Tasty roasted carrots get beautifully caramelized when coated in honey and olive oil and roasted in a hot oven.
In this delicious roasted carrots recipe, small, firm carrots are coated in olive oil and honey, then roasted in a hot oven until caramelized.
It’s a wonderful side dish, tasty, pretty and healthy. I often serve these carrots as a side to steak, but you can serve them with anything, really.
Don’t attempt to use bagged baby carrots when making roasted carrots. Their water content is too high for this recipe to succeed.
You want young, firm, dry carrots – the small, 4-5 inch ones that are usually sold in bunches with their greens still attached are perfect, but you can also use mature carrots if that’s all you can find.
It’s surprising really, how high-heat roasting turns almost any vegetable into a crispy, caramelized delicacy. It’s true for roasted brussels sprouts, for roasted cauliflower, and of course for roasted carrots.
I don’t usually have leftovers when making this recipe. When I do, I find that they keep OK in the fridge for 2-3 days, but they are not as good as when eaten fresh. So try to only make as much as you anticipate eating.
- 1 lb. small firm carrots
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat oven to 400 degrees F. Line a large baking sheet with foil. Halve the carrots lengthwise, then dry them on paper towels.
- In a large bowl, toss the carrots with the olive oil, honey, salt and pepper.
- Spread the carrots on prepared baking sheet, in a single layer. Roast 30 minutes, stirring with a spatula once, until carrots are tender, very browned, even scorched in parts (and those parts are the best - they taste just like candy!).