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!
Jump to:
🥘 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
- 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.
- 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.
- 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).
- 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.
- 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!
💭 Angela's Pro 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.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
While roasting your carrots in butter sounds like a tasty idea, the high temperature we are using here to roast the carrots would likely burn the butter. Cooking at high temperatures is best done with oils that have high smoke points (400ºF (205ºC) or higher), like virgin or extra virgin olive oil and avocado oil. Once your carrots are roasted and out of the oven, feel free to douse them with butter!
As a rule, no, I do not. A portion of the nutrition of carrots is peeled off in the process. However, there are plenty of valuable nutrients in the meat (phloem) and the core (xylem) if you do choose to peel your carrots.
If you are concerned about chemicals being on your produce, the best way to clean your carrots (or any produce that won't be peeled) is to allow them to soak for 10-15 minutes in a water bath. Drain the water, rinse your carrots, then dry them completely before storing them in your refrigerator.
Yes, you can. Once the carrots have cooled off, transfer them to a Ziploc freezer bag and freeze them for up to 3 months. Let the carrots thaw in the fridge before reheating. (They taste best right out of the oven but are still delicious when reheated!)
😋 More Easy Side Dishes
- Air Fryer Cauliflower - If you've never made cauliflower in your air fryer, it's a total game-changer!
- Parmesan Orzo - Elevate your pasta game with creamy parmesan orzo that's quick, easy, and oh-so-delicious!
- Pan-Fried Asparagus - Take your asparagus up a notch with perfectly pan-fried spears that are tender and bursting with flavor!
- Air Fryer Baked Potatoes - Perfectly cooked baked potatoes in half the time, thanks to your air fryer!
- Sauteed Sweet Potatoes - Sweeten up your life with these savory and delicious sauteed sweet potatoes.
- Creamed Corn - Indulge in rich, creamy, and comforting creamed corn that's the perfect side dish for any occasion.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Honey and Herb Roasted Carrots Recipe
Ingredients
- 1 bunch carrots (2-3 lbs carrots - whole or sliced, washed)
- 2 tablespoon olive oil (extra virgin)
- 2 tablespoon honey (heated)
- ½ teaspoon rosemary or thyme (or both)
- salt & pepper (to taste)
- 1 tablespoon butter (softened, for coating the roasted carrots)
- 1 teaspoon parsley flakes (optional, garnish)
Instructions
- Preheat oven to 425°F (218°C) and line your baking tray with parchment paper or aluminum foil (you can spray parchment paper, baking tray, or aluminum foil with non-stick cooking spray as well).
- Wash and then slice carrots into relatively the same size (for even cooking). Place on baking sheet with some space between the carrot slices.
- Combine olive oil with heated honey, thyme and/or rosemary, salt, and pepper. Drizzle over the carrots and use a pastry brush to evenly coat the cut carrots.
- Roast the carrots in the oven at 425°F (218°C) for 30-35 minutes, checking them halfway and reapplying honey sauce (using the pastry brush) as necessary. Cook carrots to your desired level of tenderness. Remove from the oven and serve immediately. Garnish with additional herbs or chopped parsley, if desired.
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!
Christine says
The ingredients call for melted butter but unclear when and how to use that. Is that drizzled on top after they come out of the oven? Thanks!
Angela @ BakeItWithLove.com says
Hi Christine, the melted butter is combined with other ingredients and drizzled over the carrots before roasting. Thanks for asking!
Christine says
Made this for Easter and it was a hit! We were a big group so I used 5lbs of carrots cut on the diagonal and doubled the oil and honey. I didn't have parsley on hand for the end so used closer to 4-5T of fresh herbs (thyme, oregano and tarragon) during roasting and drizzled 1.5T of butter over top before serving. Delish!
Ulrike says
Stimmt das mit den 425°C für den Ofen? Das kommt mir sehr hoch vor und mein Ofen erlaubt das auch gar nicht (max 250).
Vielen Dank
Ulrike
(Is that correct with the 425°C for the oven? That seems very high to me and my oven doesn't even allow it (max 250).)
Angela @ BakeItWithLove.com says
Für Sie sollte die Temperatur 30-35 Minuten lang 225 ° C betragen. Ich hoffe, das hilft! (For you the temp should be 225°C for 30-35 minutes)
Tim says
Was so tasty, thank you!