Honey Roasted Baby Carrots

Honey roasted baby carrots are one of my favorite simple yet elegant side dishes. I love how the natural sweetness of the carrots caramelizes in the oven, while the honey, butter, and olive oil create a glossy, flavorful glaze. They’re easy to prepare and look beautiful on any table, whether it’s a weeknight dinner or a holiday spread.

Why You’ll Love This Recipe

I like this recipe because it brings out the best in carrots—the roasting makes them tender and slightly crisp on the edges, while the honey adds just the right amount of sweetness. The garlic powder gives them a subtle savory note, and the parsley and black pepper brighten them up before serving. They’re versatile, kid-friendly, and always a hit.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds baby carrots, rinsed and dried well (use orange carrots or a combination of different colored carrots)
3 tablespoons honey
2 tablespoons olive oil
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon garlic powder
Chopped fresh parsley and fresh ground black pepper for garnish, optional

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, I toss the carrots with honey, olive oil, melted butter, salt, and garlic powder until well coated.
3. I spread the carrots evenly on the prepared baking sheet, making sure they aren’t overcrowded.
4. I roast them for 25–30 minutes, stirring halfway through, until tender and caramelized.
5. I remove them from the oven, garnish with fresh parsley and black pepper if using, and serve warm.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 10 minutes to prepare and 30 minutes to roast, so the total time is around 40 minutes.

Variations

Sometimes I add a splash of balsamic vinegar for a tangy twist or sprinkle the carrots with fresh thyme or rosemary before roasting. For extra heat, I mix a pinch of cayenne into the honey glaze. I’ve also swapped honey for maple syrup when I want a slightly different sweetness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in the oven at 350°F until warmed through, which helps maintain their caramelized texture. I avoid microwaving since it can make them too soft.

FAQs

Can I use regular carrots instead of baby carrots?

Yes, I peel and slice them into sticks or coins so they roast evenly.

Can I make these dairy-free?

Yes, I simply replace the butter with extra olive oil or a plant-based butter.

How do I keep the carrots from getting soggy?

I make sure to dry them well before roasting and spread them out in a single layer on the baking sheet.

Can I make these ahead of time?

Yes, I roast them earlier in the day and reheat them in the oven before serving.

Can I use maple syrup instead of honey?

Yes, maple syrup works beautifully and gives the carrots a slightly different flavor.

How do I know when the carrots are done?

I test them with a fork they should be tender but not mushy, with some caramelization on the edges.

Can I add spices for more flavor?

Yes, I sometimes use cinnamon, cumin, or smoked paprika for a fun variation.

Do I need to peel baby carrots?

No, they come pre-peeled, so I just rinse and dry them well.

What protein pairs well with these carrots?

I usually serve them with roasted chicken, or grilled salmon.

Can I double the recipe?

Yes, I just use two baking sheets so the carrots roast evenly without steaming.

Conclusion

I love how honey roasted baby carrots transform a simple vegetable into a flavorful and eye-catching side dish. With their caramelized glaze and tender bite, they’re both comforting and elegant. Whether I serve them at a family dinner or a holiday feast, they always add just the right touch of sweetness to the meal.

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