Honey Roasted Carrots
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This week, I’m turning the spotlight on Thanksgiving side dishes—the unsung heroes of the holiday table. Whether you’re hosting the whole feast or simply bringing a dish to share, these recipes are designed to be easy, flavorful, and festive. First up: a cozy favorite that’s anything but ordinary—Honey Roasted Carrots.
Forget the frozen veggie bag or canned vegetables this year. These honey-roasted carrots are a simple upgrade that delivers big flavor with minimal effort. They strike the perfect balance of sweet and savory, with a golden caramelized finish that makes them feel special enough for a holiday meal—but easy enough for a weeknight dinner.
The magic starts in a skillet, where the carrots get a quick sauté in butter and olive oil, seasoned with garlic powder, thyme, salt, and pepper. This step can be done a day ahead, which is a lifesaver when prepping for Thanksgiving. Just before finishing, you’ll stir in minced garlic and a drizzle of honey—that’s where all the warm, rich flavor comes from.
When you’re ready to serve, pop them in the oven for 30 minutes to roast until they’re tender and beautifully caramelized. The result? A side dish that’s simple, stunning, and absolutely delicious. One pound of carrots will serve about 6 people, but the recipe can be easily doubled or tripled to feed a larger crowd or guarantee leftovers. This elegant side dish is sure to earn a spot on your holiday table year after year.
Ingredients for Honey Roasted Carrots
- WHOLE CARROTS
- OLIVE OIL
- BUTTER
- SALT AND PEPPER
- GARLIC POWDER
- THYME
- GARLIC
- HONEY
- FRESH PARSLEY, OPTIONAL FOR GARNISH
Instructions for Honey Roasted Carrots
If you’re making this dish the same day, go ahead and preheat your oven to 400°F.
In a large skillet, heat 2 tablespoons of the butter along with the olive oil over medium heat. Once the butter is melted and bubbling, add the carrots and season with salt, pepper, garlic powder, and thyme. Sauté for 5–7 minutes, stirring frequently, until the carrots begin to soften and develop a light blistered look.
Next, stir in the minced garlic and honey, letting everything cook for about 1 minute—just long enough for the garlic to become fragrant and the honey to coat the carrots.
Transfer the carrots to a 9×9-inch baking dish, spreading them out evenly. Top with the remaining 2 tablespoons of butter, cut into four small pats, and scatter over the top.
At this point, you have two options:
- Make-ahead: Let the dish cool slightly, then cover and refrigerate until the next day.
- Same-day: Place the dish on the center rack of your preheated oven and bake for 20–30 minutes, or until the carrots are tender and caramelized.
Before serving, garnish with a sprinkle of fresh parsley if you’d like a pop of color and freshness. This recipe serves 6 as a small side or 4 as a generous portion—and it’s easy to double or triple for a crowd.
Frequently Asked Questions
How many people does this recipe serve?
This recipe serves 6 people with modest portions or 4 with generous servings. It’s easy to double or triple for larger gatherings.
Can I use baby carrots instead of sliced carrots?
Absolutely. Baby carrots work well and save prep time—just adjust the sauté and bake time slightly to ensure they’re tender.
Can I use fresh herbs instead of dried thyme?
Yes. Fresh thyme works beautifully—use about 2 teaspoons in place of dried. You can also experiment with rosemary or Italian seasoning.
What kind of honey should I use?
Any mild honey will do. Clover, wildflower, or orange blossom honey all add a lovely sweetness without overpowering the dish.
How do I know when the carrots are done baking?
They should be fork-tender and slightly caramelized around the edges. Start checking at the 20-minute mark and bake up to 30 minutes as needed.
FOR MORE RECIPES LIKE THIS, TRY:
Honey Roasted Carrots
Real Mom Kitchen
Ingredients
- 1 lb carrots peeled and cut into diagonal 1” pieces
- 2 Tbsp olive oil
- 4 Tbsp butter
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp thyme
- 3 cloves garlic minced
- 3 Tbsp honey
- fresh parsley optional or garnish
Instructions
- If cooking this dish the same day, preheat oven to 400°F.
- In a large skillet, heat the olive oil and 2 Tbsp of butter over medium heat.
- Add the carrots and sprinkle with salt, pepper, garlic powder and thyme.
- Sauté the carrots in the skillet, stirring frequently for about 5-7 minutes. The carrots will get a blistered look to them
- Add the fresh minced garlic and honey. Sauté for one minute.
- Transfer to a 9 x 9 inch baking dish. Top with the remaining 2 Tbsp of butter, cut into 4 pads.
- At this point, you can allow the dish to cool slightly and refrigerate until the next day. Or if eating the same day, place the baking dish into the center rack of the oven for about 20-30 minutes or until the carrots are tender.
- Garnish with fresh parsley before sering if desired. This recipe will serve 6 with a small serving or 4 with a large serving.
Nutrition
This recipe is adapted from Al Dente Diva.
