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    Home » Recipes » Side Dishes » Honey Glazed Roasted Carrots

    October 11, 2020 · Updated October 11, 2021

    Honey Glazed Roasted Carrots

    5 from 1 vote
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    · by Amanda Gajdosik

    Jump to Recipe Print Recipe

    This post may contain affiliate links. This blog generates income via ads.

    These honey glazed roasted carrots with cayenne are the ultimate vegetable side dish! Perfectly cooked carrots that are slightly sweet, slightly spicy, and perfectly seasoned can be paired with just about any main course you could imagine!

    A large antique metal serving tray is filled with honey roasted carrots with cayenne pepper. There is a silver spoon in the dish and it sits on a textured grey backdrop.

    There is no better way to enjoy a vegetable than to roast it. Typically, I like to do just veggies + olive oil + salt + pepper roasted in a very hot oven to highlight the natural flavors of the vegetables, but sometimes the dish needs a little kick.

    Enter honey and cayenne pepper. They play off of the natural sweetness and earthiness of the carrots so beautifully, it’s a match made in heaven!

    Ingredients for this recipe

    • Carrots, peeled and chopped
    • Olive oil
    • Honey, local honey if you can get your hands on it
    • Kosher alt & freshly ground black pepper
    • Cayenne pepper
    A baking tray filled with honey glazed roasted carrots. There is an antique silver spoon in the bottom left corner of the tray.

    How to make Honey Glazed Roasted Carrots

    1. Peel and chop the carrots. Into pieces that are about an inch wide.
    2. Mix together the olive oil, honey, kosher salt, pepper, and cayenne (just a pinch or two).
    3. Coat the carrots. In the spicy honey mixture.
    4. Cook the carrots. In a hot oven on a preheated pan.
    5. Serve with salt. Just a little flaky salt to finish. It sets off the whole dish!
    • Peel and chop the carrots.
    • Whisk together the honey glaze.
    • Add the carrots to the honey glaze.
    • Toss to coat before roasting.

    That’s all it takes to make this easy and comforting vegetarian side dish. Between the roasting, the root vegetables, and the spice of cayenne, these carrots are a welcomed and warm addition to any dinner.

    Of course, you can totally make a meal out of these carrots (guilty as charged) but they also pair perfectly with pot roast. Or roast chicken! Maybe alongside a pot pie for an extra serving of veggies.

    A large antique metal serving tray is filled with honey glazed roasted carrots with cayenne pepper. There is a silver spoon in the dish and it sits on a textured grey backdrop.

    Other great veggie side dishes

    • Sautéed Green Beans
    • Sheet Pan Oven Roasted Vegetables
    • Mashed Potatoes (those are a vegetable, right?)
    • Shaved Brussels Sprouts Caesar Salad
    • Creamed Kale
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    Print Recipe
    5 from 1 vote

    Honey Glazed Roasted Carrots

    Lightly coated with honey and just a pinch of cayenne pepper these glazed carrots are roasted to perfection to perfectly pair with any meal you could imagine!
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Side Dish
    Cuisine: American
    Keyword: Side Dish, Vegetables, Vegetarian
    Servings: 4 servings
    Calories: 219kcal
    Author: Amanda Gajdosik

    Equipment

    • Rimmed Sheet Pan

    Ingredients

    • 2 pounds carrots
    • 3 tablespoon olive oil
    • 2 tablespoon honey (local if you can get your hands on it)
    • 1 tsp. kosher salt
    • ½ tsp. freshly ground black pepper
    • Pinch cayenne pepper
    • Flaky sea salt for serving

    Instructions

    • Preheat oven to 400 degrees. Place a large rimmed baking sheet into the oven as it preheats.
    • Meanwhile, peel and chop the carrots into 1-inch chunks. Set aside.
    • In a large glass bowl, whisk together the olive oil, honey, salt, pepper, and cayenne. Add in the carrots and stir to coat.
    • When oven is preheated, (carefully) pour the glazed carrots onto the hot baking sheet. Carefully spread into a single layer.
    • Roast carrots in preheat oven for 45 minutes, stirring after 20 minutes. Or until carrots are fork tender and show some charring.
    • Sprinkle with flaky sea salt and parsley before serving.
    • Store any leftover carrots in an airtight container in the fridge for up to five days.

    Notes

    • If you don’t like spice – don’t worry! These carrots are just as delicious without cayenne and it can simply be omitted.

    Nutrition

    Serving: 0.5pounds | Calories: 219kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 635mg | Potassium: 726mg | Fiber: 7g | Sugar: 19g | Vitamin A: 37889IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg

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    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.

    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.

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