Roasted Carrot Recipe (2024)

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Readers agree, these Honey Roasted Carrots are “the most delicious carrot recipe I’ve EVER tried.” They are ridiculously easy to make with only 10 minutes prep, tossed with a multi-dimensional, secret ingredient, honey garlic sauce. These roasted carrots are the ideal holiday, company or potluck side that can be prepared entirely in advance then popped in the oven when ready to bake up to caramelized tender, sweet and savory perfection.

This Honey Roasted Carrots recipe is sponsored by McCormick®. All opinions are my own.

How to make Honey Roasted Carrots Video

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Roasted Carrots

Roasting carrots is my absolutely favorite way to eat them. Roasted Carrots are not only fork tender but roasting enhances their natural sweetness and overall flavor while caramelizing the thinner ends. With one bite – you will never go back!

I can’t wait for you to put this Honey Roasted Carrots recipe a to the test – and Easter would be the perfect occasion! Not only are they incredibly easy, they taste amazing at room temperature, so they would keep and/or transport perfectly if need be.Easy never tasted so gourmet.

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Why I love these Honey Glazed Carrots

  • YEAR ROUND FAVORITE. Unlike a lot of Easter dishes – or holiday dishes in general – you will want to make these Honey Roasted Carrots year round because they are just that good.
  • IRRESTIBLE GLAZE. They’re are bathed in the most irresistible honey glaze that seeps into the carrots as they tenderize and the bottoms begin to caramelize – my favorite part.
  • MOSTLY HANDS OFF. Toss the carrots with the glaze and pop them in the oven while you prepare the rest of your meal.
  • CROWD PLEASER. After you taste these carrots, you might just realize they are the only way to eat carrots from now on. Sometimes grandma’s recipe takes the cake, and other times, re-imagined traditional dishes are unimaginably more delicious like these carrots.
  • IDEAL FOR TRANSPORTING/ENTERTAINING. Pop them in the crockpot and keep warm until ready to serve for a stress free side.

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What carrots are best for Oven Roasted Carrots?

THIN CARROTS: I prefer to use whole thin carrotsin this Honey Roasted Carrots Recipe. They are sometimes called baby carrots, not to be confused with baby-cut carrots, which are small chunks of baby carrots. Baby carrots are simply thin,young, carrots that are not tough or woody. They can often be found in the organic section of your grocery store. Sometimes they come in multi-colors which makes for beautiful for presentation.

Baby carrots will come with the tops on if you purchase them in the organic section. I like to trim the tops but not cut them off completely, just for presentations sake.

MEDIUMCARROTS:If you can’t find thin, baby carrots, then any thin carrots will work great.When you think of a generic carrot, chances are you’re thinking of a Danvers type. They are a heirloom carrot which means they require less time to roast. The important thing is that they are relatively the same size so you don’t end up with crunchy carrots mixed with tender carrots.

LARGE CARROTS:Large, mature carrots can be delicious but can also bake up chalky or woody, so adjust your expectations. You’ll need to slice the extra-large carrots in half lengthwise and adjust cooking time. You will know when the carrots are done because they will be fork tender.

BABY CUT CARROTS: Baby-cut carrots that come in 2-inch pieces would be my last choice for oven roasted carrots. Baby-cut carrots are core/middle parts cut from longer carrots, specifically bred close together so they are thinner. Maybe it’s because they’re grown packed together, maybe its because they’re coreless, maybe it’s the chlorine bath, maybe it’s that they’re pre-peeled, but I find baby-cut carrots pretty flavorless and inferior for roasting. I do not recommend them.

