This easy side dish is ready in about 30 minutes and you’ll only need five simple ingredients to make it. I love carrots. 🥕 I enjoy them in their raw state, dipped in a homemade ranch dip or in a tasty Greek yogurt dip. But I especially enjoy them cooked. Cooking takes away their crunch but enhances their delicate sweetness. These roasted carrots are especially good. The combination of the natural sweetness of the carrots and the deep flavor of the olive oil is wonderful. The small amount of honey works well to highlight the mild sweetness of the carrots, but it’s optional.
Why roasting works
It’s surprising really, how high-heat roasting turns almost any vegetable into a crispy, caramelized delicacy. It’s true for carrots, as this recipe proves. And it’s also true for brussels sprouts and for cauliflower. In fact, baking in the oven is the only reliable way to make my Picky Eater eat her vegetables. (Also covering them in cheese sauce!)
Ingredients
You’ll only need five simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Honey: As mentioned above, this ingredient is optional, but it helps the carrots caramelize and it also adds wonderful flavor. But if you can’t find those, it’s fine to use regular carrots, as long as you cut them in half, then cut the thicker halves lengthwise. Ideally, you want a fairly even thickness. Olive oil: I love cooking with this flavorful oil. If you’re concerned about its relatively low smoke point, you can use melted butter instead. To season: I simply use kosher salt and freshly ground black pepper.
Instructions
Roasting carrots in the oven is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Toss the carrots with olive oil (or butter), honey, kosher salt, and black pepper.Spread the coated carrots on a rimmed parchment-lined baking sheet.Bake them for about 15 minutes per side in a 400°F oven. That’s it!
Expert tip
Don’t attempt to use bagged baby carrots when making this recipe. Their water content is too high for this recipe to succeed. It’s not easy to get them caramelized (though it’s not impossible either). You want young, firm, dry carrots. The small, 4-5 inch ones that are usually sold in bunches with their greens still attached are perfect. But you can also use mature carrots if that’s all you can find.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use melted butter instead of olive oil.Use real maple syrup instead of honey. You can also omit the honey altogether, although it does enhance the dish and aids with caramelization.Add spices such as dried thyme or garlic powder. Try ½ teaspoon of each.
Serving suggestions
Roasted carrots make a wonderful side dish! They are so tasty and pretty. I often serve them as a side to steak or to baked pork chops. They are also very good with honey-baked chicken.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power. This is one of those recipes where leftovers taste really good - almost as good as the freshly made dish.
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