Sweet, sticky and perfectly caramelized, this honey roasted carrots recipe turns a basic veggie into an easy, crowd-pleasing side dish. Finish with crushed pistachios for crunch and color, and you’ve got a weeknight-friendly recipe that’s special enough for any holiday spread.
Table of Contents
Why you’ll love this family favorite recipe!
I’ll be honest: carrots have never been the veggie that gets me sprinting to the dinner table. I’m usually more of a zucchini fritter or mashed cauliflower kinda gal. But toss carrots with honey and olive oil, roast them until the glaze turns syrupy, sweet and caramelized… and suddenly I’m snacking on them like candy.
This is a classic recipe in which simplicity shines, and one in which you can go in a dozen different directions when it comes to the final flavor. You can keep the carrots whole, slice them on a diagonal (my favorite for max caramelization), or even use baby carrots if that’s what’s in your fridge.
Once oven roasted into sweet, sticky perfection, finish them with a shower of crushed pistachios for salty crunch, and watch them disappear before they even make it to the dinner table.
Because you need just a few simple ingredients to make this recipe, I recommend using the best quality ingredients you can find.
- Carrots: You’ll need 10 medium carrots for this recipe (roughly 1½ to 2 pounds). I like to wash them well and peel them, but peeling is totally optional.
- Olive oil: Helps the carrots soften and caramelize in the oven. My go-to brand is Kosterina.
- Honey: Just enough to lightly glaze the carrots and bring out their natural sweetness. If you’re a maple syrup person, that works great too!
- Salt and pepper: These balance the sweetness and make all the flavors pop.
- Pistachios: Optional, but highly recommended! I love the crunch, color and salty contrast they add. Crushed pecans, walnuts or toasted pepitas also work great.
See the recipe card for full information on ingredients and quantities.
Note from the Test Kitchen
I recommend using whole orange or rainbow carrots. They have a more complex flavor than baby-cut carrots, which can taste a little muted. (Fun fact: baby carrots are just full-size carrots that have been trimmed down and bagged.)
That said, if baby carrots are what’s in your fridge, use them! Just start checking for doneness early, around the 10-minute mark, since they roast faster and can go from tender to mushy in a flash.
Bottom line: Use what you have, just keep the pieces roughly the same size so everything finishes cooking at the same time.
- Prep the carrots. I like to peel the carrots, trim the ends and slice them on the bias (chef-speak for diagonal). Cutting them this way gives you more surface area (read: more caramelization). Slice them as big or as small as you like, just try to keep them roughly the same size so they roast evenly.
- Toss in the honey glaze. Add the carrots to a big bowl and toss with olive oil, honey, kosher salt and pepper until every piece is coated. A rubber spatula works great here.
- Roast. Spread the carrots in a single layer on a nonstick baking sheet. Roast at 400°F for 20 minutes, give them a quick toss, then roast another 12–15 minutes until they’re tender, lightly browned and caramelized.
- Garnish and serve. Season to taste with more salt and pepper if needed. Transfer to a serving platter and sprinkle with pistachios for a crunchy finish. Enjoy!
Recipe Variations
This recipe is just the starting point! Tweak the flavors to match whatever mood (or menu) you’re in.
- Add warm spices. Try a sprinkle (about ¼ teaspoon) of ground cumin, coriander, cinnamon, or a combo, before roasting. It amps up their natural sweetness without overpowering them.
- Go garlic-Parmesan. Skip the honey and toss the carrots with olive oil, salt, pepper and ¼ teaspoon garlic powder. Roast as directed, then shower with freshly grated Parmesan while they’re hot so it melts right into all those caramelized edges.
- Herb it up. Finish off the carrots with a handful of your favorite chopped fresh herbs (thyme, rosemary, chives, etc.!).
- Try maple instead of honey. Swap honey 1:1 with maple syrup for a deeper, slightly woodsy sweetness. Add a pinch of cinnamon if you’re feeling festive.
What to Serve with Honey Glazed Carrots
Storage
Honey roasted carrots are at their best right out of the oven, but leftovers will keep in an airtight container in the fridge for up to 3 days.
Warm them in a 350°F oven until heated through, or microwave in 20–30 second bursts. If they look a little dry, add a tiny drizzle of olive oil or honey to wake them back up.
Ingredients
- 10 medium carrots
- 1/4 cup extra virgin olive oil
- 3 Tablespoons honey
- 1/4 cup crushed pistachios, for garnishing
Instructions
- Preheat the oven to 400°F.
- Stem and peel the carrots then cut them on the bias (diagonally) into 2-inch long pieces that are about 1/2-inch thick.
- Add the carrots to a large bowl.
- In a separate small bowl, whisk together the olive oil and honey with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Pour the mixture over the carrots and toss well to combine.
- Arrange the carrots in a single layer on a nonstick baking sheet. (Alternately, line a baking sheet with foil for easier cleanup then arrange the carrots on top.)
- Roast the carrots for 20 minutes then toss them and continue roasting until softened and slightly caramelized, an additional 15 minutes.
- Remove the carrots from the oven and transfer them to a serving platter. Top with crushed pistachios and serve.
Kelly’s Notes
- I recommend using whole orange or rainbow carrots. They have a more complex flavor than baby-cut carrots, which can taste a little muted. That said, if baby carrots are what’s in your fridge, use them!
- Honey roasted carrots are at their best right out of the oven, but leftovers will keep in an airtight container in the fridge for up to 3 days. Warm them in a 350°F oven until heated through, or microwave in 20–30 second bursts. If they look a little dry, add a tiny drizzle of olive oil or honey to wake them back up.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I will try this weekend
Enjoy!
Can I make these ahead Thanksgiving day? How is best to do this and reheat?
Absolutely! They can be reheated in the oven.
Even my kids loved these carrots!!!
Yay! So thrilled to read this, Denise!