Looking for a tasty holiday side dish? These honey roasted carrots are just what you need! Sweet carrots roasted with a honey butter sauce. So delicious and easy!
Looking for an easy holiday side dish?
How about these honey roasted carrots?
Sweet little carrots (got the tri-color blend from Trader Joe’s) oven roasted and tossed with a sweet honey butter glaze.
Trust me – these aren’t your typical sweet glazed carrots. It’s a subtle sweetness that will blend in perfectly with all your holiday side dish recipes.
Plus, this dish is so simple it won’t take too much time to prep and make.
Which, to me, makes the perfect holiday recipe!
What do I need to make honey roasted carrots?
- Carrots – This recipe can be made with plain orange or mulit colored carrots. You just want to make sure they are all roughly the same size they cook evenly. This recipe is also great with parsnips!
- Olive oil – This helps the carrots roast without burning.
- Kosher salt – This brings out the flavor of the carrots. You can also use sea salt if that is all you have on hand.
- Unsalted buter – This adds a classic butter flavor to the recipe.
- Honey – I used a wildflower honey but an orange flower or herb flower honey would be great here too!
- Fresh parsley – Fresh herbs add a burst of freshness and flavor. I think chives and cilantro would be great here too!
How do I roast carrots?
Roasting carrots are one of my favorite ways to eat them! Have you ever tried my Best Easy Roasted Carrots recipe?
For this recipe, I not only roasted the carrots but I added in a sweet honey butter glaze.
Preheat your oven and toss your carrots in the olive oil and sprinkle with kosher salt.
You’ll let them roast for 15 minutes.
In a small bowl whisk together your melted butter and honey.
Remove the carrots from the oven, gently drizzle and toss your carrots in the honey butter mixture.
Add back to the oven to cook for about 5 minutes or until soft and glazed.
Serve warm and devour!
What if I can’t find tri-color carrots?
You can easily substitute regular orange carrots or even bagged baby carrots!
You’ll just want to make sure that you cut your carrots in similar sizes so they will cook up evenly and at the same time.
If your carrots are much larger or smaller than the carrots I used in the pictures you may need to adjust our roasting time.
How do I store leftover roasted carrots?
I store any leftover honey roasted carrots in an airtight container for up to 3 days.
Love these honey roasted carrots?
Why not try a few of my other delicious side dish recipes?
- Need an easy and fast veggie recipe? Try my Air Fryer Brussels Sprouts.
- Looking for a sweet and savory veggie combo? Try my Roasted White Sweet Potatoes with Honey Cinnamon Glaze.
- How about a showstopper of a side dish? Try my On The Stalk Roasted Brussels Sprouts.
- Is sweet squash you’re thing? Try my Honey Roasted Butternut Squash.
- Love a classic roasted vegetable? Try my Roasted Asparagus.
- 1 pound carrots
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 3 tablespoon unsalted butter, melted
- 2 tablespoon honey
- Fresh parsley, for garnish
- Preheat your oven to 400 degrees F.
- Place the carrots on a baking sheet and sprinkle over the olive oil and kosher salt. Toss to combine.
- Roast the carrots for 15 minutes.
- In a small bowl, whisk together the melted butter and honey.
- Drizzle the honey butter over the carrots and toss to combine.
- Roast for an additional 5 minutes.
- Sprinkle with fresh parsley and enjoy while warm.
- Store any leftover carrots in an airtight container in the fridge for up to three days
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 383mgCarbohydrates: 18gFiber: 3gSugar: 13gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.