Carrots cooked in honey are wonderfully sweet and delicate. They make a delicious side dish for any meal when baked whole with olive oil and honey sauce.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 8 medium whole peeled carrots
- 3 tablespoons olive oil
- ¼ cup honey
- salt and ground black pepper to taste
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Dotdash Meredith Food Studios
- Place whole carrots in a baking dish, and drizzle with olive oil. Mix until carrots are completely covered with oil. Drizzle honey over top, then season with salt and pepper; mix until evenly coated.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until carrots are just tender, about 30 minutes, or longer if you prefer softer carrots.
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
Reviews
I loved this recipe, but the only problem is that the honey sticks to the tray and turns into a ashy kind of thing and it’s very hard to remove. But the carrots itself tasted amazing! I can’t help to make a second batch.
It was easy and filled with flavour. Was a hit with the family.
Delicious and super easy. I used baby carrots. I also used just a little red pepper because I like the contrast with the sweet. Yum!
easy, tasty, loved it.. next time i would use a little bit of butter
I used multi=color baby carrots
you say kids don’t like carrots. My grandchildren love carrots in soup, sweetened, raw, baked with a roast and in cake and n salads. I put them in lots of stuff including chicken noodle soup.
This recipe was easy and delicious.
This was absolutely delicious as written! One reviewer commented that it doesn’t need the honey. I disagree, the honey was a key ingredient in my opinion . Sooooo good.
This is a super simple & delicious side dish. I had to use what was on hand, frozen carrots. Last minute dinner guests. I wouldn’t change a thing on this recipe. Can’t wait to repeat with fresh carrots. Our guests couldn’t get enough of this carrot dish.
Best tasting carrots I ever had.
This recipe is very tasty and easy….hardest part for me is getting the honey out of the squeezer container, uhhh!
Very tasty. I peeled and cut the carrots into 3″ to 4″ long pieces and then split them so they were all about 1/2″ to 3/4″ thick. Lined a sheet pan with foil as other suggested. baked on the bottom rack at 375F while the whole chicken finished cooking. They were tender with a little bite after 25 minutes. A definite keeper.
It’s so easy.
These carrots are really good. I added a clove of garlic to the mix and it was delish.
Everyone loved these. I used baby carrots and added a bit too much pepper which gave them a nice spicy taste. Absolutely use foil in the pan. We used parchment paper and it didn’t help. Oil and honey soaked right through. We had a big tasty mess and just ended up throwing out the pan. So yes, USE FOIL. Will be making these again.
These were amazing, the taste the flavor and they weren’t that hard but had a crunch to it.
Easy, healthy and delicious! I only made half, but they were perfectly delicious. I even ate them cold the next day. Will definitely make again!
Yum! Other than cutting up the carrots I made this exactly as written. So good!
Delicious! Thank you
We loved them! Super easy and really yummy. I see folks talking about it being a messy cleanup. It’s not if you use a baking dish as directed AND extra light olive oil to prevent smoke.
Love this recipe!! We make all the time. The only thing I do differently is coin the carrots. Makes it easy to mix honey/oil coating. This recipe goes great with about anything. Thank you!