Roasted Carrots
These Roasted Carrots are a delightful twist on the classic roasted veggie side. With a sticky glaze made of honey, maple syrup, and smoked paprika, each bite combines a balance of natural sweetness, warm spices, and a hint of smokiness. They’re easy to make yet add a gourmet touch to any meal, whether it’s a simple weeknight dinner or a festive holiday spread.
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Roasted carrots are not only delicious but also incredibly versatile! They’re the perfect balance of sweet and savory with a caramelized finish that elevates any dish they accompany. These carrots are coated in a warm, smoky-sweet sauce that will leave everyone asking for seconds. Plus, they’re a breeze to make—just toss in the glaze, pop in the oven, and you’re good to go!
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What You Need to Make Roasted Carrots
To make these roasted carrots, you’ll need a few simple ingredients that you probably already have in your pantry, such as honey, maple syrup, garlic, smoked paprika, and brown sugar. For exact amounts, check out the recipe card below!
Sauce Ingredients
- Honey (@thebravefarmers recommended)
- Maple syrup
- Minced garlic
- Smoked paprika
- Cinnamon sugar
- Ground cumin
- Salt and pepper
- Brown sugar (@wholesomesweet recommended)
Carrots
- Whole carrots, peeled and cut in half
How to Make Roasted Carrots
1
Prepare the Carrots: Start by peeling your carrots and slicing them in half lengthwise. Place them in a large mixing bowl.
2
Make the Sauce: In a separate bowl, mix together honey, maple syrup, minced garlic, smoked paprika, cinnamon sugar, cumin, salt, pepper, and brown sugar until well combined.
3
Coat the Carrots: Pour the sauce over the carrots, tossing them to make sure each piece is fully coated.
4
Bake: Line an oven-safe baking sheet with parchment paper, then spread the carrots out in a single layer. Bake at 425°F for 25 minutes, or until they’re tender and starting to caramelize.
5
Broil (Optional): For extra caramelization, turn on the broiler and broil the carrots for 3-5 minutes. Keep a close eye on them to prevent burning!
Commonly Asked Questions
How do I know when the carrots are done?
The carrots should be fork-tender and slightly caramelized on the edges after baking. If they still feel firm, continue baking for a few more minutes.
Can I make these roasted carrots ahead of time?
Yes! You can prepare the sauce and coat the carrots, then refrigerate until ready to bake. Just let them come to room temperature before placing them in the oven.
What should I serve with roasted carrots?
These roasted carrots pair well with roasted meats like chicken or pork, as well as grain dishes like quinoa or couscous. They’re also perfect as part of a holiday spread!
Can I use baby carrots instead of whole carrots?
Absolutely. Baby carrots work well; just adjust the baking time, as they may cook faster than whole carrots.
Roasted Carrots
Ingredients
- 3-4 lbs of whole carrots peeled and cut in half
Sauce
- 1/4 cup honey
- 1/4 cup maple syrup
- 1 tsp minced garlic
- 1/2 tbsp smoked paprika
- 1 tbsp cinnamon sugar
- 1/2 tbsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp brown sugar
Instructions
- Mix together the sauce and pour over the carrots
- Pour carrots on an oven safe baking sheet lined with parchment paper. Bake on 425 for 25 minutes. Then broil 3-5 minutes, watching to make sure they don’t burn!
