Honey Roasted Carrots are the perfect vegetable side dish, and delicious enough to serve at the holidays. No need to worry about how you will get your vegetables in with these simple roasted carrots.
I hear from readers often that they need more vegetable side dishes for their kids. I absolutely get it. Our number one way to get our kids to get vegetables is to cut them up at snack time and lunch time. After that, we focus on incorporating them into dinner recipes our kids love, like Italian Stuffed Peppers or Stir Fry Noodles.
But having a solid list of vegetable recipes that you can serve with a main meat dish is critical in our house. You can feel great adding this roasted carrots recipe to the list.
With only 10 minutes of hands-on time, it is a weeknight dinner win. With the deliciousness of these oven roasted carrots these also work for a holiday dinner, which is another huge win.
What You'll Love About These Glazed Carrots
There is a lot to love when it comes to this recipe. The thing I love the most is that these are oven roasted carrots. That means that after the quick prep time you can pop them in then oven and move on to something else! If it’s a holiday, have a cocktail with your guests.
Honey Roasted Carrots Ingredients
Just three simple ingredients (plus salt and pepper) are needed to make this perfect side dish. Scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
- Butter: Adds a savory flavor to the carrots while they bake.
- Honey: Combines with the melted butter to create a sweet honey glaze on the carrots.
- Carrots: I love to make this recipe with whole carrots. If you want to cut them or use baby carrots, you may need to adjust the baking time.
- Salt and pepper
How to Roast Carrots
Step 1: Combine the Butter and Honey
Whisk together the melted butter and honey in a large bowl. I like to melt the butter in a microwave-safe bowl and add the honey right to that.
Step 2: Toss the Carrots
Wash and peel the carrots, then place them on a rimmed baking sheet and toss with the butter and honey mixture. Season with salt and pepper.
Step 3: Bake the Carrots
Roast for 30 to 35 minutes, or until tender, turning the carrots halfway through baking.
Substitutions
I had a reader ask me the other day about substituting honey because her husband is allergic. You could absolutely substitute maple syrup for honey in this recipe and make Maple Glazed Carrots. It will have a different taste, but it will still be delicious.
Storing and Reheating Leftovers
Store any leftover roasted carrots in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave, oven, or air fryer until heated through. Leftovers should never be reheated more than once.
What to Serve with Honey Glazed Carrots
If you make these Honey Glazed Carrots or any of my other recipes, please leave me a comment and let me know what you think.
Honey Glazed Carrots
Ingredients
- 2 pounds carrots peeled, see note
- 4 tablespoons butter melted
- 1/4 cup honey
- 1/4 teaspoon salt
- dash of black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Whisk together the butter and honey.4 tablespoons butter, 1/4 cup honey
- Add the carrots to a rimmed baking sheet. Smother them with the butter honey mixture and toss to combine. Season with salt and pepper.1/4 teaspoon salt , dash of black pepper, 2 pounds carrots
- Bake for 30 to 35 minutes, turning once in the middle of the baking time.
- Serve and enjoy warm.
Notes
- I like to buy small carrots with their greens still on for this recipe. Simply trim the greens short, and peel the carrots. They make for a beautiful presentation.
Susan Dubose says
Thanks Lisa! This looks fanstastic, it will be a great way to encourage my children to enjoy vegetables.
I hope your family loves them!
Emily Susan says
hello Lisa! thank you for sharing.
Emily Hopper says
This is a very helpful way to make kids love carrots, veggies. I really enjoy reading this post. Thanks a lot for sharing.
Jeany Dilling says
I just love your recipes and your ideas. I enjoy trying them on my family. They’re never disappointed. Thank you so much. Be safe in these troubled times and God Bless You and your family. Looking forward to many more recipes!!!
Oh Jeany, thank you so much for this kind comment. It made my day.
Brenda Corbin says
Is 425 the correct oven temperature for 30 to 35 minutes? I’m concerned that the temp is a little high. Thanks so much – I love your recipes.
Yup! That’s how they are able to bake so fast.
Kat perry says
Any chance of adding for print of recipes with a print format and share button?
Hi Kat! I’m sorry, I’m not totally sure what you are asking. We do have a print button on our recipes.
Terri says
These sound delicious! We will be going to my family’s house for Easter dinner. I was asked to bring a couple of side dishes so, these will be one of them. Thank you!
I hope everyone enjoys them!
Patty says
I love trying some of your recipes and reading and sharing all of them.
Keep posting!
I’m so glad to hear that, Patty!
Kathy says
The recipe sounds good. Why do you emphasize cutting them thin and then show a photo of whole roasted carrots next to the roast? The recipe does not follow the photo.
I make a note in the post that it can be made with baby carrots (or the whole thing carrots you see in the photo) but then you need to add 15 minutes to the baking time.
Linda says
can these be made ahead and then reheated?
They can be, though like most things they won’t be quite as good with the reheating as they are fresh out of the oven.