Cinnamon-Honey Roasted Carrots

Baby carrots are tossed in olive oil, honey and ground cinnamon, then roasted at 400°F (200°C) until tender and caramelized. Parsley goes on at the end. Two pounds of carrots make 6 servings, and the whole recipe takes 40 minutes, with only 10 of them spent on prep.

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The honey does two jobs. It sweetens the carrots, and it gives them a glossy glaze as they roast. Cinnamon adds warmth, and a little salt and black pepper keep the result from tasting like dessert. It is an easy side for grilled chicken, fish or a plain weeknight dinner.

What You Need

The exact amounts are in the recipe card at the bottom. This is what each ingredient is there for.

• Baby carrots (2 pounds): naturally sweet and tender. Peel and trim them so they are all roughly the same size, which helps them cook evenly.
• Olive oil (3 tablespoons): adds richness and helps the carrots turn golden brown.
• Honey (3 tablespoons): sweetness and the glossy finish.
• Ground cinnamon (1 teaspoon): a warm spice that brings out the sweetness of the carrots.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): these balance the sweetness with something savory.
• Fresh parsley: chopped and sprinkled on at the end for color and a fresh flavor.

If you are cooking other fresh vegetables this week, a summer vegetable medley is a good companion dish.

Roasting the Carrots

Whisk the oil, honey, cinnamon, salt and pepper together in a large mixing bowl until smooth. This is the point where the glaze gets made, so scrape the bowl well. Add the carrots and toss until each one is coated. Spread them in a single layer on a baking sheet lined with parchment paper. The parchment makes cleanup easier, and the single layer lets the carrots roast evenly instead of steaming in a pile.

Roast for 25 to 30 minutes, stirring halfway through so they caramelize on all sides. They are done when they are tender and golden brown. Let them cool for a few minutes, then add the parsley.

If you like cooking in one bowl, the same idea runs through this egg roll in a bowl .

Small Things That Help

• Start with fresh, good carrots. The flavor depends on the carrots, and organic baby carrots are a good choice if you can get them. Their natural sweetness carries the dish.
• Stir halfway. This is what gets every piece coated in the honey mixture and evenly caramelized.
• Change the spices if you want to. Nutmeg, ginger or a pinch of cayenne all work in place of or alongside the cinnamon.

If you need another easy vegetable side, hasselback zucchini is on the site as well.

Equipment

You need very little, and most items have a stand-in.

• Baking sheet: a large oven-safe dish also works.
• Parchment paper: a silicone baking mat is a reusable alternative.
• Large mixing bowl: any large bowl will do.
• Whisk: a fork works if you do not have one.
• Knife and cutting board: for peeling and trimming the carrots.

Ways to Change It

• Add heat: a pinch of cayenne in the honey mixture contrasts with the sweet carrots.
• Mix in other root vegetables: parsnips or sweet potatoes can roast alongside the carrots.
• Use maple syrup: swap it for the honey, or use a mix of both for added sweetness.

What to Serve with Them

Grilled chicken or fish is the simplest pairing, since the savory protein balances the sweetness of the carrots. A green salad with a light vinaigrette also works, because the acidity cuts through the glaze. A Mediterranean chopped salad is one option. A few more dishes that sit well on the same table:

• Carrot chickpea curry coconut balls , for another carrot recipe.
• Balsamic caprese zoodle salad , for a fresh-tasting plate.
• Pizza snack stacks , for something to pick at.
• Cheesy garlic bread, to go alongside.

For drinks, sparkling water with a splash of lemon adds no extra calories or carbs, and herbal tea is a warm option. A matcha latte is another choice. For something sweet afterward, try a lime coconut basil cream dessert or cinnamon roll cookies to keep the cinnamon going.

Time and Nutrition

Prep is 10 minutes and roasting is 30 minutes, so the total is 40 minutes. One serving, out of 6, has approximately 150 calories, 7g fat (1g saturated), 20g carbohydrates, 2g fiber, 10g sugar, 1g protein and 200mg sodium. These figures are estimates.

FAQ

• Can frozen carrots be used instead of fresh? Fresh baby carrots give the best flavor and texture, but frozen carrots work in a pinch. They release more moisture while cooking, which can affect the caramelization, so roast them a few extra minutes until they are tender and heated through.
• How do you store leftovers? Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 to 15 minutes, or until warmed through.
• Can the dish be made ahead? Yes. Mix the honey mixture and toss the carrots a few hours in advance, then cover and refrigerate until you are ready to roast.
• What other seasonings work? Garlic powder, thyme or rosemary give an herbaceous twist. A splash of balsamic vinegar before roasting adds a tangy depth.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us