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Honey roasted carrots with a glossy light glaze viewed from above
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Honey Roasted Carrots Recipe

Tender roasted carrot sticks with a light honey glaze and fresh lemon juice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 side servings
Calories: 123
Ingredients Equipment Method Video Notes

Ingredients
  

  • 900 g carrots peeled and trimmed; cut into 3-inch sticks about 1/2 inch thick
  • 2 tablespoons olive oil 27 g
  • 2 tablespoons honey 42 g
  • 1 tablespoon lemon juice 15 g
  • 0.5 teaspoon fine salt 3 g
  • 0.25 teaspoon black pepper 0.6 g

Equipment

  • 1 Large rimmed sheet pan
  • 1 Mixing bowl
  • 1 Vegetable peeler

Method
 

  1. Heat oven to 400°F (205°C). Wash, peel and cut carrots into similarly thick sticks. Dry thoroughly.
  2. Toss carrots with olive oil, salt and pepper. Spread in one layer on a large rimmed sheet pan, leaving space between pieces; use two pans if needed.
  3. Roast 20–25 minutes, turning once, until nearly fork-tender and starting to brown. If centers are still firm, give them a few more minutes before adding honey.
  4. Drizzle with honey and carefully turn to coat. Roast 8–10 minutes more, checking early, until tender and lightly glazed. Avoid blackened honey.
  5. Transfer to a serving platter, add lemon juice and serve. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, at 40°F or below; use within 3–4 days and reheat to 165°F. Do not serve this honey-containing recipe to infants under 12 months.

Video

Notes

Do not serve to infants under 12 months because this recipe contains honey. Nutrition is estimated per one-sixth of the recipe and includes all oil, honey, lemon and salt. Video credit: The Stay At Home Chef demonstrates honey-roasted carrots using butter and honey from the start; this version uses olive oil, adds honey late and finishes with lemon.