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Roasted carrots take less than 30 minutes to make and are an easy, healthy, and delicious side dish! For the best flavor, toss them in honey butter and sprinkle with chopped fresh dill after they come out of the oven.
My favorite way to eat carrots is to roast them in the oven. Roasting brings out their natural sweetness and gives them a soft interior and caramelized, lightly browned exterior. They’re so good I usually end up eating half of them right off the baking sheet!
Salt, pepper and olive oil are all you need to make oven roasted carrots, but when I want to make them extra special I coat them with honey butter and fresh dill. It enhances the sweetness of the carrots and the dill adds a pop of fresh flavor.
Honey roasted carrots are a great side dish to make for the holidays. They’re perfect for Thanksgiving and Christmas, but I especially love to serve them with Easter dinner. They’re a wonderful side dish to serve with ham. No matter when you make them, I know you’ll love their simplicity, delicious flavor, and texture!
Ingredient Notes
Carrots – You’ll need 1 1/2 pounds of fresh carrots. I haven’t made them with frozen carrots, but I suspect the texture won’t turn out the same and they will be mushy. Whole orange carrots or rainbow carrots are best for this recipe. Baby carrots won’t have as firm of texture.
Olive oil – Olive oil is what softens the carrots and helps them brown in the oven. I think the flavor of olive oil is best for roasting vegetables, like these lemon roasted potatoes. You could use avocado oil as an alternative.
Salt and pepper – Salt enhances the carrot flavor while also balancing the sweetness. I find that kosher salt is best for roasting vegetables and don’t recommend using table salt as it has an overpowering salty flavor. Freshly ground black pepper should be used for the best flavor.
Honey and butter – Salted butter and honey tossed together with the warm roasted carrots gives them the perfect sweet and salty finish.
Dill – Dill and carrots are a classic pairing. The herbaceous, bright flavor of the dill balances the sweet earthy flavor of the carrots. I recommend using fresh dill over dried dill for the best flavor.
Tips for Roasting Carrots
- Wash the carrots well. If you don’t peel the carrots I like using a vegetable brush to scrub off any dirt
- Cut the carrots into similar sized chunks. I like to cut them diagonally into 1 inch chunks.
- For the best browning and caramelization, don’t line the baking sheet with parchment paper or foil. Yes it’s messier, but the browning is superior. Just be sure to use enough olive oil so they don’t stick to the pan.
- Don’t crowd the carrots. For those perfectly crisp, caramelized edges make sure the carrots are in a single layer and that there’s enough space in between them so that they roast and don’t steam.
- Add the honey butter while the carrots are still warm. This will allow the honey butter to absorb into the warm carrots rather than just drip off of them. You can drizzle it on top or toss the carrots in it so they’re completely coated.
- Finish with flaky sea salt. A sprinkle of flaky sea salt add the perfect salty bite to roasted carrots.
Recipe Variations
Add spices – Try adding a touch of warm earthy spices to the carrots. Cumin, cinnamon, coriander, or garam masala would be good pairings. You can also try making my garam masala honey roasted carrots.
Mix-ins – To give the roasted carrots extra texture, I sometimes toss in pistachios for crunch. Golden raisins add a sweet chewy bite. And if you like cheese, feta or goat cheese are two of my favorites to pair with carrots. Try these honey roasted carrots with goat cheese.
Make them spicy – If you love a spicy kick, use hot honey instead of regular honey. You can also use a pinch or two of red pepper flakes to the honey.
What to Serve with Roasted Carrots
Roasted carrots are a great side dish to serve with beef, chicken, and pork. I like to have them as a side dish with these garlic butter steak bites and lemon dill rice.
I also enjoy them with sloppy joes or this grilled balsamic chicken and a side of creamy mashed potatoes.
Easy Roasted Carrots
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds carrots peeled and cut into 1 inch chunks
- Kosher salt to taste I used 3/4 teaspoon
- Freshly ground black pepper
- 2 tablespoons melted salted butter
- 1 tablespoon honey
- 1-2 teaspoons chopped fresh dill
- Flaky sea salt
Instructions
- Preheat oven to 425° F.
- Prep the carrot and put them in a large bowl. Toss together with olive oil, salt and pepper and then spread them into a single layer on a baking sheet.
- Roast for 15-25 minutes or until fork tender and lightly browned and caramelized. The cooking time vary depending on the size of the carrots.
- While the carrots roast, whisk together the honey and melted butter.
- Remove the roasted carrots from the baking sheet onto a serving plate. Toss them together with the honey butter and sprinkle the chopped dill and flaky sea salt on top. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Roasted carrots will keep in an airtight container in the fridge for 3 days. Reheat them in the microwave or in a 350° F. oven until they’re warm.
More Vegetable Side Dishes
- Lemon Parmesan Asparagus
- Easy Sauteed Cabbage
- Hot Honey Roasted Butternut Squash
- Balsamic Roasted Brussels Sprouts
- Herb Roasted Potatoes with Blue Cheese
If you make these Roasted Carrots, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
