Sheet Pan Honey Roasted Carrots

These roasted carrots are both simple and flavorful, making them the perfect side dish for both poultry and red meat entrees. Their vibrant color, caramelized sweetness, and tender texture make them a crowd-pleaser for adults and kids alike.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 142kcal

Ingredients

1 pound carrots peeled and trimmed
2 tablespoons extra virgin olive oil
2 tablespoons honey
½ teaspoon garlic powder
Salt and pepper to taste
Fresh thyme optional

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Instructions

Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Prepare the Carrots: If your carrots are large, cut them into evenly sized sticks to ensure even roasting. If they are small, you can leave them whole.
Make the Honey Glaze: In a small bowl, whisk (I used my Pyrex measuring cup) together olive oil, honey, and garlic powder.
Arrange on Baking Sheet and Coat with Glaze: Spread the carrots in a single layer on the prepared baking sheet. Pour the honey glaze over the carrots and toss them until they are evenly coated. Top with salt and pepper.
Roast: Place baking sheet in the preheated oven and roast for 25-30 minutes. Cook until the carrots are tender and caramelized.
Garnish and Serve: Remove from the oven and garnish with fresh thyme. Serve immediately.

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Notes

Recipe makes 4 servings but is easily doubled for larger crowds and holidays.
Smaller carrots or carrots cut into sticks work best. Fresh carrots vs packaged baby carrots have the best flavor.
Avoid overcrowding the baking sheet so the carrots roast evenly.
For extra caramelization, broil the carrots for an additional 1-2 minutes after roasting, but watch closely so they don’t burn.

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