Honey Brown Sugar Roasted Carrots
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Tender Honey Brown Sugar Roasted Carrots are seasoned and baked to perfection and make the most perfect Easter holiday (or any day) easy side dish.
Looking for other dishes using carrots? Check out my recipe for Roasted Honey Garlic Glazed Carrots, Sheet Pan Balsamic Chicken with Potatoes and Carrots, and Instant Pot Beef Stew.
Why This Recipe Works
Roasting — Roasting the carrots not only softens them but brings out their natural sweetness. Actually, it mellows their natural sweetness, while also letting it shine, if you know what I mean.
Simple ingredients — Even if you don’t have baby carrots on hand you can use whatever you do have sitting in your veggie drawer (see Expert Tips, below). And I feel like we all have that bag of carrots we’re not sure what to do with! Plus, the addition of honey, balsamic, butter, and simple spices make this recipe a cinch to put together any night of the week.
Kid-friendly — Sick of serving your kids the same old veggies? Well this is a new twist on what is probably a household staple — the carrot stick. I’m going to be honest and tell you at first, they might turn their nose up at cooked carrots, but once you get them to take a bite, you’ll win them over to the roasted carrots side!
Great with other veggies — If you are low on carrots or you want to roast two veggies at once, his preparation works great with other tubers too, like parsnips, turnips, and sweet potatoes.
Here’s How You Make It
- First, preheat the oven to 400. Next, toss the trimmed baby carrots with the oil then salt and pepper. Layer them on a baking sheet in a single layer (no overlapping).
- Then, in a small sauce pan over medium-high heat, combine the butter, honey, brown sugar, seasonings, vinegar, and garlic and stir until the butter is melted and the sauce begins to boil. Take it off the heat at this point and pour it right over the roasted carrots with honey.
- Pop the baking sheet into the oven for 20 minutes, or until you can pierce a carrot easily with a fork.
- Serve the roasted carrots warm.
Frequently Asked Questions
I tend to peel the carrots a bit before roasting. They are already “baby” so you don’t want to take too much more off of the carrot before roasting. However, you don’t have to peel them. But do rinse them under water and scrub gently with a veggie brush (if you have), and pat dry before preparing them for roasting.
Main Dishes to Serve with This Recipe
So you have your side dish of roasted carrots set and ready to go, but what about the main dish? These hearty mains go great with this baked carrots recipe.
- Sweet and Spicy Thai Chicken is a great dish that pairs well with baked carrots. The slightly sweet chicken and the sweet and balsamic carrots make a great combo.
- In the mood to pair these carrots with seafood? Then a lovely Baked Honey Cilantro Lime Salmon or Blackened Shrimp Po Boys should do the trick!
- Pork tenderloin with an Island Glaze and these oven roasted carrots would be an amazing meal!
- If you’re looking for a warm, comforting meal, it doesn’t get much better than these honey roasted carrots with Roasted Garlic Butter Beef Tenderloin and potatoes.
- For a healthy, kid-friendly meal all around, try this with my Baked Cauliflower Mac n Cheese.
Expert Tip
- Baby carrots are simply smaller, thinner full carrots. If you only have larger carrots, make sure you slice them in half lengthwise so that they are half the thickness and cook properly. If you want to use baby carrots that are in a bag, that’s okay so long as they aren’t super thick. And, finally, if you can’t find baby carrots with the tops on (pictured), then no worries, just use what you can find.
- These roasted carrots will be okay in the fridge for up to 3 days. I must warn you, they do tend to get kind of mushy after being refrigerated about 24 hours. So it’s best to eat them all as soon as you can.
- They freeze easily, but again, will be really soft when thawed. That’s why, if I have any leftovers, I like to add them to another dish like a pot pie, a stew, or I have even been known to mash them up for baby food when my babies were little (watch the honey though if you have a baby younger than a year).
Make these Recipes Next
- Carrot Cupcakes with Cream Cheese Frosting
- Cinnamon Streusel Muffins
- Baked Monte Cristo Sliders
- Oven Roasted Brussels Sprouts with Balsamic Glaze
- Classic Deviled Eggs
- Sticky Sesame Chicken
- Easter Recipes
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Honey Brown Sugar Roasted Carrots
Ingredients
- 2 pounds baby carrots, tops trimmed at about 2 inches, (see note)
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced garlic
Instructions
- Preheat oven to 400 degrees. Toss carrots with oil and season with salt and pepper to taste and arrange carrots in a single layer on a baking sheet.
- Combine butter, brown sugar, honey, Italian seasoning, balsamic vinegar, and garlic in a small sauce pan and stir over medium high heat until completely melted and mixture begins to boil. Remove from heat and pour over carrots.
- Bake for about 20 minutes until tender and easily pierced with a fork. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved these carrots! Easy to make and delicious! Thank you!
Tiffany. This is a tasty and easy recipe. I have made it a few times. I have made it excluding the vinegar, garlic and it still is tasty. My husband is not a big fan of these in carrots! We really enjoy this recipe and will continue to make it in the future. Thanks so much. Gail Hall from Ottawa, Canada🥕😊
I’m glad you both enjoy this recipe 🙂
The carrots themselves turned out okay but I will say that I followed this recipe to the point and pouring the brown sugar/honey/butter and garlic mixture over the carrots then baking at 400 for 20 minutes resulted in a lot of burnt smokey sugar on the pan and that burnt flavor did transfer to the carrots a bit.
I made a second batch because I kind of thought this would happen but since there were no notes about that in recipe, I wanted to still give it a shot. The second batch turned out a lot better after I did alter a couple of things. I didn’t pour the whole mixture over the carrots and instead, I tossed the carrots in the mixture and reduced the heat to 375 and just basted the carrots with the mixture using a cooking brush halfway through again. I increased the roasting time to 30 minutes since my baby carrots were on the thicker side. They weren’t tender enough at 20 minutes. This prevented a bunch of burning sugary honey from gathering and transferring unwanted flavor to the carrots.
I followed this tip and one turned out great. I basted them with the leftover from the mixing bowl halfway through. Thanks for the tip!
I made this for Easter & they turned out great! Very good!
Can I roast in a glass pyrex or do I need to use a cookie sheet?
I’m sure you can use a glass dish and it’ll work just fine 🙂
These carrots were a huge hit! I served them with a pork tenderloin and a plum sauce. I had to triple the recipe but they came out delish ! Easy recipe to follow as well! Excellent!
Mine did not turn out, I wonder what I did wrong…do you think I could put all of this together and bake it in foil folded over to keep all the juices sealed?
I’m sorry they didn’t turn out for you! As for the foil, I haven’t tried using foil so I can’t confirm if it would work for sure, but I think it would! If you end up trying it, I’d love to hear your results!