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Honey Roasted Carrots

Kelly Jensen
This Honey Roasted Carrots recipe is a cozy fall side dish everyone will love! Sweet roasted carrots drizzled with honey, salt, and pepper, is a fantastic simple fall recipe. Serve with a bowl of chili or roasted chicken, and enjoy this tasty fall carrot recipe.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 125 kcal

Equipment

  • Sheet Pan
  • Parchment Paper
  • spatula

Ingredients
  

  • 2 lbs carrots I used homegrown rainbow carrots
  • 2 tablespoons sunflower oil
  • 2 tablespoons honey
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
  • Place sliced carrots (I left the smaller ones whole, and sliced larger ones in half) on the sheet pan. Cover with sunflower oil, honey, salt, and pepper.  Toss well to combine so carrots are coated in the mixture.
  • Bake for 20 minutes, flip the carrots halfway during cooking time.
  • Remove carrots from oven, pierce with fork to test doneness. If the carrots needs more time, continue roasting for 5 minutes and test again.

Nutrition

Calories: 125kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 202mgPotassium: 489mgFiber: 4gSugar: 13gVitamin A: 25260IUVitamin C: 9mgCalcium: 51mgIron: 1mg
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