Honey Roasted Carrots

I think we have all made simple roasted carrots but my Honey Roasted Carrots with goat cheese bring a level of elegance to your dinner table. (I say elegant but they are SO EASY to make!)

The creamy goat cheese artistically smeared on the serving platter sets off the honey roasted carrots to catch everyones attention. Plus the goat cheese & carrot combo is incredible! The tender, lightly charred carrots are then topped with lemon zest, fresh parsley, flaky sea salt and toasted with pine nuts. I want to make them again just writing about them!

If you’re looking for some other roasted vegetables to serve, you can try these fan-favorite Honey Balsamic Brussels Sprouts, this Roasted Vegetable Medley with a cider glaze, Spicy Roasted Cauliflower, or this Roasted Brussels and Butternut Squash holiday staple.

Each bite of these caramelized, tender-crisp carrots are filled with a zesty, sweet and salty, toasted crunch. Paired with the creamy goat cheese is like the frosting on a cake. I don’t think I ever want to eat carrots any other way! 

This simple recipe is a great side dish to make for a busy Easter brunch or holiday dinner, and works great for weeknight dinners too. The honey butter garlic glaze is made with common ingredients you will most likely already have stashed in your pantry and you’ll want to slurp it up with a straw!

This side dish is the perfect compliment to a glazed ham, holiday turkey, delicious salmon or your favorite chicken dish.

Reasons Why You Will Love My Honey Roasted Carrots with Goat Cheese

• Simple to make 
• Beautiful presentation
• Ingredients are staples in your kitchen.
• Easy prep…just simmer and roast!
• Full of flavor!

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Carrots: peeled and sliced on a bias OR slice lengthwise. Roasting fresh carrots help deepen the color and adds depth of favor to this versatile veggie.
• Honey: brings out the sweetness of the carrots and is just a really delicious pairing!
• Butter: just a little unsalted butter for the sauce!
• Garlic: fresh minced garlic is best.
• Apple cider vinegar: compliments the carrots perfectly!
• Goat cheese: I never want to eat carrots without goat cheese again. SO GOOD.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Make the honey sauce.
2. Toss some of the sauce in prepared carrots.
3. Roast for 20 minutes.
4. Drizzle with a little more sauce & then roast again 10-15 minutes more.
5. Serve with goat cheese and garnishes.

Expert Tips and Variations

• If you don’t have goat cheese you can substitute cream cheese or ricotta cheese for the goat cheese. 
• With a wide variety of carrots add more color to your side dish by using rainbow carrots that are yellow, white, purple and red.
• Careful not to over crowd the pan with carrots. Over crowding can lead to mushy vegetables.
• If you want a combination of vegetables, you can roast vegetables together with similar cook times to carrots, such as Brussels sprouts, sweet potato of cauliflower.
• If you’re not a fan of pine nuts, try adding pecans, cashews, walnuts or slivered almonds.

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Honey Roasted Carrots

Sweet and tender honey roasted carrots served on a plate smeared with creamy goat cheese. The carrots are glazed with a simple honey, apple cider vinegar reduction and garnished with lemon zest, fresh parsley, toasted pine nuts and flakey sea salt. It's an impressive yet easy side dish to bring to the table. Try with heirloom carrots for a pop of color!

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Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 259kcal

Author: Tawnie Graham of Kroll’s Korner

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Ingredients

• ▢ 8 large carrots, peeled and sliced on a bias (for really large carrots, slice in half lengthwise first)
• ▢ 4 Tbsp. unsalted butter
• ▢ 1/3 cup honey
• ▢ 4 cloves garlic, minced
• ▢ 1 tsp. apple cider vinegar
• ▢ salt and pepper, to taste
• ▢ 4 oz. goat cheese, plus more as needed
• ▢ 1-2 Tbsp. fresh parsley, minced
• ▢ 1-2 tsp. lemon zest
• ▢ 1/4 cup toasted pine nuts
• ▢ flaky sea salt

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Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Peel and cut the carrots. Place in a mixing bowl.
• In a saucepan over medium heat, add the butter and honey and heat until butter melts.
• Add garlic and stir until fragrant, ~30 seconds. Add the apple cider vinegar, salt and pepper. Simmer on low until the sauce begins to thicken, about 5-6 minutes. It will look like a loose honey consistency. If you want a thicker sauce, allow it to simmer and reduce longer.
• Pour about 1/4 cup of the sauce onto the carrots and toss until coated.
• Transfer the carrots to the prepared baking sheet along with any of the sauce that settled to the bottom of the bowl. (I like to flip the carrots cut side down so they get a nice roast).
• Roast for 20 minutes. Then drizzle the carrots with a little bit more of the honey sauce. Place back in the oven and roast again for ~10 more minutes or until roasted and tender. 
• Spread the goat cheese onto a serving plate and drizzle the goat cheese with honey.
• Top the goat cheese with the roasted carrots and drizzle any remaining glaze on top. Garnish with fresh parsley, lemon zest, pine nuts, and flaky sea salt. Serve right away and enjoy!

Video

Notes

• Storage: I love these carrots best the day they’re made, but roasted carrots will store well in an air-tight container for 3-4 days. I would keep the goat cheese separate if you plan on having leftovers. 
• If you carrots are turning out mushy and not roasted and caramelized, your pan may be over crowded. Try dividing the carrots on to 2 separate baking sheets or use less carrots. 

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 138mg | Potassium: 368mg | Fiber: 3g | Sugar: 20g | Vitamin A: 16481IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 1mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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