Glazed in a sweet and citrusy honey orange sauce and roasted until perfectly tender, these honey orange roasted carrots are an easy side dish that always pleases.
I feel like carrots get lost in between all the other Thanksgiving side dishes far too often. Well, there’s absolutely no chance of that happening today because honey + orange have entered the chat.
And it’s glazing perfectly roasted carrots all cooked together on one sheet pan and looking pretty dang gorgeous while doing it.
These beautiful carrots really couldn’t be easier to toss together and only call for FIVE simple ingredients, a saucepan to cook the sauce, and your sturdiest sheet pan for roasting.
Living proof that sometimes the most simple recipes are the best because holy cow, these flavors just do it.
These Carrots feature…
- A sweet and citrusy honey orange glaze
- Fresh minced rosemary
- Roasted to soft and tender perfection in minutes
Making the Carrots
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Honey
- Orange
- Carrots
- Rosemary
How to Prep Carrots
Prep the carrots for roasting by scrubbing clean, peeling, and trimming ends (peeling isn’t required – totally your call!) Cut carrots in half width-wise then cut on the bias into 1-inch pieces.
Tips for Perfect Roast Carrots
- Cut carrots in uniform size – aim for 1-inch slices so all the carrots cook evenly.
- Use fresh orange – fresh orange zest and juice make a huge difference flavor-wise.
- Toss carrots in half of glaze for roasting – save the rest of the glaze for tossing with carrots after roasting so they’re extra saucy.
Recipe Variations
Try these ideas for a different twist on these carrots.
- Use another citrus – try grapefruit, lemon, or lime in place of the orange.
- Top carrots with nuts – try toasted walnuts, pecans, almonds, pine nuts, or hazelnuts.
- Try another herb – swap out the rosemary for thyme, sage, parsley, or chives.
Serving Suggestions
These carrots are great served alongside roast chicken, beef, or turkey with mashed potatoes or other roasted veggies on the side.
You can also keep carrots warm in the slow cooker on the ‘warm’ setting up to 4 hours if you would like to keep them warm for serving for a holiday dinner.
No one will be able to keep their hands off these carrots the moment they hit the table! The orange flavors really shine through and pair so wonderfully with the sweet honey and that little pop of fresh rosemary.
All hail the veggie side dishes that actually taste amazing!
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More veggie side dishes you’ll want to make next!
Honey Orange Roasted Carrots
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Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup honey
- 1 tablespoon grated orange zest
- 1/4 cup orange juice
- 2 lbs carrots, peeled, ends trimmed, cut in half width-wise and cut into 1-inch pieces
- 1 tablespoon minced fresh rosemary
- Salt and pepper to taste
- 1 small orange, thinly sliced
Instructions
- Preheat oven to 400F. Lightly grease a large sheet pan and set aside for a moment.
- Melt butter in a small saucepan over medium heat. Stir in honey, orange zest, and orange juice and bring to a simmer over medium heat. Cook 1-2 minutes until glaze is bubbly and reduced.
- Toss half of glaze with carrots and arrange in a single layer on prepared sheet pan. Sprinkle with fresh rosemary and season with salt and pepper to taste. Arrange orange slices around carrots.
- Roast carrots at 400F 25-30 minutes, stirring carrots halfway through roasting until carrots are tender when pierced with a fork (remove the orange slices after roasting and discard or peel skin off and serve with carrots).
- Gently reheat remaining glaze over low heat if it solidified. Toss carrots with warmed glaze and serve warm.
DotD says
We made these carrots the other day, and they are SO yummy. And, even better when rewarmed in a sauce pan over low heat!
Sarah says
So great to hear! Thanks for taking the time to leave a comment and review, I appreciate it. 🙂