Honey makes everything better.

Honey Roasted Carrots

With autumn comes the boon of harvest vegetables. Carrots are readily available any time of year, but this recipe is also delicious with yam and squash.

3 tbsp honey
2 tbsp oil
1/4 tsp sea salt
1 tsp coarse black pepper (1/2 tsp fine ground pepper)
12 large carrots
1 tbsp minced fresh herbs – thyme, sage, rosemary


  1. Preheat oven to 450 degrees.
  2. Cut the carrots into 1/2″ rounds. For the skinnier ends and for skinnier carrots, cut thicker rounds or segments so all the pieces will cook evenly.
  3. In a large bowl, whisk together the honey, oil, salt and pepper.
  4. Add the carrots and coat them well. Spread them out on a large, parchment-lined baking sheet.
  5. Roast the carrots in the oven about 45 minutes. Stir them gently a couple of times until they’re just tender and nicely glazed.
  6. Spoon the carrots back into the large bowl and toss with the fresh herbs. Taste and adjust seasoning if you feel it needs it.
  7. Tip the carrots into a serving bowl or onto a platter, or divide among individual plates.

 

Published by

Beary Berry Honey Inc.

We are a family bee farm located near Tofield, Alberta. We raise bees and produce more than 40 different honey-based products, including honey blends, salad dressings, and glazes. They are all-natural; contain our 100% pure Alberta unpasteurized honey; are gluten-free; and contain nothing artificial.