Honey Garlic Oven Roasted Baby Carrots are an easy side dish for any meal. The garlic and honey enhance the natural sweetness of the carrots. They are irresistibly good; Not to mention they’re done in 30 minutes.
Two more side dishes my family loves are my crispy brussel sprouts recipe and my creamed peas and onions.
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Why this Honey Roast Baby Carrots Recipe is a Keeper
I love this recipe because not only is it quick and easy. It’s also an incredibly delicious carrot dish that’s perfect for Thanksgiving.
- 30 Minute Side Dish: We know how precious time can be, so we’ve designed this vegetable recipe to be ready in just 30 minutes of cook time.
- Easy Ingredients: With just 5 simple ingredients, you’ll have this roasted baby carrots in oven recipe prepped in no time. It is the perfect side dish.
- Family Friendly: What makes this dish family-friendly is its sweet and savory flavor that appeals to both kids and adults.
- Reheat: This recipe for roasted baby-cut carrots is easy to reheat for a quick weeknight easy recipe. The tender carrots will still be great.
- Visually Appealing: The vibrant orange color of roasted carrots adds a lovely touch to any plate.
Why Are My Roasted Carrots Mushy?
If your roasted garlic carrots came out mushy, they may have been cooked for too long or overcrowded. Be sure to cook until fork tender and leave some space in between the pieces so that they can crispen up.
Pro Tip for this Roasted Vegetable Side Dish
While you can prep the components, it’s best to roast the carrots closer to serving time for optimal texture and flavor. Pre-roasting and reheating can sometimes make them a bit mushy.
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Ingredient Notes and Variation Suggestions for Recipe for Roasted Baby Carrots
This garlic roasted carrots recipe is so versatile. I like to experiment with flavors by using different ingredients.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Carrots: Feel free to use baby carrots or cut up whole carrots into smaller sticks to make carrots as a side dish.
- Other Root Vegetables: You can roast baby carrots or mature carrots alongside other root vegetables like parsnips, small potatoes, or sweet potato chunks for a colorful and flavorful medley. Adjust roasting times as needed based on the density of the vegetables.
- Garlic: I always prefer to mince fresh garlic for the best flavor.
- Honey: A little drizzle of honey at the end pairs perfectly with the natural sweetness of the carrots.
- Sweetness: Enhance the sweetness of honey roasted garlic carrots with a drizzle of maple syrup or balsamic glaze after roasting. You could also roast with a little brown sugar to help get them caramelized.
- Acidic Brightness: A squeeze of fresh lemon or orange juice or a splash of balsamic vinegar after roasting adds a lovely zing.
- Cheese: Sprinkle grated Parmesan cheese over the warm carrots in the last few minutes of roasting for a salty, savory touch.
- Nuts and Seeds: Toss toasted nuts (like walnuts, pecans, or almonds) or seeds (like pumpkin or sunflower seeds) with the roasted carrots for added crunch and flavor.
- Glazing: For a glossy finish, toss the roasted carrots with a simple glaze made from butter, brown sugar, and a touch of liquid (like orange juice or broth) in the last few minutes of cooking.
- Oil Variations: Experiment with different oils like olive oil, avocado oil, or even a touch of sesame oil for a unique flavor profile.
How to Make Honey Glaze Cooked Carrots
This honey roasted carrots recipe comes together in 3 quick steps. Oven roasted carrots are so good, they’re a staple for all gatherings at my house.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven to 425 degrees F. Use aluminum foil or parchment paper to line a baking sheet pan with a rim.
- Cut Carrots and Melt Garlic Butter: Cut carrots into matchstick sized pieces and spread the carrots on the rimmed baking sheet. Microwave butter and garlic until butter is melted.
- Season Carrots and Roast: Pour melted butter mix over carrots. Add All Purpose Seasoning to carrots and toss to coat. Place carrots in the oven and roast until tender and slightly golden. Transfer to a serving bowl and drizzle with honey.
Prep Ahead Suggestions for this Weeknight Dinner Side
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.
