Honey Roasted Carrots

Honey Roasted Carrots | www.floatingkitchen.net
  • Honey Roasted Carrots
  • Honey Roasted Carrots
  • Honey Roasted Carrots
Posted on September 22, 2014

In August it’s perfectly acceptable to toss together some tomatoes, basil and mozzarella and call that dinner. And a ripe, juicy peach with a scoop of vanilla ice cream is an instant hit for dessert. But something changes in the way we celebrate food in the cooler months. There seems to be a sense of pressure to create meals with more intent, more purpose and more effort.

But dropping temperatures and shrinking daylight hours don’t have to coincide with longer hours in the kitchen (unless of course, you want them too!). Fall and winter foods can be just as blissfully uncomplicated as our beloved summer-time meals. It doesn’t all have to be roasted turkeys and made from scratch pumpkin pies. Agreed? OK, good. Let’s keep going.

Roasted root vegetables are to fall as the tomato salad is to summer. It’s my go-to side dish. I love all kinds of combinations of roasted vegetables, but there is something about the simplicity of roasted carrots that is particularly appealing. I prefer mine minimally dressed, with just a bit of olive oil, honey, salt and fresh thyme. And I like to use a mix of colors and leave the ends uncut (laziness = rustic!) for maximal visual impact. If you can’t find rainbow carrots, you can use a combination of parsnips and carrots for some color variation.

These are so good that I ate the WHOLE pan by myself. No lie. After I photographed them, I started nibbling away and the next thing I knew I had consumed a pound of carrots. No biggie. At least it wasn’t a pound of cookies, right?



Honey Roasted Carrots

Serves about 4

Honey Roasted Carrots


  • 1 lb carrots (a mix of colors, if possible)
  • A few sprigs fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 tsp. salt


  1. Trim the greens off the carrots, leaving about 1-2 inches at the top if desired. Peel and wash the carrots. If they are large, you can cut them in half lengthwise.
  2. Toss the carrots on a rimmed baking sheet along with the thyme. Drizzle with the olive oil and honey. Sprinkle with salt. Transfer to your pre-heated oven and roast for 25-30 minutes, or until the carrots are tender and browned in some spots. Remove from the oven. Transfer to a plate and serve.
  3. Leftovers can be stored in an airtight container for 1-2 days.


  • Absolutely beautiful, wow! I could seriously eat an entire plateful for breakfast this morning. Love the flavors!


    • That would be a good way to start your day! Thanks, Matt!

  • What beautiful carrots! I absolutely love roasted carrots and I could eat a pound of them, too 🙂


    • Thanks, Jennifer! They are almost to pretty to eat….almost 🙂

  • Roasted carrots are the best! You are right, roasted root vegetables are the quintessential fall dish. Gorgeous photos!


    • Thank you, Meggan. Easy to have gorgeous photos when the ingredients themselves are so stunning!

  • awh, love roasted root vegetables . . and I would gladly munch on a pound of these beautiful babies in a second!!! so gorgeous!!! I’m looking out for purple and yellow carrots! love!!


    • Thanks, Alice! They are certainly addicting!

  • I love the sound of these carrots, Liz! I’ve roasted them in brown sugar before, but never honey. Sounds delicious!


    • Thanks, Gayle. Oh brown sugar sounds good too. And so does maple syrup…..yum!

  • These look delicious! I have to give them a try, thanks for the recipe!


    • Thank you! Let me know how you like them!

  • These are seriously the most beautiful carrots ever! I never ever think of carrots, so I never have them around but this sounds incredible! I have to try this!


    • Thank you, Annie! These are worthy of your Holiday table for sure!

  • I’m not usually a fan of cooked carrots in any way (even roasted) but the honey+ thyme combination might just be the trick! I’ll have to try these for sure!

    Luci’s Morsels – fashion. food. frivolity.


    • Thanks, Luci. I hope you try them out and they push you over to the cooked carrot-loving side!!

  • You read my refrigerator’s mind! As in, I have a HUGE bag of tri-color carrots in my crisper that I haven’t known what to do with. This is such a gorgeous recipe, I can barely wait to make it!


    • Thanks, Julia. Glad I could help out!

  • I have a feeling these are just as delicious as they are beautiful. Lovely!


    • Thank you for the wonderful compliment, Valentina!

  • I could eat a meal of roasted root veggies in the fall/winter! these carrots sound so tasty.


    • Thanks, Joanne! Perfect side dish for fall and winter!

  • I’m in awe of these beautiful carrots. Carrots and honey are so perfect for this time of year. They compliment each other so well. Love the styling in this photo too! Really makes the natural beauty stand out 🙂


    • Thank you for the lovely compliment, Allison! Easy to get a beautiful photo when the veggies themselves are so stunning!

  • Those carrots look beautiful. I love that you used honey on them.


    • Thank you, Dannii!

  • These carrots look beautiful Liz! I love roasted veggies and definitely think the rustic look is always the way to go. I ate the whole pan of roasted cauliflower after a photo shoot last winter…it was glorious 🙂


    • Thanks, Karen. Rustic is certainly the way to go (and a bit easier for the chef as well!).

  • Liz, I saw these on IG and SWOONED! Absolutely glorious! And you’re totally right, roasted veggies are fall’s answer to summer salads. I love those pretty yellow carrots!


    • Thank you, Amy! They are so pretty. I love looking at them!

  • Those are some really beautiful carrots! The honey-thyme-olive oil-salt preparation looks like the best kind of simplicity to bring out their roasted sweetness.


    • Thank you, Mary! Sometimes simple is best!

  • I’m with you, Liz — roasted root vegetables is where it’s at in the fall and winter especially! These carrots look delicious, and I could eat them all!


    • Thanks, Marcie. Happy first day of fall!! XO

  • I feel just as you do about fall cooking! I’m ready to roast up veggies more now than through the summer. I love using an assortment of colorful carrots; looks healthy and beautiful!


    • Thank you, Linda! They are so simple but oh so good!

  • Girl, I would have eaten this entire pan, too!


    • Glad to know I’m not alone in this! Thanks, Lisa!

  • These carrots are stunning!! I’m so glad you stopped by my blog so I could spot these! I hope you had a great time at the conference! I thought it was a really great weekend. Take care, Becky


    • Thanks, Becky! My head is still spinning from the conference. I had a great time and learned some great new tips and tricks!

  • Stunning! I am not a huge carrot person, but my better half eats them by the pound! I must make these for him soon 🙂


    • I bet he’ll love them. Thanks, Ashely!

  • So pretty! And roasted veggies are my favorite way to eat em.


    • Thanks, Aimee! I hope you like them!

  • I love my veggies and one of my faves is roasted carrot. These look super tasty! 🙂


    • Thank you, Michelle. They are one of my favorites!

  • I love the simplicity of this! Well done!


    • Thank you, Sylvia! Simple is best!

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