Level up your weeknight dinner with these irresistible 4 ingredient honey roasted carrots. Infused with the warmth of honey and aromatic dill, this simple yet flavorful dish brings out the natural sweetness of carrots. Perfect for any night, from an easy weeknight side to a satisfying holiday side dish.
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Honey roasted carrots are a great combination of simplicity and flavor, taking your everyday carrots up a few notches on the delicious scale.
This recipe takes a simple vegetable and transforms it into a dish that's sweet, savory, and comforting but also very easy to make with only 4 ingredients.
The natural sweetness of carrots is enhanced by honey, and oven roasting everything together at a high temperature (400°F) creates a caramelized exterior that's simply irresistible. I barely restrained myself while photographing these carrots, they are that good!
Using dried dill means you can source from your pantry without the need to keep fresh herbs on hand, which can seem fussy for some people. The dill complements the honey perfectly and two are always a great pair. Just try my Manitoba inspired honey dill sauce if you haven’t yet.
So if you’re looking to take your regular vegetables from bland to bold and beautiful, these roasted honey carrots with dill can do the job - with just 4 ingredients.
Pair them with almost anything, making them a perfect for Easter, Thanksgiving, or Christmas side dish. For a weeknight meal serve them with Instant Pot Chicken and Potatoes, Crispy Chicken Wraps, or Lemon Pepper Pasta.
Ingredients
See the recipe card for exact amounts.
- Carrots: The star of the dish, carrots provide a natural sweetness and satisfying bite. They're also packed with antioxidants and nutrients like beta-carotene and fiber.
- Honey: This natural sweetener enhances the flavor of the roasted and helps create a caramelized outside. I like raw honey, but you can use whatever honey you prefer, like clover or other flavored honey.
- Butter: Adds richness and helps give the carrots a glossy finish.
- Dried dill: Dill brings a subtle, tangy flavor that compliments the sweetness of the honey and carrots.
- Kosher salt and black pepper: Enhances all the flavors in the dish.
Substitutions
- Honey: Maple syrup or agave nectar can be used for a different flavor profile.
- Butter: For a dairy-free version, use olive oil or coconut oil. These will change the flavor somewhat but still help achieve a nice roasted texture. I use plant-based butter often and it works nicely in this dish.
- Dried dill: Fresh dill can be used for a fresher flavor. Out of dill? Try dried thyme or rosemary for a different vibe.
Do you Need to Peel Carrots Before Roasting?
The peel on carrots is fine to eat, so you don't need to peel carrots before cooking or eating them. If you're not peeling them, wash and rinse them well to remove any dirt.
How to Cut Carrots for Roasting
You can roast your carrots whole, either washed well or peeled.
I like to make them easier to eat and cut them into about 1 inch diagonal slices. This can make thicker slices when cutting into big carrots, so for those ones I'll slice them in half.
Having the carrots cut into evenly sized pieces is important for even cooking.
Instructions
Prep Tips
This recipe only takes a few minutes to prep - just slices the carrots and combine with the rest of the ingredients!
- Mix the melted butter, honey, dill, salt, and pepper together in a bowl.
- Add the carrots and toss to coat.
- Transfer the carrots to a baking sheet and spread out into a single layer.
- Bake for 25-30 minutes, flipping halfway for even cooking.
Serve with parsley on top or an extra drizzle of honey.
Tips for making roasted carrots
- Cut carrots into evenly sized pieces to ensure even cooking. This helps prevent smaller pieces from burning while larger pieces remain undercooked.
- Don't overcrowd the baking sheet. Arrange carrots in a single layer with some space between them to allow for air circulation and even roasting without steaming.
- Toss the carrots halfway through cooking to ensure they roast evenly on all sides.
- Keep an eye on the carrots towards the end of cooking time. The honey can burn quickly, so adjust cooking time if needed based on your oven and the size of your carrots. Carrots are done when they are fork tender. To check them simply poke a fork into the larger pieces. If the fork slides in easily, they are ready.
What to serve with honey roasted carrots
Honey glazed carrots go well with a lot of main dishes. Try them paired with creamy dill chicken, air fryer coconut chicken, or with creamy stovetop mac and cheese or brown butter pasta with walnuts.
Love roasted vegetables? Try roasted broccoli and carrots next.
More Recipes with Carrots
Storage
Honey roasted carrots are best served fresh for optimal texture.
Store leftover cooled roasted carrots in an airtight container in the fridge for about 3 days. Reheat in the microwave just until warm.
Freeze leftover cooked and cooled carrots for up to 3 months.
FAQs
Carrots are done when they are fork tender. To test, poke a fork into the thickest part of a carrot. It should slide in easily with little resistance. Typically, honey roasted carrots take 25-30 minutes at 400°F (200°C) but this can vary by oven and carrot size.
Recipe
Honey Roasted Carrots
Ingredients
- 2 lb. carrots peeled or washed, cut into 1-inch pieces, 900 g
- 2 tablespoons honey I use raw honey
- 2 tablespoons butter melted
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- fresh or dried parsley for serving, optional
Instructions
- Preheat oven to 400°F (200°C).
- Peel and chop the carrots into 1-inch lengths. I like to cut on a diagonal. Cut any bigger pieces in half for even roasting.
- In a mixing bowl, toss the carrots with the honey, melted butter, dill, salt, and pepper.
- Transfer the carrots to a sheet pan, spreading them out in a single layer.
- Roast for 30 minutes, flipping halfway.
- Serve hot with fresh parsley and an extra drizzle of honey, if desired.
Equipment
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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