There’s something quietly powerful about a well-roasted carrot. Caramelized edges, earthy sweetness, and just a whisper of spice—it’s a dish that’s as at home on a rustic Tuscan table as it is beside smoky Southern ribs.
I first served these at a dinner where the dish held its own like seasoned pros. Inspired by the slow roasting techniques I learned in Provence and the spice layering of Middle Eastern kitchens, this recipe lets simple ingredients shine.
Brush with olive oil, add a pinch of za’atar or smoked paprika, and roast until tender and bronzed—it’s that easy. Whether you’re a home cook or a curious foodie, this side dish is your new kitchen ace for dinner parties, potlucks, or weekday indulgence.
What’s So Great About This Dish?
- I stumbled on this while craving something hearty yet light—and now it’s my go-to when I want veggies to steal the spotlight.
- They’re naturally sweet, so I didn’t need sugar-heavy glazes—perfect for mindful eating without losing flavor.
- These carrots reheat beautifully, making them ideal for meal prep or packed lunches that actually taste good.
- I’ve tried them with a drizzle of tahini, a crumble of feta, or even tossed in chimichurri—and every version hits.
- This recipe has helped me stay on track with weight goals while still eating something that feels indulgent and warm.
Roasted Carrots Recipe
These honey-roasted carrots are a simple yet elegant side dish, caramelized to perfection with a touch of sweetness. The high-heat roasting enhances their natural flavor, making them tender inside with crisp, golden edges. A sprinkle of fresh parsley adds a pop of color and freshness.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Measuring spoons
- Spatula
- Oven mitts
Ingredients
- 1 tsp honey or maple syrup
- 1 lb carrots, about 1 large or 2 medium bunches
- Chopped fresh parsley, for garnish
- 1 tbsp extra-virgin olive oil
- Freshly ground black pepper
- ½ tsp sea salt
Instructions
- Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, combine the carrots with olive oil, honey, salt, and freshly ground black pepper, ensuring they are well coated.
- Spread them in a single layer on the prepared baking sheet and place them in the oven.
- Roast for 15 to 25 minutes, checking for tenderness by piercing with a fork.
- They should be lightly browned yet not overly soft.
- Once done, remove them from the oven, adjust seasoning if needed, and garnish with fresh parsley before serving.
Notes
- Use evenly sized carrots for consistent roasting and even caramelization.
- If your carrots are thick, slice them in half lengthwise for better cooking.
- Adding a pinch of smoked paprika or cumin enhances the depth of flavor.
| Nutrition | Value |
| Calories | 60kcal |
| Carbohydrates | 9g |
| Fibre | 2g |
| Fat | 3g |
| Protein | 1g |
