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These simple Roasted Carrots are a classic side dish that only need 10 minutes of prep time. The sweet and savory flavors of the seasoning blend mixed with honey butter will have everyone wanting more!
Need some more side dish inspiration? You will love our Roasted Brussels Sprouts with Bacon, Roasted Mexican Vegetables, and our Crispy Roasted Sweet Potatoes.
Why I Love These Roasted Carrots:
- Easy: This roasted carrots recipe is quick and easy to prep and uses simple ingredients.
- Kid Friendly: Thanks to the natural sweetness of the carrots and the honey butter, this side dish is one that the kids ask for over and over.
- Adaptable: To switch it up, add some additional spices or fresh herbs to change the flavoring.
Ingredients:
How to Roast Carrots:
Prep Carrots: Slice the carrots at a diagonal, giving a nice flat part (this will provide excellent surface area to caramelize). Slice thicker pieces in half. Pieces should be 1 and 1/2 inches long. Place the sliced carrots on a large baking sheet.
Coat with Honey Butter: Add the melted butter, extra virgin olive oil, garlic powder, salt, and pepper in a small bowl. Whisk this together to combine. Drizzle the honey butter mixture over the carrots and stir to coat the carrots, spreading the carrots out in an even layer for baking.
Roast: Bake at 425 degrees F for 30 minutes, stirring the carrots every 10 minutes to avoid burning. Remove them from the oven and stir the carrots to coat in the remaining sauce. Allow them to cool briefly before serving.
Variations:
- Maple Roasted Carrots: Swap out the honey for maple syrup for a different flavoring.
- Spice: Add cayenne or chipotle powder to the honey mixture for added spice.
- Color: Use rainbow colored carrots to create a fun, colorful side dish.
Storage:
- Prep Ahead: Peel and chop the carrots up to 3 days in advance and store them in the refrigerator in a sealed container until ready to roast.
- Leftovers: Store in a sealed container in the refrigerator for 3-5 days.
- Freezer: Place roasted carrots in a freezer safe container or bag. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Spread out on a large baking sheet and bake in the oven at 350 degrees F for 5-7 minutes until warmed.
Serve With:
- Prime Rib
- Jalapeno Honey Ham
- Oven Baked Beef Ribs
- Smoked Chuck Roast
- Garlic Herb Smoked Turkey
- Cast Iron Ribeye
Roasted Carrots
Ingredients
- 2 pounds carrots peeled
- 2 tablespoons unsalted butter melted
- 2 tablespoons extra virgin olive oil
- ¼ cup honey
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
Garnish
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 425 degrees F.
- Slice the carrots at a diagonal, giving a nice flat part (this will give great surface area to caramelize)
- Slice thicker pieces in half. Pieces should be 1 and 1/2 inches long. Place sliced carrots on a large baking sheet.
- In a small bowl add the melted butter, extra virgin olive oil, garlic powder, salt and pepper. Whisk this together to combine.
- Drizzle the honey butter mixture over the carrots and stir to coat the carrots, spreading the carrots out in an even layer for baking.
- Bake at 425 degrees F for 30 minutes being sure to stir the carrots every 10 minutes to avoid burning.
- Remove from oven and stir carrots to fully coat in remaining sauce. Allow to cool briefly before serving.
Equipment
Notes
- Prep Ahead: Peel and chop the carrots up to 3 days in advance and store them in the refrigerator in a sealed container until ready to roast.
- Leftovers: Store in a sealed container in the refrigerator for 3-5 days.
- Freezer: Place roasted carrots in a freezer safe container or bag. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Spread out on a large baking sheet and bake in the oven at 350 degrees F for 5-7 minutes until warmed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co
