• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • ×

    Home » Recipes » Vegetables

    Honey-Roasted Baby Carrots

    Published: Jun 12, 2012 · Modified: Jan 16, 2013 by Coleen · This post may contain affiliate links.

    Today's post was supposed to be about Sticky, Sweet and Spicy Chicken — pan-sautéed chicken breasts with a thick honey-ginger-soy sauce. Unfortunately, I skipped over the part that said to "reduce heat and simmer," and subsequently burned the sauce. Not tasty or blog-worthy. 

    The side dish of honey-roasted baby carrots, however, was much tastier than I had expected. Side dishes aren't given much thought in our household. We usually grab a box or bag of frozen veggies, give them a quick zap in the microwave, add a dab of butter and a pinch of salt and pepper. But I had half a bag of fresh baby carrots left over from making BabyL's carrot purée, and wanted to use them up before they went bad. 

    Unlike tonight's chicken (which was just bad), these carrots were sweet and spicy; fork-tender, but not mushy. And they've pushed me to put more effort into side dishes every night. Why should the protein always be the star? 

    Honey Roasted Baby Carrots
    Adapted from: AllRecipes.com

    Ingredients

    • 12 ounces fresh baby carrots
    • 2 tablespoon extra-virgin olive oil
    • ¼ cup honey
    • 2 tablespoon fresh dill
    • Salt and pepper to taste

    Directions

    1. Preheat oven to 350 degrees. Line a sheet pan with tin foil.
    2. Spread baby carrots in an even layer. Drizzle with olive oil and honey, then sprinkle dill, salt and pepper. Toss until evenly coated. 
    3. Roast in preheated oven to 30 minutes, turning the carrots over halfway through cooking time. 

    More Side Dishes

    • Pumpkin Mashed Potatoes
    • 25 Instant Pot Thanksgiving Recipes
    • One-Pan Roasted Fall Veggie Salad
    • Acorn Squash and Fig Salad

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme

    188 shares