Honey Roasted Carrots (Printable Version)

Sweet, tender carrots roasted with honey and olive oil until caramelized and golden

# What You’ll Need:

01 - 1 lb carrots, peeled and cut into sticks or rounds

02 - 2 tbsp olive oil

03 - 2 tbsp honey

04 - 1/2 tsp salt

05 - 1/4 tsp black pepper

06 - 1 tbsp fresh thyme or parsley, chopped

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, whisk together olive oil, honey, salt, and pepper until well combined.

03 - Add the carrots to the bowl and toss thoroughly to ensure even coating with the honey mixture.

04 - Spread the coated carrots in a single layer on the prepared baking sheet, ensuring pieces do not overlap.

05 - Roast for 20–25 minutes, stirring once halfway through cooking, until carrots are tender and edges are lightly caramelized.

06 - Transfer to a serving dish and sprinkle with fresh herbs if using. Serve warm alongside your main course.

01 -

The natural sweetness of carrots gets amplified by roasting, then the honey creates this gorgeous caramelized exterior that makes people think you spent way more time cooking than you actually did
These carrots reheat beautifully for lunch the next day, and the leftovers somehow taste even better when the flavors have had more time to meld together

02 -

Do not crowd your baking sheet, if the carrots are piled on top of each other they will steam instead of roast and you will miss out on that caramelization
Check your carrots at the 20 minute mark, because thinner pieces can go from perfectly caramelized to burnt pretty quickly depending on your oven

03 -

Room temperature carrots roast more evenly than cold straight from the fridge ones, so let them sit out while you preheat the oven
Pat your carrots dry after peeling and cutting, excess water can prevent proper caramelization