Honey Roasted Carrots
Easy Honey Roasted Carrots tossed in a buttery honey glaze, finished with spoonfuls of purple jammy caramelized shallots and fresh parsley on top.
I didn't know roasted carrots could taste this good! They're tender in the center with lightly caramelized edges and the perfect balance of sweet and savory. It looks elegant on the table, but takes no effort to pull together. I love using rainbow carrots, especially the purple ones, because their color melts into the glaze, giving it that beautiful, deep color. It's gorgeous!
Roasting is what gives these carrots their caramelized edges and deeper flavor. As the natural sugars cook down, they create that golden, slightly crisp exterior while staying tender inside, similar to what you'll see explained in this helpful guide on roasting vegetables from Serious Eats.
Ingredients to Make Honey Roasted Carrots
These honey-roasted carrots come together with a handful of simple ingredients:
- Carrots - Use organic, whole, smaller carrots for the best flavor. A rainbow variety or all orange will work great. Skip bagged baby carrots, which tend to be less flavorful.
- Honey - Creates a lightly sweet glaze.
- Olive oil + butter - The perfect combo for rich flavor.
- Shallot - Finely minced so it softens into a sweet, jammy topping.
- Salt and pepper - For balance and depth.
- Fresh parsley - Optional, but adds a fresh finish.
How to Make Honey Roasted Carrots
Make the honey glaze: Melt the butter in the microwave. To the melted butter, add the honey, olive oil, finely minced shallot, sea salt, and coarse black pepper to create the glaze.
Can I use a different sweetener instead of honey?
Yes! Maple syrup is a great 1:1 substitute and gives a slightly deeper, earthier sweetness.
Pour the glaze: Arrange peeled carrots on a parchment-lined baking sheet. Pour the glaze over the carrots.
Coat the carrots: Toss to coat them, then rearrange them, or use a brush to distribute the honey glaze.
Season: Add a fresh pinch of sea salt. We seasoned the glaze; now we need to season the carrots. A pinch is all you'll need.
Roast: Place the carrots in the oven and roast for 25-30 minutes.
How to Plate and Serve
This is my favorite part. Once the carrots are tender when pierced with a knife, arrange them nicely on a serving platter or large plate. Once the carrots are arranged, go back to the sheet pan and look at all the honey-and-shallot bits left behind. Grab a spoon and drizzle the honey glaze over the top of the carrots. If you have some purple carrots in the mix, the "shallot jam" will be purple! It's SO beautiful.
These honey-roasted carrots pair great with almost anything. I love serving them with simple proteins like bright and juicy Honey Mustard Chicken or alongside veggie-forward sides like Roasted Cauliflower or Green Beans & Mushrooms. Add a fresh salad like a crisp & refreshing Strawberry Arugula Salad or my Roasted Asparagus Salad.
Make Ahead Tips
Prep carrots ahead: Peel the carrots up to 2 days in advance. Store in an airtight container or zip-lock bag in the fridge.
Make the glaze ahead: Whisk together the honey, olive oil, melted butter, shallot, salt, and pepper up to 3 days in advance. Keep refrigerated in a sealed jar. If the butter solidifies in the glaze, remelt the mixture in the microwave for 30 seconds or just until melted. Stir it before using.
Meal prep: Roast a full batch and portion into containers for the week. They reheat beautifully and pair well with grains, proteins, or salads.
Similar Roasted Vegetable Recipes
PrintHoney Roasted Carrots
Honey roasted carrots coated in a buttery glaze with sweet, jammy shallots and caramelized edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
- 2 pounds carrots, peeled (cut carrots in half lengthwise if too thick)
- 3 tablespoons unsalted butter, melted
- 3 ½ tablespoons honey
- 2 ½ tablespoons olive oil
- 1 large shallot (or 2 small), finely minced
- ¾ teaspoon salt, plus more as needed
- ¼ teaspoon black pepper
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a microwave-safe bowl, melt the butter. Then, add the honey, olive oil, minced shallot, ¾ teaspoon of salt, and ¼ teaspoon of black pepper, whisk to combine.
- Place the carrots in a single layer on the prepared baking sheet. Pour the honey mixture over the carrots and toss to coat evenly. Season with an extra pinch of salt.
- Roast for 25 to 30 minutes, until the carrots are knife-tender and caramelized at the edges.
- Arrange the carrots on a serving platter, then spoon the remaining honey-shallot glaze from the sheet pan over the top. Garnish with fresh parsley and serve warm.