These Honey Roasted Potatoes and Carrots are beautifully golden, lightly sweet, and perfectly tender the kind of simple side dish that feels both cozy and elegant. With just a handful of ingredients, you get a pan full of caramelized vegetables that brighten any meal.
Ingredients
- 1 lb baby potatoes, halved
- 4–5 large carrots, sliced on a diagonal
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp melted butter
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional: fresh thyme or rosemary for extra aroma
Steps
- Prep the veggies. Cut the potatoes and carrots into similar-size pieces so they roast evenly.
- Make the glaze. In a bowl, whisk together olive oil, honey, melted butter, garlic powder, salt, and pepper.
- Toss to coat. Add the veggies to the bowl and stir until every piece looks shiny and well coated.
- Spread on a sheet pan. Keep them in a single layer so they caramelize instead of steam.
- Roast at 425°F for 25–30 minutes, flipping halfway through. Don’t worry if the honey darkens a little that’s the delicious caramelization happening.
- Finish with herbs. Sprinkle fresh thyme or rosemary on top while warm if you love an herby note.
Chef’s Tips
- Cut evenly: Matching sizes ensure everything finishes cooking at the same time.
- Use high heat: 425°F helps create those golden, caramelized edges.
- For extra crispiness: Broil the pan for the last 2 minutes just keep an eye on it.
Variations
- Maple roasted: Swap honey for maple syrup for a warm, autumn-style sweetness.
- Spicy-sweet: Add a pinch of red pepper flakes to the glaze.
- Garlic parmesan: Toss with grated Parmesan during the last 5 minutes of roasting.