These honey roasted carrots are quick and simple to prepare. Then roasted resulting in sweet, tender, lightly caramelized carrots which are packed with taste. A delicious vegetable side!
Honey roasted carrots
Roasted carrots with honey is one of my favourite ways to serve carrots.
I nearly always have a bag of carrots in my weekly shop. Carrots are super cheap, last for ages in the fridge, are delicious, and there are countless way to enjoy them, both cooked or raw!
Roasting carrots with honey is a pretty much hands off recipe, simple enough for weeknight dinners, but also special enough for a dinner party at the weekend. Leftovers can be reheated, or added to a salad, or enjoyed just as they are.
See Also
- Honey roasted carrots and parsnips are a classic combination.
- Want something that’s ready a bit quicker? Air fryer carrots fit the bill.
- A French style carrot salad lasts a few days in the fridge and is ideal all summer long!
This recipe for honey roasted carrots is easy and quick, with no par boiling required, simply prep and cook!
My chef’s trick of adding the honey later in the cooking ensures perfect results, and no messy pan of burnt honey!
I’ll show you how to make perfectly cooked, glazed carrots, without burning the honey, as well as my tips and tricks for getting ahead!
Why make honey glazed roasted carrots
- This recipe is super easy and delicious!
- Carrots are relatively cheap, and last well in the fridge
- My top tips mean no burnt pans!
Honey roast carrots ingredients
- Carrots – a bag of regular carrots from the store. No need for baby, or fancy varieties.
- Honey – runny honey is much easier to work with. No need to use a premium honey, and in fact a strongly flavoured honey will become too intensely flavoured as the honey thickens.
- Oil – I prefer to use an extra virgin olive oil but you don’t want anything with a very strong flavour, so not your best salad oil.
- Pepper and salt – to season
- Thyme – optional, for garnish, or another woody herb
How to make honey roasted carrots – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the carrots
Top, tail and peel the carrots. Then cut into batons about 2 inches / 5cm long, and the width of your little finger is perfect. Try and cut the batons to the same size to ensure even cooking.
You can prep the carrots the day before you cook – store in a bowl of water in the fridge. Drain and pat dry with a clean tea towel before cooking.
Step Two – Put the olive oil in the roasting tin and add the carrots and thyme. Season with salt and pepper, then give everything a good mix together so the carrots are coated with oil. Do not add the honey at this stage.
Helen’s Fuss Free Tip
Make sure your roasting pan is big enough so you can spread the carrots out into one layer – you want them to roast, not steam. If necessary use two trays.
Roast at 180°C Fan) (200°C convection) / 400°F / Gas Mark 6 for 15 minutes.
The total cooking time will vary depending on how chunky your carrots have been cut and the quirks and hot spots of your oven (they all have them).
If you are preparing ahead, you can stop here without adding the honey, allow to cool and then freeze or store in the fridge for a few days.
To start cooking again, allow to defrost completely, and then place into a hot oven for a couple of minutes to heat up, then add the honey.
Step Three – After 15 minutes remove from the oven and add the honey. The carrots should be starting to brown and reduced in size. If roasting in two pans you should be able to combine them at this stage – but use your judgement – don’t crowd the carrots!
Stir or give a good shake to coat the carrots to coat with the honey. Return to the oven for a further 10 – 15 minutes.
Helen’s Fuss Free Tip
If you add the honey at the start of the cooking time it will burn, and also can weld the carrots to the pan. Adding it halfway allows it to thicken enough to make a perfect glaze.
Step Four – When the carrots are starting to turn golden brown at the edges and are soft in the centre, they are ready to serve. They will be about half their original size.
It’s best to serve the carrots as soon as they come out of the oven, if you let them cool in the pan they can stick!
Serving suggestion
These carrots are a great side dish to serve with any Sunday roast (or turkey crown), air fryer sausages, or a beef casserole.
Variations
- Try maple syrup instead of honey to make the dish vegan.
- Use your favourite herbs. A little rosemary would work well if serving the carrots with lamb.
- Don’t leave anything to get cold in the pan, as the honey will stick everything to the roasting pan. Transfer to another dish. You can also roast in glass or ceramic for ease of cleaning.
Storage
These honey glazed carrots are best served freshly cooked.
Leftovers can be stored in the fridge for a few days to added to soups or stews, a salad or enjoyed cold.
