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Honey Orange Roasted Carrots

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5 from 1 review

  • Author: Jordan Cord
  • Total Time: 1 hour 5 minutes


This roasted carrot recipe is savory and slightly sweet. The carrots are glazed in honey, orange juice, and olive oil to create a delicious side dish.


  • 1 bunch of rainbow carrots
  • 1 Tablespoon of raw honey
  • 1/2 cup freshly squeezed orange juice
  • 3 Tablespoons olive oil


  1. In a bowl, whisk together honey, orange juice, and olive oil. PS – Maple syrup works as a great substitute for honey.
  2. Preheat the oven to 400º.
  3. Chop the tough tops off the carrot, about 1/2" off each one. If the carrots are large, cut them in half lengthwise and chop them down the middle. This will make them cook faster. If desired, you can chop the carrots into 1-inch chunks and cook them that way – they will be done even sooner! I like to leave mine whole because of how pretty it looks.
  4. Arrange carrots in one or more large glass baking pans and pour orange mixture over them. Use a spoon to roll them around and coat them. Make sure the carrots have plenty of "breathing room." You want them to be evenly spread out, not all piled up on top of each other in the dish.
  5. Bake for 40-60 minutes, using a spoon to mix them around every 20 minutes or so. They are done when they feel fork-tender. Note: These will not be quite as tender as steamed carrots as they keep a hint of their crunch after baking.
  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Category: Side Dish


  • Serving Size: 1 cup
  • Calories: 140
  • Sodium: 120 grams
  • Fat: 7 grams
  • Carbohydrates: 19 grams
  • Fiber: 4 grams
  • Protein: 2 grams