The perfect mix of sweet and savory, honey roasted carrots are a simple sheet pan recipe perfect for weeknight dinners and special occasions alike. Transform humble carrots with honey, rosemary, and smoked paprika, then roast until tender and caramelized. This flavorful and delicious side dish will make any meal at your table feel extra special.
Honey Roasted Carrots: Ingredients
Rainbow, heirloom, or baby: let’s start with the obvious and select the carrots themselves. For these honey roasted carrots, we stuck with the tried-and-true large, orange variety. Choose carrots that are firm and large but not split. If they have the tops on, you can be sure they are extra fresh, but it is not necessary for this recipe.
If you have rainbow carrots at your grocery store, these can make for a beautiful presentation. They won’t change the flavor of the dish but will make it look extra special, especially if you are making these for a holiday. Baby carrots will work in a pinch, though you will have to keep a close eye on them as they will roast much more quickly.
For these honey roasted carrots you’ll need:
- Carrots: about 2 pounds of whole, orange carrots
- Honey: use whatever you like, but choosing local honey is always best!
- Extra virgin olive oil: for that glossy finish and rich flavor
- Garlic: fresh is best but ground can work too
- Rosemary: for aromatic earthiness to compliment the sweet honey and carrots, and to garnish
- Smoked paprika: for that smokey/sweet combo
MAKE NEXT: Thanksgiving Brussels Sprouts
How to Make Honey Roasted Carrots
Prepping and making this stunning side dish is as easy as 1, 2, 3!
- Prep: Peel or scrub your carrots to prep the outside surface. Then, chop them on an angle into evenly sized 2″ chunks.
- Toss: Toss the carrots with the honey, olive oil, garlic, and spices. Reserve some of the rosemary for garnish. If your carrots came with the greens still attached, you can rinse and chop those for an additional garnish.
- Roast: Spread the carrots out on a large sheet tray lined with parchment paper. The parchment will keep the sticky glaze from burning and sticking to your tray as they roast. Roast in a 400° oven for 30-40 minutes until caramelized and tender.
Other 7-ingredient or Less Sides
- Grilled Broccolini
- Simple Kale Salad with Pine Nuts & Parm
- Balsamic Glazed Brussels Sprouts with Bacon
- Nomad East Wedge Salad
- Spinach Salad with Warm Bacon Vinaigrette
Honey Roasted Carrots
Ingredients
- 2 pounds carrots
- 1/4 cup honey
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, grated or minced
- 1 tablespoon fresh rosemary, minced, plus more for garnish
- Diamond kosher salt , to taste
- fresh cracked black pepper , to taste
Instructions
- Preheat the oven to 400°. Scrub the carrots or peel to remove the skin. Chop them on an angle into evenly sized 2" chunks and set aside.
- In a large bowl, combine the honey with the extra virgin olive oil, smoked paprika, grated garlic, and minced rosemary with kosher salt and cracked black pepper to taste. Add the carrot chunks and toss to evenly coat.
- Spread the carrots out on a large sheet tray lined with parchment paper. Roast in a 400° preheated oven for about 30-40 minutes.
- Once the carrots are caramelized and tender, remove from the oven and garnish with a sprinkle of minced rosemary.*
Equipment
- 1 large bowl
- 1 sheet tray
- Parchment paper
Notes
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