Caramelized edges and coated in warm honey butter… it doesn’t get much better than these honey-roasted carrots on the side of your roast dinner.

My mum has always roasted the carrots first, then tossed them with butter and honey when they’re just out of the oven. It’s stupidly easy, and for me, tastes like home. Roasted with fresh thyme, bay leaves, and a couple of crushed garlic cloves, these carrots are right at home alongside a Sunday roast chicken, slow-cooked lamb, or Christmas dinner. They’re quick enough for an ordinary weeknight too – it’s my favorite way to cook carrots and definitely way more exciting than boiling them!

Close up of a tray of honey roasted carrots.

If you’re new here, you might not know I also run a small online store where I keep many of the tools I cook with every day, along with a few timeless homewares for good, slow living…

where slow cooking begins…

Inside The TIW Kitchen

Shop Now

Why You’ll Love This Recipe

It’s made with a handful of simple, everyday ingredients that you’ll have on hand. No last-minute dash to the supermarket here!
The butter and honey create a delicious glaze while the carrots are still piping hot, plus because it’s added once it’s left the oven, there is no risk of burning the honey.
They’re a perfect side dish for pretty much every roast dinner you’ll ever make. Roast chicken, lamb, beef, or pork, are all a match made in heaven.
The whole family will love them! From your granddad to the toddler crawling about the house, this one is a family-friendly winner.

Ingredients

Carrots – I use six medium, raw carrots and cut each one diagonally into four or five chunky pieces. Keeping the pieces reasonably similar in size helps them cook evenly, while those angled edges give us plenty of surface area for caramelising.
Olive oil – A tablespoon of olive oil lightly coats the carrots and helps them roast without becoming greasy.
Garlic – Lightly smush two fresh garlic cloves with the back of your knife before adding them to the pan. You only need to break them open enough to release their flavour as the carrots roast.
Fresh herbs – I’m using fresh thyme and bay leaves from my garden.
Butter
Honey
Sea salt and freshly ground black pepper – Be generous with the salt and pepper. The seasoning balances the honey and stops the carrots from tasting overly sweet.

Equipment

Small enamel cast iron roasting pan—I use a 29 × 21cm Le Creuset enamel cast iron roaster. You can also use a baking sheet or roasting pan. Because I toss my carrots in butter and honey, I suggest a pan with sides.
Vegetable peeler
Chopping board
Sharp knife
Tongs or a large spoon

How to Make Honey Roasted Carrots

Preheat the oven to 200°C (400°F).
Prepare the carrots. Peel the carrots and trim the ends. Cut each carrot diagonally into four or five large, evenly sized pieces. Try to keep the pieces a similar thickness rather than worrying about making them perfectly identical. The aim is for them all to become tender at roughly the same time.
Add everything to the roasting pan. Place the sliced carrots in a 29 × 21cm enamel cast iron roasting pan and drizzle over the olive oil. Lightly crush the garlic cloves with the back of your knife, then add them to the pan along with the thyme sprigs and bay leaves. Toss everything together until the carrots are lightly coated in oil, then spread them into a single layer. Give them a little breathing room if you can, you want the carrots to roast and caramelise rather than steam.
Roast the carrots. Place the roasting pan in the oven and roast for 30–40 minutes, turning the carrots halfway through. Roasting time will depend on the size of your carrots. They’re ready when they’re tender through the centre and beautifully golden around the edges. Larger carrots may need an extra five minutes, so use your best judgement. We’re looking for caramelisation on the edges.
Add the honey-butter glaze. Carefully remove the roasting pan from the oven. Add the butter and honey directly to the hot pan. Gently toss the carrots as the butter melts and combines with the honey, coating them in the warm, glossy glaze.
Taste and finish with sea salt and freshly ground black pepper if needed. Serve while hot.

An enamel cast iron roaster with raw carrots ready for the oven.

Why I Add the Honey After Roasting

Although we’re calling these honey-roasted carrots, they’re technically roasted carrots finished with a honey glaze—and there’s a very good reason for doing it this way.

Honey contains natural sugars that can catch and burn in a hot oven, particularly before thick pieces of carrot have had enough time to become properly tender. Roasting the carrots in olive oil first allows them to cook through and develop those lovely caramelised edges without needing to watch the honey like a hawk.

