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This easy roasted carrots recipe uses just a few simple ingredients to create a flavorful, tender side dish with lightly caramelized edges and a touch of sweetness.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just a few pantry staples.
- Easy to Make: No complicated steps—just toss and roast.
- Naturally Sweet: Roasting enhances the carrots’ natural flavor.
- Great Side Dish: Pairs well with many main dishes.
- Nutritious: A healthy and flavorful way to enjoy carrots.
I love how something as simple as carrots can turn into such a flavorful side dish. With just a few ingredients, these roasted carrots become tender, slightly sweet, and full of rich, caramelized flavor. It’s an easy, dependable recipe I turn to again and again—and I think you’ll enjoy it just as much.
These roasted carrots make a great side dish for hearty single serving meals. Try them with Baked Chicken Thighs, Fettuccine Alfredo, Roasted Salmon, or Meatloaf.
Ingredients
If you have any ingredients leftover from this oven roasted carrots recipe, check out our Leftover Ingredients Recipe Finder.
- Carrots: Use 2 large carrots. Their size helps them roast evenly and become tender. Extra carrots? Try them in Lo Mein, Morning Glory Muffins, Chicken Stew, or Carrot Cake.
- Olive oil: I use extra virgin olive oil for its rich flavor. You can use a lighter olive oil if you prefer.
- Honey: Just 1 tablespoon adds a touch of sweetness.
- Salt and black pepper: Essential for seasoning and bringing out the flavor.
- Butter: Toss the roasted carrots with 1/2 tablespoon of melted salted butter for extra richness.
How Long Should You Roast Carrots?
See the recipe box below for exact ingredient amounts and full instructions.
Roasting time depends on the size and thickness of the carrot pieces. For this recipe, peel and cut the carrots diagonally into 2-inch pieces. Toss with olive oil, honey, salt, and pepper. Roast in a preheated oven for about 20 minutes, checking for doneness with a fork. The carrots should be tender but still have a slight bite.
Pro Tip: These carrots also make a great addition to a holiday meal and pair well with turkey and other classic Thanksgiving sides.
Expert Tips
- Cut Evenly: Uniform pieces roast more evenly.
- Space Them Out: Spread carrots out on the pan for better browning.
- Check for Doneness: Start checking with a fork around 20 minutes.
- Add Fresh Herbs: Sprinkle with thyme or parsley after roasting for added flavor.
Frequently Asked Questions
Yes, but they may roast faster. Check for doneness a few minutes earlier.
Peeling is recommended for a smoother texture, but you can leave the skin on if washed well.
Yes, the honey adds sweetness, but the carrots will still be delicious without it.
Store in an airtight container in the refrigerator for up to 3 days.
Yes, you can mix in parsnips, sweet potatoes, or beets—just cut them to a similar size.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 20 Single Serving Meatless Meals
If you’ve tried these honey roasted carrots or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Roasted Carrots For One
Equipment
Ingredients
- 2 large carrots – Tops removed, peeled, and sliced diagonally into 2-inch pieces. If the pieces are thick, slice them in half lengthwise.
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon salted butter -melted
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Spread the cut carrots on the baking sheet.
- In a small bowl, whisk together the olive oil, honey, salt, and pepper. Pour over the carrots and toss to coat.
- Roast for about 20 minutes, or until the carrots are tender.
- Transfer to a bowl and toss with melted butter. Serve warm.
Notes
- Cut Evenly: Uniform pieces roast more evenly.
- Space Them Out: Spread carrots out on the pan for better browning.
- Check for Doneness: Start checking with a fork around 20 minutes.
- Add Fresh Herbs: Sprinkle with thyme or parsley after roasting for added flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Joanie, they were delicious. I’ll be eating carrots a lot more often in the future because of this recipe. I did them in my air fryer and then toss them with the honey garlic butter after they were done. Easy peasy. I had them as a side with your wonderful smothered pork chop.
I’m so glad you enjoyed the carrots! It’s great to know they worked well in the air fryer, and tossing them with the honey garlic butter at the end sounds perfect. Love that you paired them with the smothered pork chop—such a delicious combo!
WOW! A flavor sensation. I have these alongside of my tuna steak today however I could have made a meal just of the carrots themselves they were so good. In the past I’ve only had carrots boiled like potatoes or in a stew. I can tell you what this recipe I’ll be eating a lot more carrots in the future. Look out Superman your X-ray vision is going to have competition.
I don’t usually keep honey on hand, could I use maple syrup instead?
Yes.
Delicious! My only suggestion would be to make extra. I always want more.
I’ve made these several times. Not the mushy boiled carrots of my childhood! We just had them with your scalloped potatoes and ham steak.
Roasting the carrot brings out their sweetness. The honey is a nice compliment.
Hi, Joanie! I’m delighted to have found your website.
I have 2 questions on this recipe. 1) Do you have to peel the carrots? I usually leave the skins on my veggies, if they’re edible – unless they would interfere with the recipe. (Think, classic potato salad.)
2) Could you make this recipe using baby carrots?
Thanks for your answer, & many thanks for your website!
BTW, I found your website in my Google news feed.
Hi Kitty,
I like to peel the carrots but you certainly don’t have to. Just wash and scrub them well.
And yes, you can definitely use baby carrots.
Have a wonderful weekend!
I came across this recipe for roasted carrots this afternoon, decided to make them as a side dish to go with my evening meal, prepared exactly as the recipe. 20 minutes later they were done, looked delicious, thought i should try one…oh yummy.
Im sorry to add that the side dish of roasted carrots planned with tonights dinner, will not appear. I had to taste one just to see and somehow one wasnt enough. I more or less had a roasted carrot appetizer with my planned dinner.
Many thanks for this recipe, a keeper simple and easy.
I may try this recipe with a small amount of mushrooms i bought yesterday.
BTW i used my toaster oven @ 400 deg. 20 minutes exactly.