4.93 from 14 reviews

Honey Roasted Carrots

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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!

a plate smeared with goat cheese and topped with roasted carrots garnished with lemon zest, parsley, pine nuts and sea salt.

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.

Some other roasted vegetable recipes that I just can’t get enough of are my Honey Balsamic Brussels Sprouts, Roasted Vegetable Medley with Cider Glaze, Spicy Roasted Cauliflower, and Roasted Brussels & Butternut Squash.

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.

ingredients to make carrots with honey in small white glass dishes.
  • 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.

roasted carrots with a honey glaze on a baking sheet.
  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.
carrots in a bowl, on a baking sheet and goat cheese with honey on a plate.

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.
roasted carrots on a sheet pan.


How can I tell when my honey roasted carrots are done?

When they are caramelized and tender. Exact cook time may vary depending on the thickness of the carrots.

How do I cut the carrots?

Wash and peel the carrots (or leave the peel on, it’s preference). Then any thick carrots, slice in half lengthwise. Then slice them on a bias (diagonally). This looks nice for presentation purposes. About 1 1/2 inch – 2 inch long pieces are perfect! You can also keep your carrots whole, if you prefer that look. I would use the young fresh/skinnier carrots if keeping them whole.

Can I use baby carrots?

I personally love the taste and texture of the bigger, whole carrots. But baby carrots would also work fine. Roasting time may vary.

What should I do with leftover roasted carrots?

You can reheat them and enjoy as is or add to salads, blend into soups, add to a grain bowl, blend into a red pasta sauce, or add to a homemade vegetable lasagna.

How do I make toasted pine nuts?

The easiest way to toast pine nuts in a pan on the stove. Just pour a single layer of pine nuts into the skillet, turn the heat to medium-low and cook them, stirring occasionally until they are a golden-brown. Once they are golden brown they will have a nutty fragrance, remove from heat and use to garnish the carrots.

What are your feelings on goat cheese?

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4.93 from 14 reviews

Honey Roasted Carrots

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 servings
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!


  • 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

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Peel and cut the carrots. Place in a mixing bowl.
    8 large carrots, peeled and sliced on a bias (for really large carrots, slice in half lengthwise first)
  • In a saucepan over medium heat, add the butter and honey and heat until butter melts.
    4 Tbsp. unsalted butter, 1/3 cup honey
  • 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.
    4 cloves garlic, minced, 1 tsp. apple cider vinegar, salt and pepper, to taste
  • 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.
    4 oz. goat cheese, plus more as needed
  • 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!
    1-2 Tbsp. fresh parsley, minced, 1-2 tsp. lemon zest, 1/4 cup toasted pine nuts, flaky sea salt



  • 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 your 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. 

Nutrition Information

Serving: 1serving, Calories: 259kcal (13%), Carbohydrates: 26g (9%), Protein: 5g (10%), Fat: 16g (25%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 30mg (10%), Sodium: 138mg (6%), Potassium: 368mg (11%), Fiber: 3g (13%), Sugar: 20g (22%), Vitamin A: 16481IU (330%), Vitamin C: 7mg (8%), Calcium: 67mg (7%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

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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4.93 from 14 votes (6 ratings without comment)
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This was a great recipe! So easy and delicious. I could have eaten the entire platter.

Comment Type

Thanks for the recipe, it looks and sounds delicious! I want to make it for our Easter potluck lunch this year, but I have a few questions. Can I serve this cold or do the carrots need to be reheated? If they need to be reheated, what might be the best way to reheat them if I have no access to an oven or stove?

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This was the most delicious dish on our Thanksgiving table. Everyone wanted the recipe!

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I wish the sauce was a little thicker and covered the carrots more. It kind of reminded me almost of a soup that the carrots sat in.. They were still a little crunchy too, which wasn’t a problem for me, but my grandparents weren’t able to eat them.

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Courtney Clemmons

I never would have thought to pair goat cheese with carrots. Gives a side dish of carrots some extra flair! Only substitution I made was walnuts for the pine nuts. Delicious!

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Babs Freeman

These were so yummy!! The sauce was simple to put together. It was my husband and I’s first time having goat cheese. It added a wonderful creaminess to the dish. I will definitely be making these again!

Comment Type

I made these today and they were great, thanks for all your great recipes ?

Susan C

I made these carrots for Easter lunch. They were a hit! My son-in-law described them as “next level”! Such a unique flavor combination for carrots. I did strain the minced garlic out of the glaze before pouring it over the carrots in order to reduce the intensity of the garlic flavor. The pine nuts were a great addition. I’ll definitely make this again.

Jenn C

Made this for Easter for the first time (bold move, I know lol) but it was a hit! Can’t wait to make again!