Sheet Pan Honey Roasted Carrots Recipe
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Sheet Pan Honey Roasted Carrots

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Sweetened with a touch of honey and a sprinkling of spices from your pantry, this honey-roasted carrots recipe is the perfect side dish.

Like most families, my children’s relationship with vegetables is unpredictable, to say the least.

A recipe that pleases half of my children most of the time is a win.

This recipe has been a staple in our home for many years. It is easy to add to a sheet pan with pork or salmon.

Such as my sheet pan-roasted pork recipe or my sheet pan honeyed salmon and carrots recipe.

For some extra flavor, you can also slice up an onion or two to add to the sheet pan. Unfortunately, this delicious addition is an instant no-go for my children, but Zach and I will often cut up the onions in larger slices so it is easy for the kids to pick out.

This recipe is also an annual regular at our Christmas fondue party. Second, to my smokey roasted cauliflower recipe, the honey-roasted carrots are my very favorite side dish to dip in the tripe cheese fondue.

For more side dish ideas be sure to check out:

    Sheet Pan Honey Roasted Carrots Recipe

    MY COOKING PHILOSOPHY IS TO KEEP IT “HEALTHY AND EASY.”
    RECIPES AT HAMMERS N HUGS WILL INCLUDE ALL-NATURAL INGREDIENTS THAT CAN OFTEN BE FROZEN AND HAVE BEEN TESTED AND APPROVED BY FRIENDS AND FAMILY!

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    Sheet Pan Honey Roasted Carrots Recipe

    Sheet Pan Honey Roasted Carrots Recipe

    Sheet Pan Honey Roasted Carrots Recipe

    Ahna Fulmer // Hammers N Hugs
    Sweetened with a touch of honey and a sprinkling of spices from your pantry, this honey-roasted carrots recipe is the perfect side dish.
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Side Dish
    Servings 8 Heaping 1/2 Cups
    Calories 109 kcal

    Ingredients
      

    • 2 lbs bag mini carrots
    • 1/4 c honey
    • 2 tbsp olive oil
    • garlic powder
    • salt
    • parsely

    Instructions
     

    • Lay the mini carrots in a single layer on a sheet pan.
    • Mix the carrots with the olive oil, honey, garlic powder, salt, and parsley.
    • Bake at 425F for 25 minutes until browned and candied on the outside.

    Notes

    Macros Per 1/2c: 16g Net Carbs, 4g Fat, 1g Protein

    Nutrition

    Calories: 109kcal
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