Honey Roasted Carrots are the perfect way to enjoy that garden bounty of sweet carrots, or that great deal on baby carrots at the supermarket! They are tossed in honey, dill, and parsley for an elegant dish perfect for any occasion! 

Serve this delicious recipe with oven baked chicken breasts and a side of roasted potatoes for a full meal everyone will love!

Honey Roasted Carrots

Easy Roasted Carrots

In just 3 simple steps, have this easy honey roasted carrots recipe on the table!

  1. Wash and dry carrots. Depending on their size, slice them in half or quarters down the center from the thick top to the bottom or quarter the halves if they are still too thick. Just make sure they are uniform in width.
  2. Mix the glaze in the recipe below and drizzle over carrots. Season well.
  3. Roast carrots until tender.

Remove from oven and toss with butter, dill and parsley. Mix and match herbs and seasonings for the perfect flavor combination!

steps to prepare Honey Roasted Carrots

Can You Reheat Honey Roasted Carrots?

You sure can! Simply add a pat of butter, cover with plastic wrap and zap in the microwave!

You can also cover them in aluminum foil and put them in the oven until they are heated through. Refresh the flavors with a little more salt and pepper and they are ready to serve!

Honey Roasted Carrots on a baking sheet

What Mains Should I Serve with These?

Glazed, roasted carrots literally go with anything! Especially hearty proteins like beef, chicken, and pork. A tender prime rib, a whole roasted chicken, or a stuffed pork tenderloin all make great protein mains with honey roasted carrots.

For a one-pot meal, prepare the carrots according to the recipe and place them, along with a beef roast on a bed of diced baby red potatoes, add some onions and mushrooms in a covered roasting pan and roast them all together! The honey glaze will flavor all the veggies as they roast and there’s only one pot to serve from and one pot to wash!

Dinner is served!

More Roasted Veggies

Honey Roasted Carrots
5 from 29 votes↑ Click stars to rate now!
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Honey Roasted Carrots

Honey Roasted Carrots are a simple yet elegant side dish to serve with every meal! Serve at your next backyard barbecue or for a special occasion!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
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  • 1 ½ pounds fresh carrots trimmed
  • 1 tablespoon honey
  • 1 ½ tablespoons olive oil
  • salt & pepper to taste
  • 1 tablespoon butter
  • 1 ½ teaspoons fresh dill
  • 1 tablespoon fresh parsley


  • Preheat oven to 425°F.
  • Wash carrots and dry well. Cut carrots, this will vary based on size/type. Small garden carrots can be left whole or halved. Larger store carrots should be halved or quartered lengthwise.
  • Mix honey and olive oil in a small bowl. Drizzle over carrots. Add salt & pepper to taste and toss well.
  • Roast carrots 20-25 or until tender crisp. Remove from oven, toss with butter, dill and parsley. Season with salt & pepper if needed.
  • Serve warm.
5 from 29 votes

Nutrition Information

Calories: 158 | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 143mg | Potassium: 544mg | Fiber: 5g | Sugar: 12g | Vitamin A: 28590IU | Vitamin C: 11.4mg | Calcium: 56mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Honey Roasted Carrots on a plate from overhead with a title
Honey Roasted Carrots on a plate with parsley with a title
Honey Roasted Carrots being prepared and served on a plate with parsley with a title



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. Thank you! My kids had decided that cooked carrots were gross. After making your recipe, my eight-year-old son now says these cooked carrots are delicious. In our home, these are known as Calvin Carrots. Your recipe expanded our family’s vegetable repertoire.5 stars