Honey Roasted Carrots
carrots
Roasted carrots always make the perfect side dish to just about anything - I can have them as the main dish any day! You guys love my Brown Butter Maple Syrup Roasted Carrots so I know you will love these Honey Roasted Carrots just as much. You cannot beat the flavor of caramelized roasted veggies - especially carrots. Carrots are of course high in vitamin A, vitamin C, calcium, potassium and so much more - they also go really well roasted and all buttery in this easy side dish carrots recipe. These honey roasted carrots go well with: chicken, turkey dinner, pork, beef and even seafood.
Ingredients Needed for These Honey Roasted Carrots
- Carrots - What kind of carrots are best for roasting and glazing? Pretty much any kind will work with this recipe: whole carrots, baby carrots, orange or rainbow-colored. You’ll just want to make sure that your carrots are all roughly the same size and shape so they cook evenly in the oven.
- Honey - Feel free to substitute the honey for maple syrup
- Butter - I use unsalted to control amount of salt added to these carrots. Many ask if these can be made with olive oil and the answer is yes but they won’t have that same honey butter flavour
- Garlic - Use as much or as little as you prefer
- Spices - along with salt and pepper I like to add a pinch of pepper flakes or some chili powder for a big of smoky flavour and a touch of heat - they are totally optional and feel free to adjust amounts according to taste - or feel free to use any spice in their place - some harissa seasoning would work well here or even cajun seasoning if you want them flavoured
- Fresh Herbs - I like to use fresh parsley for a fresh garnish but feel free to use whatever fresh herbs you like or leave it out if you prefer
Simple Instructions for Making Garlic Butter Honey Roasted Carrots
- Peel and slice carrots
- Heat butter in skillet and stir in the honey to combine, followed by the garlic
- Add carrots, season and cook stirring to coat with garlic honey butter for 1-2 minutes
- Transfer oven safe skillet to oven or transfer them to a sheet pan and roast until tender
- Serve garnished with fresh herbs and extra honey drizzle if desired or even a squeeze of lemon to cut through the sweetness
Tips for Roasting Carrots
- Don’t crowd your baking sheet. Give all the pieces of carrots some space so they get nice and caramelized instead of steaming alongside each other.
- Any carrots will work well for this recipe
- Slice or chop the carrots all the same size or relatively the same size so that they roast evenly.
- Make sure your oven is preheated and to temperature to ensure the carrots are going in a hot oven.
- Do I have to peel my carrots? I usually do but you don’t have to - make sure you scrub them well if leaving them unpeeled and prepare recipe as is.
How do I store and reheat leftovers?
Leftovers, can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, we recommend microwaving in a covered container in 30-second intervals. You may want to add a teaspoon of water to the container before heating, just to add some additional moisture that will prevent the glaze from getting too sticky while it’s being reheated. You can also reheat them stove top in a skillet as well or low-medium heat in the oven on a sheet pan just to heat through
Can I make these ahead?
I think this side tastes the best fresh (and it’s so easy to put together), but if you want to make them ahead you can! I don’t recommend making them more than a day ahead. Store them in in the fridge in an airtight container, and reheat in the same way you would your leftovers
More Sides You Will Love
Recipe
Ingredients
- 2 pounds (1 kg) carrots washed and peeled (or left unpeeled)
- ⅓ cup unsalted butter
- 3 tablespoons honey, plus more for drizzling
- ¼ teaspoon chili flakes or cayenne or chili powder for a little heat (optional)
- 4 garlic cloves peeled and minced
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon Cracked black pepper
- Chopped fresh herbs like fresh parsley for gansh
Directions
- Preheat oven to 425°F. Grease a rimmed baking sheet with cooking spray and set aside or use a non stick one. (you could also line your Sheet pan with parchment paper or foil)
- Peel and trim ends of carrots and slice them into thirds or fourths depending on size and slice any large thicker pieces in half lengthwise. Try to slice them relatively the same size if possible for even cooking.
- Melt butter over medium-heat in a large skillet then add honey and cook stirring until incorporated with the butter. Add garlic and cook 30 seconds or until fragrant
- Add the carrots to pan, season with salt, pepper and chili flakes if using and toss to coat and cook another 1-2 minutes until garlic honey butter has slightly reduced and and a little thicker and is coating carrots
- Transfer carrots to prepared baking sheet in an even single layer. Scrape out any pan juices/honey glaze and drizzle over carrots. If you are using an oven safe skillet feel free to roast the carrots right in the skillet.
- Roast for approx 22 to 25 minutes, or until carrots are browned and fork tender. Broil the last couple of minutes if you like some charred golden edges on your carrots
- Remove from oven and transfer to a serving plate drizzling over or spooning over the pan juices or the honey glaze from pan. Taste for seasonings and if needed sprinkle with a pinch more salt or pepper to taste. Garnish with chopped parsley if desired or any other fresh herb
- Sauce /glaze will thicken as the carrots cool and that is normal as it’s a butter based glaze. Leftovers can be stored in an airtight container for up to 3 days in the fridge. They can be reheated in the microwave or stove top in a skillet
Recipe Notes
- If your carrots are thicker they will need more time to roast until they are tender - keep that in mind when you are slicing them
- Don’t crowd your baking sheet. Give all the pieces of carrots some space so they get nice and caramelized instead of steaming alongside each other.
- Slice or chop the carrots all the same size or relatively the same size so that they roast evenly.
- Make sure your oven is preheated and to temperature to ensure the carrots are going in a hot oven.
- Do I have to peel my carrots? I usually do but you don’t have to - make sure you scrub them well if leaving them unpeeled and prepare recipe as is.
