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Oven roasted carrots are a delicious, healthy side dish, perfect for serving with a holiday meal. This easy side dish recipe makes tenderly roasted baby carrots with a sweet honey glaze. They are simply irresistible!
So often when I want carrots I just grab the bag of baby carrots and eat them raw. Baby carrots are an easy, healthy snack. I love that they can be dressed up for something a little more special though. These roasted carrots are easy enough for a weeknight dinner, but also special enough for Easter dinner.
This recipe is for roasted baby carrots, and they are already peeled. If you’re roasting regular carrots, you can certainly leave the peel on if you prefer them that way. Just be sure to scrub them well to remove any dirt or debris.
We prefer to eat carrots with the skin off. We find them to be more tender that way. But the skin won’t hurt you, that’s for sure!
We decided to keep these carrots simple with just a little drizzle of honey, cajun seasoning and Italian seasoning. You can obviously use whatever spices you’d like. If you don’t like heat, leave out the cajun and just use the Italian seasoning. Get creative with what your family likes!
You can absolutely make this side dish ahead of time. Roasting carrots a day or two ahead can be a big time-saver, especially for a holiday meal. Keep in mind, however, that you will need to reheat the carrots before serving them, and they’ll cook during that time.
To avoid mushy, overcooked carrots, just cook them initially until they are barely fork tender; they’ll finish cooking as they’re reheating.
To keep them crisp, cooked vegetables should always be reheated in an oven. If you microwave cooked veggies, they are likely to become mushy. When you are ready to reheat the carrots, spread them out evenly on a sheet pan. If you want to, you can drizzle them with a little extra honey or some olive oil. Place the pan in an oven preheated to 450 F. and cook the carrots for about 5 minutes.
Unfortunately, like most cooked carrot dishes, roasted carrots do not freeze well. The problem is, they tend to get mushy as they thaw. As far as we know, there isn’t a good way to prevent that from happening.
Actually, depending on the cooking method used, cooked veggies are healthier than raw veggies! Because they don’t require contact with liquids, “dry” cooking methods like roasting, grilling, and steaming allow vegetables to retain more nutrients.
Besides carrots, other veggies that are delicious when roasted include corn, potatoes, sweet potatoes, Brussels sprouts, and most root vegetables. Here are a few recipe ideas: