Honey Roasted Carrots | www.floatingkitchen.net

Honey Roasted Carrots

This post was originally published here on September 22, 2014. I’ve since updated the photographs and text. I hope you give it a try!

Fall has officially arrived. But it sure as heck doesn’t feel that way.

We got hit with a swath of hot, humid air over the weekend. And while I totally took advantage of it (boating, patio beers and beach walks galore!), it did kind of put a damper on my cooking plans.

Fall baking will have to wait until the temperatures cool down enough for me to be able to tolerate turning on my oven for an extended period of time. But these carrots, well, they needed to get cooked. Another day or two and they might have been sentenced to die a slow death in the crisper drawer.

Honey Roasted Carrots | www.floatingkitchen.net

Roasted root vegetables are to Fall as tomato salads are to Summer. They are staples. I make them as often as I can. And I never seem to tire of them.

I can easily consume a whole sheet pan of roasted vegetables in one sitting. Which is an achievement that I’m not ashamed of.

Honey Roasted Carrots | www.floatingkitchen.net

These Honey Roasted Carrots are one of those simple side dishes that I make and serve all the time. I hardly even have to give the recipe a second thought at this point. The short ingredient list (only 5!) and easy preparation method has become second nature. And of course, they taste pretty amazing, too. They hit all the magical notes: earthy, salty, sweet and herby. What more could you ask for? Really?

Honey Roasted Carrots | www.floatingkitchen.net

If the carrots are very large/thick, you can cut them in half lengthwise. But I try to purchase smaller ones, if possible, so I can leave them whole. I think it results in a much prettier presentation (along with leaving a tiny bit of green at the ends for a bit of color contrast!).

What’s your favorite root vegetable to roast up during the cooler months?



Honey Roasted Carrots

Honey Roasted Carrots

At a Glance:
Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


  • 1 lb carrots, peeled, washed and greens trimmed
  • 1-2 tablespoons fresh thyme leaves
  • 1-2 tablespoons extra-virgin olive oil
  • 1-2 tablespoons honey
  • 1/2 tsp. salt


  1. Pre-heat your oven to 425 degrees.
  2. Add the carrots and thyme to a large rimmed baking sheet. Drizzle with the olive oil and honey, tossing to coat. Then sprinkle with the salt.
  3. Transfer the baking sheet to your pre-heated oven and roast the carrots for 20-30 minutes, or until they are tender and browned in some spots, stirring them gently once halfway through. Remove from the oven and set aside. Transfer to a plate and serve immediately.
  4. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.








60 comments on “Honey Roasted 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!

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