Simple ingredients often create the most memorable dishes.
These Honey Roasted Potatoes and Carrots combine everyday root vegetables with a touch of natural sweetness to create a side dish that pairs perfectly with almost any main course.
The honey caramelizes beautifully in the oven, turning ordinary potatoes and carrots into something irresistible that disappears from the dinner table in minutes.
Why You’ll Love This Recipe
This dish strikes the perfect balance between sweet and savory, with the natural sugars in the honey enhancing the vegetables’ flavors without overpowering them.
The high-heat roasting method creates vegetables with crispy, caramelized exteriors and perfectly tender interiors.
It’s incredibly versatile and pairs beautifully with chicken, pork, beef, or can even stand alone as a hearty vegetarian main when served over grains.
You likely already have all the ingredients in your pantry, making it an easy addition to weeknight meals or last-minute dinner plans.
Most importantly, it transforms humble, affordable ingredients into something special enough for company, yet simple enough for everyday meals.
Ingredients
- 1½ pounds baby potatoes, halved (or larger potatoes cut into 1-inch pieces)
- 1 pound carrots, peeled and cut into 1-inch chunks
- 3 tablespoons olive oil
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon balsamic vinegar or lemon juice
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the halved baby potatoes and carrot chunks.
In a small bowl, whisk together the olive oil, honey, minced garlic, thyme leaves, salt, pepper, and smoked paprika until well combined.
Pour the honey mixture over the vegetables and toss until everything is evenly coated. Use your hands if needed to make sure all pieces are well coated with the mixture.
Spread the vegetables in a single layer on the prepared baking sheet, making sure not to crowd them. If they’re too close together, they’ll steam rather than roast.
Place the baking sheet in the preheated oven and roast for 20 minutes.
Remove the pan from the oven and carefully flip the vegetables with a spatula to ensure even browning.
Return the pan to the oven and continue roasting for an additional 15-20 minutes, or until the vegetables are tender when pierced with a fork and caramelized around the edges.
If the vegetables are browning too quickly, lower the oven temperature to 400°F (200°C) for the remaining cooking time.
Once done, remove from the oven and, if desired, drizzle with balsamic vinegar or a squeeze of fresh lemon juice for a bright finish that balances the sweetness.
Transfer to a serving dish and sprinkle with fresh chopped parsley.
Serve hot as a side dish alongside your favorite protein, or as part of a vegetarian meal.
Tips for Perfect Roasted Vegetables
For even cooking, try to cut all vegetables to approximately the same size.
Don’t overcrowd the pan—use two baking sheets if necessary to give the vegetables plenty of space.
If your vegetables aren’t caramelizing well, make sure your oven is fully preheated and consider increasing the temperature slightly.
This dish is best served fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, spread the vegetables on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes, rather than using a microwave, to help restore some of their texture.
Variations
Add other root vegetables like parsnips or sweet potatoes for variety and color.
Toss in a handful of dried cranberries or golden raisins during the last 5 minutes of roasting for little bursts of sweetness.
Sprinkle with toasted nuts (walnuts or pecans work beautifully) just before serving for added crunch and nutrition.
For a more savory profile, reduce the honey to 1 tablespoon and add 1 tablespoon of Dijon mustard to the mixture.
Print
Honey Roasted Potatoes and Carrots
This simple yet impressive side dish combines baby potatoes and chunky carrots roasted to perfection with a honey-garlic glaze.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 1½ pounds baby potatoes, halved (or larger potatoes cut into 1-inch pieces)
- 1 pound carrots, peeled and cut into 1-inch chunks
- 3 tablespoons olive oil
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon balsamic vinegar or lemon juice
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the halved baby potatoes and carrot chunks.
- In a small bowl, whisk together the olive oil, honey, minced garlic, thyme leaves, salt, pepper, and smoked paprika until well combined.
- Pour the honey mixture over the vegetables and toss until everything is evenly coated. Use your hands if needed to make sure all pieces are well coated with the mixture.
- Spread the vegetables in a single layer on the prepared baking sheet, making sure not to crowd them. If they’re too close together, they’ll steam rather than roast.
- Place the baking sheet in the preheated oven and roast for 20 minutes.
- Remove the pan from the oven and carefully flip the vegetables with a spatula to ensure even browning.
- Return the pan to the oven and continue roasting for an additional 15-20 minutes, or until the vegetables are tender when pierced with a fork and caramelized around the edges.
- If the vegetables are browning too quickly, lower the oven temperature to 400°F (200°C) for the remaining cooking time.
- Once done, remove from the oven and, if desired, drizzle with balsamic vinegar or a squeeze of fresh lemon juice for a bright finish that balances the sweetness.
- Transfer to a serving dish and sprinkle with fresh chopped parsley.
- Serve hot as a side dish alongside your favorite protein, or as part of a vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