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roasted carrots recipeIngredients

This Roasted Carrots recipe is made with everyday pantry friendly ingredients so you can make them any time! In addition to carrots, you will need (full recipe measurements in the recipe card at the bottom of the post):

  • Olive oil: The olive oil promotes caramelization and prevents the carrots from drying out or burning. Useextra virgin olive oilfor the best flavor.
  • Balsamic vinegar:The highest quality balsamic vinegars (super pricy) are not necessary in this recipe and should be reserved for finishing dishes.Less expensive but still quality Balsamic Vinegar of Modena I.G.P.is what you want to use for everyday cooking in sauces, marinades, and salad dressings. You can read all about balsamic vinegarin this post.
  • Honey:Regular clover honey works perfectly for this recipe. You can swap it with maple syrup in a pinch, noting a different flavor profile.
  • Apricot preserves:This unexpected ingredient adds a multi-dimensional fruity sweetness that pairs beautifully with the honey.
  • Seasonings:Garlic powder, thyme, ground mustard, cumin, salt and pepper inject the glaze with a rainbow of flavor without overpowering it.

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oven roasted carrots variations

This Roasted Carrots recipe is a chameleon when it comes to seasonings. You can go as simple as olive oil, salt and pepper or add any seasonings or sauces you like. Here are a few ideas:

  • Mix up seasonings: Try Italian seasoning, Herbs de Provence, Butter Garlic seasoning (I’m obsessed withKinder’s Master Salt), Cajun seasoning, Creole seasoning, tarragon,chili powder, cumin, paprika, cayenne pepper, cinnamon, nutmeg, etc.
  • Balsamic Roasted Carrots: See this recipe here.
  • Parmesan Roasted Carrots. Roast carrots with olive oil, Italian seasonings, salt and pepper until tender, 35-45 minutes. Sprinkle the carrots with 2-3 tablespoons of freshly grated Parmesan during the last few minutes of roasting.
  • Pesto Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Remove from the oven and toss with a couple tablespoons of pesto and a splash of lemon juice.
  • Cinnamon Maple Roasted Carrots: Whisk together ⅓ cup pure maple syrup, ¼ cup light brown sugar, ½-1 teaspoon cinnamon, salt and pepper and pour it over the carrots. Dot the carrots with 5 tablespoons cubed butter. You can also add a dash of cayenne pepper, cumin and/orchili powder. Roast until tender, 35-45 minutes.
  • Dijon Maple Butter Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Whisk together 1 tablespoon melted butter, 1 tablespoon balsamic vinegar, 2 teaspoons Dijon and 1 teaspoon pure maple syrup.Toss the roasted carrots with sauce once they’re tender.
  • Ginger Soy Roasted Carrots: Roast carrots with olive oil, salt and pepper for 20 minutes. Whisk together 1 tablespoon soy sauce, 1 teaspoon toastedsesame oiland 1 teaspoon freshly grated ginger or a heaping ¼ teaspoon ground ginger. Remove the carrots from the oven, toss with the sauce and continue to roast until tender.
  • Sriracha Honey Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Whisk 1 tablespoon honey with ½ tablespoonsrirachaand toss with tender carrots.
  • Cotija Lime Roasted Carrots: Toss the carrots with olive oil, garlic powder, salt,chili powder, ground cumin and a squeeze of lime juice and a sprinkling of Cotija cheese before baking. Roast until tender, 35-45 minutes.
  • Curry Roasted Carrots: Roast carrots with olive oil, 1teaspoonyellow curry powder, garlic powder, salt and pepper until tender, 35-45 minutes.

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How to make Roasted Carrots

Roasted Carrots only takes 10 minutes of prep, here’s how: (full recipe in the printable recipe card at the bottom of the post):

  1. First, peel the carrots if you like otherwise scrub them clean.
  2. Cut any larger carrots in half lengthwise so the carrots are all roughly the same size.
  3. Whisk together the honey glaze consisting of honey, olive oil, butter, balsamic vinegar, and your bevy of spices including salt, McCormick Garlic Powder,McCormick Ground Mustard,McCormick Thyme Leaves, andMcCormick Ground Cumin – and your secret ingredient – apricot preserves! The preserves create an irresistible glaze while complimenting the sweetness of the honey with a slight tang while the seasonings enhance the savory of the carrots so they are perfectly balanced – not too sweet, not to savory, but just right.

