Honey Roasted Carrots in Serving Bowl
Print

Honey Roasted Carrots

The natural sweetness of carrots paired with a sweet honey glaze makes these Honey Roasted Carrots irresistible to kids and adults alike. 
Course Side Dish
Cuisine Western
Keyword Honey Roasted Carrots, Roast Carrots
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 197kcal
Author Amy Whiteford

Equipment

Ingredients

  • 1 kg (2lbs) Carrots
  • 2 tbsp Olive Oil
  • 2 tbsp Honey
  • 1/2 tsp Garlic, minced
  • 1/2 tsp Ginger, minced

Instructions

  • Pre-heat oven to 200c / 400f
  • Peel the carrots. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 3-4 cm (1 1/2-inch) thick slices.
  • In a large mixing bowl add the olive oil, honey, ginger and garlic and mix until combined. Add the carrots and toss them in the honey/oil marinade.
  • Transfer the carrots to a baking tray (sheet pan) in 1 layer, drizzle with a little of the remaining marinade and roast in the oven for 20 minutes, until browned and tender.
  • Drizzle over the remaining marinade and toss with freshly topped parsley. Serve.

Notes

MAKE IT BABY FRIENDLY: Honey should not be served to under 1s. If making for a baby then miss the honey out. I do not recommend replacing with another sweetner as it is advised the under 2s should consume no added sugar. The carrots will be sweet enough.  
MAKE IT VEGAN FRIENDLY: The honey can be replaced with maple syrup
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 197kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 800mg | Fiber: 7g | Sugar: 20g | Vitamin A: 41765IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 1mg