Honey Roasted Carrots Recipe

A square, overhead shot of Honey Roasted Carrots in a white tray. To the top left of the tray, there is a small white dish filled with honey, with a wooden honey stirrer in it. Below that, there is an orange napkin with a silver fork and spoon placed on top of it at an angle. This is all set on a wooden surface.

Whole carrots roasted in the oven with butter and seasoning, then finished off with a good drizzle of honey. No chopping or boiling required!

Prep Time8

Cook Time32

Course: side dish

Cuisine: British-American

Keyword: carrots, Christmas Side Dish, easy side dish

Servings:

Author Nicky Corbishley

Ingredients

400 g (14oz) topped carrots (scrubbed or peeled, see notes on size)* - about 8-9 carrots
2 tbsp oil
2 tbsp unsalted butter
⅛ tsp salt
⅛ tsp black pepper
3 tbsp honey
¼ tsp dried parsley

Instructions

Preheat the oven to 200C/400F (fan)
Place the carrots in a baking dish, in a single layer.
400 g (14oz) topped carrots
Drizzle on the oil and add the butter in 1/2 teaspoon dots. Sprinkle on the salt and pepper.
2 tbsp oil, 2 tbsp unsalted butter, 1/8 tsp salt, 1/8 tsp black pepper
Place in the oven to 22 minutes, turning once, halfway through cooking.
Remove from the oven. They should be looking and feeling fairly tender at this point (carefully slide a knife into the thicker end of one carrot and it should slide in with just a bit of resistance). If not, cook for a further five minutes. Then drizzle over the honey and sprinkle on the dried parsley.
3 tbsp honey, 1/4 tsp dried parsley
Place back in the oven for a further 10 minutes, until the edges of the carrots are starting to char very slightly.
Remove from the oven, leave to rest for a couple of minutes (this helps them to go more sticky as the honey cools a little), then transfer to a warm serving dish and serve drizzled with the honey butter from the baking dish.

Video

Notes

Carrot size and prep

Use the longer thin ones with and inch of the green tops intact, not the stubby little mini carrots. If you can't find the longer thin ones, use regular carrots and slice them into long pieces - about 12cm long and 1.5cm thick. You can see the size of the carrots I use in the ingredients photo above.

You can scrub or peel the carrots, it's completely your preference. I like to leave 1" (2.5cm) of the green carrot tops on because I think it looks pretty.

Cooking in the Air Fryer

We've tested cooking these in the air fryer, and they're not much quicker to cook in the air fryer than the oven, and they also go darker when cooked in the air fryer. But they're still tasty.

Follow the same instructions as above to prepare the carrots. Place the carrots in the air fryer basket using a liner.

Using an air fryer liner means that it takes a little longer to cook but keeps the carrots in the seasoned butter so they'll be juicy and tender with more flavour from the butter, seasoning and honey.

Air fry initially at 200c (400f) for 20 minutes moving the carrots around after 10 minutes to ensure they're evenly cooked.

Then add the honey and dried parsley and fir fry for a further 10 minutes at 200c (400f) giving them a shake at 5 minutes.

Nutritional information is approximate, per portion (based on this recipe making 4 portions).

Nutrition

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