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
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.
Why I love these Honey Glazed Carrots
What carrots are best for Oven 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. 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.
roasted carrots recipe Ingredients
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. Use extra virgin olive oil for 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 vinegar in 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.
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 with Kinder’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/or chili 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 toasted sesame oil and 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 tablespoon sriracha and 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, 1 teaspoon yellow curry powder, garlic powder, salt and pepper until tender, 35-45 minutes.
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):
- 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.
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.
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.
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
How to store Honey Roasted Carrots
-To Store: Store roasted carrots in an airtight container in the refrigerator for up to 5 days.
-To Reheat in 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
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.
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!
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.
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.
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.
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.
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 to improved 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.
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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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.
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Pam A says
Can you use baby carrots? I have a big bag of unopened baby carrots & this would be a perfect way to make them.
Jen says
Hi Pam, absolutely! I would just fill your baking sheet up so they fit in a single layer – the only thing that will vary is the cooking time – you will just have to check them a few times to see when they are done. Enjoy!
Marisa Franca @ All Our Way says
WoW!! They do sound delicious and I’ve never tried the apricot preserves but as I was reading your recipe the gears in my brain started working. I’m going to try something different but using your basic method — if they turn out I’ll @instagram them with your name, okay?? I have to tell you our kids when they were babies loved carrots — I took my son to the pediatrician and the first thing he said was he likes his orange vegetables doesn’t he. I guess he had a little bit of an orange tinge to his skin 🙂 . Great recipe xxxooo
Jen says
I am loving the visual of your orange little son – haha – loving vegetables from a young age is a great thing! Yes, totally adapt this recipe any way you want – I am excited to see your version! I’ll look for it in IG! I hope you have a fabulous Easter!!
Dorothy Dunton says
Hi Jen! This will be on our table for Easter! Funny thing is I don’t like raw carrots, but cooked carrots are one of my favorites! I usually simmer them in a little water in a skillet and then add brown sugar and a little curry powder. i love roasted vegetables and am gradually converting my husband who claimed he didn’t like them. I can understand why you couldn’t stop eating these beauties! 🙂
Jen says
yay! I’m so excited you are making these for Easter, I think everyone will love them – including your husband 🙂 And I am right there with you – I like Cooked/roasted carrots WAY better than raw – and the flavor combinations are endless! Your brown sugar/curry combo sounds wonderful! Thanks Dorothy!
Stephanie says
Making these for about 30 people for Easter…was planning on using baby carrots but I’m concerned that I’ll need too many to put in a single layer. Any suggestion? Also, how many would you suggest?
Jen says
Hi Stephanie, I am so sorry for getting back to you late – I have been road tripping and away from my computer. I would still use baby/thinner carrots otherwise you will just have to slice the larger ones in half. As far as how many to make – that totally depends on how large of serving/how many other sides there will be. You should be able to fit about 30 carrots in a single layer (single layer down the pan then filling in the leftover side area), so if everyone got 5 carrots then that would be 6 servings per recipe – so for 30 people that would mean 5x the recipe. Hope this helps, good luck!
Marilyn says
The carrot picture in this recipe are not baby carrots…..or are these baby carrots somewhere else besides California?
Jen says
Hi Marilyn, by baby carrots, I am not referring to the small capsule-shaped carrots that are often for snacks but to carrots that are thinner and still young and not tough or woody. You can often find these carrots in the organic section of your grocery. Hope this helps!
Laura B says
I pinned this recipe several days ago to make for Christmas dinner tomorrow. I just came back so I could plan out my cooking schedule and “Cystic Fibrosis survivor” caught my eye in your little bio on the sidebar. My 14 month old son has CF as well. Is it silly that this CF connection makes me even more excited to try this carrot recipe? 😉 I look forward to growing more of your blog when I don’t have a Christmas Eve to do list but wanted to take a minute now to write a note. Happy Holidays!
