Honey roasted carrots are super simple and super delicious and this is one of my favourite ways to eat carrots. The first thing you need to do is cut the tops of your carrots that is if you bought them with the tops still on and cut the spiral tips as well. Give your carrots a good rinse under some cold water to rinse off and dirt and debris. Once your carrots are all clean, cut your carrots into 2 to 3-inch pieces.

Have your oven preheated at 425 degrees and this is incredibly easy and simple, so get started by placing the carrots in a baking sheet. You can also cut some parish to the pan and add to the carrots then add some vegetable oil to the carrots. Get your good quality honey and add is so it can kind of slide right out, to that, add maple, you can also use maple syrup if you are going to use honey.

Season with a generous amount of salt and pepper. Because we have hone here, things are going to caramelize and get sticky and sometimes that will ruin your baking pans so just line it with foil and then all you have to do is get rid of the foil and your baking sheet is perfectly fine.

Toss them really well with that flavourful oil and honey in time and now pop that into a preheated oven at 425 degrees for25 minutes. Give them a flip halfway through to make sure they are getting caramelized nicely and evenly.

Make sure you wait a good ten minutes before you serve them because remember that bubbling hot honey can scorch the roof of your mouth to give it a few minutes before you even plate them and at this point, the honey-roasted carrots look magnificent.


  • 1 lb of Carrots, Peeled
  • 1 lb of Parsnips, peeled
  • 2-1/2 Tbsp of Honey
  • 2 Tbsp of Vegetable Oil
  • 1 Tbsp of Fresh Thyme Leaves
  • Salt and Pepper, to taste


  1. Preheat the oven to 425 degrees, line a baking sheet with aluminium foil and set aside.
  2. Cut your carrots and parsnips into 1/2″ thick matchsticks (or if you can get your hands on some baby parsnips and carrots, just peel and halve them) and place them on your baking sheet.
  3. Toss the carrots and parsnips with the honey, vegetable oil, thyme, salt, and pepper.
  4. Place them on a single layer on a baking sheet and pop them in the oven to roast for about 20 minutes or so or until they develop some good colour.