The weeknight side that earned a spot on our holiday table
These Herb Roasted Carrots started out as a simple weeknight side. After a few dinners of loving how much flavor they had for how little work, they started making an appearance on our holiday table, too.
But the real reason they work? You don’t have to choose sweet or savory.
Just a touch of honey brings out the carrots’ natural sweetness, while fresh rosemary and thyme keep them savory and herby. (Unlike my Crockpot Glazed Carrots, there’s no brown sugar here at all.)
The other key is how you cut them. Slicing the carrots into thin 3-inch sticks means they roast in about 25 minutes, with crisp, caramelized edges and tender middles.
They’re delicious, easy, and SO versatile, right at home next to a Tuesday night chicken dinner or the Thanksgiving turkey. And if you love a sweet-and-savory carrot with a little kick, my Spiced Roasted Carrots with Hot Honey are next on the list.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Carrots: Whole carrots are the way to go here, since bagged baby carrots have less flavor and don’t cut into sticks as nicely. Peeling is optional, but it gives them a better texture once roasted.
- Oil: I tested these with olive oil, but avocado oil works just as well.
- Honey: You only need a touch for a hint of sweetness. Swap in pure maple syrup or agave nectar to make these vegan.
- Fresh herbs: Fresh rosemary and thyme give these their savory, herby flavor. Dried herbs work too (use about half as much), and a sprinkle of fresh parsley at the end adds a pop of color.
How to Make Herb Roasted Carrots
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cut the carrots into sticks
Peel the carrots, trim off the stem ends, and cut each carrot in half crosswise. Then slice each half lengthwise into thin sticks, about ¼-inch thick and 3 inches long.
Keep the sticks about the same size. That way they all finish roasting at the same time (instead of a few burnt ones and a few still crunchy).
Toss in the honey-herb mixture
Preheat the oven to 400°F. Whisk together the oil, honey, rosemary, thyme, and salt, then toss the carrots in it until every piece is coated.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
Roast in a single layer
Spread the carrots out on a parchment-lined sheet pan, giving them a little room so they roast instead of steam. Bake for 24 to 28 minutes, until the edges are caramelized and a fork slides right in, then finish with fresh parsley.
Cook time really comes down to how you cut them. Here’s what to expect:
- Thin sticks (¼-inch x 3-inch): 24 to 28 minutes
- Whole carrots: 40 to 50 minutes
Don’t skip the parchment (or foil). Honey can scorch onto a bare pan, and lining it makes cleanup SO much easier.
Oops! What did I do wrong?
My carrots came out soggy, not caramelized.
The pan was probably too crowded, so the carrots steamed instead of roasting. Spread them out in a single layer (use two sheet pans if you need to) so they have a little breathing room.
The honey burned on the pan.
Honey can scorch on a bare pan at 400°F. Lining the pan with parchment helps a ton, and checking at the 24-minute mark keeps things from going too far.
They’re still hard in the middle.
The sticks were likely cut a little too thick. Keep them around ¼-inch thick, or give them a few more minutes in the oven and check again.
FAQs
You can easily change out the herbs. Rosemary is my favorite here, but dried thyme, basil, or oregano all work wonderfully.
Or, add some warm spices. A pinch of cinnamon and nutmeg makes these extra cozy for the holidays.
Finally, go more savory. A little cumin and garlic powder takes them in a more savory direction.
Rosemary and thyme are my go-to combo, since their savory flavor keeps the honey from tasting too sweet. Parsley, sage, oregano, and even a little cilantro are great with carrots, too.
Yes! In this recipe, the honey gets tossed with the oil and herbs before the carrots go into the oven. Since you only use a touch and roast on parchment, it caramelizes instead of burning.
You can, but whole carrots have more flavor and cut into nice, even sticks. If you do use baby carrots, leave them whole and roast a few extra minutes, until a fork slides right in.
Nope, peeling is optional. It just gives the carrots a slightly better texture once they’re roasted, so that’s how I tested this recipe.
Let leftovers cool, then store them in an airtight container in the fridge for 3 to 4 days. You can freeze them for up to 3 months, but fair warning, they’ll be noticeably softer after thawing. They’re still tasty, just not as crisp as fresh.
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Honey Herb Roasted Carrots Recipe
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Equipment
- Parchment Paper Sheet
Ingredients
- 2 pounds carrots peeled and cut into ¼-inch x 3-inch long pieces
- 2 tablespoons oil olive or avocado
- 2 tablespoons honey*
- ½ teaspoon rosemary fresh, finely chopped
- ½ teaspoon thyme fresh, finely chopped
- ½ teaspoon salt to taste
- Parsley optional
Instructions
- Season the Carrots: Preheat oven to 400°F. Combine oil, honey, herbs, and salt in a medium bowl. Whisk to combine. Place carrots in a large bowl and add honey-herb sauce. Toss until well combined.2 pounds carrots, 2 tablespoons oil, 2 tablespoons honey*, ½ teaspoon rosemary, ½ teaspoon thyme, ½ teaspoon salt
- Roast in the Oven: Line a large baking sheet with parchment paper or aluminum foil. Spread carrots out evenly in a single layer on the sheet. Bake in preheated oven for 24-28 minutes. Top with fresh parsley and enjoy!Parsley
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Notes
- Vegan: Swap the honey for pure maple syrup or agave nectar.
- Dried herbs: Use ¼ teaspoon dried herbs in place of the fresh rosemary and thyme.
- Whole carrots: Roast whole carrots at 400°F for 40 to 50 minutes, until a fork slides right in.
- Cut evenly: Keep the sticks about the same size so they all finish roasting at the same time.
- Make ahead: Peel and cut the carrots a day or two early, then keep them in the fridge until you’re ready to roast.
- Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheating: Warm in a 400°F oven for a few minutes to bring back some crisp edges. A skillet or microwave works too, they’ll just be a little softer.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Fair warning, they’ll be noticeably softer after thawing, but still tasty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with herb roasted carrots
These go with just about any main, which is a big part of why they keep landing on our table. For an easy weeknight, I love them next to Pork Chops with Apples and Onions or a quick batch of Garlic Butter Steak Bites.
Blackened Salmon is another favorite, since the smoky spices taste great next to the sweet, herby carrots.
For a holiday spread, pile them next to Spatchcock Chicken or Bacon Wrapped Stuffed Pork Tenderloin, along with Brown Butter Mashed Potatoes and my Cajun Cornbread Dressing. (Don’t forget the Gravy without Drippings!)
More easy carrot recipes
Carrots are a little sweet, a little savory, and SO easy to change up. Here are a few more ways to make them, from the air fryer to the slow cooker.
Looks delicious!
Thank you! Let me know what you think if you make it.