- Washing and Trimming: You can wash and trim the immature carrots before roasting (if they have any remaining tops) a day or two in advance. Store them in an airtight container or a zip-top bag in the refrigerator.
- Herb and Spice Blends: If you plan to use a specific herb or spice blend, you can mix it together ahead of time and store it in an airtight container before adding to the regular carrots.
- Mincing Garlic: If your recipe includes minced garlic, you can prepare this a day in advance and store it in an airtight container in the refrigerator.
How to Store, Reheat and Use Leftover Roast Baby Carrots
- Storing: Store tender young carrots in an airtight container in the fridge for up to 3 days.
- Reheating: You can reheat in the microwave, air fryer or oven. Be sure to heat just until warmed through.
- Using Leftovers: Add a sprinkle with salt and pepper to enhance the flavor of this simple recipe leftovers.
Common Questions About This Weeknight Dinner Recipe
Roasting is the best way to cook baby carrots, but you can also try roasting them in the air fryer or making Glazed Instant Pot Carrots.
You should only have to roast the carrots for 25 minutes until they’re tender enough to enjoy.
Yes. You may need to roast frozen bagged baby carrots for a few minutes longer. Cook time is depending on the size of your carrots.
Expert Tips to Love this Recipe
- Use High Heat: Roasting this veggie side at a higher temperature (around 400°F/200°C) encourages caramelization and browning.
- Toss Well with Oil: Ensure the carrots are evenly coated with oil to promote even cooking and browning.
- Don’t Forget Salt and Pepper: Season generously with salt and freshly ground black pepper to enhance the natural flavors of the carrots.
- Roast in a Single Layer: Arrange the carrots in a single layer on the baking sheet with some space between them for optimal roasting.
- Don’t Overcook: Overcooked carrots can become mushy. Roast until they are tender-crisp and slightly browned.
- Toss Halfway Through: Toss the carrots halfway through the roasting time to ensure even cooking and browning on all sides.
- Experiment with Flavors: Don’t be afraid to try different herb and spice combinations to find your favorite variations.
- Fresh Herbs: If using fresh herbs like chopped fresh parsley or fresh rosemary, consider adding them in the last few minutes of roasting or right after they come out of the oven for the brightest flavor.
- Adjust Roasting Time Based on Size: If your baby carrots are particularly large or small, adjust the roasting time accordingly.
- Serve this Recipe With: Serve with Copycat Honey Baked Ham, Air Fryer Hasselback Potatoes or Old Fashioned Coconut Cream Pie.
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Honey Garlic Oven Roasted Baby Carrots
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Ingredients
- 3 cups Carrots, matchstick or baby carrots can be used too
- 5 tablespoons Butter
- 1 tablespoon Garlic, minced
- 1 teaspoon All Purpose Seasoning, or salt and pepper to taste
- 1 tablespoon Honey
Instructions
- Preheat oven to 425℉.
- Cut carrots into matchstick sized pieces and arrange on a foil lined baking sheet.
- Place butter in a microwave safe bowl and add garlic.
- Microwave butter and garlic for 30 seconds, or until butter is completely melted.
- Pour melted butter and garlic over carrots.
- Add All Purpose Seasoning; toss to coat.
- Roast for 25 minutes or until carrots are tender and slightly golden.
- Transfer carrots to a serving bowl and drizzle with honey.
Christina’s Notes
- Dry the Carrots First: Pat baby carrots dry before roasting to prevent steaming. This helps them caramelize instead of turning mushy.
- Use a Hot Oven: Roast at 400–425°F to get that golden, slightly crisp exterior. A high temp brings out the carrots’ natural sweetness and helps the glaze stick.
- Make the Glaze Separately: Melt butter and stir in honey and minced garlic in a saucepan before tossing with carrots. This ensures even coating and deeper flavor.
- Don’t Crowd the Pan: Spread carrots in a single layer on a parchment-lined baking sheet. Overcrowding leads to steaming instead of roasting.
- Broil for a Final Touch: After roasting, broil for 1–2 minutes to intensify caramelization. Watch closely—this step adds irresistible texture and color.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
This dish looks delicious and attractive. I will try to make it. Thanks for sharing the recipe.