Honey Roasted Carrots are a simple side dish, combining whole carrots with olive oil and honey, salt, pepper, and fresh parsley. Slightly sweet and SO delicious!
I just returned from a fun weekend in Lubbock with my college boy, and decided to make a roasted vegetable dish after seeing how few vegetables he eats. We went grocery shopping together and I filled the cart with fruits and veggies, along with ingredients for a baked ziti dish and the Sausage Potato Breakfast Frittata recipe I recently shared with ya’ll. I packed both dishes with veggies, including some that I’ve never used in those two recipes. Josh loves anything, so he was pleased, but you know college kids. Always keeping things simple. Cooking in his VERY tiny kitchen was interesting, but I set him up for the week. You’re welcome, Josh!
Btw, nothing makes me happier than to cook nutritious meals for my family.
These Honey Roasted Carrots are super simple.
- olive oil
- salt & pepper
- fresh parsley
It really can’t get any easier than that. But what I love about this is using whole carrots with the stems attached. They aren’t pre-packaged carrots so you can choose however many you want. And it’s a perfect side dish for any meal. I’m thinking they would be a perfect side for the Easter Bunny. 🙂
These were fairly large carrots and they took a while (45 mins at least) to cook through. Make sure they are fork tender, but not mushy. You could also cut them lengthwise, in half or in fourths, leaving the stems in tact. They would get done faster making them that way. And still be just as pretty.
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- 2 pounds large carrots with stems washed
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- kosher salt to taste
- freshly ground black pepper to taste
- 1 Tablespoon fresh parsley diced
Preheat oven to 400 degrees.
Wash carrots and pat dry.
Lay whole carrots on prepared baking sheet lined with parchment paper.
Mix olive oil and honey together in small bowl. Brush mixture on carrots, coating liberally. Sprinkle with kosher salt and freshly ground black pepper.
Bake on 400 degrees for approximately 45 minutes, or until the carrots are fork tender. Serve immediately.