This Honey Roasted Carrots recipe is sponsored by McCormick®. All opinions are my own.
How to make Honey Roasted Carrots Video
Olive oil: The olive oil promotes caramelization and prevents the carrots from drying out or burning. Use extra virgin olive oil for the best flavor. Balsamic vinegar: The highest quality balsamic vinegars (super pricy) are not necessary in this recipe and should be reserved for finishing dishes. Less expensive but still quality Balsamic Vinegar of Modena I.G.P. is what you want to use for everyday cooking in sauces, marinades, and salad dressings. You can read all about balsamic vinegar in this post. Honey: Regular clover honey works perfectly for this recipe. You can swap it with maple syrup in a pinch, noting a different flavor profile. Apricot preserves: This unexpected ingredient adds a multi-dimensional fruity sweetness that pairs beautifully with the honey. Seasonings: Garlic powder, thyme, ground mustard, cumin, salt and pepper inject the glaze with a rainbow of flavor without overpowering it.
Mix up seasonings: Try Italian seasoning, Herbs de Provence, Butter Garlic seasoning (I’m obsessed with Kinder’s Master Salt), Cajun seasoning, Creole seasoning, tarragon, chili powder, cumin, paprika, cayenne pepper, cinnamon, nutmeg, etc. Balsamic Roasted Carrots: See this recipe here. Parmesan Roasted Carrots. Roast carrots with olive oil, Italian seasonings, salt and pepper until tender, 35-45 minutes. Sprinkle the carrots with 2-3 tablespoons of freshly grated Parmesan during the last few minutes of roasting. Pesto Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Remove from the oven and toss with a couple tablespoons of pesto and a splash of lemon juice. Cinnamon Maple Roasted Carrots: Whisk together ⅓ cup pure maple syrup, ¼ cup light brown sugar, ½-1 teaspoon cinnamon, salt and pepper and pour it over the carrots. Dot the carrots with 5 tablespoons cubed butter. You can also add a dash of cayenne pepper, cumin and/or chili powder. Roast until tender, 35-45 minutes. Dijon Maple Butter Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Whisk together 1 tablespoon melted butter, 1 tablespoon balsamic vinegar, 2 teaspoons Dijon and 1 teaspoon pure maple syrup. Toss the roasted carrots with sauce once they’re tender. Ginger Soy Roasted Carrots: Roast carrots with olive oil, salt and pepper for 20 minutes. Whisk together 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil and 1 teaspoon freshly grated ginger or a heaping ¼ teaspoon ground ginger. Remove the carrots from the oven, toss with the sauce and continue to roast until tender. Sriracha Honey Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Whisk 1 tablespoon honey with ½ tablespoon sriracha and toss with tender carrots. Cotija Lime Roasted Carrots: Toss the carrots with olive oil, garlic powder, salt, chili powder, ground cumin and a squeeze of lime juice and a sprinkling of Cotija cheese before baking. Roast until tender, 35-45 minutes. Curry Roasted Carrots: Roast carrots with olive oil, 1 teaspoon yellow curry powder, garlic powder, salt and pepper until tender, 35-45 minutes.
- After you toss your carrots in the Honey Garlic Glaze, it will seem like a lot of Glaze – but be excited because all that Glaze gets sipped up by the carrots for the most tender, flavor infused carrots.
- Finally, oven roast the carrots until tender.
Use any carrots. You can use any carrots for this recipe, just be prepare do adjust the baking time. Cut larger carrots into thirds. Dry carrots: After you peel and rinse the carrots, dry them thoroughly with a kitchen towel so they can caramelize. Any leftover moisture will inhibit the roasting process. Bake at high heat. Roast the carrots at 400 degrees F. This is the ideal temperature to roast carrots for a tender inside with extra surface caramelization which means extra nutty flavor. Many recipes use a lower temperature which will still cook the carrots but won’t bring that beautiful color and flavor. Roast carrots in an even layer. Don’t be tempted to overlap the carrots just to squeeze more in. The carrots need to be spread in an even layer so their surfaces are touching the hot pan in order to caramelize. If you are scaling up the recipe, you will need to bake the carrots on two baking sheets. Be flexible with baking times. I have made this recipe multiple times and the roasting time is always different because no batch of carrots is the same. The good news – carrots are not temperamental. If you undercook them – just pop back in the oven. If you overcook them slightly, they will just become more tender.
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