Honey Roasted Carrots

With this easy-to-follow recipe, you can learn the secrets to making perfectly roasted carrots every time. Delicious and healthy, these carrots make the perfect side dish for any meal.

First, the carrots are drizzled with olive oil and seasoned with salt and pepper. Then, they are roasted to perfection to bring out their natural sweetness and glazed with butter, honey, and a little cayenne pepper.

Discover the secrets to perfectly roasted carrots with a variety of tasty seasoning options. This recipe and great tips will help you create the most flavorful and delicious side dish. Honey-roasted carrots are the ultimate side dish for roasted turkey, grilled chicken, and pan-fried pork chops. I love to serve them at Easter with baked ham, pineapple casserole, zucchini au gratin, and roasted asparagus.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Carrots: uniform in size if possible
• Olive: Extra virgin
• Seasonings: salt, black pepper, ground cayenne pepper, fresh herbs like thyme and parsley
• Butter: salted or unsalted. If using salted butter, reduce the amount of added salt.
• Honey: pure

How to make Honey Roasted Carrots

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by peeling and slicing your carrots diagonally into thick slices. Then, add the carrot chunks to a bowl, drizzle with olive oil, and sprinkle with salt and pepper. Place them in a single layer on a large sheet pan covered with parchment paper. Roast for about 20 minutes or until fork tender.

Melt the butter in a large saucepan over medium-low heat. Add the honey and cayenne pepper and stir to combine, cooking for several minutes. Add the roasted carrots to the skillet and toss to coat. Sprinkle the carrots with fresh thyme.

Preparations Tips

• Peel the carrots for aesthetic purposes. You will appreciate that you did. The bright orange color is aesthetically pleasing. Don’t peel them if baby carrots are used.
• Cut the carrots into 2-inch segments. Cut thick ends in half.
• The little bit of cayenne pepper in this recipe does not make it spicy or hot. It adds a bit more flavor dimension.
• Roast the carrots just until they are fork-tender.
• Fresh herbs like thyme, parsley, and rosemary take these carrots over the top, but you can substitute dried herbs in a pinch.

Recipe Variations

• Spices: kick it up a few notches with a bit of cinnamon, nutmeg, chili powder, or ground cloves.
• Nuts: add some toasted pine nuts, chopped pecans, or almond slivers
• Sweeteners: substitute maple syrup, brown sugar, or even Mirin (which is sweetened sake) for the honey
• Colorful Carrots: look for bright, beautiful colored carrots like Lunar White Carrots, Solar Yellow Carrots, Cosmic Purple Carrots, and Atomic Red Carrots. 

Storage and Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at reduced power in the microwave or on the stovetop over low heat.

More Vegetable Recipes

Air Fryer Asparagus

Southern Collard Greens

Sauteed Green Beans

Creamed Peas

Homemade Green Bean Casserole

Sauteed Spinach

Cauliflower Casserole

Honey Roasted Carrots

A simple and delicious Honey Roasted Carrots recipe with just eight easy ingredients.  They are the perfect side for roasted turkey, baked ham, grilled chicken, or roast beef.  

5 from 36 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 servings

Calories: 186kcal

Author: Beth Pierce

Ingredients

• 2 lbs. carrots peeled and cut into 2-inch chunks see notes
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 3 tablespoons butter
• 3 tablespoons honey
• ⅛ teaspoon cayenne pepper
• ½ tablespoon fresh thyme or fresh parsley

Instructions

• Preheat oven to 425 degrees. 
• In a large bowl, stir together the carrots and olive oil. Sprinkle with salt and pepper. Place them on a large baking sheet covered with parchment paper. Roast for 20 minutes or until fork tender.  
• Melt the butter in a large saucepan over medium-low heat. Add the honey and cayenne pepper and stir to combine, cooking for several minutes. Add the roasted carrots to the skillet and stir to coat. Sprinkle the carrots with fresh thyme. Season with more salt and pepper to taste. 

Notes

• For aesthetic purposes, peel the carrots. You will appreciate that you did.
• Cut the carrots into about 2-inch segments. Cut thick ends in half.
• The little bit of cayenne pepper does not make it spicy or hot, it adds a little more flavor dimension.
• Roast the carrots just until they are fork-tender.
• Fresh thyme really takes these carrots over the top, but in a pinch, you can substitute dried thyme leaves.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at reduced power in the microwave.  

Nutrition

Calories: 186kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 344mg | Potassium: 497mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25479IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 1mg

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