My family loves this honey and herb oven roasted carrots recipe! Even though I am REALLY looking forward to summer weather for outdoor grilling, when it comes to cooking vegetables to perfection oven roasting is simply the way to go. No more steaming, no more microwavable bags...crank up the oven temps and get roasting!!
Honey and Herb Oven Roasted Carrots Recipe
If you're looking for a super easy vegetable side dish, roasting your vegetables is definitely the way to go. Using parchment paper or aluminum foil makes your after dinner dishes much easier, and another bonus when using aluminum foil is that you can wrap up the carrots in a pouch and they come out super soft and tender.
My mom and I used to cook using aluminum foil pouches (for breakfast potatoes) when I was a kid and we were out camping, but apparently wrapping food up in pouches is no longer just a camping thing...
I love when I can get my hands on super fresh produce (preferably a garden, my own would be nice and looks like it may be a spring project in 2020!) but if I haven't been to a farmers market lately, at least I can at times find some lovely bunches of carrots with the greens on. Leaving the greens (usually just a portion of the stems) on when oven roasting whole carrots can be a fun change to how your finished carrots look when served. Plus, I have house bunnies that beg for the leafy tops and make you melt with their too-darn-cute faces!!
If your new to roasting carrots (or vegetables), you'll be pleasantly surprised by the flavor that oven roasting the carrots will enhance. The sweetness in roasted carrots is heightened, plus the edges are slightly browned with a touch of caramelization.
Using honey as a glaze for your honey and herb oven roasted carrots just naturally goes with the flavors that the roasting method of cooking produces. Yummy!
Honey and Herb Oven Roasted Carrots Ingredients
- Carrots - washed and cut carrots, with the carrot slices being cut as close to the same size as possible for even cooking.
- Olive Oil - to help coat the carrots, and prevent them from sticking.
- Honey - to add to the sweetness that is brought out naturally from roasting carrots.
- Herbs - rosemary or thyme, or a combination of them both. Fresh is best, but dried herbs work quite well as long as you use more than the fresh amount (1 teaspoon).
- Salt & Pepper - a small amount, to taste.
- Butter - a small amount to be brushed onto the roasted carrots before serving to really make them shine, and add some buttery flavor.
- Parsley - fresh or dried (optional), but it adds color and looks great when serving the roasted carrots.
How To Make Honey and Herb Oven Roasted Carrots
- Preheat your oven to 425 ºF (218 ºC) and line your rimmed 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 carrots on your baking sheet in a single layer with some space between the carrot slices.
- Combine the 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 (or toss them in a bowl before spreading onto your baking sheet).
- Roast the carrots in the oven 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.
*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.
Selecting Your Carrots
- 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 a 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 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!
Do You Peel Carrots Before Roasting?
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 in your refrigerator.
Can I Use Butter For Roasting the Carrots?
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 (400 ºF 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 🙂
Honey and Herb Oven Roasted Carrots Recipe
- 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)
- Preheat oven to 425 degrees F (218 degrees 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 degrees F (218 degrees 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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!