What the heck is this?
This is the side dish that’ll make people say, “Wait—are these carrots?” because yes, they’re that good. We’re talking rainbow carrots roasted until they’re perfectly tender and caramelized, tossed in a glossy honey butter glaze with a kiss of garlic, and maybe even a sprinkle of fresh herbs or feta if you want to go all out. It’s the kind of dish that doesn’t try too hard—but still totally steals the show.
Why You’ll Love This Recipe
– Vibrant, rainbow-colored carrots = instant eye candy
– Roasted edges get sweet and slightly crispy (AKA addictive)
– Quick to prep, hands-off to cook
– Pairs with everything from chicken to salmon to holiday ham
– Simple ingredients, big flavor payoff
The Good Stuff You’ll Need
– 2 lbs rainbow carrots (look for purple, yellow, and orange)
– 2 tbsp olive oil
– Salt and freshly cracked black pepper
– 2 tbsp honey
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– Optional: chopped parsley, thyme, crumbled feta, lemon zest, or red pepper flakes
Let’s Do This
Step 1: Prep the carrots
Preheat your oven to 400°F (200°C). Peel your carrots if needed (those rainbow ones often come prewashed and pretty). Cut any super thick ones in half lengthwise so they roast evenly. Toss the carrots with olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer.
Step 2: Roast ‘em
Roast for 20–25 minutes, flipping once halfway through, until they’re fork-tender and starting to brown at the edges.
Step 3: Make that honey butter magic
While the carrots are finishing up, melt butter in a small saucepan over medium-low heat. Stir in the minced garlic and cook just until fragrant (about 30 seconds), then add honey and a pinch of salt. Warm until everything’s melted and blended.
Step 4: Glaze and finish
Pour the honey butter over the roasted carrots while they’re still hot. Toss to coat. Sprinkle with herbs, lemon zest, feta, or chili flakes—whatever fits your vibe.
Serving Suggestions
– Serve alongside roasted chicken, lamb, or turkey
– Toss with cooked farro or quinoa for a hearty vegetarian side
– Add to grain bowls with tahini sauce and chickpeas
Switch It Up
– Swap honey for maple syrup or brown sugar
– Add a splash of balsamic vinegar to the glaze for depth
– Use baby carrots or tri-colored heirloom carrots
– Roast with parsnips or beets for more root veggie fun
Make-Ahead Tips
– Roast the carrots a day ahead and store them in the fridge
– Reheat on a sheet pan at 350°F with a drizzle of extra glaze
– You can even freeze the roasted carrots (minus the glaze) for later
Questions People Actually Ask
Q: Do I have to use rainbow carrots?
A: Nope! Regular orange carrots work just as well—but the rainbow ones really make this dish pop.
Q: Can I make this dairy-free?
A: Definitely—just use olive oil or vegan butter in place of the regular butter.
Q: How do I keep them from getting mushy?
A: Don’t overcrowd the pan and make sure your oven is fully preheated. You want caramelization, not steam!
Honey Roasted Colorful Carrots: Sweet, Savory, and Shockingly Simple
- Total Time: 35 minutes
- Yield: 4–6 servings
Description
This is the side dish that’ll make people say, “Wait—are these carrots?” because yes, they’re that good. We’re talking rainbow carrots roasted until they’re perfectly tender and caramelized, tossed in a glossy honey butter glaze with a kiss of garlic, and maybe even a sprinkle of fresh herbs or feta if you want to go all out. It’s the kind of dish that doesn’t try too hard—but still totally steals the show.
Ingredients
– 2 lbs rainbow carrots (look for purple, yellow, and orange)
– 2 tbsp olive oil
– Salt and freshly cracked black pepper
– 2 tbsp honey
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– Optional: chopped parsley, thyme, crumbled feta, lemon zest, or red pepper flakes
Instructions
Step 1: Prep the carrots
Preheat your oven to 400°F (200°C). Peel your carrots if needed (those rainbow ones often come prewashed and pretty). Cut any super thick ones in half lengthwise so they roast evenly. Toss the carrots with olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer.
Step 2: Roast ‘em
Roast for 20–25 minutes, flipping once halfway through, until they’re fork-tender and starting to brown at the edges.
Step 3: Make that honey butter magic
While the carrots are finishing up, melt butter in a small saucepan over medium-low heat. Stir in the minced garlic and cook just until fragrant (about 30 seconds), then add honey and a pinch of salt. Warm until everything’s melted and blended.
Step 4: Glaze and finish
Pour the honey butter over the roasted carrots while they’re still hot. Toss to coat. Sprinkle with herbs, lemon zest, feta, or chili flakes—whatever fits your vibe.
Notes
Serve alongside roasted chicken, lamb, or turkey
– Toss with cooked farro or quinoa for a hearty vegetarian side
– Add to grain bowls with tahini sauce and chickpeas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~160 kcal
- Fat: ~9g
- Carbohydrates: ~20g
- Protein: ~2g