teaspoon black pepper

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 teaspoon lemon juice or 1/2 teaspoon lemon zest (optional)

1 clove garlic (optional)

How to Make this

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1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment or foil for easier cleanup.

2. Peel the carrots if you like and cut them into uniform pieces so they cook evenly — about 2 inch sticks or halved lengthwise for medium carrots.

3. In a large bowl whisk together 2 tablespoons olive oil, 2 tablespoons honey, and the 1 tablespoon melted unsalted butter if using, then stir in 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon thyme.

4. Toss the carrots in that glaze until well coated. If you plan to use the garlic, mince 1 clove and hold it for now so it doesn’t burn.

5. Spread the carrots in a single layer on the prepared sheet, don’t crowd them or they’ll steam instead of roast.

6. Roast for about 20 to 25 minutes, tossing once halfway through, until they’re tender and nicely caramelized at the edges. Thicker pieces may need closer to 30 minutes. Watch the honey though, if it starts to darken too fast lower the temp to 400°F.

7. If using garlic, sprinkle it over the carrots about 8 to 10 minutes before the end of roasting so it softens but doesn’t burn.

8. When done, remove from oven and immediately drizzle with 1 teaspoon lemon juice or sprinkle 1/2 teaspoon lemon zest if using, then give them a quick toss to glaze.

9. Taste and adjust seasoning, let sit a couple minutes to thicken the glaze, then garnish with extra thyme leaves and serve warm.

Equipment Needed

1. Rimmed baking sheet (line with parchment or foil)
2. Large mixing bowl, you’ll toss carrots and glaze in this
3. Whisk or fork for mixing the oil, honey and butter
4. Measuring spoons and a measuring cup for accurate amounts
5. Sharp chef knife and cutting board for trimming and cutting carrots
6. Vegetable peeler (optional)
7. Tongs or a sturdy spatula for flipping and spreading on the sheet
8. Small bowl and a spoon for the garlic/lemon and to hold melted butter
9. Oven mitts or potholders for safe hot-sheet handling

FAQ

How long and at what temperature should I roast these carrots?

Roast at 400°F (200°C) for about 20 to 30 minutes depending on carrot thickness. Toss once halfway through. They're done when fork tender and edges are glossy and caramelized.

Do I need to peel the carrots?

No, you dont have to. Scrub them well if you keep the skins, or peel if you prefer a smoother look and taste. Baby carrots and thin carrots are fine unpeeled.

I'm out of honey, what can I use instead?

Maple syrup or agave are great 1 for 1 swaps for a similar sweetness. Brown sugar also works but may need a little oil so it spreads evenly. For vegan diners stick with maple or agave.

How do I stop the honey from burning in the oven?

Mix the honey with the oil first so it coats the carrots evenly, and roast at 400°F not higher. If youre worried, add the honey in the last 8 to 10 minutes of roasting so it caramelizes without burning.

Can I make these ahead and reheat them?

Yes, store in an airtight container in the fridge 3 to 4 days. Reheat in a 350°F oven for 8 to 12 minutes or quickly in a skillet to bring back some crunch and shine. Microwave works but they get softer.

Any easy flavor swaps or extras I should try?

Definitely. Add minced garlic or a splash of lemon juice for brightness, sprinkle fresh thyme or parsley after roasting, or finish with a tiny drizzle of balsamic glaze. A pat of butter at the end makes them richer.

Honey Roasted Carrots Recipe Substitutions and Variations

Carrots: swap with parsnips, sweet potatoes or baby beets. Parsnips roast similarly and taste nutty, sweet potatoes get soft and creamy, beets add earthy sweetness.
Honey: use maple syrup, agave nectar or brown sugar. Maple gives a deeper, woodsy sweetness, agave stays liquid and easy to drizzle, brown sugar adds caramel notes.
Olive oil: substitute avocado oil, melted coconut oil or ghee. Avocado handles high heat well, coconut gives a faint tropical hint, ghee adds rich buttery flavor.
Thyme: replace with rosemary, oregano or chopped parsley. Rosemary is stronger so use less, oregano brings an earthy kick, parsley brightens the dish at the end.

Pro Tips

– Preheat the baking sheet: slide your rimmed sheet into the oven while it heats so the carrots hit a HOT surface and start to brown instead of steam. It gives way better caramelization, just be quick when you add them so the honey dont singe.

– Stagger the honey: mix only about half the honey with the oil at the start and save the rest to brush on in the last 5 to 8 minutes. That way you get cooked depth and a fresh glossy finish without burned sugar.

– Parboil thick or older carrots: simmer them 3 to 4 minutes then shock in ice water, dry well and roast. This guarantees tender centers so you can roast less time and still get great edges.

– Add garlic late, herbs and acid at the end: throw minced garlic on in the final 8 to 10 minutes so it softens not burns, and sprinkle fresh thyme and lemon juice or zest off the heat. Toss in the butter at the end if you want extra shine and richness, taste and adjust the salt while warm.

Honey Roasted Carrots Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I created this Honey Roasted Carrots recipe in my Sweet and Savory Roasted Carrots series to show how a simple honey glaze can coax out a glossy, caramelized finish that begs a closer look.

Servings

servings

Calories

187

kcal

Equipment: 1. Rimmed baking sheet (line with parchment or foil)
2. Large mixing bowl, you’ll toss carrots and glaze in this
3. Whisk or fork for mixing the oil, honey and butter
4. Measuring spoons and a measuring cup for accurate amounts
5. Sharp chef knife and cutting board for trimming and cutting carrots
6. Vegetable peeler (optional)
7. Tongs or a sturdy spatula for flipping and spreading on the sheet
8. Small bowl and a spoon for the garlic/lemon and to hold melted butter
9. Oven mitts or potholders for safe hot-sheet handling

Ingredients

1 1/2 pounds carrots (about 6 to 8 medium)
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon unsalted butter (optional)
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 teaspoon lemon juice or 1/2 teaspoon lemon zest (optional)
1 clove garlic (optional)

Directions

Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment or foil for easier cleanup.
Peel the carrots if you like and cut them into uniform pieces so they cook evenly — about 2 inch sticks or halved lengthwise for medium carrots.
In a large bowl whisk together 2 tablespoons olive oil, 2 tablespoons honey, and the 1 tablespoon melted unsalted butter if using, then stir in 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon thyme.
Toss the carrots in that glaze until well coated. If you plan to use the garlic, mince 1 clove and hold it for now so it doesn't burn.
Spread the carrots in a single layer on the prepared sheet, don't crowd them or they'll steam instead of roast.
Roast for about 20 to 25 minutes, tossing once halfway through, until they're tender and nicely caramelized at the edges. Thicker pieces may need closer to 30 minutes. Watch the honey though, if it starts to darken too fast lower the temp to 400°F.
If using garlic, sprinkle it over the carrots about 8 to 10 minutes before the end of roasting so it softens but doesn't burn.
When done, remove from oven and immediately drizzle with 1 teaspoon lemon juice or sprinkle 1/2 teaspoon lemon zest if using, then give them a quick toss to glaze.
Taste and adjust seasoning, let sit a couple minutes to thicken the glaze, then garnish with extra thyme leaves and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.