Jen says
Hi Laura, I hope you had a very Merry Christmas! Thank you so much for taking time to drop me a note! There has never been a more promising time for individuals with CF – so many medical advancements to take advantage of and they are so close to “the cure.” I wish your son much health and both of you the Happiest New Year!
Kathryn Ashby says
Bar none, the most delicious carrot recipe I’ve EVER tried. And that’s saying a lot cause I’m no spring chick! I served this with creamy mashed potatoes and melt in your mouth prime rib. Everyone raved about the carrots. Note: Since the prime rib was in the oven up until 20 minutes before we served the food, I didn’t have time to roast the carrots per the recipe, so I pre-steamed the baby carrots for 16 minutes, let them dry out a bit before tossing them with the delicious sauce and then (while prime rib rested) roasted them on a pam sprayed cookie sheet at 400° for 20 minutes, stirring a couple of times along the way. THANK YOU for this recipe. Now, the only carrot recipe I’ll use!
Jen says
YAY! What an awesome comment/review, thanks so much Kathryn! I am so flattered this is the only carrot recipe you will now ever use!
Amanda says
Wow! These were sooo good! A new staple for me. Served them with Stovetop Stuffing Meatloaf, went so well together and easy to do! Baby carrots are out of season and I’m not big on the little store ones so I peeled and halved the large ones, cooked for 40 min Thanks for sharing!
Jen says
Yay, I’m so glad these were such a hit Amanda, thank you! And I’m so glad halving the carrots worked perfectly! They sound perfect with your Meatloaf – yum!
Beth says
Hi there! Im planning to make your carrot recipe for Easter dinner tomorrow, like mentioned above I am making the Prime rib and mashed potatoes. I may also steam them first so they are ready when the meat is.
I do have a question though, can the sauce be made today then refrigerated over night? Warm it tomorrow then finish in the oven…
Jen says
Hi Beth, your Easter menu sounds delicious! I a assuming your talking about the sauce for the carrots? Yes it absolutely can be made ahead of time and finished in the oven. Happy Easter!
Beth says
Yes, that was my question, lol! Thank you for replying so quickly!
Also, I’m hoping that I can get close to this by using orange marmalade (what’s on hand) instead of apricot preserves. Any suggestions?
Jen says
You are so welcome! Orange marmalade is definitely more tangy so I think it will still be delicious just a little different flavor profile.
Craig says
Hi there,
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! Everyone raved. Thanks so much, I have been trying out lots of your recipes and gaining dad/husband of the year status. Cheers!
Jen says
Awesome Craig, I’m thrilled everyone raved about these carrots, thank you! Your Easter menu sounds wonderful and you sound like an incredible cook! I’m so happy you have been enjoying trying my recipes and your family as well – hope you continue to find many new favorites!
Maret says
Made these last night. My son asked, “What did you do to the carrots?” I wasn’t sure how to interpret this comment, but I soon found out that he really LIKED them! We all did! I used the baby carrots in a bag, halving the thicker ones so they were about the same thickness. Since carrots are usually on the sweet side to me, I decided to omit the honey to reduce sugar/calories. They were still very tasty, although I’m sure honey would add even more goodness!
Jen says
Awesome Maret, I am so happy these were a hit with the entire family! Thank you!
Cheryl Wood says
I didn’t have apricot so used blueberry. Unpeeled organic carrots – diagonal cut chunk style and lots of fresh garlic. Thank you!! Take Care.
Jen says
Sounds absolutely delicious Cheryl, love all the extra garlic!
Amber says
I’d like to make these for (Canadian) Thanksgiving this weekend but I’m concerned about timing and oven space – do you think they would still be delicious if I did them the day before, stored them in the fridge overnight, and then warmed them in a dish prior to serving? Times like these I REALLY wish I had a double oven!
Can’t wait to try them either way.
Jen says
Hi Amber! Yes, these carrots reheat very well, so that shouldn’t be a problem at all. Enjoy! Happy Thanksgiving!
Cheri says
Very good and different for a change! I used regular organic carrots and split the thicker ones down the middle. Everyone enjoyed them.
