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Honey Roasted Carrots

Honey Roasted Carrots
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Perfectly tender carrots with caramelized edges and a glossy honey glaze. The natural sweetness of the carrots intensifies during roasting, balanced by a touch of salt and pepper for a versatile side dish that pairs with roasts, chicken, or holiday feasts.

Ingredients

Scale
  • 1 lb (about 4–5 medium) carrots, peeled and cut into 3-inch sticks or 1/2-inch diagonal slices
  • 2 tbsp honey
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Optional: 1 tbsp fresh thyme leaves or chopped parsley for garnish

Instructions

  1. Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup; the honey will caramelize and may stick without a liner.
  2. Place the cut carrots on the prepared baking sheet. Drizzle with olive oil, then sprinkle with kosher salt and black pepper. Toss with your hands or a spatula until every piece is evenly coated in oil and seasoning.
  3. Drizzle the honey over the carrots and toss again to distribute. Spread the carrots in a single, even layer — overcrowding traps steam and prevents browning, so use a large sheet or divide between two if needed.
  4. Roast on the center rack for 15 minutes. Remove the pan and flip each carrot piece using tongs or a spatula to promote even caramelization.
  5. Return to the oven and continue roasting for 10-15 minutes longer, until the carrots are tender when pierced with a fork and the edges are golden brown with sticky, honey-glazed spots. For extra caramelization, switch the oven to broil for the final 2 minutes, watching carefully to avoid burning.
  6. Remove from the oven and let rest on the pan for 3 minutes — this allows the glaze to set slightly. Transfer to a serving platter, scraping up any caramelized honey bits with a spatula.
  7. Garnish with fresh thyme or parsley if desired. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (177°C) oven for 8-10 minutes, or in the microwave in 30-second bursts until hot. Freezing is not recommended as the texture of the carrots will become mushy upon thawing.

Nutrition

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Find it online: https://copycatkitchenco.com/honey-roasted-carrots/