Honey Roasted Baby Carrots
Honey Roasted Baby Carrots are one of my favorite go-to side dishes when I want something easy, colorful, and family-friendly. They come out tender and caramelized, with just the right touch of sweetness from the honey and a hint of garlic. You can dress them up for a holiday table or serve them with a weeknight roast. Either way, they are always a hit.
I love this recipe because it is simple to prep and the oven does all the work. The honey and butter create a glossy glaze, and if you use rainbow carrots, it makes an especially pretty presentation. Leftovers are great too, tossed into salads or grain bowls.
Start with 2 bags of baby carrots; just watch you don’t overcook them. Sometimes they cook really quickly. A couple more ingredients and before long, this tasty side dish is ready to serve!
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Ingredients
- Baby carrots – Drying them is important so that they don’t steam in the oven.
- Honey – You don’t need much honey. If you don’t have honey, try making them with maple syrup. Yum!
- Olive oil – Or any other neutral flavored cooking oil.
- Unsalted butter – You can use salted butter, but don’t add the ½ teaspoon salt to the recipe.
- Salt – I cook with kosher salt, but if you use table salt reduce the amount by about half. You can always adjust the seasoning before serving.
- Garlic powder – Don’t use garlic salt, it’ll be too salty for this dish.
- Fresh parsley and fresh ground black pepper
How To Make Honey Roasted Baby Carrots
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400°F. Line a large rimmed baking sheet with parchment paper. I always reach for pre-cut parchment sheets here; they fit perfectly on the pan and make cleanup a breeze. If you prefer, you can also use a silicone baking mat, which gives great even browning and is reusable.
Whisk together the honey, olive oil, melted butter, salt, and garlic powder in a medium mixing bowl. A balloon whisk works perfectly to blend the honey and butter into a smooth glaze. You want the mixture to be thick enough to coat the carrots evenly.
Add the baby carrots to the bowl and toss them until they are completely coated in the honey mixture. I like to use silicone-tipped tongs for tossing; they are gentle on the carrots and help get everything coated quickly.
Pour the carrots onto your prepared baking sheet and spread them out into a single layer. If you are making a double batch or want extra crispy edges, use two baking sheets to avoid overcrowding. Crowded carrots will steam instead of roast.
Slide the baking sheet into the preheated oven and bake for thirty to forty minutes. I recommend tossing the carrots with tongs once or twice during baking to help them caramelize evenly.
When they are fork-tender and have golden brown edges, remove the carrots from the oven. Transfer them to a serving dish and garnish with fresh chopped parsley and a few grinds of fresh black pepper if you like. Serve them hot.
Chef Jenn’s Tips
- Use rainbow baby carrots for a beautiful presentation if you can find them.
- Dry the carrots well before tossing to help them roast, not steam.
- Don’t overcrowd the pan or the carrots will not brown properly.
- For extra flavor, try adding a pinch of smoked paprika or a splash of balsamic vinegar to the glaze.
Recommended
Make It A Meal
Honey Roasted Baby Carrots pair beautifully with roasted chicken, glazed ham, pork tenderloin, or grilled salmon. They are also a festive addition to holiday meals alongside stuffing, mashed potatoes, and cranberry sauce.
Storage
Store any leftover carrots in an airtight container in the refrigerator for up to four days. Reheat in a skillet or in the oven at 350°F until warmed through. They also make a great addition to salads or grain bowls the next day.
Honey Roasted Baby Carrots
Equipment
- silicone-tipped tongs
Ingredients
- 2 pounds baby carrots rinsed and dried well
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- fresh parsley chopped, for garnish, optional
- ground black pepper for garnish, optional
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Whisk the honey, olive oil, melted butter, salt, and garlic powder in a medium mixing bowl. Add the baby carrots and toss until well-coated.
- Spread the carrots evenly on the prepared baking sheet.
- Bake for thirty to forty minutes, tossing once or twice, until the carrots are fork-tender and caramelized.
- Garnish with parsley and black pepper if desired. Serve hot.
Notes
Chef Jenn’s Tips
- Use rainbow baby carrots for a beautiful presentation if you can find them.
- Dry the carrots well before tossing to help them roast, not steam.
- Do not overcrowd the pan or the carrots will not brown properly.
- For extra flavor, try adding a pinch of smoked paprika or a splash of balsamic vinegar to the glaze.
