Honey and Herb Oven Roasted Carrots: Easy & Delicious Veggie Side Dish (2024)

This honey and herb oven-roasted carrots recipe is so flavorful and easy to prepare that it's quickly become a new family favorite! Even though I am REALLY looking forward to summer weather for outdoor grilling, oven roasting is simply the way to go when it comes to cooking vegetables to perfection. No more steaming, no more microwavable bags...crank up the oven temps and get roasting!

Easy Oven Roasted Carrots Recipe

If you're looking for a super easy vegetable side dish, roasting your vegetables is definitely the way to go. When you roast the carrots in an aluminum foil pouch, they come out super soft and tender (plus, cleanup is a breeze)!

If you're new to roasting carrots (or vegetables), you'll be pleasantly surprised at the flavor of your carrots. The sweetness is heightened, plus the edges are slightly browned with a touch of caramelization!

🥘 Honey and Herb Oven Roasted Carrots Ingredients

I love when I can get my hands on super fresh produce. At times, I even find some lovely bunches of carrots with the greens on. Leaving the greens on when oven-roasting whole carrots can be a fun change to how your finished carrots look when served!

• Carrots -1 bunch (about 2-3 pounds) of washed and cut carrots, with the carrot slices being cut as close to the same size as possible for even cooking.
• Olive Oil - 2 tablespoons of extra virgin olive oil to coat the carrots and prevent them from sticking.
• Honey - 2 tablespoons of warm honey to add to the sweetness that is brought out naturally from roasting carrots.
• Herbs - ½ teaspoon of rosemary or thyme, or a combination of them both. Fresh is best, but dried herbs work quite well as long as you use a little extra.
• Salt & Pepper - A small amount to taste.
• Butter - 1 tablespoon of softened butter to brush onto the roasted carrots before serving to really make them shine!
• Parsley (optional) - 1 teaspoon of fresh or dried parsley for garnish. It adds color and looks great when serving the roasted carrots!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Honey and Herb Oven Roasted Carrots

Using parchment paper or aluminum foil to roast the carrots makes your after-dinner dishes much easier! Get a baking sheet, a sharp knife and cutting board, your measuring utensils, and a basting brush to start.

I usually get about 6 servings from 1 large bunch of carrots. This recipe is super easy to scale up or down as needed, though!

Honey and Herb Oven Roasted Carrots

1. Preheat. Preheat your oven to 425ºF (218ºC) and line your rimmed baking sheet with parchment paper or aluminum foil (*see note below). You can spray parchment paper, a baking sheet, or aluminum foil with non-stick cooking spray as well.
2. Prep the carrots. Wash and then slice 1 large bunch of carrots into relatively the same size (for even cooking). Place carrots on your baking sheet in a single layer with some space between the carrot slices.
3. Season. Combine 2 tablespoons of olive oil with 2 tablespoons of heated honey, ½ teaspoon of thyme and/or rosemary, and salt & pepper to taste.. Drizzle over the carrots and use a basting brush to evenly coat the cut carrots (or toss them in a bowl before spreading them onto your baking sheet).
4. Roast. Roast the carrots in the oven at 425ºF (218ºC) for 30-35 minutes, checking them halfway and reapplying honey sauce (using the basting brush) as necessary. Cook carrots to your desired level of tenderness.
5. Add butter and serve. Remove from the oven and toss with 1 tablespoon of softened butter. Garnish with additional herbs or 1 teaspoon of chopped parsley if desired, and serve right away.

*If using the aluminum pouch method, split the above instructions into two halves. Fold up each portion into a 'pouch' of aluminum foil and place an extra pat of butter in each pouch. Roast in sealed pouches, checking at 25 minutes for how tender your carrots are.

These sweet, fragrant carrots make an excellent side dish for just about any protein! Try them with a juicy Instant Pot porketta roast or a succulent beef top round roast! Enjoy!

💭 Tips & Notes

• Choose brightly colored reddish-orange carrots (not pale or yellow), with even coloring. Carrots that have green discoloration on them at the stem are likely to have a bitter taste due to chlorophyll formation from sun exposure.
• Look for carrots with smooth skin that is free from breaks, cracks, or blemishes. These carrots may have dried out a bit already.
• Select firm carrots that are not limp or rubbery, as these are no longer fresh. The best carrots are firm to the touch and will be crisp when sliced or eaten. Any soft spots are signs of deterioration or decay.
• A 'white blush' occurs on baby carrots when they are beginning to dry out. These can still be eaten (if you've left them in the refrigerator for a while). If baby carrots are soft or have a 'slimy' feel, they are no longer safe to be eaten.
• Baby carrots are a composite of larger carrots, but they will also work as oven-roasted carrots!

🥡 Storing & Reheating

Once the carrots have cooled, you can place them in an airtight container in the fridge for up to 4 days.

Reheating Honey and Herb Oven Roasted Carrots

To reheat, place the carrots in a baking dish and bake at 350°F(175°C) for 10 minutes or until warmed through.

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📖 Recipe Card

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