What the heck is this?
You know those carrots that just sit there on your plate looking sad and basic? Yeah, forget those. These honey mustard roasted carrots are about to become the star of your dinner table. We’re talking sweet, tangy, caramelized perfection that’ll have people asking “Wait, these are just… carrots?” The honey gives them this gorgeous golden glaze, the mustard adds a little zing that keeps things interesting, and roasting them brings out all that natural sweetness you forgot carrots even had. Even the veggie-skeptics in your life are gonna be reaching for seconds.
Why You’ll Love This Recipe
- Takes literally 5 minutes to prep (seriously, just toss and go)
- Sweet and tangy combo that hits every craving
- Makes carrots taste like candy but they’re still vegetables (win-win)
- Gorgeous enough for company, easy enough for Tuesday night
- One pan, minimal cleanup (you’re welcome)
- Kid-approved veggie that doesn’t taste like punishment
The Good Stuff You’ll Need
For the Carrots:
- 2 lbs baby carrots with tops (or regular carrots cut into sticks)
- 3 tbsp olive oil
- Salt and black pepper to taste
For the Honey Mustard Magic:
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard (for texture)
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- Pinch of cayenne (optional, but why not?)
For the Fancy Finish:
- 1/4 cup freshly grated parmesan
- 2 tbsp fresh thyme leaves
- Flaky sea salt
- Extra honey for drizzling
Let’s Do This
Step 1: Prep Like a Pro Preheat your oven to 425°F. Line a big sheet pan with parchment paper.
If using baby carrots, just trim the tops to about an inch. Regular carrots? Cut them into 3-inch sticks, keeping them roughly the same size so they cook evenly.
Step 2: Make That Glaze In a small bowl, whisk together honey, both mustards, minced garlic, apple cider vinegar, smoked paprika, and cayenne. Taste it — it should be sweet, tangy, and make you want to lick the spoon.
Step 3: Toss and Coat Put carrots on your lined pan. Drizzle with olive oil and season with salt and pepper. Toss with your hands to coat evenly.
Pour about half the honey mustard mixture over the carrots and toss again until they’re all glossy and beautiful.
Step 4: Roast to Perfection Spread carrots in a single layer (don’t crowd them or they’ll steam instead of roast).
Roast for 20-25 minutes, flipping once halfway through. They’re done when they’re tender and starting to caramelize at the edges.
Step 5: The Grand Finale Pull them out and immediately brush with the remaining honey mustard glaze while they’re still hot.
Sprinkle with parmesan, fresh thyme, and a pinch of flaky salt. Drizzle with a little extra honey if you’re feeling fancy.
Serving Suggestions
These babies go with literally everything — grilled chicken, roast beef, pork chops, even just a simple salad for a lighter meal.
Throw them on a cheese board for something unexpected that’ll blow people’s minds.
They’re also incredible alongside roasted potatoes and green beans for the ultimate veggie trio.
Switch It Up
Go Maple: Swap honey for maple syrup and add a sprinkle of cinnamon for fall vibes.
Add Crunch: Toss with toasted walnuts or pecans right before serving.
Herb It Up: Try rosemary or sage instead of thyme for a different flavor profile.
Make It Spicy: Add a chopped jalapeño to the glaze or finish with red pepper flakes.
Make-Ahead Tips
You can prep the honey mustard glaze up to 3 days ahead — just store it covered in the fridge.
Carrots can be washed, trimmed, and stored in the fridge the day before.
Leftovers (if there are any) keep for 3-4 days and reheat beautifully in a 350°F oven.
Questions People Actually Ask
Q: Can I use regular carrots instead of baby carrots? A: Absolutely! Just cut them into similar-sized pieces so they cook evenly.
Q: What if I don’t have whole grain mustard? A: All Dijon works fine, you’ll just miss a little texture. Or throw in some mustard seeds.
Q: Can I make these vegan? A: Yep! Just skip the parmesan or use a plant-based version.
Q: How do I know when they’re done? A: They should be fork-tender and golden brown around the edges. If they’re still firm, give them another 5 minutes.
Q: Can I double this recipe? A: Sure, just use two sheet pans so they’re not overcrowded.
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Honey Mustard Roasted Carrots: The Side Dish That Steals the Show
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
You know those carrots that just sit there on your plate looking sad and basic? Yeah, forget those. These honey mustard roasted carrots are about to become the star of your dinner table. We’re talking sweet, tangy, caramelized perfection that’ll have people asking “Wait, these are just… carrots?” The honey gives them this gorgeous golden glaze, the mustard adds a little zing that keeps things interesting, and roasting them brings out all that natural sweetness you forgot carrots even had. Even the veggie-skeptics in your life are gonna be reaching for seconds.
Ingredients
For the Carrots:
- 2 lbs baby carrots with tops (or regular carrots cut into sticks)
- 3 tbsp olive oil
- Salt and black pepper to taste
For the Honey Mustard Magic:
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard (for texture)
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- Pinch of cayenne (optional, but why not?)
For the Fancy Finish:
- 1/4 cup freshly grated parmesan
- 2 tbsp fresh thyme leaves
- Flaky sea salt
- Extra honey for drizzling
Instructions
Step 1: Prep Like a Pro Preheat your oven to 425°F. Line a big sheet pan with parchment paper.
If using baby carrots, just trim the tops to about an inch. Regular carrots? Cut them into 3-inch sticks, keeping them roughly the same size so they cook evenly.
Step 2: Make That Glaze In a small bowl, whisk together honey, both mustards, minced garlic, apple cider vinegar, smoked paprika, and cayenne. Taste it — it should be sweet, tangy, and make you want to lick the spoon.
Step 3: Toss and Coat Put carrots on your lined pan. Drizzle with olive oil and season with salt and pepper. Toss with your hands to coat evenly.
Pour about half the honey mustard mixture over the carrots and toss again until they’re all glossy and beautiful.
Step 4: Roast to Perfection Spread carrots in a single layer (don’t crowd them or they’ll steam instead of roast).
Roast for 20-25 minutes, flipping once halfway through. They’re done when they’re tender and starting to caramelize at the edges.
Step 5: The Grand Finale Pull them out and immediately brush with the remaining honey mustard glaze while they’re still hot.
Sprinkle with parmesan, fresh thyme, and a pinch of flaky salt. Drizzle with a little extra honey if you’re feeling fancy.
Notes
These babies go with literally everything — grilled chicken, roast beef, pork chops, even just a simple salad for a lighter meal.
Throw them on a cheese board for something unexpected that’ll blow people’s minds.
They’re also incredible alongside roasted potatoes and green beans for the ultimate veggie trio.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~120 kcal per serving
- Carbohydrates: ~30g
- Fiber: ~3g