Honey Roasted Carrots infused with honey and garlic that are tender, sweet and savory and hands down the easiest side dish with only 10 minutes prep time!
These Honey Roasted Carrots are absolutely obsessive worthy. I am thoroughly convinced they are the most delicious oven roasted carrots ever because of the most incredible secret-ingredient honey glaze EVER. They are the ideal holiday (Thanksgiving, Easter) side that everyone will devour like candy! They can be prepared entirely in advance then popped in the oven when it’s dinner time for stress free dinner or entertaining.
This Honey Roasted Carrots recipe is sponsored by McCormick®. All opinions are my own.
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How to make Honey Roasted Carrots Video
And I really did devour these oven roasted carrots like candy. As in I ate my entire test batch of honey roasted carrots in ONE sitting. Granted, I halved the recipe so it was only 1 pound of carrots instead of 2, but by the end, I was wishing it was 2.
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.
Honey Roasted Carrots Recipe
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 and you can just pop them in the oven while you prepare the rest of your meal.
They are my modern twist on roasted carrots bathed in the most irresistible glaze that they drink up as they tenderize and the bottoms begin to caramelize – my favorite part.
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.
Some of my other favorite re-imagined holiday recipes include my Cranberry Apple Pecan Wild Rice Pilaf, Herb Scalloped Sweet Potatoes with Bacon and Gruyere, and my Maple Dijon Green Beans with Caramelized Pecans. You will love them all!
What all these dishes have in common is not only the delectable, fresh flavor combinations, but they are deceptively simple. Win-win!
What Should I Serve with 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
- 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
What Carrots are Best for Roasted Carrots?
THIN CARROTS: I prefer to use whole thin carrots in 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.
MEDIUM CARROTS: If you can’t find thin, baby carrots, then any thin carrots will work great. The important thing is that they are relatively the same size so you don’t end up with crunchy carrots mixed with tender carrots.
TRADITIONAL CARROTS: If using larger carrots, then cut the extra thick 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 the bag would be my last choice for this Honey Roasted Carrots recipe. I don’t find they have as much flavor when cooked. If you choose to use baby-cut carrots, you will want to slice any extra large carrots in halve lengthwise.
DO YOU NEED TO PEEL THE 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.
How to make Roasted Carrots
Roasted Carrots only takes 10 minutes of prep, here’s how:
- First, peel the carrots if you like otherwise scrub them clean.
- Cut any larger carrots in half lengthwise so the carrots are all roughly the same size.
- 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, and McCormick 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.
- 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.
- Finally, oven roast the carrots until tender.
How do I roast 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!
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 more antioxidant-rich vegetables like carrots can help reduce the risks some cancer and cardiovascular disease. so bring on the oven roasted carrots!
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
- Roasted Hasselback 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 with Bacon and Gruyere
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- 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
- 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.
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