Add Preferred SourceWhen I need a side dish that’s quick, colorful, and everyone will actually eat, I go with these Honey Roasted Baby Carrots. They turn out tender and caramelized every time, thanks to a simple mix of honey, butter, and garlic. They work just as well for a casual weeknight dinner as they do on a holiday table.
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They’re easy to prep, and once they’re in the oven, there’s not much left to do. The honey glaze gives them a nice shine, and rainbow carrots, if you can find them, make them extra pretty. Don’t toss the leftovers; they’re great in salads or tossed into a grain bowl.
I often make a double batch of these carrots because they’re just that good. I love serving them with roasts, grilled chicken, and watch how fast they disappear at potlucks!
History
Honey Roasted Baby Carrots are a modern take on classic glazed carrot dishes, which have been popular in American and European kitchens since the early 20th century. Glazed carrots, often cooked with butter and sugar, became a common side dish in the 1920s to 1950s, as home cooks sought simple, flavorful ways to prepare vegetables. The use of honey as a natural sweetener gained popularity in the late 20th century, particularly in the 1980s and 1990s, as health-conscious trends emerged. The baby carrot version—using either true young carrots or the popular pre-peeled variety introduced in the 1980s—became a favorite for its tender texture, ease of preparation, and vibrant, sweet flavor.
Ingredients
- Baby carrots – Pat them dry well before roasting; excess moisture can make them steam instead of roast.
- Honey – I use regular honey here for balanced sweetness; maple syrup or agave syrup are safe substitutes if that’s what you have on hand.
- Olive oil – Use regular or extra virgin olive oil; either works well for roasting.
- Unsalted butter – You can use salted butter, but skip the added salt in the recipe to prevent over-salting.
- Salt – I cook with kosher salt.
- Garlic powder – Not garlic salt, or the carrots can end up too salty.
- Fresh parsley – Optional garnish; I like using fresh parsley for a bit of color and freshness.
- Freshly cracked black pepper – Optional garnish; freshly cracked black pepper has the best flavor.
How To Make Honey Roasted Baby Carrots
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat—both help keep cleanup easy and promote even roasting.
In a medium bowl, whisk together the honey, olive oil, melted butter, salt, and garlic powder using a balloon whisk until the mixture is smooth and combined.
Add the baby carrots to the bowl and toss them until they’re evenly coated in the glaze. Silicone-tipped tongs work well here for mixing without breaking the carrots.
Spread the coated carrots in a single layer on the prepared baking sheet. If you’re cooking a larger batch, use two pans to give the carrots enough space. Overcrowding will cause them to steam instead of roast.
Place the baking sheet in the oven and roast for 30 to 40 minutes. Toss the carrots once or twice during baking to help them cook and brown evenly.
Once the carrots are tender and caramelized on the edges, take them out of the oven. Transfer to a serving dish and top with chopped parsley and a bit of freshly ground black pepper if desired. Serve hot.
Chef Jenn’s Tips
- Rainbow carrots add a nice visual pop if you can find them.
- Make sure the carrots are dry before tossing—they’ll roast better.
- Keep space between them on the pan so they brown properly.
- Want a flavor twist? A little smoked paprika or balsamic vinegar in the glaze works great.
Make It A Meal
These go really well with roasted meats like chicken or pork, and they’re a solid side for fish too. They also fit right in at a holiday spread next to stuffing and mashed potatoes.
Storage
Keep leftovers in the fridge in a sealed container for up to four days. Reheat in the oven or a skillet. They’re just as good the next day in a salad or grain bowl.
Honey Roasted Baby Carrots
Ingredients
- 2 pounds baby carrots rinsed and dried well
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- fresh parsley chopped, for garnish, optional
- ground black pepper for garnish, optional
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the honey, olive oil, melted butter, salt, and garlic powder.
- Add the carrots and toss until they’re fully coated in the mixture.
- Spread them out in a single layer on the prepared sheet.
- Roast for 30 to 40 minutes, flipping them once or twice, until they’re soft and starting to caramelize.
- Sprinkle with parsley and black pepper if you like. Serve warm.
Notes
Chef Jenn’s Tips
- Rainbow carrots add a nice visual pop if you can find them.
- Make sure the carrots are dry before tossing—they’ll roast better.
- Keep space between them on the pan so they brown properly.
- Want a flavor twist? A little smoked paprika or balsamic vinegar in the glaze works great.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.