Honey Roasted Carrots
Tender, caramelized roasted carrots tossed in a honey butter glaze with fresh thyme. A colorful, easy side dish for Christmas dinner or any weeknight.
Roasting brings out the natural sweetness of carrots. In a hot oven, the edges caramelize and the centers turn tender, and a quick honey butter glaze at the end makes them glossy and irresistible.
Rainbow carrots look beautiful on a holiday table, but regular orange carrots taste just as good. The key is cutting them evenly so they all finish at the same time.
They need only a handful of ingredients and about 30 minutes in the oven, which makes them an easy side for roast beef, turkey or chicken.
Why You’ll Love This Recipe
- Sweet, caramelized edges
- Only 6 main ingredients
- Colorful on a holiday table
- Goes with almost any main dish
Ingredient Notes
Carrots: Use medium carrots, about 1 inch thick at the top. Halve thick carrots lengthwise so every piece is about the same size. Baby carrots also work; roast them a few minutes less.
Honey: Added near the end so it glazes the carrots without burning.
See the recipe card below for full measurements.
How to Make Honey Roasted Carrots
Heat the oven
Place a rack in the center and heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment.
Cut and season
Trim the carrots and halve any thick ones lengthwise so the pieces are similar in size. Toss with the olive oil, salt and pepper and spread in a single layer with space between them.
Roast
Roast 20 minutes, turning once halfway, until the carrots are starting to brown.
Glaze
Stir the honey, melted butter, thyme and red pepper flakes together. Drizzle over the carrots and toss on the pan. Roast 8 to 12 minutes more, until tender when pierced with a fork and caramelized at the edges.
Serve
Spoon any glaze from the pan over the carrots, sprinkle with parsley and serve warm.
Tips for the Best Results
- Give the carrots space on the pan so they roast instead of steam. Use two pans if needed.
- A squeeze of lemon or orange juice at the end brightens the sweet glaze.
- Purple carrots can stain lighter carrots slightly; that is normal.
- For a holiday make-ahead, peel and cut the carrots the day before and keep them in a zip-top bag in the fridge.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Crowding the pan | Spread the carrots in one layer with room around each piece. |
| Adding honey at the start | It burns in a 425°F oven. Add it for the last 10 minutes. |
| Uneven pieces | Halve thick carrots so everything finishes at the same time. |
Substitutions
- Honey: Maple syrup or brown sugar.
- Butter: More olive oil for a dairy-free version.
- Fresh thyme: 1/2 teaspoon dried thyme or fresh rosemary.
What to Serve With It
- Garlic herb roast beef
- Easy roast turkey
- Garlic butter baked chicken thighs
- Creamy mashed potatoes
Storage and Reheating
Fridge: Refrigerate leftovers in an airtight container for up to 4 days.
Freezer: Not recommended; roasted carrots turn soft after freezing.
Reheat: Reheat on a sheet pan at 400°F (200°C) for 6 to 8 minutes, or in the air fryer at 375°F (190°C) for 4 to 5 minutes.
Tools That Make This Easier
- Rimmed half sheet pansPlenty of room so the carrots caramelize.Check price on Amazon
- Unbleached parchment paper sheetsStops the honey glaze from sticking to the pan.Check price on Amazon
- Y-peelerPeels carrots fast and safely.Check price on Amazon
As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Honey Roasted Carrots
Tender, caramelized roasted carrots tossed in a honey butter glaze with fresh thyme. A colorful, easy side dish for Christmas dinner or any weeknight.
Ingredients
Instructions
- Place a rack in the center and heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment.
- Trim the carrots and halve any thick ones lengthwise so the pieces are similar in size. Toss with the olive oil, salt and pepper and spread in a single layer with space between them.
- Roast 20 minutes, turning once halfway, until the carrots are starting to brown.
- Stir the honey, melted butter, thyme and red pepper flakes together. Drizzle over the carrots and toss on the pan. Roast 8 to 12 minutes more, until tender when pierced with a fork and caramelized at the edges.
- Spoon any glaze from the pan over the carrots, sprinkle with parsley and serve warm.
Nutrition (per serving)
- Calories
- 140 kcal
- Protein
- 1 g
- Carbohydrates
- 19 g
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Fiber
- 4 g
- Sugar
- 12 g
- Sodium
- 380 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How long do carrots take to roast at 425°F?
About 25 to 30 minutes for medium carrots cut into even pieces, turning once. Baby carrots take about 20 to 25 minutes.
Do I need to peel carrots before roasting?
No. Scrub them well if you prefer to leave the skin on. Peeling gives a smoother, more even look.
Can I make roasted carrots ahead?
Yes. Roast them up to 2 days ahead, refrigerate and reheat in a hot oven for 6 to 8 minutes just before serving.
Are honey roasted carrots vegetarian?
Yes. They are vegetarian, and you can make them vegan by using maple syrup instead of honey and olive oil instead of butter.
