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Discover how easy and delicious roasted carrots can be! This simple recipe transforms them into a sweet, tender side dish perfect for one. With just a few ingredients and minimal effort, you’ll be enjoying this healthy and flavorful dish in no time.

Complement your favorite hearty single serving main dishes with these delicious roasted carrots! They pair perfectly with recipes like savory Baked Chicken Thighs, creamy Fettuccine Alfredo, flavorful Roasted Salmon, or classic Meatloaf.

Why You’ll Love This Recipe

  • Simple Ingredients: Just a handful of basic ingredients transform the carrots.
  • Easy to Make: This recipe is simple – no complicated steps.
  • Naturally Sweet: Roasting brings out the carrots’ natural sweetness.
  • Versatile Side Dish: Pairs wonderfully with a variety of main courses.
  • Healthy Choice: A delicious way to enjoy a nutritious vegetable.

RELATED: Comfort Food Recipes For One

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 for this recipe. Their size ensures they roast well and become perfectly tender. Got extra carrots? Use them to make Lo Mein, Morning Glory Muffins, Chicken Stew, or Carrot Cake.
  • Olive oil: Extra virgin olive oil is my go-to for this recipe. It’s the least processed form, retaining a rich olive flavor and more nutrients found in olives. If you prefer, a lighter olive oil can be substituted.
  • Honey: A tablespoon of honey is all you need to enhance the carrots’ natural sweetness.
  • Salt and black pepper: These are essential for seasoning and bringing out the flavors.
  • Butter: After roasting, tossing the carrots in just 1/2 tablespoon of melted salted butter adds a delicious richness.
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How Long To Roast Carrots

See the recipe box below for ingredient amounts and full recipe instructions.

The perfect roasting time for carrots often depends on their size and thickness. For this recipe, start by peeling and cutting the carrots diagonally into 2-inch pieces. Toss them with olive oil, honey, salt, and pepper. Then, roast in a preheated oven according to the full recipe instructions. A good starting point is 20 minutes, but start checking for tenderness with a fork around then. You want them soft enough to pierce easily, but still with a bit of bite.

RELATED: Best Soup Recipes For One

Expert Tips

  • Cut Evenly: Similar-sized pieces will cook at the same rate.
  • Don’t Overcrowd: Give the carrots space on the pan to get that beautiful browning.
  • Check Tenderness: Start checking around the 20-minute mark with a fork.
  • Add Herbs: Toss with fresh thyme or parsley at the end for extra flavor.
a close up picture of a bowl of cooked carrots next to a pink napkin.

Frequently Asked Questions

Can I roast baby carrots?

Yes, baby carrots work well too.

Do I have to peel carrots for roasting?

Peeling is optional! You can roast carrots with or without the skin. Here’s the breakdown:
Peeling (Recommended): This gives you a smoother texture and removes any dirt or imperfections.
No Peeling: If you prefer to keep the skin on, scrub the carrots thoroughly with a vegetable brush to remove any dirt or debris.
No matter what you choose, enjoy those delicious roasted carrots!

Can I roast other vegetables with the carrots?

Absolutely, try with broccoli or Brussels sprouts.

How do I reheat roasted carrots?

A quick reheat in the oven or microwave works.

How do I store leftovers?

Store in the refrigerator for up to 3 days.

What To Serve With Roasted Carrots

Roasted carrots are incredibly versatile! Here are a few serving suggestions:

Hearty Mains:

Thanksgiving Favorites:

Complete Your Meal With Turkey:

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

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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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Your Cooking For One Source
Because you’re worth it

Roasted Carrots For One

5 from 4 votes
Prep: 5 minutes
Cook: 25 minutes
Cool: 5 minutes
Total: 35 minutes
Servings: 1 serving
Enjoy the Best Roasted Carrots recipe, perfectly portioned for one. Seasoned with olive oil, honey, salt, and pepper, then roasted and finished with butter.

Ingredients 
 

  • 2 large carrots -tops removed, peeled and sliced cut on the diagonal into 2-inch lengths (if thick, slice in half again lengthwise).
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • ¼ teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • ½ tablespoon salted butter -melted
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Instructions 

  • Preheat your oven to 400°F (200°C). Lay the cut carrots on a baking sheet lined with foil or parchment paper for easy cleanup.
  • In a small mixing bowl, whisk together the olive oil, honey, salt, and pepper. Drizzle this mixture over the carrots and, using your hands, toss them until they're evenly coated.
  • Roast the carrots in the preheated oven for about 20 minutes, or until they're tender.
  • Once done, remove the carrots from the oven. Transfer them to a medium-sized serving bowl and gently toss them with melted butter. Serve right away while they're warm and flavorful.

Notes

  • Cut Evenly: Similar-sized pieces will cook at the same rate.
  • Don’t Overcrowd: Give the carrots space on the pan to get that beautiful browning.
  • Check Tenderness: Start checking around the 20-minute mark with a fork.
  • Add Herbs: Toss with fresh thyme or parsley at the end for extra flavor.

Nutrition

Serving: 1serving, Calories: 297kcal, Carbohydrates: 31g, Protein: 1g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 15mg, Sodium: 731mg, Potassium: 460mg, Fiber: 4g, Sugar: 24g, Vitamin A: 24230IU, Vitamin C: 8.5mg, Calcium: 48mg, Iron: 0.4mg

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.

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Recipe Rating




8 Comments

  1. Connie says:

    I don’t usually keep honey on hand, could I use maple syrup instead?

    1. Joanie Zisk says:

      Yes.

  2. Lisa says:

    Delicious! My only suggestion would be to make extra. I always want more.

  3. Lisa Furman says:

    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.

  4. James says:

    Roasting the carrot brings out their sweetness. The honey is a nice compliment.

  5. Kitty Byrne says:

    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.

    1. Joanie Zisk says:

      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!

      1. Margaret Hoyle says:

        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.