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Roasted Honey-Glazed Carrots

4.4 stars (46 ratings)

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These beautiful heirloom carrots are honey-glazed and oven-roasted to bring out their natural sweetness in every tender bite. Using a variety of rainbow carrots, this dish adds an extra dash of flavor and color to your plate. Easy to prep and simple to roast, these heirloom carrots can be added to a sheet pan dinner or served at your next holiday party.

Heirloom carrots on a slate board garnished with thyme.

Fork Tender Heirloom Carrots

Whether it’s a cozy family dinner or a festive holiday feast, these vibrant carrots add a pop of color and flavor to any table. With their unique blend of sweetness and earthiness, they are a standout addition to any meal.

We start with gorgeous rainbow carrots, add in a tasty honey glaze that is balanced with tangy champagne vinegar, and then oven-roast them until they are fork-tender. They make a delicious addition to a sheet pan dinner or can be roasted alongside this Lemon Dill Salmon and Asparagus for a veggie-forward meal.

What You’ll Need

In addition to the rainbow carrots, this recipe calls for 6 other ingredients, most of which are pantry staples in a well-stocked kitchen. See the recipe card below for exact measurements.

  • Heirloom rainbow carrots – Variety is the spice of life, so grab a few different colors if possible.
  • Salted butter – If you only stock unsalted, that is fine too.
  • Champagne vinegar – It has a delicate, often fruity flavor, much softer than apple cider vinegar, but you could swap in a white or red wine vinegar.
  • Honey – Basic honey works well, so save the expensive raw honey for a recipe that won’t be cooked.
  • Kosher salt & ground black pepper
  • Fresh thyme – Added at the end for flavor, aroma, and a pop of color.

Featured Ingredient: Heirloom Carrots

Rainbow carrots and heirloom carrots are the same thing by two different names. The term heirloom carrots refers to the variety, while the term rainbow carrots is a nickname given because they come in multiple colors. I use the two terms interchangeably, as you will notice throughout this post.

While standard orange carrots have been bred for years to have consistent color and flavor, the heirloom varieties that are now becoming more readily available not only look different, but they can taste a little different, too. Some, like the purple or red ones, are a bit sweeter with more pronounced earthy flavors, while the flavors in the white and yellow ones are a bit milder.

Where to Find Rainbow Carrots

My favorite place to pick up heirloom carrots is at the farmer’s market. These carrots are typically available from early spring through summer until the first freeze in the fall. Once picked, they can be kept in a cold location for a few weeks, meaning that we can eat fresh, raw carrots for the majority of the year.

In addition to farmers’ markets, heirloom carrots are becoming more and more available at your standard grocery store. Often, I can only find them in the organic section, and they typically have their long green tops still attached. On the other hand, I’ve also spotted baby rainbow carrots, so look around and see what you can find.

Rainbow carrots in a silver colander.

Handling and Storing Carrots

If your carrots still have the tops, make sure to trim them off as soon as you get them home. The job of a carrot is to relay the nutrients from the soil to the greens. If you remove the carrot from the soil but leave the greens, they will still draw nutrients from the carrot.

If you forget to remove the tops your carrots may get sad and limp. Don’t worry! Simply chop off the tops and soak the carrots in cold water. I have never measured the minimum time to do this, but I have left carrots in cold water overnight in the fridge, and I come back to perfectly crisped carrots the next day.

Carrots, when left whole with their tops removed, have a surprisingly long shelf life. As long as the carrots are still firm and bright they are good to eat. Once peeled and chopped, store in cold water, where they will keep for about 3 weeks.

To Peel or Not to Peel

It’s personal preference. Most heirloom carrots have a thin skin that isn’t very noticeable once they are cooked. However, I find that a lot of organic carrots are covered with little white roots, as you can see in the image above. They aren’t harmful and don’t affect the taste, but we eat first with our eyes, so my personal preference is to peel.

Whether you peel yours or not, remember that carrots grow underground. They need a good scrub with a vegetable brush before you start prepping.

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How to Make Honey-Glazed Roasted Carrots

The prep time for this recipe is listed at 15 minutes and the majority of that goes into peeling the carrots. You can easily cut that in half if you opt not to peel or delegate that task to a kitchen helper.

