Honey Roasted Carrots
A cozy, sweet, and savory side dish with caramelized edges that everyone will love.
Ingredients
Main ingredients
- 2 pounds carrots, peeled and cut into uniform sticks or baby carrots Choose firm, sweet carrots for the best caramelization.
- 2 tablespoons olive oil or melted unsalted butter Olive oil for a lighter feel, butter for richer flavor.
- 2 tablespoons honey Use a mild wildflower or clover honey for balance.
- 1/2 teaspoon kosher salt Plus more to taste, brings out the sweetness.
- 1/4 teaspoon freshly ground black pepper Fresh grind gives a mild peppery lift.
- 1 tablespoon lemon juice or apple cider vinegar Brightens the dish at the end.
Optional garnishes
- chopped fresh parsley For garnish.
- toasted sesame seeds For garnish.
- flaky sea salt crystals For garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). A hot oven is key to getting those delightful browned edges.
- Toss the carrots in a large bowl with olive oil or melted butter, honey, salt, and pepper until evenly coated.
- Spread the carrots in a single layer on a rimmed baking sheet lined with parchment.
Cooking
- Roast for 15 minutes, then shake the pan or turn the carrots with a spatula.
- Roast another 5–10 minutes until edges are caramelized and centers are tender.
- Remove from the oven and toss with lemon juice or apple cider vinegar before serving.
Notes
For a savory twist, add 1 teaspoon of smoked paprika or a tablespoon of nutritional yeast. Store cooled carrots in an airtight container for up to 4 days.