Tender honey brown sugar roasted carrots seasoned and baked to perfection make the perfect Easter holiday or everyday easy side dish.
I’m on a mission to make dinner routines and meal planning a whole lot easier for everybody. Mostly for me but I have a hunch that you might need it too so I’m sharing a side dish with you today that will help you switch up your usual go-tos.
These honey brown sugar roasted carrots are THE best side dish you’ve had in a very long time, I feel very confident in saying that because I know that I do a lot of cooking and they are definitely the best side dish I’ve had in a long time. The sweetness, the savoriness, the simplicity of the recipe, it’s pretty much perfection as far as super tasty side dishes go.
And now that it’s warming up outside (seriously, sunny and 60 degrees could not possibly have come a second too soon) my mind has been wandering to menu planning for upcoming holidays and you better believe these roasted carrots will be making a star appearance.
What people are saying about these Honey Brown Sugar Roasted Carrots
“I have made these carrots twice now. The first time, I didn’t have balsamic vinegar and they were good. The second time, I had the balsamic vinegar and that put them into the awesome category. You are right, they are the best side dish ever. Thanks for the great recipe.” – Jamie
“Made these the other night as a side dish with dinner and omg!! I think I could’ve skipped the main course and just had these… so so good! Definite keeper in my book :)” – Taylor
“I [normally] hate cooked carrots. And then I tried these… Roasted carrots are a revelation! I’m always telling my family that just because they didn’t like something once, doesn’t mean they’ll never like it, that our taste buds change and develop as we get older, so they should always be willing to give things another try. Well, I took my own advice and I’m glad I did – I ate more of them than my daughter did, and she is a huge fan of carrots!” – Rose
Honey Brown Sugar Roasted Carrots
Tender honey brown sugar roasted carrots seasoned and baked to perfection make the perfect Easter holiday or everyday easy side dish.
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
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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.
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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.
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Bake for about 20 minutes until tender and easily pierced with a fork. Serve immediately.
Recipe Notes
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.
littleblackdomicile blogger
Oooooh I can almost taste these carrots! Your photos inspire before I even read the recipes. The forks caught my eye…we have a post coming up this week where they are my choice for silverware. They are keepers just like your recipes!- Laurel
Tiffany
Thank you so much for your kind comment! You are so sweet!
Emily
Hey roasting veggies is the ONLY way to cook them!!! like cauliflower. i hated cauliflower and so did my husband, until i roasted it! could you give me your input on my recipe? i am a HUGE fan and would be honored! https://theclosetculinarian.squarespace.com/favorites/2017/01/roasted-cauliflower.html
jamie martens
i have made these carrots twice now. The first time, I didn’t have balsamic vinegar and they were good. The second time, I had the balsamic vinegar and that put them into the awesome category. You are right, they are the best side dish ever. Thanks for the great recipe.
Roseleanor
I hate cooked carrots. I’ll happily chomp on raw carrots, I love them grated as part of a salad, but cooked… no way. I cook them for my family, as they love carrots, but I really don’t like them. Don’t know why. And then I tried these… Roasted carrots are a revelation! I’m always telling my family that just because they didn’t like something once, doesn’t mean they’ll never like it, that our tastebuds change and develop as we get older, so they should always be willing to give things another try. Well, I took my own advice and I’m glad I did – I ate more of them than my daughter did, and she is a huge fan of carrots!
I added a pinch of crushed dried chili pepper with the seasoning, just to give a little bit of a kick. These will definitely be a regular addition to the menu in my house 😊
Tiffany
Yay! I’m so glad to hear you enjoyed the recipe!
Taylor
Made these the other night as a side dish with dinner and omg!! I think I could’ve skipped the main course and just had these… so so good! Definite keeper in my book:)
Sunny
Did you use baby carrots in this pic? They look like big whole carrots but the recipe calls for baby carrots and slice in half. can’t wait to try these
Tiffany
Yes- I used whole baby carrots!
Sarah
Can i prEp these the night before?
Tiffany
Hi Sarah- you could peel the carrots and prepare the glaze/sauce the night before but I wouldn’t cook them until the day of!
DANIEL KALDERON
GO VEGAN -FULL SUPPORT !!
PaTti BeaTy
These carrotts sound like a little bit of Heaven!
Tiffany
Indeed they are! Hope you love them, Patti! 🙂
Jennifer
I have not used any of the recipes yet but they all look very delicious looking forward to cooking them.
Tiffany
Hi Jennifer! I hope that you find some recipes that you love! Thanks for stopping by 🙂