4. After you toss your carrots in the Honey Garlic Glaze, it will seem like a lot of Glaze – but be excited because all that Glaze gets sipped up by the carrots for the most tender,flavor infused carrots.

5. Finally, oven roast the carrots until tender.

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How to make Honey Glazed Carrots in the oven

Thin roasted carrots will require approximately 30-45 minutes in the oven at 375 degrees F. I have made these Honey Roasted Carrots many times, and the roasting times always varies because the size of carrots vary.

If you have thinner carrots, they will take closer to 30 minutes, thicker carrots, closer to 45 minutes, but all you have to do is stick them with a fork and when they are fork tender – you know they are done!

EXPERT TIPS FOR honey roasted carrots

  • Use any carrots.You can use any carrots for this recipe, just be prepare do adjust the baking time.Cut larger carrots into thirds.
  • Dry carrots:After you peel and rinse the carrots, dry them thoroughly with a kitchen towel so they can caramelize. Any leftover moisture will inhibit the roasting process.
  • Bake at high heat. Roast the carrots at 400 degrees F. This is the ideal temperature to roast carrots for a tender inside with extra surface caramelization which means extra nutty flavor. Many recipes use a lower temperature which will still cook the carrots but won’t bring that beautiful color and flavor.
  • Roast carrots in an even layer. Don’t be tempted to overlap the carrots just to squeeze more in. The carrots need to be spread in an even layer so their surfaces are touching the hot pan in order to caramelize. If you are scaling up the recipe, you will need to bake the carrots on two baking sheets.
  • Be flexible with baking times. I have made this recipe multiple times and the roasting time is always different because no batch of carrots is the same. The good news – carrots are not temperamental. If you undercook them – just pop back in the oven. If you overcook them slightly, they will just become more tender.

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What to serve with Oven Roasted Carrots

I not only love Honey Roasted Carrots because they taste amazing, but because they are an easy side to SO many meals! Here are a few ideas:

  • Beef Tips and Gravy
  • Creamy Mushroom Chicken
  • Lasagna
  • Chicken Parmesan
  • Chicken Cordon Bleu
  • Slow Cooker Beef Brisket
  • Pan Seared Steak with Balsamic Cream Sauce
  • Spice Rubbed Steaks with Herb Butter
  • Chicken Stroganoff or Beef Stroganoff
  • Slow Cooker French Dip Sandwiches
  • Thanksgiving Turkey
  • Brown Sugar Glazed Ham
  • Baked Ham with Cider Maple Glaze
  • Chicken Divan

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How to store Honey Roasted Carrots

-To Store: Store roasted carrots in an airtight container in the refrigerator for up to 5 days.
-To Reheatin the Microwave: Microwave at 30 second intervals until warmed through.
-To Reheat in the Oven:Arrange carrots in a single layer on a lightly greased, foil lined baking sheet. Reheat at 400 degrees F for 10-15 minutes, or just until warmed through.
-To Reheat on the Stove:Heat a light drizzle of olive oil and a couple tablespoons of water in a nonstick skillet. Add carrots, cover and heat over medium-low until warmed though, stirring and replacing the lid occasionally.

Roasted Carrot Recipe FAQs

Do you need to peel carrots for Honey Roasted Carrots?

I prefer to peel the carrots for aesthetic reasons, otherwise they look a little too rustic for my taste. The carrot peel, however, is safe to eat once scrubbed clean so you can leave the peel on if you prefer.

WHAT ARE THE BENEFITS OF EATING CARROTS?

We have all heard that eating carrots is good for your eyesight, but they are also rich in antioxidants, vitamins (specifically vitamin A), minerals, and fiber.Evidence suggests that eating moreantioxidant-rich vegetables like carrots can help reduce the risks some cancer and cardiovascular disease. so bring on the oven roasted carrots!

Why are my roasted carrots hard?

If your roasted carrots are hard, they simply haven’t cooked long enough. The longer they cook, the softer they will become. To fix hard carrots, pop them back in the oven and roast until tender.

