Roasted carrots always make the perfect side dish to just about anything – I can have them as the main dish any day! You guys love my Brown Butter Maple Syrup Roasted Carrots so I know you will love these Honey Roasted Carrots just as much. You cannot beat the flavor of caramelized roasted veggies – especially carrots. Carrots are of course high in vitamin A, vitamin C, calcium, potassium and so much more – they also go really well roasted and all buttery in this easy side dish carrots recipe. These honey roasted carrots go well with: chicken, turkey dinner, pork, beef and even seafood.
Ingredients Needed for These Honey Roasted Carrots
- Carrots – What kind of carrots are best for roasting and glazing?
Pretty much any kind will work with this recipe: whole carrots, baby carrots, orange or rainbow-colored. You’ll just want to make sure that your carrots are all roughly the same size and shape so they cook evenly in the oven. - Honey – Feel free to substitute the honey for maple syrup
- Butter – I use unsalted to control amount of salt added to these carrots. Many ask if these can be made with olive oil and the answer is yes but they won’t have that same honey butter flavour
- Garlic – Use as much or as little as you prefer
- Spices – along with salt and pepper I like to add a pinch of pepper flakes or some chili powder for a big of smoky flavour and a touch of heat – they are totally optional and feel free to adjust amounts according to taste – or feel free to use any spice in their place – some harissa seasoning would work well here or even cajun seasoning if you want them flavoured
- Fresh Herbs – I like to use fresh parsley for a fresh garnish but feel free to use whatever fresh herbs you like or leave it out if you prefer
Simple Instructions for Making Garlic Butter Honey Roasted Carrots
- Peel and slice carrots
- Heat butter in skillet and stir in the honey to combine, followed by the garlic
- Add carrots, season and cook stirring to coat with garlic honey butter for 1-2 minutes
- Transfer oven safe skillet to oven or transfer them to a sheet pan and roast until tender
- Serve garnished with fresh herbs and extra honey drizzle if desired or even a squeeze of lemon to cut through the sweetness
Tips for Roasting Carrots
- Don’t crowd your baking sheet. Give all the pieces of carrots some space so they get nice and caramelized instead of steaming alongside each other.
- Any carrots will work well for this recipe
- Slice or chop the carrots all the same size or relatively the same size so that they roast evenly.
- Make sure your oven is preheated and to temperature to ensure the carrots are going in a hot oven.
- Do I have to peel my carrots? I usually do but you don’t have to – make sure you scrub them well if leaving them unpeeled and prepare recipe as is.
How do I store and reheat leftovers?
Leftovers, can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, we recommend microwaving in a covered container in 30-second intervals. You may want to add a teaspoon of water to the container before heating, just to add some additional moisture that will prevent the glaze from getting too sticky while it’s being reheated. You can also reheat them stove top in a skillet as well or low-medium heat in the oven on a sheet pan just to heat through
Can I make these ahead?
I think this side tastes the best fresh (and it’s so easy to put together), but if you want to make them ahead you can! I don’t recommend making them more than a day ahead. Store them in in the fridge in an airtight container, and reheat in the same way you would your leftovers
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