Easy honey roasted carrots: glazed with honey, butter, and thyme then roasted to bring out the natural sweetness with a tendercrisp crunch.
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With fall in full swing it’s time to start thinking about those holiday dinners. The ones where every dish on the table is supposed to not just be delicious, but it should look perfect and taste like it took hours to make.
The problem with many of these dishes is that the brunt of the work falls mainly on mom, and juggling 10 dishes that all need constant attention means less time with the family. If that sounds like your house, you are going to love these honey roasted carrots. (They are not just for Thanksgiving dinner!)
These carrots are so simple. In fact, if you use baby carrots they don’t even require a cutting board! Simply toss the ingredients together, place in the oven, and then mainly ignore them until they are ready to be served. It’s so easy you’ll be happy to make these even on a weeknight!
In this recipe, I prefer to use baby carrots instead of sliced carrots. Don’t get me wrong, this recipe works beautifully with some purple, yellow, and orange heirloom carrots. It also does great with full sized carrots carefully sliced on the bias with each round measuring 1/4″ thick. However, it works faster with baby carrots that I don’t have to wash, peel, or slice. The lack of a cutting board definitely makes a recipe fall into my easy category.
In addition to the listed ingredients, you will need a medium size mixing bowl; a measuring cup and spoons; a spoon, spatula, or whisk; a half size baking tray; and aluminum foil to make this recipe. Before you get started, check out this video, then read below for full instructions and a printable recipe.
Preheat your oven, then grab your medium sized mixing bowl. Add the melted butter, white balsamic vinegar, honey, salt, pepper, and thyme. Mix them together using either a spoon, spatula, or whisk. Once combined add the raw carrots and toss to coat. If your carrots are cold, like mine in the video, you may notice that some of the butter hardens when they come into contact. Don’t worry, it won’t mess up the end results.
Grab your half sized baking tray and line it with a piece of aluminum foil. If you don’t have a small tray, you can make one with your aluminium foil by folding up the edges an inch or so. You want the veggie to lay in a single layer, just close enough to touch without overlapping.
Place the veggies in a 425 degree oven. In my oven, 35 minutes gives me crispy vegetables, but 45 minutes gives me overcooked vegetables. I like my roasted carrots cooked just enough to be tender but still have a crunch, which I usually get at 38 minutes. The carrots need to be flipped over about halfway through the cooking time. To prevent over cooking, check them 5 minutes prior to when you think they should be done.
When finished, the carrots should come out of the oven with a bright color, sweet smell, and tender crunch. Try them once and I’m sure you’ll add them to your fall dinner rotation, and maybe even your holiday table!
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Easy Honey Roasted Carrots Recipe
Easy Honey Roasted Carrots
- 2 TBSP butter - melted
- 2 TBSP white or golden balsamic vinegar
- 2 TBSP honey
- 1 tsp dried thyme
- pinch of black pepper
- pinch of kosher salt
- 3 cups of baby carrots
Preheat the oven to 425 degrees.
In a medium sized mixing bowl add the melted butter, white balsamic vinegar, honey, salt, pepper, and thyme. Mix together using either a spoon, spatula, or whisk.
Add the raw carrots and toss to coat.*
Line a half sized baking tray with a piece of aluminum foil.** You want the veggie to lay in a single layer, just close enough to touch without overlapping.
Place the veggies in the heated oven and roast for 35 - 45 minutes, turning halfway through the cooking time.
Serve while hot.