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Sweet and Savory Delight Honey Roasted Carrots You Have to Try

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Learn how to make delicious Honey Roasted Carrots. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 pounds of fresh carrots, peeled and cut into uniform sticks or rounds
  • 2 tablespoons of honey (raw or wildflower honey works beautifully)
  • 2 tablespoons of olive oil (or melted butter for a richer flavor)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme or rosemary (optional, but highly recommended)
  • 1 tablespoon lemon juice or apple cider vinegar (adds a bright note to balance the sweetness)
  • Fresh parsley or chives for garnish (optional, for that fresh, green pop)

If you don’t have fresh carrots, baby carrots can work in a pinch, though I swear by the earthy flavor of freshly peeled roots. Olive oil is my go-to here, but if you want something a little more indulgent, melted butter lends a comforting, nostalgic note reminiscent of those old family dinners.

Instructions

  1. Preheat your oven to 425°F (220°C). This high heat is key for caramelizing the carrots and getting those lovely browned edges.
  2. In a large mixing bowl, whisk together the honey, olive oil, salt, pepper, and dried herbs if using. I like to add the lemon juice last, so it stays bright and fresh.
  3. Add the peeled and cut carrots to the bowl. Use your hands or a spoon to toss them gently but thoroughly in the honey mixture until every piece is coated.
  4. Spread the carrots out in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat. Overcrowding will steam the carrots instead of roasting them, so make sure they have room to crisp up.
  5. Roast in the oven for 25 to 30 minutes, flipping the carrots halfway through. You’ll want to watch for a deep golden color with some edges starting to crisp and caramelize.
  6. Once roasted to your liking, remove the carrots from the oven and give them a gentle toss with any pan juices. If you like, sprinkle fresh parsley or chives on top for a burst of color and flavor.
  7. Serve warm, and don’t be surprised if this simple side becomes a star of your table, just like it was in mine.

When Mama Lu roasted vegetables, she always said, “Let the heat do the talking.” There’s truth in that — patience and a hot oven bring out the magic here.

Find it online: https://claracooking.com/honey-roasted-carrots/