These Honey Roasted Carrots are easy to make and are a delicious side dish for any meal. Baby carrots tossed in honey and olive oil and roasted to perfection and garnished with fresh parsley for lots of flavor!
I always seem to have a bag of carrots in my fridge, thinking my family will eat them, but no one ever does and I end up getting rid of them. I served these Easy Honey Roasted Carrots with our Ranch Chicken a few nights ago and my entire family devoured them.
These Honey Roasted Carrots are the perfect way to use up those baby carrots and are a delicious side dish to practically any meal.
How Long Do I Roast Carrots?
The time it takes to roast carrots depends on the temperature you are using. We recommend roasting carrots at 400 degrees for 25-30 minutes to make them crispy on the outside and soft on the inside.
I love roasting carrots in the oven because they come out perfectly tender and I can usually throw them in the oven while I’m preparing the rest of our meal.
These Honey Roasted Carrots are the perfect side dish for:
I love recipes that only require a few ingredients and a few minutes of work.
To make these Easy Honey Roasted Carrots, you need a one pound bag of cut and peeled baby carrots, three tablespoons of honey, three tablespoons of olive oil and parsley for garnish.
You can also season your Honey Roasted Carrots with salt and pepper if you want a little more flavor.
Start by preheating the oven to 400 degrees F.
While the oven is heating up, place the baby carrots in a gallon-sized sealable bag and pour olive oil on top. Seal the bag and shake until the carrots are completely coated in olive oil.
Pour carrots onto a baking sheet. For easy clean up, cover the pan in foil and spray with nonstick cooking spray.
Drizzle honey on top of the carrots and season with salt and pepper, if desired.
Bake carrots for 25-30 minutes, or until they are tender. An easy way to check if carrots are done is by poking a fork into them. You want the carrots to be soft enough for a fork to easily pierce them.
Garnish with fresh parsley, if desired, and serve hot.