Honey Roasted Carrots

02.26.2018

You can never have too many easy side dish recipes, right? These Honey Roasted Carrots are delicious pairing to just about any dinner any day of the week. Plus they’re a great way to get the kids to eat their veggies, that hint of honey does the trick.

Honey Roasted Carrots Recipe Side Dish

How To Roast Carrots

These baked carrots have the perfect naturally sweetened flavor and the roasting just brings a delicious depth to them.

To make them all you need to do is dice into pieces, drizzle with oil and roast, 30 – 40 minutes while tossing with a honey and vinegar mixture halfway through.

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Then finish off with fresh herbs for one ore layer of flavor.

Baked Carrots With Honey on Baking Sheet

Normally I’d roast them just a bit longer than I did here but I was running out of daylight for pictures, but just do it according to your own personal preference.

Just keep in mind that thinner carrots will cook faster than the thicker ones so if you got a bag of the long thin carrots cut back the time as needed.

It may be tempting to leave of the fresh herbs but I do recommend trying it with them. They add the perfect amount of flavor while adding just the right amount of savory contrast to the sweetness..

How to roast carrots with honey

Who says easy side dishes need to be boring? These honey roasted carrots are anything but! Try them, you’ll be hooked!

Roasting is most definitely one of the best ways, if not thee best way, to cook veggies in my opinion. They just don’t get any better!

More side dish recipes you may like:

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Honey Roasted Carrots

4 from 3 votes

Yield: About 8 servings

Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

  • 3 lbs carrots , peeled and sliced on a bias to 1 1/2-inch long pieces (slice thicker portions into halves)*
  • 3 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 Tbsp honey
  • 1 1/2 Tbsp apple cider vinegar
  • 2 1/2 Tbsp chopped fresh parsley
  • 1 Tbsp fresh thyme leaves

Instructions

  1. Preheat oven to 400 degrees. Place carrots in a mound on a 17 by 12-inch rimmed baking sheet. Drizzle with olive oil and season with salt and pepper and toss to evenly coat. Spread into an even layer. Roast in preheated oven 20 minutes then remove from oven. In a small bowl stir together honey and apple cider vinegar. Drizzle carrots with honey mixture and toss well to evenly coat. Return to oven and roast about 10 to 20 minutes longer. Remove from oven, toss again and sprinkle with fresh parsley and thyme. Serve warm.
  2. *Thicker carrots are preferred. If thin reduce roasting time as needed.
  3. Recipe source: Cooking Classy

13 comments

  • Marsha | Marsha’s Baking Addiction: I’m totally trying these next time I do carrots! These look delicious! November 10, 2015 at 1:26pm Reply

  • Laura Dembowski: I often roast carrots with honey and balsamic. Apple cider vinegar is my favorite though and I love the idea of using it. November 11, 2015 at 6:35am Reply

  • Chels: I love healthier recipes that you can include at the holiday tables. SO much of it is heavy! November 11, 2015 at 10:36am Reply

  • Teresa: I see apple cider vinegar in a few of your recipes. I’m allergic to apples, so what would a good substitute be. I love balsamic but it has a very different flavor than the apple. November 23, 2015 at 5:47pm Reply

    • Colette: Teresa, I bet you could use white balsamic vinegar. It has a much lighter flavor than dark balsamic. March 2, 2016 at 7:04pm Reply

  • Deena RAMOS: Love carrots, I will try this asap. Before holiday meals. September 22, 2016 at 2:46pm Reply

  • Mario Marinho: As we are coming in the summer, here in Brazil, I would like recipes for salads, cold and light food, mainly to replace dinner. October 17, 2016 at 9:59am Reply

  • Michelle: Would you recommend using baby carrots? November 20, 2016 at 5:37pm Reply

    • Jaclyn: You could use them but I do prefer the way the regular size ones taste over baby carrots. If you do decide to use them just cut back the roasting time as needed. November 20, 2016 at 9:36pm Reply

  • Adriane: These are to die for! Instead of baking them, we just boil in a little water until cooked and drain off any leftover water. Then add all teh other ingredients and toss. We are addicted! December 16, 2016 at 5:09pm Reply

  • Katherine: Made it and absolutely in love with the taste! September 10, 2017 at 7:47pm Reply

  • Irma Gonzalez: Loved these! September 11, 2017 at 12:50pm Reply

  • Barbara: Tried these carrots for the first time several weeks ago. Have made them a couple of times since then! Sooo good! March 8, 2018 at 5:39pm Reply

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