Honey Roast Carrots

(Last Updated On: 15 November 2020)

These quick & easy Honey Roast Carrots add a little more spark to the Sunday lunch plate, so much so you’ll never boil a carrot again!

We’re moving quick and easy today, with a super simple way to add a bit more oomph to your plate on a Sunday. We’re not limiting these dudes to just the roast dinner though, these go great when whipping up a winter warmer of a pie, for example. This recipe forms part of The Sunday Series, which is all about creating the BEST Sunday Roast possible. This recipe follows the fantastic Cauliflower & Broccoli Cheese recipe from the other day.

Honey Roasted Carrots placed diagonally on a handmade, white ceramic bowl with a green fringe. Covered in thyme leaves.


This is recipe is simply about elevating an element of your final plate, and you’ll only need six ingredients to do so. They are:

  • 400g Carrots
  • 4 – 5 sprigs of Thyme
  • 50g Honey
  • 4 tablespoons Olive Oil
  • Salt + Pepper

There’s no fuss involved too – but we’ll get onto that in a minute. The addition of Honey Roast Carrots to over boiled carrots to your Sunday lunch plate will cost you less than 50p, that’s 50p well spent in my opinion.

Ingredients for this recipe laid on top of a concrete effect work surface.

Frequently Asked Questions

Do I need to par-boil carrots?

For this recipe? Put simply – no! There are conflicting answers to this all over the internet, but you can get perfect carrots every time following this recipe. HOWEVER, if I were going for honey-roasted carrots & parsnips, I would likely par-boil them both together before roasting.

Should I peel carrots?

Again – nope!! I’ve always been told that the carrot skin is where the highest, concentrated amount of Vitamin C is, and that’s true. Of course, a carrot is packed with nutrients all the way through, but the skin is as good for you as the rest. You should wash your carrots, of course, and if the skin is significantly bruised or dirty, then you can peel it. In short – PUT THE PEELER AWAY.


It feels a little bit silly having an instructions section here on this post. All we’re doing is a chop and a mix, but here goes.

Firstly, pre-heat your oven to 190 Celcius. It is probably already on though, eh? A nice chunk of beef or a whole chicken roasting in there by chance? Next, chop the carrots in half lengthways, and adding to a baking tray.

Finally, stir together honey, olive oil and thyme leaves. Add a generous pinch of salt and a fair few cracks of pepper and pour over the carrots. Roast the carrots for 25 – 30 minutes. You’ll want to stir and mix a couple of times to make sure the carrots are nice and covered in that sticky honey. When you remove them from the oven, transfer to a serving plate, spoon over some of the honey & olive oil from the bottom of the baking tray. If you fancy, garnish the carrots with a large pinch of salt and some thyme leaves.

Voila, gorgeous honey roast carrots for everyone.

Honey Roasted Carrots placed diagonally on a handmade, white ceramic bowl with a green fringe. Covered in thyme leaves.

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That’s it – that’s all there is to today’s recipe. Super simple, super tasty Honey Roast Carrots to perk up the supporting elements on your Sunday Lunch plate. Easy, right?

If you’ve got a “Sunday Lunch”, “Thanks Giving” or “Christmas” board on the go on Pinterest, why not save this pin for later, so you have everything to hand when you need it.

Pinterest Pin for Honey Roast Carrots
Honey Roasted Carrots placed diagonally on a handmade, white ceramic bowl with a green fringe. Covered in thyme leaves.

Honey Roast Carrots

So much effort goes into the potatoes, meat and gravy on a Sunday roast plate that sometimes we neglect the co-stars. NEVER AGAIN with these super easy Honey Roasted Carrots.
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: Roast, Sides & Starters
Keyword: gluten free, Sunday Lunch, Vegetarian
In Season: August, December, February, January, July, June, November, October, September
Servings: 6 people
Author: JPLongland


  • 400 g Carrots
  • 4 – 5 sprigs Thyme
  • 50 g Honey
  • 4 tablespoons Olive Oil
  • Salt + Pepper


  • Pre-heat oven to 190 Celcius
  • Wash the carrots and then chop in half lengthways.
  • Combine honey, olive oil and thyme leaves in a bowl – season generously with salt + pepper.
  • Pop carrots on a baking tray and pour over the honey & oil mix, toss well to combine. 
  • Roast for 25 – 30 minutes, mixing occasionally to ensure an even coating of sticky honey goodness. 
  • Transfer to a serving plate, spoon over some of the honey from the bottom of the baking dish.  Scatter over a few thyme leaves, a large pinch of salt and serve immediately. 


You really don’t need to worry about peeling your carrots – the skin contains a lot of goodness. 
Tried this recipe?Mention @the_accidentalchef_ or tag #theaccidentalchef!

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