Jen says
I’m so happy they were a hit, thanks Cheri!
Jackie says
Hi! I am wondering if these can be made on the stove top instead of the oven? Our oven will be occupied by prime rib and I cannot let my mother-in-law see the state of our small toaster convection oven whose timer knob has just fallen off :/
Jen says
Hi Jackie, I have never done it before but you can certainly try so I’m not sure if the glaze would burn and become too sticky if added right away. You might want to cook the carrots until partially tender and then add the glaze.
Brittany says
Any idea if these could be cooked at 350 instead of 375? I’ll have other things cooking at the same time. Thanks!
Jen says
absolutely – you will just need to adjust cooking time.
Ty Willy says
Tried out this recipe for Thanksgiving 2018. Everyone loved it. I didn’t buy baby carrots, but larger loose carrots and just chopped them into fourths. Turned out great. Thanks for the recipe
Jen says
Thank you for your awesome comment Ty! I’m thrilled this was a crowd pleaser and worked with larger carrots too! Happy holidays!
Brittany says
Hi. These look amazing <3 I'm already making your Lasagna for Easter dinner and want to make these as well, since we are also having a ham and mashed potatoes lol. … I do have a question though, my boyfriend refuses to eat anything with mustard in it … I personally enjoy mustard, but need to cook to other people's tastes of course during holiday dinners … Is there anything I can replace it with or should I just leave it out? He will eat stuff with vinegar, even horse radish, but just no mustard. Will it be too sweet without the mustard?
Thanks for your help. Really excited to try out your recipes. I already made the bolognese a couple days ago for the lasagna and I'm hyped to throw it all together tonight in beautiful decadent layers of delicious <3 I know it will impress his family!
Jen says
Hi Brittany, I’m honored your making my Lasagna for Easter! You can just leave out the mustard because it is such a small amount. I hope you have a wonderful Easter – I know your dinner will impress!
Lacy says
Hi! What would your recommendation be as far converting this to a crock pot recipe? I’m super limited on oven space for our Thanksgiving meal this year. Was considering doing these carrots, chopped, and cooked in a crock pot. Any suggestions?? Thank you!
Jen says
Hi Lacy, you can definitely make these carrots in the crockpot, just be aware that the glaze will likely not thicken or be absorbed as much as much by the carrots – which is totally fine. I would cook the carrots coated in the glaze on LOW for 6-7 hours, or until tender. Happy Thanksgiving!
Lindsey says
I was wondering if I eliminated the apricot preserves should I add a touch more honey to replace some of the sweetness or do you think it will be okay without?
Jen says
HI Lindsey, I would add some additional honey. Enjoy!
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!
Jen says
Yes, that should work just fine! Just make sure to cover them when reheating so they don’t dry out. Happy Thanksgiving!
Holly says
How were they making ahead? Would love to make for Easter but limited oven room
Jen says
Leftover carrots are delicious! You can either bake them entirely and keep warm or reheat in a crockpot, or bake for about 20 minutes, refrigerate, then pop back in the oven to finish cooking/warm through before serving. Hope this helps!
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?
Jen says
Absolutely, they would be delicious! And thank you for your kind words on the photos! I garnished with fresh parsley. Enjoy!
Brooke says
Is there a way to make these in the crockpot?
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.
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.
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!
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.
Jen says
Thanks Royal! I love cumin as well, so versatile and prefect for these carrots!
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
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/
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
Jen says
I love hearing that, thanks so much Jennie!
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.
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!
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
Jen says
I’m so happy to hear that you loved them! Thanks for letting me be part of your Thanksgiving!
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!
Jen says
Of course! I’m so glad you love it!
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!
Jen says
Yes! That would be delish!
Liz says
Hi! I’m new here , I wanted to know if I could make this dish the night before without cooking it and just pop it in the morning too cook
Jen says
Hi Liz! Welcome to my site! Yes you can prep the night before and pop in the oven 🙂 I hope you have a wonderful Thanksgiving!