Roasted Carrots with Butter and Honey are about to become your family’s favourite side dish. The natural sugar in the carrots caramelizes with the honey to make these irresistible.
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This is my children’s favourite way of eating carrots, with no exceptions.
Okay, maybe carrot cake muffins would be an exception … but other than that.
A few days ago, discussing recipes that just had to be on this site, one of my friends said ‘Roasted carrots. I don’t know why anyone would boil carrots after trying this.’
You can use whatever sugar you like. I’ve used honey, brown sugar, maple syrup, golden syrup … even white sugar in a pinch, but that didn’t turn out as nice.
We like it best with honey. While not as expensive as maple syrup, it’s certainly not cheap. If your budget is an issue, use brown sugar.
I hate nailing this down to exact measurements, because I rarely measure for this. But you’ll need about this much of each ingredient.
2 pounds carrots
1/4 cup butter
1/4 cup honey or sugar
Root vegetables like carrots and potatoes are dirty, and dirt is a major source of botulism. Always wash root vegetables very well.
Vegetable peelers really are the best way to peel carrots. But do NOT toss out the peelings. You’ve washed those carrots, so there’s nothing wrong with the peels.
In fact, I often don’t peel them after washing.
Save those peels for when you’re making broth. You can freeze them – they’ll go soft, but that isn’t a problem since you’ll be straining them out.
Cut the carrots into chunks that are generally the same size. It’s okay if some are a little bit smaller – they will caramelize and turn darker – but try to have them as close to the same size as possible.
Once your carrots are in an oven-safe casserole or roaster – one that has a lid – add the butter and honey.
You can prepare the recipe up until this point ahead of time. Just cover the carrots and ingredients with foil and refrigerate. When you’re ready, take them out and bake COVERED at 350F for about 40 minutes.
It is very important that you cover them until they’re tender or they won’t turn out right. Once they’re tender, you can remove the lid to brown them a little.
- 2 pounds carrots washed and peeled
- 1/4 cup butter
- 1/4 cup honey
- Cut carrots into chunks or spears.
- Place in covered casserole dish or roaster.
- Dot with butter and drizzle with honey.
- Roast at 350F until carrots are tender. Cover can be removed to brown them for another five minutes.