Ware my roast carrots soggy?

Roast carrots can turn soggy if they are overcrowded on the baking sheet and steam instead of roast, or are overcooked. To fix this, spread the carrots in a single layer so they aren’t touching and roast until tender, but not beyond.

Can I roast other vegetables with carrots?

Absolutely! Other root vegetable such as potatoes, sweet potatoes, parsnips and butternut squash. You may want to cube the vegetables into 1-inch pieces. Roast at 425 for 45 minutes or until tender.

How long do carrots need to roast?

Carrot roasting time will depend on their size and their variety. Most medium carrots will require approximately 35 minutes in the oven at 425 degrees F. If you have thinner carrots, they will take closer to 25 minutes, thicker carrots, closer to 45 minutes.

What are the benefits of eating roasted carrots?

Carrots are rich in antioxidants, minerals (specifically potassium) vitamins (specifically vitamins K1 and A) and fiber.Carrots are considered a weight-loss-friendly food and have been linked toimproved eye health, lower cholesterol levels and risk of cardiovascular disease. Evidence suggests they may help also protect against several types of cancers such as prostate cancer, colon cancer and gastric cancer.

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What Readers are saying about this ROASTED CARROTS RECIPE:

“Bar none, the most delicious carrot recipe I’ve EVER tried. And that’s saying a lot cause I’m no spring chick!” – Kathryn

“Wow! These were sooo good! A new staple for me.– Amanda

“Tried out this recipe for Thanksgiving 2018. Everyone loved it!” – Ty

“I made these yesterday for Easter along with apricot glazed ham and maple honey turkey breasts on the smoker. Everything was a hit but most compliments came from the carrots!” – Craig

LOOKING FOR MORE OVEN ROASTED VEGETABLE RECIPES?

  • Roasted Cauliflower
  • Roasted Asparagus with Balsamic Brown Butter
  • Roasted Broccoli with Parmesan
  • Maple Dijon Roasted Brussels Sprouts and Butternut Squash.
  • Baked Parmesan Fingerling Potato Fries
  • Roasted Broccolini (With Lemon and Garlic)
  • Roasted Potatoes with Bacon and Parmesan
  • RoastedHasselback Sweet Potatoes
  • Asian Roasted Butternut Squash and Cashews

You might also like these side dishes:

  • Million Dollar Macaroni and Cheese
  • Berry Feta Salad with Strawberry Poppy Seed Dressing
  • Cheesy Pull Apart Pesto Bread
  • Herb Scalloped Sweet Potatoes withBacon and Gruyere

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Roasted Carrot Recipe (24)

Honey Roasted Carrots

Roasted Carrots infused with honey and garlic that are tender, sweet and savory and hands down the easiestside dish EVER with only 10 minutes prep!These Roasted Carrots are absolutely obsessive worthy. I am thoroughly convinced they are the most delicious oven roastedcarrots ever. They are the ideal holiday (Thanksgiving, Easter) side that everyone will devour like candy!

Servings: 6 servings (about 5 carrots each)

Total Time: 55 minutes mins

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

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Ingredients

  • 2 pounds thin/baby carrots peeled, tops chopped off or to 2 inches*
  • 1/4 cup apricot preserves
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 1 tablespoon balsamic vinegar
  • 3/4 tsp EACH McCormick® Garlic Powder, Salt
  • 1/4 tsp EACH McCormick® Thyme Leaves, Pepper
  • 1/8 tsp EACH McCormick® Ground Mustard, Cumin

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Add carrots to the center of the pan. Set aside.

  • In a medium bowl, whisk together all remaining ingredients and pour over the carrots. Toss until evenly coated. Line carrots in a single layer.

  • Bake for 35-45 minutes at 400 degrees F depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.

Video

Notes

*Thin carrots are often called baby carrots- not to be confused with baby-cut carrots. They are young, thinner carrots that are not tough or woody. They can often be found in the organic section of your grocery store. If you want to use different carrots then cut extra thick carrots in half lengthwise and adjust cooking time – carrots are done when they are fork tender or roast longer for more caramelization.

