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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 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine Roast, Sides & Starters
Servings 6 people
Calories 137 kcal


  • 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. 


Calories: 137kcalCarbohydrates: 14gProtein: 1gFat: 10gSaturated Fat: 1gSodium: 240mgPotassium: 222mgFiber: 2gSugar: 10gVitamin A: 11209IUVitamin C: 6mgCalcium: 28mgIron: 1mg
Keyword gluten free, Sunday Lunch, Vegetarian
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