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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre
  • Over 4 serves veg or fruit

Sweet, savoury and bursting with delicious flavour, these lightly spiced honey carrots are the ultimate side dish for your next Sunday roast dinner.

  • Serves6
  • Cook time45 minutes
  • Prep time10 minutes
Honey carrots


  • 1 tbs honey
  • 2 tsp olive oil
  • 1 tsp paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground chilli (optional)
  • 12 medium carrots, peeled, halved lengthways
  • 25g butter, melted
  • 2 garlic cloves, crushed
  • Flat leaf parsley, to serve
  • Lemon wedges, to serve

Nutritional information

Per serve: Energy: 641kJ/153 Cals (7%), Protein: 2g (4%), Fat: 5g (7%), Sat Fat: 3g (13%), Sodium: 154mg (8%), Carb: 21g (7%), Sugar: 20g (22%), Dietary Fibre: 9g (30%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper.

  2. Step 2

    Place the honey, oil, paprika, cinnamon and chilli in a small bowl and stir to combine. Place carrot on the lined tray. Drizzle with the honey mixture, then brush all over to coat. Season.

  3. Step 3

    Roast for 25 mins or until tender.

  4. Step 4

    Meanwhile, combine the butter and garlic in a small bowl. Turn carrot and drizzle with butter mixture. Brush to coat. Roast for a further 15-20 mins or until tender and caramelised.

  5. Step 5

    Transfer the carrot mixture to a large serving platter. Sprinkle with parsley. Serve with lemon wedges.

Recipe tip

Clever storage
: Leftover honey carrots can be stored in an airtight container in the fridge for up to 3 days, and in a snaplock bag in the freezer for up to 3 months. 

Why you need to try honey carrots

Ordinary carrots are given a sweet and savoury makeover with this recipe for oven baked honey glazed carrots. Roasting carrots with honey and spices creates a delightfully tender dish that’s prepared in just 10 minutes. This honey carrots recipe is perfect as a side to your main course or served alongside a larger spread at your next family get-together or barbecue. Choose from hearty mains like spiced salmon, roast chicken, slow cooked meats and whole baked cauliflower that pair beautifully with honey-glazed carrots for a satisfying meal. For more ideas, check out our collection of vegetable recipes

What do you need to make honey roasted carrots

Carrots, of course! They are the star ingredient in this savoury side dish. When it comes to choosing carrots, select ones that are firm and crisp with an intense colour. While everyone knows the common orange carrot, they also come in a range of colours like purple, yellow and red. Honey and butter are also essential ingredients in creating the honey carrot glaze. If you like your food hot and spicy, you can also add ground chilli for heat. Combined with the natural sweetness of carrots, the simple sweet and savoury flavours add a richness that, when baked, will take your taste buds to the next level.

How to make honey glazed carrots

Making your own carrots glazed with honey at home is as easy as preparing the carrots, brushing over the glaze and baking in the oven until the carrots are tender and the edges have slightly crisped and caramelised – the secret for how to cook the perfect honey carrots. The spices and seasonings create a well-rounded flavour to bring out the natural sweetness of the carrots, while the final addition of parsley and a squeeze of lemon brightens the whole dish. Oven roasting carrots with honey intensifies the beautiful natural flavours of this vegetable, which is only enhanced by the delicious glaze and garlic butter.

Love this honey roast carrots recipe?

For more vegetable side dishes you can pair with mains, try our cauliflower cheese, Curtis Stone’s roasted sweet potato wedges with miso-garlic dressing, or this 15-minute BBQ asparagus and baby broccoli with bacon.