***When you stir at 20 minutes, the Glaze will have liquefied and there will seem like a lot of moisture but the carrots will absorb the moisture/Glaze as they continue cooking.

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64 Comments

  1. Kim says

    Hi Jen,
    I’m planning on making these as a side dish for Thanksgiving. Do you think I can cook them ahead of time and time put them in the oven again later on to reheat?

    Thanks!

    Reply

    • Jen says

      Yes, that should work just fine! Just make sure to cover them when reheating so they don’t dry out. Happy Thanksgiving!

      Reply

  2. Kitty says

    Do you think these would go well with wine braised short ribs?
    Also, love your photo presentation! Did you sprinkle fresh thyme on them?

    Reply

    • Jen says

      Absolutely, they would be delicious! And thank you for your kind words on the photos! I garnished with fresh parsley. Enjoy!

      Reply

  3. Brooke says

    Is there a way to make these in the crockpot?

    Reply

    • Jen says

      Hi Brooke, I’m sure you can add all of the ingredients to the crockpot, just be aware that the sauce won’t reduce as much but they will still be tasty.

      Reply

  4. The Soap Dr. says

    I Made these for friendsgiving and everybody loved them! I had to make them the night before due to my work schedule. I heated them up in the microwave and they were just as amazing as they were when they came out of the oven. Honestly these taste like candy. I’m going to make an entire batch just to have to snack on. Thank you so much for this delicious recipe.

    Reply

    • Jen says

      Thank you so much for taking the time to comment! I’m so pleased these honey roasted carrots reheated well and were a huge hit! Happy Thanksgiving!

      Reply

  5. Royal F says

    This is another great side. Cumin is a spice a surprising number of people still don’t know and one I love.

    Reply

    • Jen says

      Thanks Royal! I love cumin as well, so versatile and prefect for these carrots!

      Reply

  6. Brenda says

    Hello again,
    My question was the above one about a substitute for apricot preserves. I now see that already answered it with ” orange marmalade “. How about if I only have raspberry seedless jelly or canned cranberry sauce? Thanks

    Reply

    • Jen says

      Hi Brenda, I would try the raspberry instead or you can use this roasted balsamic carrots recipe: https://carlsbadcravings.com/balsamic-roasted-carrots/

      Reply

  7. Jennie says

    These carrots were my “wow” side dish today. Loads of compliments from guests and family. They were all trying to guess the ingredients because the dish was so unique in flavor. I must say your delicious recipe took plain roasted carrots to a whole new level. Thank you for sharing this wonderful recipe

    Reply

    • Jen says

      I love hearing that, thanks so much Jennie!

      Reply

  8. Stacey says

    Seriously. Again? You created another showstopper dish. I don’t know how you do it?!! Literally EVERY SINGLE recipe of yours I make always leaves me in a melty little puddle of food coma and absolute foodie bliss. This is obvs what you’re born to do so please don’t ever stop. EVER. I need your recipes to live.

    Reply

    • Jen says

      Thanks Stacey!! I am honored you have made so many of the recipes and had such a great experience! Thank you for the kind words and your support!

      Reply

  9. Brenda says

    Made for Thanksgiving and couldn’t have been more pleased how they turned out, delicious. I had some leftover and the next day they were even better if that was possible

    Reply

    • Jen says

      I’m so happy to hear that you loved them! Thanks for letting me be part of your Thanksgiving!

      Reply

  10. Melissa Cushing says

    So I was looking for this recipe earlier today and I am making this now! Thank you so much for sharing and what a delicious recipe!

    Reply

    • Jen says

      Of course! I’m so glad you love it!

      Reply

  11. Alyssa says

    I love this recipe and it is a staple in my holiday meals! This year, I have a 10 month old partaking, and I was wondering if you think subbing the honey for pure maple syrup would work? Thank you!

    Reply

    • Jen says

      Yes! That would be delish!

      Reply

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