Easy Oven Roasted Carrots

Bowl of roasted baby carrots in various colors, garnished with chopped herbs, placed on a white surface with a red-striped cloth nearby.

These oven roasted carrots are a simple side dish with sweet, caramelized flavor and tender texture. A honey glaze with butter, olive oil, and garlic powder brings out the natural sweetness of the carrots as they roast.

Course Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword baby carrots, brown, carrot, carrots are tender, garlic powder, olive oil, oven roasted carrots, parsley, roast, roast carrots, roasted carrots recipe, seasoning, side dish, toss the carrots

Prep Time 5

Cook Time 40

Servings Servings

Calories 240kcal

Author Zuzana Paar

Equipment

Ingredients

2 Pounds Baby Carrots washed and dried
3 Tablespoons Honey
2 Tablespoons Olive Oil
2 Tablespoons Melted Butter
½ teaspoon Salt
¼ teaspoon Garlic Powder
1 Pinch Fresh Parsley optional
1 Pinch Black Pepper optional

US Customary - Metric

Instructions

Preheat oven to 400°Fahrenheit (200°Celsius), line a baking sheet, dry the carrots, and gather the glaze ingredients.
Whisk the glaze ingredients together, then toss the carrots until evenly coated.
Spread the carrots in a single layer and roast 30–40 minutes, turning halfway through.
Garnish with parsley and black pepper if desired, then serve warm.

Notes

Whole carrots cut into similar-sized pieces work in place of baby carrots. Cut them on the diagonal into roughly equal lengths so they roast at the same rate across the pan.
Add a pinch of fresh thyme or a sprig of rosemary on the baking sheet before roasting for a savory herbal note that works well against the sweetness of the honey glaze.
A drizzle of extra honey straight out of the oven, while the carrots are still hot, intensifies the glaze and adds a glossy finish to the surface before serving.

Nutrition