Who doesn’t love an easy, flavorful side? These oven roasted carrots are coated in a simple honey‑butter glaze for a tender, sweet complement to nearly any meal.
This recipe uses only five ingredients and delivers tender, slightly caramelized carrots with a lovely balance of buttery richness and honeyed sweetness. Carrots pair well with poultry, pork, fish or a vegetarian main, and their natural sweetness makes them a favorite with both kids and adults. A quick honey‑butter drizzle brings out the best in the carrots without any fuss.
I like using multicolored carrots because they look attractive served straight from the oven, and many pre‑peeled bags are ready to cook to save time. You can also use standard carrots or baby carrots — just adjust the roasting time based on thickness so they become tender without overcooking.
What you’ll need to make Oven Roasted Carrots:
- a rimmed baking sheet lined with foil
- a small heatproof dish or bowl to melt the butter and honey
- tongs or a spatula to turn the carrots
Dishes that go well with Oven Roasted Carrots:
- Roasted or baked chicken
- Pork chops with a creamy herb sauce
- Baked or roasted turkey breast
Optional finishing touches include a sprinkle of freshly chopped herbs (parsley, thyme or dill) or a dusting of grated Parmesan for a savory contrast. I often make a double batch so I have leftovers for lunches — they keep well and reheat nicely alongside a sandwich or grain bowl.
Oven Roasted Carrots
Jennifer Draper
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Ingredients
- 1 pound carrots
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/4 teaspoon salt
Instructions
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Preheat oven to 400°F (200°C).
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Wash carrots, trim any greens and peel if needed.
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If carrots are large, slice them lengthwise into 1/2‑inch pieces so they cook evenly.
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Arrange carrots in a single layer on the foil‑lined baking sheet.
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Melt the butter in a microwave‑safe bowl for about 30 seconds, then stir in olive oil and honey.
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Drizzle the mixture over the carrots and sprinkle with salt. Toss or turn the carrots to coat evenly.
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Roast for 25–30 minutes, turning once halfway through, until the carrots are tender and slightly caramelized.
Notes
Tips for making oven roasted carrots:
- Use pre‑peeled whole carrots from a bag to save prep time and get a colorful presentation.
- Make a double batch — leftovers reheat well and make a quick side for lunches.
- Finish with fresh herbs or shredded Parmesan to vary the flavor profile.
Nutrition
Important nutritional disclaimer
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