Whole carrots roasted in the oven with butter and seasoning, then finished off with a good drizzle of honey. No chopping or boiling required (I don’t even peel mine – just give them a quick scrub). They’re tender and sweet with a bit of bite. A great side dish with minimal prep needed.
I’m not quite sure why, but leaving a carrot whole, and especially leaving a bit of the green stalks on, somehow makes carrots seem way more fancy than the chopped version!
These Honey Roasted Carrots are buttery and sweet, but not too sweet, and have a nice bit of bite to them (which we all prefer to very soft carrots – but you can cook them for longer if you like them softer). A great side for all your comforting autumnal dinners!
This is all made in one tray in the oven, so cleanup is minimal!
📋 Ingredients
Carrots – Use the longer thin ones with and inch of the green tops intact, not the stubby little mini carrots. If you can’t find the longer thin ones, use regular carrots and slice them into long pieces – about 12cm long and 1.5cm thick.
Seasoning – We’re keeping it simple with just some salt, pepper and parsley because that lovely butter honey coating is the real star of the show.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- After preheating the oven, place the carrots in a single layer in a tray and drizzle over the oil, add the butter and season with salt and pepper.
- Place in the oven and cook for 22 minutes before adding the honey and dried parsley and placing back in the oven for a further 10 minutes.
- Take out of the oven and leave to cook for a few minutes. Then serve alongside that delicious honey butter left in the bottom of the pan.
Pro Tip
Give the carrots a good scrub with a scrubbing brush (I use a nail brush that I bought especially for vegetable scrubbing) whilst running under cold water, so you don’t have to peel them.
The oven does most of the work for this one (my favourite kind of recipe)!
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🍽️ What to serve it with
They can easily be made in the oven whilst your focusing on the rest of your dinner!
🍲 More fantastic side dishes
? Frequently Asked Questions
I wouldn’t recommend making this ahead as the carrots would be dried won’t be quite as flavourful upon reheating.
You can double this recipe to serve a crowd or halve to serve a few as long as you stick to the same ingredient ratios. If you are doubling the recipe, you will have to use a larger baking tray to prevent crowding and make sure the carrots cook evenly.
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Preheat the oven to 200C/400F (fan)
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Place the carrots in a baking dish, in a single layer.
400 g (14oz) topped carrots
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Drizzle on the oil and add the butter in 1/2 teaspoon dots. Sprinkle on the salt and pepper.
2 tbsp oil, 2 tbsp unsalted butter, 1/8 tsp salt, 1/8 tsp black pepper
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Place in the oven to 22 minutes, turning once, halfway through cooking.
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Remove from the oven. They should be looking and feeling fairly tender at this point (carefully slide a knife into the thicker end of one carrot and it should slide in with just a bit of resistance). If not, cook for a further five minutes. Then drizzle over the honey and sprinkle on the dried parsley.
3 tbsp honey, 1/4 tsp dried parsley
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Place back in the oven for a further 10 minutes, until the edges of the carrots are starting to char very slightly.
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Remove from the oven, leave to rest for a couple of minutes (this helps them to go more sticky as the honey cools a little), then transfer to a warm serving dish and serve drizzled with the honey butter from the baking dish.
Carrot size and prep
Use the longer thin ones with and inch of the green tops intact, not the stubby little mini carrots. If you can’t find the longer thin ones, use regular carrots and slice them into long pieces – about 12cm long and 1.5cm thick. You can see the size of the carrots I use in the ingredients photo above.
You can scrub or peel the carrots, it’s completely your preference. I like to leave 1″ (2.5cm) of the green carrot tops on because I think it looks pretty.
Cooking in the Air Fryer
We’ve tested cooking these in the air fryer, and they’re not much quicker to cook in the air fryer than the oven, and they also go darker when cooked in the air fryer. But they’re still tasty.
Follow the same instructions as above to prepare the carrots. Place the carrots in the air fryer basket using a liner.
Using an air fryer liner means that it takes a little longer to cook but keeps the carrots in the seasoned butter so they’ll be juicy and tender with more flavour from the butter, seasoning and honey.
Air fry initially at 200c (400f) for 20 minutes moving the carrots around after 10 minutes to ensure they’re evenly cooked.
Then add the honey and dried parsley and fir fry for a further 10 minutes at 200c (400f) giving them a shake at 5 minutes.
Nutritional information is approximate, per portion (based on this recipe making 4 portions).
Calories: 201kcal | Carbohydrates: 23g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 187mg | Potassium: 331mg | Fiber: 3g | Sugar: 18g | Vitamin A: 16881IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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