Once the roasting pan comes out of the oven, the retained heat in the enamel cast iron melts the butter and warms the honey. Tossing everything together creates a silky honey-butter glaze that clings to the hot carrots.

It’s how my mum has always cooked them, so naturally, it’s how I make them too. Mum knew what she was doing!

ENAMEL CAST IRON FAN?

If your idea of a good time involves a Dutch oven and a rainy afternoon, I think we’re going to get along just fine. Start here with my Cast Iron HQ.

Why Cast Iron Is Perfect for Roasting Carrots

An enamel cast iron roasting pan is ideal for vegetables because it holds and distributes heat so well. Unlike a lightweight baking tray, the cast iron remains hot when you turn the carrots, helping them continue to colour and caramelise. Its excellent heat retention also melts the butter and honey beautifully once the pan comes out of the oven.

As a bonus, the roaster keeps the carrots warm for longer at the table too, which is especially helpful when you’re juggling roast meat, potatoes, gravy and everything else that comes with a proper Sunday lunch or Thanksgiving feast.

And let’s be honest, enamel cast iron cookware looks rather lovely popped straight to the table, doesn’t it?!

Variations

The thyme, bay, and garlic version is the one I make, but you can easily give these carrots your own little twist. Go nuts!

Add a pinch of chilli flakes or some hot honey for a good kick of heat. Oooh, hot honey carrots!
Swap the honey for maple syrup, or add a drizzle of balsamic vinegar.
Sprinkle over toasted hazelnuts or walnuts for a little crunch.
Add a finishing touch with a little crumbled feta on top and a smattering of finely chopped fresh parsley.
Add a small spoonful of Dijon mustard to the melted honey and butter.
Replace the thyme with a few small sprigs of rosemary.

Cooks notes

Cut the carrots evenly. Similar-sized pieces will become tender at approximately the same time.
Don’t overcrowd the pan. Spread the carrots into a single layer so they roast rather than steam.
Turn them halfway through. This gives more than one side the chance to develop those golden, caramelised edges.
Add the honey at the end. The hot cast iron will melt the butter and honey into a glaze without the risk of burnt honey.
Watch the garlic. Lightly crushing it releases its flavour without chopping it into tiny pieces that could burn.
Adjust the cooking time to your carrots. Slender carrots will cook more quickly than particularly thick ones.
Don’t forget the seasoning. Salt and pepper balance the sweetness of both the carrots and honey.

What to Serve with Honey Roasted Carrots

These honey-glazed carrots pair beautifully with almost any roast dinner. Try serving them with:

Dutch oven roast chicken
Dutch oven pot roast
Roast leg of lamb
Corned silverside
All the sides. Think crispy duck fat roast potatoes, buttered green beans and Brussels sprouts.

They’re really lovely as part of a Christmas or Thanksgiving dinner. Best of all, they don’t take up precious stovetop space when every saucepan you own has somehow found its way into service!

Can I Make Them Ahead?

You can roast the carrots earlier in the day, although they’ll have their best texture when freshly cooked.

To make them ahead, roast the carrots until they’re just tender, then allow them to cool. Reheat them in a 180°C (350°F) oven until piping hot before adding the butter and honey.

I would wait until just before serving to add the glaze. This keeps it glossy and prevents the carrots from becoming too soft or sticky while they sit.

Storage and Reheating

Store leftover honey-roasted carrots in an airtight container in the refrigerator for up to three days. Reheat them in a 180°C (350°F) oven until warmed through, or gently heat them in a skillet over low to medium heat. You can use the microwave if necessary, but the carrots will be softer, and the glaze won’t have quite the same texture.

FAQ’s

They’re a little of both. The carrots are roasted until tender and caramelised, then tossed with butter and honey while the cast iron pan is still hot. Technically, this creates a honey glaze, but you still get everything you want from honey roasted carrots—sweetness, caramelised edges and plenty of buttery flavour.

Yes. Baby carrots will generally cook more quickly, so begin checking them after approximately 20 minutes. The exact time will depend on their thickness. If I’m hosting for the holidays, I’ll swap out regular carrots for baby dutch ones. There’s just something abouth them that screams occassion!

Not at all. If you have fresh carrots with thin skins, give them a very good scrub and trim the ends before cutting. Older or thicker-skinned carrots are usually better peeled.

Yes. A shallow Dutch oven or enamel cast iron braiser will work well. Choose a wide pan that gives the carrots enough room to sit in a single layer.