These roasted carrots are so easy to make! They're a great side dish for fall, winter holidays, or even Easter.
Tips & Recipe Notes
Peeling: I leave the skin on when I make them, but you can peel them if you prefer. If you peel them, it's great to save the peels in the freezer for making homemade chicken or veggie stock later!
Rainbow or orange carrots: I used rainbow carrots, but using all orange carrots is also totally fine.
Cutting: Try to cut the carrots into pieces that are even in size, which will make them cook evenly. You don't necessarily need to cut the carrots if they aren't really thick. My store always seems to have rainbow carrots on the thicker side, so I usually need to cut them. You can also cut the carrots into smaller pieces than shown in the photo. If you use smaller carrot pieces, the cooking time will likely be shorter.
Green tops or no green tops: You can leave the green tops on if your carrots have them, but I recommend trimming them so they're a bit short.
Reduce or nix the spicy part: If you don't want them to be spicy, leave out the crushed red pepper and add some garlic instead. 1-2 cloves minced should do the trick.
Serving Suggestions & Other Sides
Here are some recommended main dishes to make with these roasted carrots:
- Roasted Chicken: Million Dollar Roasted Chicken from Sweet Tea & Thyme or Instant Pot Whole Chicken from Sweet & Savory Meals
- Pork Chops: Easy Baked Pork Chops from Little Sunny Kitchen or Garlic Butter Pork Chops (ready in just 15 minutes) from The Forked Spoon
Looking for other veggie sides? Check out my side dish collection. I recommend trying this Roasted Asparagus recipe or these Parmesan & Garlic Crispy Roasted Brussels Sprouts. I also have a Roasted Veggie Pot Pie if you're looking for something heartier.
Spicy Honey Dijon Roasted Carrots
Ingredients
- 2 pounds carrots (rainbow or regular orange) About 10-12 carrots depending on size.
- 2 tablespoon olive oil
- 1¼ teaspoon kosher salt or sea salt
- ¼ cup dijon mustard
- ¼ cup honey
- ½ teaspoon crushed red pepper
Instructions
- Combine the dijon mustard, honey, and crushed red pepper and set aside.¼ cup dijon mustard, ¼ cup honey, ½ tsp crushed red pepper
- Cut carrots into pieces about 4 inches long and 1 inch thick. It's OK if these sizes aren't totally feasible with the carrots you have.2 pounds carrots (rainbow or regular orange)
- Place carrots in a large mixing bowl. Coat with the olive oil and salt. Transfer the carrots to a parchment-lined baking sheet in a single layer. Set the bowl aside (you will need it later).2 tbsp olive oil, 1¼ tsp kosher salt
- Place an oven rack on the second position from the top. Place the baking sheet on that rack and broil for about 5 minutes. Use low broil if your oven has high and low broil settings.
- Remove the carrots from the oven. Flip/stir the carrots. It's OK if some carrots are stubborn and don't want to stay on the flipped side. Return the carrots to the oven for another 3 minutes.
- Remove the carrots and transfer them back to the large mixing bowl (tip: use tongs). Pour the dijon, honey, and red pepper mixture over the carrots. Stir with a spatula until evenly coated.
- Return the carrots to the baking sheet and broil for another 3 minutes.
- Remove the carrots from the oven. Flip/stir the carrots. It's OK if some carrots are stubborn and don't want to stay on the flipped side. Return the carrots to the oven for another 4 minutes.
Notes
Nutrition information is an estimate for one serving.
