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honey roasted carrots

(5 ratings)
Debbwl avatar
Blue Ribbon Recipe by
debbie lopez
@Debbwl
Northen, CA

This is best with really young fresh small carrots. Small young carrots do not need peeling; just a good scrub. For a nice presentation trim the top so that a small bit of the green remains.

Blue Ribbon Recipe

This is a delicious side dish that's fancy enough to be served at a holiday meal but easy enough to make on a Wednesday. The roasted carrots are sweet and buttery. There is a little bit of salt and a slightly spicy undertone from the cayenne. The cayenne can easily be adjusted, though, to suit your taste buds.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 5 Min
cook time 20 Min
method Bake

Ingredients For honey roasted carrots

  • 2 lb
    fresh carrots, trimmed, very young work best but can also use baby carrots
  • 1/4 c
    honey
  • 2 Tbsp
    butter, melted
  • 1/2 tsp
    salt
  • 1/8 tsp
    cayenne pepper

How To Make honey roasted carrots

Test Kitchen Tips
If you like a lot of glaze on your carrots, brush a little extra honey and butter on them before serving. Also, make sure to flip the carrots every 7 minutes to prevent burning.
  • Baking sheet covered in aluminum foil and cooking spray.
    1
    Heat oven to 450°F Line 2 rimmed baking sheets with foil coated with cooking spray.
  • Melted butter and honey in a bowl.
    2
    Add butter and honey to a bowl.
  • Salt and cayenne added to the bowl.
    3
    Add salt and cayenne.
  • Carrots tossed in honey mixture.
    4
    Toss carrots in honey mixture.
  • Honey coated carrots on the baking sheet.
    5
    Place carrots on prepared cookie sheets.
  • Carrots roasting in the oven.
    6
    Bake 15 to 20 minutes.
  • Turning the carrots as they roast.
    7
    Tossing once or twice until tender.
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