Vegetable sides

Honey roasted carrots

Name: Honey roasted carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1½ lb carrots, scrubbed; cut into 2-inch (5-cm) lengths, halved or quartered to about ½ inch (1 cm) thick; 2 tbsp olive oil; 2 tbsp honey; ½ tsp fine salt; ¼ tsp ground black pepper; 1 tbsp fresh parsley, washed and chopped

A little honey highlights the sweetness of roasted carrots. Cut the pieces to a similar thickness so they soften together, then serve with a scattering of parsley.

By The Cook’s Brief · Published 2026-10-02
Research-based · Not kitchen-tested by us

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Illustration of honey-glazed roasted orange carrots with chopped parsley on an ivory platter. — AI-generated illustration; not a photograph of a cooked or tested recipe.

PREP10 min

COOK30 min

TOTAL40 min

MAKES4 servings

Estimated from the referenced methods; not timed in our kitchen.

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

1½ lb carrots, scrubbed; cut into 2-inch (5-cm) lengths, halved or quartered to about ½ inch (1 cm) thick
2 tbsp olive oil
2 tbsp honey
½ tsp fine salt
¼ tsp ground black pepper
1 tbsp fresh parsley, washed and chopped

Equipment

Large rimmed sheet pan
Mixing bowl

Let’s get cooking

One step at a time.

0 of 3 steps complete

01Coat the carrots evenlyHeat the oven to 425°F (220°C). In the bowl, stir oil, honey, salt and pepper together. Add carrots and toss until all sides have a thin coating.
02Roast until fork-tenderSpread on the rimmed pan in one layer. Roast for 25–30 minutes, turning halfway, until browned in spots and easily pierced with a fork. Check after 20 minutes; thin pieces can finish sooner.
03Finish with parsleyTransfer to a platter, scraping up the glaze that remains fluid. Scatter parsley over the carrots and serve as four side portions.

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A few useful notes

If the honey darkens too quickly, lower the oven to 400°F (200°C) and continue until the carrots are tender.
This recipe makes four side portions.

Behind the recipe

Researched, with credit.

This recipe draws on the published methods below, with instructions written for The Cook’s Brief. We have not cooked or kitchen-tested this version. Our image is an AI-generated illustration of the dish.

Sources checked 2026-10-02. How we work.