Honey Roasted Rainbow Carrots | www.floatingkitchen.net

Honey Roasted Rainbow Carrots

This post was originally published here September 25, 2017. I’ve since updated the text and photographs. This simple side dish is one the whole family will love!

Roasted carrots always remind me of Spring. And since we’ve officially (and finally!) crossed over, I thought these Honey Roasted Rainbow Carrots would be very appropriate for today.

These Honey Roasted Rainbow Carrots are one of my favorite side dishes because: (1) everyone loves them, (2) they truly are a “non-recipe” type of recipe, and (3) they are just so gosh darn pretty. They would make a beautiful addition to your Easter or Mother’s Day table. But I think you’ll find yourself making them routinely for just any old night of the week. They are one of those universal side dishes that can be paired with almost everything. And with only 5 ingredients, there isn’t much standing in your way!

Honey Roasted Rainbow Carrots | www.floatingkitchen.net

This recipe is simple and straightforward, but there are a few tips that will that ensure these Honey Roasted Rainbow Carrots come out perfect every single time. First, I always use a metal baking pan (instead of a glass baking dish) to roast the carrots. This results in the best caramelization. And we all know those little caramelized bites are the best bites! And second, I try to make the all carrot pieces *approximately* the same size, which will help them cook evenly. So if some of the carrots in your bunch are really thick, you might consider first slicing them in half lengthwise before cutting them into 1-inch pieces.

So. Now that it’s officially Spring, which fruits and vegetables are you most looking forward to welcoming into your kitchen.



Honey Roasted Rainbow Carrots

Honey Roasted Rainbow Carrots

At a Glance:
Yield: Serves 4-6
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes


  • 1 lb rainbow carrots, peeled, trimmed and cut into 1-inch pieces
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • 1/2 tsp. salt


  1. Pre-heat your oven to 425 degrees. 
  2. Add the carrots to a large rimmed baking pan. Drizzle with the olive oil and honey, tossing to coat. Then sprinkle with the thyme leaves and salt.
  3. Transfer the baking pan to your pre-heated oven and roast the carrots for 25-35 minutes, stirring once halfway through, or until they are tender and starting to caramelize in some places. Remove the baking pan from your oven and transfer the carrots to a serving dish. Serve immediately.
  4. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

66 comments on “Honey Roasted Rainbow Carrots”

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

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

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

  4. 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!!

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

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

  7. 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!

  8. 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.

  9. 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!

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

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

  12. 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!

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

  14. 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 🙂

  15. 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!

  16. 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.

  17. 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!

  18. 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!

  19. Girl, I would have eaten this entire pan, too!

  20. 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!

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

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

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

  24. I love the simplicity of this! Well done!

  25. These are so pretty! What a perfect Fall side dish!

  26. SO perfect for upcoming holiday dinners!!

  27. love the updated pics! even more stunning. And the roasted carrot recipe, as always, is divine!

  28. Ooh so gorgeous! Love the arrival of fall when I start to see roasted veggies popping up. And these carrots look and sound delicious! xoxo

  29. Beautiful update, Liz! Seems as most of the country is holding on to Summer a bit longer this year… the rains aren’t even back yet up here and I’m growing anxious for them. Looove your updated photographs, Liz! And am so in love with roasted root veggies… Bring on Fall! xo

    • Yes, it seems to be warm everywhere right about now. I don’t want to give up Summer, but looking forward to a bit of a cool down!

  30. Always a favorite!

  31. Going to make these next time your Dad and are at the track

  32. A delicious and beautiful refresh, Liz! I loooove roasted carrots, but with honey? Even better! The sheet pan tip is evvverything. I’ve banished glass from my roasting repertoire!

  33. I tried the recipe today and it will definitely be added to my collection. It tasted wonderful to us, the components fit together perfectly. Delicious!

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