Or, serve cold as a winter salad with lots of chopped parsley and tossed a vinaigrette.
Hints and tips
- Cut the carrots to batons of about the same size. This will ensure they all cook evenly.
- It’s important to give the carrots some space as they roast. Use a large tin, and spread everything out in one layer. If necessary use two pans. If the carrots are not spread out they will steam rather than roast.
- Make sure you add the honey about half to two thirds of the way through cooking so that it doesn’t burn.
- Ideally don’t leave the carrots to get cold in the pan, as the honey will stick everything to the roasting pan as it cools. Transfer to another dish. You can also roast in glass or ceramic for ease of cleaning.
FAQS
They don’t need it, throw them into the roasting tray and save on the washing up!
Don’t be tempted to boil them first, and as with all roast veg, make sure you spread them out well in the tray. Use two trays if you need to.
You could freeze leftover roast carrots, but I would only use them in a soup.
You can freeze the peeled and cut carrot pieces. Spread them out on a silicone mat on a tray in the freezer. Once frozen, transfer to an airtight freezer container.
The carrots can also be prepared the day before and stored in a bowl of water in the fridge overnight. Drain and pat dry with a clean tea towel before cooking.
You could also part roast the carrots up until the time when the honey is added, and then remove from the oven, allow to cool (or be frozen) before finishing cooking. Make sure you fully defrost before adding the honey and roasting for the second half of the cooking time.
More roast vegetable recipes you will love
- Roast celeriac is a root vegetable that’s delicious when roasted
- Easy roasted baby potatoes – with herbs, garlic and olive oil
- Roast swede – one of the best ways to cook this economical vegetable.
- Honey roasted parsnips – another delicious side!
Honey Roasted Carrots
Ingredients
- 600 g carrots (5-6 medium )
- 2 tbsp olive oil
- 2 sprigs thyme (or other woody herb)
- 2 tbsp honey
- salt and pepper
Instructions
- Preheat oven Heat oven to 180°C fan / 200°C convection / 400°F / Gas Mark 6
- Prepare the carrots Peel and cut the carrots into batons approximately 5 cm / 2 inches long about the width of your little finger. Try and keep them all roughly the same size.600 g carrots
- Put the olive oil, carrots and seasoning into a large roasting pan. Stir or mix so the carrots are coated with oil. Make sure there is only one layer of carrots and there is some space between them, so they roast rather than steam. If needed use two trays. Add the thyme. Do not add the honey at this stage
- Cook step 1 Roast for 15 minutes until the vegetables are starting to brown and have reduced in size. If roasting in two pans you can probably combine them. Use your judgement.2 tbsp olive oil, 2 sprigs thyme, salt and pepper
- Add the honey Remove from the oven and add the honey. The heat from the pan will rapidly "melt" it; stir or shake well to coat the carrots. Return the pan to the oven.2 tbsp honey
- Cook step 2 Roast for about another 10 to 15 minutes. When the carrots are starting to turn golden brown on the outside and are soft all the way through, they are ready to serve. Adjust the seasoning if needed.salt and pepper
- To serve garish with fresh thyme, and chopped fresh parsley if desired.
Notes
- Try maple syrup instead of honey for a distinctive flavour. This also makes the dish vegan.
- Use your favourite herbs. A little rosemary would work well if serving the carrots with lamb.
- Cut the carrots to batons of about the same size. This will ensure they all cook evenly.
- It’s important to give the carrots some space as they roast. Use a large tin, and spread everything out in one layer. If necessary use two pans. If the carrots are not spread out they will steam rather than roast.
- Make sure you add the honey about half to two thirds of the way through cooking so that it doesn’t burn.
- Ideally don’t leave the carrots to get cold in the pan, as the honey will stick everything to the roasting pan as it cools. Transfer to another dish. You can also roast in glass or ceramic for ease of cleaning.
- Leftovers can be stored in the fridge for a few days to added to soups or stews, a salad or enjoyed cold.
- Serve cold as a winter salad with lots of chopped parsley and tossed in a suitable vinaigrette dressing.
- Prep the carrots the day before you cook – store in a bowl of water in the fridge. Drain and pat dry with a clean tea towel before cooking.
- Cook to the end of step 2 (before adding the honey) allow to cool and then freeze or store in the fridge for a few days. To start cooking again, allow to defrost completely, and then place into a hot oven for a couple of minutes to heat up, before adding the honey.
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