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Honey-roasted carrots garnished with small purple flowers and herbs.

Honey Roasted Carrots

Jennifer Ryan
Sweet and caramelized honey roasted carrots with a hint of orange and rosemary. An easy, flavor-packed side dish for any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine British
Servings 6
Calories 156 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Preheat the oven to 400°F / 200°C (180°C fan).
    Oven preheated to 400°F or 200°C and displayed in bold orange text.
  • Trim and peel the carrots if needed. If the carrots are large, cut them in half lengthwise so they cook evenly.
    2¼ pounds carrots
    Raw, cut carrots arranged in a white dish, ready for roasting.
  • Place the carrots onto a large baking tray. Drizzle over the olive oil, season with salt and black pepper, and toss well to coat.
    2 tablespoons extra virgin olive oil, pinch sea salt, pinch freshly ground black pepper
    A tray of chopped carrots, glistening and coated with olive oil, salt and black pepper.
  • Spread the carrots out in a single layer and roast in the oven for 25 minutes, or until they are just starting to soften and lightly brown.
  • While the carrots are roasting, mix the honey and fresh orange juice together in a small bowl until well combined.
    4 tablespoons good-quality honey, 2 tablespoons orange juice
    A whisk in a bowl of honey glaze mixture, ready for drizzling over roasted carrots.
  • Finely chop the rosemary leaves, discarding the woody stems.
    2 sprigs fresh rosemary
    Fresh rosemary sprigs with purple flowers on a white background.
  • Remove the carrots from the oven and drizzle over the honey and orange mixture. Sprinkle over the chopped rosemary and toss everything gently to coat.
    Honey-roasted carrots glistening in a flavorful sauce with herbs.
  • Return the tray to the oven and roast for a further 10 minutes, or until the carrots are tender, caramelized, and glossy.
  • Serve warm.
    A dish of honey roasted carrots garnished with herbs and small flowers on a green striped cloth.

Notes

Tips and Tricks
  • Cut evenly. Similar-sized carrots ensure even cooking.
  • Don’t overcrowd the tray. Give the carrots space so they roast rather than steam.
  • Add the honey later. This prevents it from burning during cooking.
  • Use fresh rosemary. It adds a fragrant, earthy flavor that pairs beautifully with honey.
  • Extra flavor. Add a pinch of chili flakes for a sweet and spicy twist.
  • Make ahead. Roast the carrots in advance, then reheat and glaze before serving.
  • Serving idea. Perfect as a side for roast dinners or holiday meals.

Nutrition

Calories: 156kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 118mgPotassium: 563mgFiber: 5gSugar: 20gVitamin A: 28429IUVitamin C: 13mgCalcium: 58mgIron: 1mg
Keywords carrot, carrots, healthy, healthy eating, roast dinner, roast dinner ideas, roasted vegetables, side dish, Vegetable, vegetable side dish, vegetables
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