  • Preheat the oven to 375ºF and prep a rimmed baking tray by lining it with aluminum foil or parchment paper, if desired.
  • In a small saucepan, melt the butter. Remove from heat, then stir in the champagne vinegar, honey, salt, and pepper. 
  • While the butter is melting, clean the carrots. Peel and remove tops and tails if desired. Carrots thicker than 3/4″ at the top should be sliced in half vertically to ensure even cooking time.
Rainbow carrots on a foil lined baking sheet next to a cutting board with a y-peeler and scraps of carrot peels and a small bowl of honey glaze.
  • Arrange carrots spaced out in a single layer. Baste with the honey butter glaze.
  • Place the veggies in the heated oven and roast for 15 – 20 minutes. Remove from oven, turn carrots over and baste again. 
  • Cook carrots for an additional 15 – 20 minutes or until desired tenderness. Remove from oven. Baste one last time with the honey sauce and sprinkle with fresh thyme.
roasted honey glazed carrots on a slate board next to a silver serving fork.

A Note About Roasting Carrots in the Oven

Want a fun experiment in cooking times? Go ask Google how long carrots roast at different temperatures.

If your search comes up like mine, you’ll see a wide variety of “experts” all quoting different oven temperatures with the same cooking time. While this may seem confusing, it really means that roasting carrots is a very flexible method in which you can easily adapt time and temperature to your own personal preference.

Just keep in mind that while roasted carrots can be cooked at any temperature, don’t expect the same results at every temperature. A higher temperature will cook faster, whereas a lower temperature will cook slower. The recommended time and temp for this recipe were chosen to create a fork-tender carrot with a deliciously caramelized honey glaze.

Can you can roast these in the same oven with a Hazelnut Crusted Turkey Breast, which starts at 325ºF and bumps to 400ºF at the end? Yes, but you run the risk of burning the honey glaze once you bump up the temperature, so keep a close watch. However, if you like your carrots soft, try dropping the temperature 25 – 50 degrees and cook a little longer. The lower temperature will allow the carrots more time to cook, while also preventing the glaze from burning.

Heirloom carrots on a slate board garnished with thyme.

Serving and Storing Honey Glazed Carrots

These gorgeous honey-glazed carrots are simple enough for a weeknight meal but also look gorgeous on a holiday table and are best served hot from the oven.

Any leftover carrots can be stored in an air-tight container in the fridge for 2 – 5 days. Reheat them in the oven, the airfryer, or even the microwave, until steaming hot.

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Heirloom carrots on a slate board garnished with thyme.

Roasted Rainbow Heirloom Carrots with Honey Glaze

These beautiful heirloom carrots are honey-glazed and oven-roasted to bring out their natural sweetness in every tender crisp bite. Using a variety of rainbow carrots, this dish adds an extra dash of flavor and color to your plate. Easy to prep and simple to roast, these heirloom carrots can be added to a sheet pan dinner or served at your next holiday party.
4.4 stars (46 ratings)
prep: 15 minutes
cook: 35 minutes
total: 50 minutes
servings: 4 servings

Ingredients

  • 2 tablespoon butter – melted
  • 1 tablespoon champagne vinegar
  • 1 tablespoon honey
  • pinch of kosher salt
  • pinch of black pepper
  • 1 dozen heirloom rainbow carrots
  • 1 teaspoon fresh thyme

Instructions

  • Preheat the oven to 375ºF and prep a rimmed baking tray by lining it with aluminum foil or parchment paper, if desired.
  • In a small saucepan, melt the butter. Remove from heat, then stir in the champagne vinegar, honey, salt, and pepper. 
  • While the butter is melting, clean the carrots. Peel and remove tops and tails if desired. Carrots thicker than 3/4" at the top should be sliced in half vertically to ensure even cooking time.
  • Arrange carrots spaced out in a single layer. Baste with the honey butter glaze.
  • Place the veggies in the heated oven and roast for 15 – 20 minutes. Remove from oven, turn carrots over and baste again. 
  • Cook carrots for an additional 15 – 20 minutes or until desired tenderness. Remove from oven. Baste one last time with the honey sauce and sprinkle with fresh thyme.

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Nutrition

Serving: 1Calories: 116kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 159mgFiber: 4gSugar: 9g

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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For the step by step version of this recipe, check out the How to Make Roasted Honey Glazed Carrots Story.

About Renee N Gardner

I'm the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen, where I help create kitchen confidence to inspire home cooks to become home chefs. No fancy fads here, just high-quality, homemade recipes featuring seasonal ingredients.

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