This simple Roasted Carrot side dish is easy to prepare and requires just a few ingredients that you likely already have in your kitchen. The carrots are tossed in a honey, butter, garlic and coriander sauce and roasted until tender and slightly charred and caramelized around the edges. These easy Roasted Carrots are Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
These easy Roasted Carrots are a great side dish to make when you need something last minute to serve with dinner. The carrots develop a wonderful rich slightly sweet flavour when roasted and the edges become caramelized and charred, so good! They are a great side dish to serve with chicken or steak, or would be more than worthy of a place at your Thanksgiving table.
Why these Roasted Carrots are so good:
- So easy: This side dish takes just 20 minutes to make and is incredibly simple to prepare. You can even prep the carrots and sauce a few days in advance and then just put the dish in the oven to roast before eating.
- Wonderful flavour: I absolutely love the rich slightly sweet flavour that carrots develop when roasted. They become tender and caramelized on the edges when
- A great last minute side dish to add to a meal: These roasted carrots will quickly become a go to side dish if, like me, you always have a bag of carrots in the bottom of your fridge. Whenever I am struggling to think of an easy side dish to make with dinner, I turn to this recipe because I usually have all of the ingredients on hand.
- Just a few ingredients: carrots, honey, butter/ghee, garlic and a few spices are all you need to make this recipe, it’s so simple!
- Leftovers: The leftovers are delicious eaten warm or cold over the following 2 days. You can eat them as a side dish, toss them into a salad or even add them into a frittata.
What ingredients you need to make these Easy Roasted Carrots:
- Carrots: You can use any kind of carrots you prefer for this side dish. I like using large carrots and cutting them into even sized wedges, but baby carrots or heirloom carrots would also work well.
- Butter or Ghee: If you are Paleo then stick to ghee, otherwise I would recommend going with butter for this recipe as I prefer its slightly milder flavour. To make this recipe vegan you could also use vegan butter.
- Garlic: there is definitely no shortage of garlic in this recipe. While 3 cloves might seem overpowering, once roasted it really mellows in flavour and becomes slightly sweet. I also like how the bits of minced garlic stick to the carrots after roasting.
- Honey: I find that a lot of roasted carrot recipes use too much honey and become overly sweet. I think this recipe has the perfect balance and is slightly sweet, without taking away from the overall savoury flavours of the dish. To make this recipe Vegan you could swap the honey for maple syrup.
- Coriander and Thyme: There is no need to add too many spices and herbs to this dish as you want the flavour of the carrots to really shine through. Ground coriander adds a nice richness and depth of flavour, and you can use either dried or fresh thyme.
- Chili Powder: Just 1/4 teaspoon of chili powder adds a subtle warmth to the dish, without making it spicy. I really think that the chili powder helps make the dish and should not be skipped.
How to make these Roasted Carrots:
- Start by prepping the carrots. Wash the carrots, give them a scrub and peel them if desired (or leave the peel on if you want them to look more “rustic”). Cut off the stems and cut the carrots into even sized wedges. If you are using small heirloom carrots or baby carrots you can leave them whole.
- Make the sauce. In a saucepan combine the honey, butter or ghee, garlic, thyme, coriander and chili powder and bring the sauce to a very gentle simmer. Leave it to cook for a few minutes so that the dissolves into the sauce.
- Arrange the carrots in a large baking dish, pour the sauce overtop and give them a toss so that they are well coated in the sauce. Transfer to the oven to roast for 20 minutes. So easy!
Tips for making these easy Roasted Carrots:
- Be sure to use a large baking dish that allows the carrots to be spaced out evenly without overlapping. this will help to ensure that they caramelize and brown when roasting rather than steam.
- Don’t skip flipping the carrots half way through roasting, this really helps them to brown evenly on both sides and ensures they are well coated in the sticky sauce
- Keep an eye on the carrots while they broil to ensure that they don’t burn, it should take no longer than 3 minutes for them to brown.
Here are a few more easy side dishes recipes that you might enjoy…
- Brussels Sprout, Bacon & Kale Gratin
- Roasted Fennel with Garlic & Herbs
- One Pan Green Beans & Bacon
- The Best Cauliflower Mash
- Caramelized Leek, Fennel & Onion Gratin
- Hasselback Butternut Squash
- Sheet Pan Roasted Butternut Squash, Brussels Sprout & Bacon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 pound peeled carrots
- 3 tbsp melted butter or ghee
- 2 tbsp honey (or maple syrup)
- 3 cloves garlic
- 1/2 tsp ground coriander
- 1/4 tsp dried thyme
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 425º Fahrenheit (220º Celsius).
- Peel the carrots and cut them in half lengthwise if they are thick. Cut each halved carrot into 2-3 inch pieces. Place the carrots in a baking dish large enough to lay them out evenly (not overlapping).
- In a saucepan melt the butter/ghee on medium heat. Stir in the honey, garlic, coriander, thyme, chili powder salt and pepper. Leave to gently simmer for 3 minutes before removing the pan from the heat.
- Pour the sauce over the carrots and gently toss them to ensure that they are all well coated. Transfer to the oven and bake for 20 minutes. Half way through roasting, remove the carrots and quickly stir them before returning to the oven and continuing to cook until fork tender.
- After 20 minutes turn the oven to broil and cook the carrots for a further 2-3 minutes to lightly brown the edges. Serve the carrots garnished with sprigs of thyme or chopped parsley.