Sometimes you just need a rock-solid whole carrots recipe, and this is just it. Whether you're hosting a dinner (Easter or Thanksgiving), or simply making a nice meal at home, these Honey Garlic Roasted Carrots are both delicious and beautiful.
If you're looking for other side dish recipes, try this Sourdough Discard Cornbread, these Green Beans and Potatoes with Lemon and Dill, and these Sourdough Discard Garlic Rolls.
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Why you'll love this recipe
- This recipe comes together with just 10 minutes of prep time. You'll have a beautiful veggie dish on the table in no time!
- Using whole carrots makes this dish feel a bit elevated, but it's really no harder than using pre-trimmed carrots.
- The honey and garlic flavors really complement each other, while the fresh parsley on top gives the dish a bit of brightness.
- It's a favorite with kids and adults alike!
Ingredients
There are only a few things you'll need to bring this side dish together.
- Carrots: I like to use the whole carrots with the stem for an elevated look to this dish. Give them a good wash and trim the stem (I like to keep about 1 inch of stem, just for the look). I like to peel the carrots as well, but peeling is optional!
- Honey: This is going to add the sweetness to your recipe.
- Garlic: You'll want to mince the garlic cloves. You could use garlic powder in a pinch, but fresh garlic will be better!
- Parsley: This is for the topping and gives the dish a bit of brightness. If you don't have it, skip it!
See full recipe below for detailed directions.
How to Make Honey Garlic Roasted Carrots
With only 10 minutes of prep, you'll have this dish on the table in no time!
Peel and trim your carrots, leaving about an inch of the green stem (just for the look!).
For any carrots thicker than your thumb, cut them in half lengthwise. This will help all the carrots to cook at the same pace.
Toss the carrots with the garlic, olive oil and spices.
Spread the carrots evenly on your baking sheet and roast until fork-tender.
Expert Cooking Tips
- Using whole carrots with the stem gives this side dish a beautiful, elevated look.
- For any carrots thicker than your thumb, cut them in half lengthwise. This will help ensure the carrots all cook at the same rate.
- Make sure to line your baking sheet with aluminum foil for easier cleanup!
Equipment
You'll only need a cutting board, sharp knife, and a baking sheet lined with aluminum foil. I like to use a half-sheet baking pan to give the carrots a bit of room to spread out.
kitchen essentials
My Favorite Half-Sheet Baking Pan
Perfect for roasting veggies, baking cookies and more!
Storage
Refrigerator Storage: These carrots are best fresh, but once fully cooled, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or in the oven at 350 degrees (F) for about 10 minutes until warmed through.
Recipe FAQ
If your carrots are bigger than the width of your thumb (approximately), then yes. If you don't, they will take a significantly longer time to cook.
Sure! You can use any kind of carrots for this recipe. I used the whole carrots with the greens because I like the way they look, but any carrots will work.
Peeling is optional and completely up to you! If you don't peel the carrots, make sure to wash them thoroughly.
Honey Garlic Roasted Carrots
Ingredients
- 2 lbs. carrots with stems peeled, with greens trimmed
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- parsley chopped, for garnish
- flaky sea salt for garnish
Instructions
- Preheat oven to 400°F. Line a large baking sheet with aluminum foil (trust me, this makes cleanup way easier).
- Peel your carrots, and trim the greens to about 1 inch (if you're keeping them). For any carrots thicker than your thumb, cut them in half lengthwise. Transfer to the prepared baking sheet. Drizzle with olive oil, honey, garlic cloves, paprika, salt, pepper and cayenne pepper. Toss to evenly coat. Spread the carrots in one layer on the baking sheet.
- Bake for 30 minutes, flipping the carrots halfway so they roast on both sides. Carrots are ready when they are fork-tender. Serve immediately topped with fresh parsley, and additional salt and pepper.
Jessica Vogl says
These are a staple side dish at our house! They're beautiful and easy to make: a win-win!