Honey Roasted Carrots
Honey Roasted Carrots are tossed in a simple sweet glaze, then baked in the oven to crisp-tender caramelized perfection. This classic family-friendly side dish will have everyone wanting more. Only a few ingredients in this easy gluten free vegetable recipe that you can serve for a busy weeknight, Sunday dinner, or a holiday meal. Just be sure to make extra!
Here’s the thing, if I buy one of those teensy one pound bags of carrots at the grocery store, it’s not enough to last us a week. We easily go through a pound just as a side dish for dinner, so that doest leave any for packing in lunches along with some ranch dip.
So what do I do? I end up buying the 5 pound bag at Costco!
Luckily raw carrots will last in the refrigerator for 3 to 4 weeks, so I am typically able to use them up. And we do love carrots. But I am always trying to find new ways to make them.
Buttery Peas and Carrots are regulars on our dinner table. And the kids love when I bake them into Zucchini Carrot Muffins. Sometimes I’ll just toss them in the air fryer and serve them with spicy buffalo ketchup like French fries!
But lately it’s been all about oven baking to amplify and enhance the natural sweet deliciousness of the fresh carrots. Especially with the simple glaze on these Honey Roasted Carrots.
How to Make Honey Roasted Carrots
Just a few minutes of prep work and a handful of ingredient will have you on your way to this simple side dish. Oven baked carrots plus a honey marinade adds delicious caramelized sweetness to a vegetable everyone already loves and makes it even better.
You can make a double batch for feeding a crowd, but you might have to double it just because everyone will be looking for a second helping!
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
- Olive oil
- White balsamic vinegar
- Thyme (or other fresh or dried herbs)
About the ingredients
You’ll want to peel your carrots and cut them into pieces about one and a half to two inches long. If any of the pieces are very thick, cut them lengthwise as well so that they cook thoroughly and evenly.
Caramelizes and enhances the natural sweetness of the carrots. Use your favorite kind.
If you prefer to use another type of oil for roasting, such as avocado oil, that is fine too. Olive oil does add a nice fruity flavor when roasting.
White balsamic vinegar
White balsamic vinegar is similar to regular balsamic vinegar in flavor, but when it is made, it is cooked under pressure at a lower temperature so that it does not darken. Besides being lighter in color, it is also a bit lighter in flavor, and is typically used when you don’t want the dark color in whatever you are making.
The acidity helps to balance out the sweetness of the carrots and the honey. Carrots get sweeter when cooked. If you don’t have white balsamic vinegar you can also use dark balsamic or substitute with apple cider vinegar or a splash of lemon juice.
Salt and pepper
Adjust your seasoning to taste, if needed. I always recommend Kosher salt and freshly ground black pepper, if possible.
You can leave the thyme out or substitute with other herbs like rosemary, sage or a mixture. Using dried herbs is also no problem, just use about a teaspoon.
NordicWare Baking Sheets are workhorses in my kitchen. From roasting veggies to sheet pan meals, cookies to cake rolls, we use them almost daily. They are light, and the aluminum distributes the heat evenly. Plus they clean up easily, though for this recipe I do recommend lining it with parchment paper.
Directions overview – scroll to the recipe card for the full set of instructions
- Stir the honey, oil, vinegar, and salt together in a small bowl.
- Pour sauce over cut carrots in a bowl and toss to coat evenly.
- Spread the carrots on a baking sheet lined with parchment paper and bake at 400°F for 30 to 40 minutes or until they reach your desired tenderness.
Serve your honey roasted carrots immediately!
And here’s a little tip – try drizzling them with a bit of balsamic reduction. The tangy flavor complements the sweet, earthy carrots perfectly.
Tips and FAQs
Yes, that is no problem. You have a couple of options.
You can just marinate the carrots, keep them covered in your fridge overnight or up to a day or so, and bake them when needed.
Or you can roast them in the oven, let cool, and store in an airtight container for up to 3 to 4 days, and reheat when needed. Just reheat in a low oven or in a pan on the stove until hot.
If cooked ahead, make a bit more of the marinade, about one and a half times as much as the recipe calls for, and save a third of it for when you reheat the carrots.
Yes, as long as you don’t add any gluten-containing ingredients to the recipe. All of these ingredients in this roasted carrots recipe are naturally gluten free, but do double check your balsamic vinegar. It is typically not a problem, but occasionally some lower quality brands will ad caramel coloring, which is an ingredient that may contain gluten.
Yes, if you are feeding a crowd, just double or triple the recipe and spread it between two baking sheets. Depending on the size of your oven, you may want to swap the positions of the pans about halfway through baking.
Make it a meal
For a weeknight dinner
- While the carrots are in the oven, make some Homemade Sloppy Joes.
- Toss a pan of Oven Fries in at the same time.
- Take five minutes to make this Healthy Chocolate Pudding Snack Hack.
For Sunday supper
- Get the comfort food on with French Onion Stuffed Meatloaf.
- If you are making meatloaf, some Broccoli Cheddar Stuffed Potatoes are perfect.
- Treat the family to Dulce de Leche Banana Cream Pie.
For the holidays
- Make your holiday ham, turkey, or prime rib.
- You know you need Mashed Potatoes.
- Corn Pudding is always a favorite.
- Cinnamon Orange Cranberry Sauce can be made in advance.
- No need for fussing with crust when you can enjoy Crustless Pumpkin Pie.
More roasted vegetables
- Balsamic Roasted Vegetables
- Roasted Garlic Mushrooms with Balsamic
- Maple Roasted Brussels Sprouts and Butternut Squash
- Chili Lime Roasted Sweet Potatoes
- Lemon Roasted Broccoli with Parmesan
- Roasted Cauliflower
- Rosemary Roasted Onions
- And 12 of the Best Recipes for Roasted Vegetables
Honey Roasted Carrots
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Peel the carrots and cut into around 1 1/2-2 inch pieces. If the carrots are very thick, also cut them lengthwise. Place carrots in a large mixing bowl.
- Stir honey, oil, vinegar, and salt together in a small bowl.
- Pour the marinade over the carrots and toss to coat.
- Sprinkle thyme over the carrots and add pepper to taste.
- Spread the carrots evenly on your baking pan, so they don’t lay on top of each other and bake for 30-40 minutes, or until cook to desired doneness. They will get softer and more caramelized the longer you cook them.
- Serve immediately.