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–+ servings
Honey Roasted Carrots

Sweet and Savory Honey Roasted Carrots for Your Table

Delight in these Honey Roasted Carrots that balance sweetness and savoriness, making them a perfect side dish for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 lb Carrots Peeled and cut into 2-inch chunks
  • 2 tbsp Extra Virgin Olive Oil Can substitute with melted coconut oil
For Seasoning
  • 1 tsp Kosher Salt Use sea salt or table salt if unavailable
  • 1 tsp Fresh Ground Black Pepper White pepper can be used as a milder alternative
For Glazing
  • 2 tbsp Butter Use vegan butter or olive oil for a dairy-free option
  • 3 tbsp Honey Maple syrup can be used for a vegan alternative
  • 1/4 tsp Cayenne Pepper Omit if sensitive to spice
For Garnish
  • 1 tbsp Fresh Thyme or Fresh Parsley Use dried thyme if fresh is not available

Equipment

  • Oven
  • Baking sheet
  • Saucepan
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Combine peeled and chopped carrots with olive oil, kosher salt, and black pepper in a large bowl and toss until evenly coated.
  3. Spread the seasoned carrots in a single layer on a baking sheet lined with parchment paper.
  4. Roast the carrots for about 20 minutes until golden brown and fork-tender.
  5. Melt butter in a saucepan over medium-low heat, then stir in honey and cayenne pepper, cooking for a few minutes.
  6. Transfer the roasted carrots into the saucepan and gently toss until fully coated in the glaze.
  7. Sprinkle fresh thyme over the glazed carrots before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 7gVitamin A: 14450IUVitamin C: 7mgCalcium: 40mgIron: 0.75mg

Notes

For a lighter version, reduce or omit butter and substitute with olive oil while using maple syrup as a sweetener.

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