Often taken for granted, carrots are nutritious, versatile and always available. Eaten raw, used as lunch box filler, and for flavoring soups, stocks, and stews, humble carrots have much more to offer. Carrots roasted with honey, fresh thyme and garlic are a simple yet sensational side dish everyone enjoys in under 30 minutes.
Tonight I’m serving carrots roasted with honey to accompany roast chicken breasts. This is such a simple and delicious side dish, you've got to try it. Even the pickiest kids (and adults) love roast carrots. And if honey is not their thing, make maple roasted carrots instead swapping the honey for real maple syrup.
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Why You'll Like This Recipe
- Carrots roasted with honey brings out their natural sweetness.
- An easy side dish.
- Make them sugar-free with zero-sugar honey.
- Carrots are always at the grocery store.
Recipe Ingredients
- Carrots: I generally use the orange carrots but use whatever color you like. Don’t be surprised at the amount of raw carrots as they loose half their weight in roasting.
- Oil: Extra virgin olive oil or avocado oil.
- Honey: Use a light flavored honey, orange blossom works well. To reduce sugar, use no-sugar honey made with monk fruit (it's terrific and what I use).
- Thyme: Lots of fresh chopped thyme. Use dried thyme is fresh is not available.
- Garlic: Use granulated garlic or garlic powder.
Please see thee recipe card for measurements, salt and pepper.
Chef's tip on buying carrots: When you buy carrots, be sure they are firm, not limp, and buy them with the feathery green tops still on, in bunches. They will have better moisture and flavor. Skip the bagged carrots.
Substitutions and Variations
- Use multi-colored carrots for eye-catching appeal.
- Try different herbs such as parsley and rosemary.
- Add some spice with red pepper flakes, cumin, smoked paprika, or chili powder.
- Swap maple syrup for the honey (I use the zero-sugar maple syrup).
- For vegan carrots roasted with honey, the monk fruit/allulose honey is vegan, as is the maple syrup. Here is a link to the website of the brand I use. Both taste great.
Recipe Instructions
- Step 1: Scrub carrots clean and use a produce wash, then peel or leave the peel on for more nutrition.
- Cut carrots into sticks 2 ½” – 3” long and about ½” wide, round "coins", or C\cut carrots on a diagonal into even pieces about a ½" wide. Try to keep the carrots approximately the same size so they roast evenly.
- Mix the olive oil, honey, and garlic and toss with the carrots. Toss again with the fresh thyme, salt, and pepper.
- Roast carrots on a foil or parchment-covered rimmed baking sheet until firm but tender. The edges may start to brown. Try one, they should be tender.
Serving Suggestions
Carrots roasted with honey are a welcome side dish for just about any roasted or grilled meat. Try them with simple roast chicken breasts, dijon pork tenderloin, or roast beef tenderloin.
For garnishing, try fresh chopped parsley, some crumbled feta cheese, or chopped nuts.
Storing and Reheating
Leftover honey-roasted carrots last up to 4 days in the refrigerator when stored in an airtight container. They’re delicious cold when added to salads! To reheat, use your microwave at 70% power for 1-2 minutes, stirring halfway through, or warm them in a 350°F oven in a covered casserole dish for 10-15 minutes to prevent drying out.
For added freshness when reheating, drizzle a little olive oil or add a splash of water before covering to lock in moisture and restore shine.
Recipe FAQs
Fresh herbs such as chopped parsley, thyme or rosemary, or try a little cumin and coriander for some spice. For a little heat, use some red pepper flakes.
Simply, no. You don't have to peel carrots. It's up to you whether you peel the carrots or not. Some people find the peels bitter or don't like how they look (purely aesthetics), others don't. The peel contains a good amount of vitamin C and niacin. Both peeled and unpeeled carrots provide fiber. Either way, be sure to scrub the carrots and use a produce wash.
Standard temperatures for roasting carrots range between 375*F to to 425°F, depending on your ovens and whether you're using convection or standard setting. Higher temps can increase caramelization but be careful you don't burn them.
More Vegetable Side Dish Recipes
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📖 Recipe
Carrots Roasted with Honey
Equipment
Ingredients
- 3 pounds carrots without the tops
- 2 tablespoons olive oil
- 2 tablespoons mild honey
- 2 tablespoons fresh chopped thyme
- ¼ teaspoon granulated garlic or powdered garlic
- ½ teaspoon kosher salt
- ¼ teaspoons ground black pepper
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Instructions
- Trim tops and bottoms off the carrots and peel. Depending on the size, cut carrots in half or thirds across the width into about 2 ½” – 3” sections. Cut each piece in half lengthwise, then half again (quarters). If the carrots are really big, you may need to cut the pieces into thirds. The goal is long, thin strips, but not too thin or they may burn.You can also cut them into round coins or on a diagonal about ½" wide.
- Pre-heat oven to 375°F degrees (convection). Cover a half sheet rimmed baking pan with foil. Mix the oil, honey, garlic, salt, and pepper. Toss with the carrots until well coated. Toss again with the fresh thyme. Spread evenly on the baking sheet in mostly a single layer.
- Roast until carrots are starting to turn brown at the edges, 20-25 minutes. Taste one and decide for yourself if you want them to roast a little longer, but don’t let them get burned.For convection ovens I use 375°F, for a standard oven set it at 400°F. Timing depends on your ovens, the mode, and how thick you've cut the carrots. Just keep an eye on them the first time you make them.
Notes
Nutrition
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Susan-jane says
These were SOOOOO delicious. They are even good as leftovers. I eat carrots because they are good for me not because I find them particularly delicious...these on the other had were so good I was delighted to eat carrots!
Sarah E. Welch says
Why do you prefer to buy them with the tops still on them? I've always heard that the greens pull water from the carrots.
Sally says
Hi Sarah. Good question. I buy them with the greens on because they are usually fresher, then remove the greens before storing them in the refrigerator in plastic. Here is a good link about buying vegetables. http://whatscookingamerica.net/Vegetables/VegetableBuyingGuide.htm
Michelle K says
Simple elegance comes to mind! I am so tired of steaming veggies, boring, and harder to get them timed perfectly. Will try these. Mmmmm. Thanks for the tip on them loosing so much water, helpful!
sara says
What a great way to serve carrots! I've been on a huge carrot kick lately, and these look like a perfect way to prepare them! 🙂
Rivki Locker says
This is just lovely. I think I'll try these for the Jewish New Year this week. Thank you for sharing!
Sally says
Happy Rosh Hashanah Rivki! I was thinking also that sprinkling on some pomegranate arils would look nice, and some fresh chopped chives. Good colors.
Snippets of Thyme says
Such a beautiful plate of carrots. This reminds me to roast them more often as they are a family favorite here.