Buttery Honey Roasted Carrots

Buttery Honey Roasted Carrots are a great side dish to your Thanksgiving or Christmas dinner. The great part is, you can make these all year around.

I love roasting veggies because it’s a great way to bring out the flavors while getting your nutrients. My favorite roasted veggies are my loaded brussels sprouts, cauliflower and these honey roasted carrots.

Can I use any carrots?

Yes, you may but I would use the full, long carrots and not the baby ones. In my opinion, it gives it a more classy and elegant feel to the dinner.

Cooking Tips

Since I don’t cut the carrots, I will flip them halfway through to ensure they cook thoroughly. After 20 minutes, you should start to see some caramelization.

Another cooking tip is to peel the carrots before hand to give it a smooth and clean texture.

Be sure to not overcrowd the cooking dish and make sure the carrots are spread out.

What should I pair the carrots with?

I think the perfect meal would be with some mashed potatoes or cauliflower mash and steak. If you didn’t know, steak and cauliflower mash is seriously one of my favorite meals. I love to top it off with some blue cheese.

Buttery Honey Roasted Carrots

Here’s what you’ll need:

• 2 lbs of carrots
• 1/4 apricot jam
• 1 1/2 tbsp honey
• 2 tbsp olive oil
• 1 tbsp melted butter
• 1 tbsp balsamic vinegar
• 2 tsp garlic powder
• 1/4 tsp ground mustard 
• 1/4 tsp thyme
• 1/8 tsp ground cumin 
• 1 tsp salt
• 1/4 tsp pepper 

Directions

1. Pre-heat your oven to 375 degrees.
2. Wash, dry, trim and peel the carrots. I leave my whole but you can cut them if you prefer.
3. Next, add your carrots to a greased baking dish or pan and set aside.
4. In a bowl, whisk together jam, honey, olive oil, melted butter, balsamic vinegar, garlic powder, ground mustard, thyme, ground cumin and salt and pepper. Whisk together.
5. Pour your mixture over the carrots and coat evenly.
6. Bake for 30 or 40 minutes or until tender flipping halfway through. You can check this by poking one with a fork.
7. Circular it’s at 20 minutes.
8. Lastly, garnish with fresh parsley.

Print Recipe

Buttery Honey Roasted Carrots

Cooking Method: Oven Cuisine: Veggies Courses: Sides Recipe Keys: G Gluten Free L Low Calorie L Low Carb V Vegetarian

Prep Time 10 mins Cook Time 45 mins Total Time 55 mins

Servings: 6 Calories: 130

Ingredients

Servings

• 2 lb Carrots
• ¹⁄₄ cup Apricot Jam
• 1 ¹⁄₂ tbsp Honey
• 2 tbsp Olive Oil
• 1 tbsp Melted Butter
• 1 tbsp Balsamic Vinegar
• 2 tsp Garlic Powder
• ¹⁄₄ tsp Ground Mustard
• ¹⁄₄ tsp Thyme
• ¹⁄₈ tsp Ground Cumin
• 1 tsp Salt
• ¹⁄₄ tsp Pepper

Instructions

1. Pre-heat your oven to 375 degrees.

2. Wash, dry, trim and peel the carrots. I leave my whole but you can cut them if you prefer.

3. Next, add your carrots to a greased baking dish or pan and set aside.

4. In a bowl, whisk together jam, honey, olive oil, melted butter, balsamic vinegar, garlic powder, ground mustard, thyme, ground cumin and salt and pepper. Whisk together.

5. Pour your mixture over the carrots and coat evenly.

6. Bake for 30 or 40 minutes or until tender flipping halfway through. You can check this by poking one with a fork.

    

7. Circular it's at 20 minutes.

8. Lastly, garnish with fresh parsley.

Nutrition Facts

Serving Size 1

Servings 6

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Amount Per Serving

Calories 130kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 18g6%

Dietary Fiber 4g16%

Protein 2g4%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: holiday recipes, side dishes, thanksgiving side dish, carrots, honey roasted carrots, veggies, easy recipes