Carrots become beautifully caramelized when coated in honey and olive oil and roasted in a hot oven.CourseSide DishCuisineAmericanPrep Time5 minutesCook Time30 minutesTotal Time35 minutesServings4 servingsCalories121kcalAuthorVered DeLeeuw


  • 1 lb. small firm carrots
  • 2 tablespoons olive oil (or melted unsalted butter)
  • 1 tablespoon honey
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon black pepper


  • Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. Wash the carrots and dry them well. 
  • If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similar-sized carrot chunks. If using small carrots, as shown in the photos, you can leave them whole. 
  • In a large bowl, toss the carrots with the olive oil, honey, kosher salt, and black pepper.
  • Spread the carrots on the prepared baking sheet, in a single layer. Roast until carrots are tender and browned, 10-15 minutes per side. 


I don’t recommend using bagged baby carrots when making this recipe. Their water content is too high for this recipe to succeed. It’s not easy to get them caramelized (though it’s not impossible either).You want young, firm, dry carrots. The small, 4-5 inch ones that are usually sold in bunches with their greens still attached are perfect. But you can also use mature carrots if that’s all you can find.


Serving: 0.25recipe | Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 217mg | Fiber: 3g | Sugar: 9g