Ready in 30 minutes, these roasted carrots need only five ingredients. A drizzle of honey and olive oil and a hot oven transform them into caramelized perfection.
Raw carrots are delicious when dipped in cream cheese dip, ranch dip, or sour cream dip, but roasted carrots are even better! Roasting removes their crunch but enhances their flavor. High-heat roasting turns almost any vegetable into a caramelized delicacy. It's true for carrots, and it's also true for Brussels sprouts, green beans, and cauliflower.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Carrots: I use petite carrots - the small ones sold with their green tops still attached. You can get them at Whole Foods Market or Trader Joe's. If you can't find them, using regular carrots is fine if you cut them in half and then cut the thicker halves lengthwise. Ideally, you want a fairly even thickness.
- Olive oil: You can use melted butter instead of olive oil. I like both versions - try and decide for yourself!
- Honey: Optional, but it helps the carrots caramelize and adds flavor. Maple syrup is a good substitute for honey.
- To season: I season the carrots minimally, with kosher salt and freshly ground black pepper. A fun variation is to add a teaspoon of chili powder and a pinch of cayenne pepper for a sweet-spicy flavor combination.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Preheat the oven to 400°F. Wash the carrots, dry them well, and peel them. If using large carrots, halve them crosswise and then halve their thick part lengthwise. You can leave them whole if using small carrots.
Toss the carrots with olive oil, honey, kosher salt, and black pepper. I use my hands to ensure they are well-coated.
Roast until the carrots are tender and browned, 10-15 minutes per side. Serve immediately.
I used butter and maple syrup. I also used the carrots you warn against lol - bagged baby carrots - and they turned out amazing! Will definitely make again.
Courtney
Read more comments
I used butter and maple syrup. I also used the carrots you warn against lol - bagged baby carrots - and they turned out amazing! Will definitely make again.Recipe Tip
While you can use bagged baby carrots, their water content is higher, so it's not easy to get them caramelized (though it's not impossible). They'll require more time in the oven despite their small size.
It's best to use young, firm, dry carrots. The small, 5-inch ones, usually sold in bunches with their greens still attached (shown in the photo below and called petite carrots), are perfect. But you can use mature carrots if that's all you can find.
The photo below shows the results of a recent experiment, where I roasted each of these varieties separately. I blotted the baby carrots with paper towels before roasting to try to make them drier, and yet, it took 45 minutes to get them caramelized, stirring every 15 minutes to ensure the honey doesn't burn. As you can see, even after all this time in the oven, they weren't as caramelized as larger, drier carrots. However, they were delicious!
Recipe FAQs
You can, especially if you use petite carrots. If using large carrots, for even results, it's best to cut them in half and then cut the thicker halves lengthwise, as shown in the image below. Ideally, you want a fairly even thickness. 
This is up to you. I prefer peeling them because this gives them a better texture when cooked. But you can leave the peel on if you wish.
Yes, you can. It won't promote caramelizing the way real honey does, but in terms of flavor, it works.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. Alternatively, cut them and add them cold to a salad, as I did in the photo below. It was a lovely salad of greens, tomatoes, and leftover carrots, dressed with this classic vinaigrette. 
Serving Suggestions
Roasted carrots go with anything, but since I bake them in a 400°F oven, I like to serve them with main dishes I can bake in the same oven, such as:
- Baked pork chops
- Garlic parmesan wings
- Baked boneless chicken thighs
- Baked shrimp
- Chicken drumsticks
- Baked turkey wings
- Jerk chicken, as shown in the photo below:
Recipe Card
Roasted Carrots with Honey and Olive Oil
Video
Ingredients
- 1 pound carrots - small and firm
- 2 tablespoons olive oil - or melted unsalted butter
- 1 tablespoon honey
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper, or use a 9x13-inch glass baking dish. Wash the carrots, dry them well, and peel them.
- If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similarly sized carrot chunks. If using small carrots, you can leave them whole.
- In a large bowl or directly in the pan, toss the carrots with olive oil, honey, kosher salt, and black pepper.
- Spread the carrots on the prepared pan in a single layer. Roast until they are tender and browned, 10-15 minutes per side. Serve immediately.
Notes
- While you can use bagged baby carrots, their water content is higher, so it's not easy to get them caramelized (though it's not impossible). They'll require more time in the oven despite their small size. It's best to use young, firm, dry carrots. The small, 5-inch ones, usually sold in bunches with their greens still attached, are perfect. But you can also use mature carrots and cut them.
- I prefer peeling the carrots because this gives them a better texture when cooked. But you can leave the peel on if you wish.
- Add a teaspoon of chili powder and a pinch of cayenne pepper for a sweet-spicy flavor combination.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power, or slice them and add them cold to a salad.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Courtney says
I used butter and maple syrup. I also used the carrots you warn against lol - bagged baby carrots - and they turned out amazing! Will definitely make again.
Vered DeLeeuw says
I'm glad you liked this recipe, Courtney! It's good to know that it worked with bagged baby carrots.
Cody says
I want to make this ahead of time. Any suggestions how I can "pre-cook" them a day in advance and then just reheat the day of the party?
Vered DeLeeuw says
Hi Cody,
You can make the recipe as written. When ready to reheat, spread the carrots on a parchment-lined rimmed baking sheet and reheat them uncovered in a 350°F oven for about ten minutes or until heated through.
Patti says
I want to make these for a special after Thanksgiving meal. Are there any fresh herbs that would blend in well with this recipe?
Vered DeLeeuw says
Hi Patti,
Yes! Fresh thyme or rosemary are excellent with roasted carrots. You can use a sprig of each or two sprigs of one of them.