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Honey Roasted Carrots with Sage

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Make way for a new favorite side dish: these honey roasted carrots with sage. They’re nutritious, easy to make, and the best combination of sweet and savory! Plus, they go great with almost any main dish and they only need to roast for about 15 minutes until they’re al dente tender. I love a good quick and healthy veggie side, don’t you?

Overhead view of honey roasted carrots with fresh sage
Al dente roasted carrots

The sweet-savory flavor profile is from the honey, which caramelizes nicely during the roasting time, and a bit of chopped, fresh sage which adds light pine and citrus notes.

how to make honey roasted carrots

We’re coming up on carrot season and I love seeing all of those vibrant bunches of carrots at the farmer’s market! This roasted carrots recipe is perfect for different carrot varieties, as long as the carrots are cut small enough for quick roasting.

honey roasted carrots with sage
Honey Roasted Carrots with Sage

Do you peel carrots before roasting?

Peeling is really based on your personal preference. For these honey roasted carrots, we wash and peel the carrots before cutting them, but you could technically skip the peeling process if you clean the carrots well.

How do you cut carrots for roasting?

After washing and peeling, cut each carrot lengthwise into quarters. Then, cut crosswise into 3-inch-long sections. Alternatively, you can cut the carrots into diagonal chunks or thick 2-inch slices. If you have small, thin carrots, leave them whole.

Really, there are no hard-and-fast rules here. You can even cut them lengthwise like we did in our mustard-dill roasted carrots. Or do bite-sized chunks like these cilantro lime carrots.

We find this size of carrot works best for the quick roast. They’re not too large to soften in the roasting time, yet not too small to where they turn out mushy. We’re going for an al dente texture, tender but still firm when you bite into them.

Here’s what you need to make these delicious, honey roasted carrots with sage:

  • carrots (washed, peeled and cut as described above)
  • extra virgin olive oil
  • honey
  • sea salt and white pepper
  • fresh sage leaves + sprigs for garnish

And here’s the process (scroll down to the bottom of the page to check out the full recipe!):

  1. Preheat the oven to 450°F. Line a sheet pan with parchment paper. Place the prepared carrots in a large bowl and toss with olive oil, honey, salt, pepper and chopped sage.
  2. Spread the carrots in a single layer onto the baking sheet.
  3. Roast in the oven for 15 minutes until the carrots are tender and start to caramelize.
  4. Remove from the oven, transfer to a serving dish, and garnish with chopped sage and sage sprigs.

If you have leftovers we highly recommend making this sriracha carrot hummus.

Close up photo of roasted carrots, garnished with fresh sage
Perfectly roasted carrots with a touch of caramelization

pro-tips for honey roasted carrots with sage

  • Lining the baking sheet with parchment paper or a silpat mat will prevent the carrots from sticking to the pan. Since the roasted carrots are also covered in a honey mixture, a lined sheet will also keep the caramelized sugar from burning!
  • Leave space between the carrots when you’re roasting them. If needed, you can use two baking sheets and alternate the pans in the oven about half-way through the roasting time.

how healthy are carrots?

We’ve all heard it – eat your carrots (most likely mom’s words, right? 😉 ). Well, it’s advice that we should continue to take because carrots are packed with nutrition! They’re rich in vitamins, minerals and antioxidants that play pivotal roles in our health. But did you know they can even help prevent wrinkles, strengthen your teeth and balance blood sugar? Here’s a good read on the health benefits of carrots!

Dish of honey roasted carrots with sage
Love those caramelized edges!

We hope you LOVE this roasted carrots recipe! Honey roasted carrots are already delightful, but adding a bit of sage helps enhance the sweet flavor of the honey. It’s quick and tasty, and a great way to eat your veggies!

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

  • Roasted Asparagus with Curry Sauce:  Roasted Asparagus with Curry Sauce is a quick 5-minute roast in a hot oven. The make-ahead creamy curry sauce is made with low-fat mayo and no-fat Greek Yogurt. The dish is topped off with curry dusted cashews.
  • Garlic and Rosemary Roasted Potatoes:  Garlic and rosemary roasted potatoes is an easy recipe that you can throw together in no time. It is the perfect side dish to any dinner.
  • Roasted Brussels Sprouts with Balsamic:  Roasted Brussels Sprouts with Balsamic have a caramelized flavor combined with the sweetness of aged balsamic and a crunchy sprinkling of toasted hazelnuts.

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Dish of honey roasted carrots with sage

Honey Roasted Carrots with Sage

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A sweet-savory side dish that is nutritious and easy to prepare. Tender carrots are dressed with honey and chopped fresh sage then oven roasted to al-dente tender. A rich caramelization enhances the flavor of this easy side dish.

Ingredients

  • 3 pounds carrots
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 teaspoon fresh sage leaves, chopped
  • Fresh sage sprigs for garnish

Instructions

  1. Preheat the oven to 450°F.  Line a sheet pan with parchment paper and set aside.
  2. Wash the carrots under cold water then peel them and cut lengthwise into quarters, then in 3-inch sections.  Place the carrots in a large bowl, and toss with the olive oil, honey, salt, pepper, and chopped sage.
  3. Spread the carrots in a single layer onto the prepared sheet pan.  Transfer to the oven and roast for 15 minutes until the carrots are tender and begin to caramelize.  
  4. Remove the pan from the oven and transfer the carrots to a serving dish.  Garnish with chopped fresh sage and sage sprigs. Serve hot.

Notes

  • Line the baking sheet with either parchment paper or a silpat mat. This will keep the carrots from sticking to the pan and the caramelized sugar from burning.
  • Leave space between the carrots, if necessary, use two baking sheets and alternate the pans half-way through the cooking time.
  • The carrots can be cut in diagonal chunks, thick 2-inch slices or cut lengthwise into quarters.  Small, thin carrots can be left whole.  
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 363mgCarbohydrates: 21gFiber: 5gSugar: 12gProtein: 1g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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John / Kitchen Riffs

Wednesday 4th of March 2020

Love roast veggies, and carrots take so well to this process. I usually do peel -- they're always a bit dirty, and it's easier than washing. Terrific dish -- thanks.

Pat Nyswonger

Wednesday 4th of March 2020

Thank you, John! Roasting is my favorite method to serve carrots and the bits of sage takes them to a whole new level. Thanks for your comments!

Jeff the Chef

Tuesday 3rd of March 2020

I love how straightforward this is. I usually prefer not to peel any vegetable, including carrots. It depends, though. Some carrots look better than others unpeeled, and you have to consider whether the cooking method is going to have an effect on that. Your carrots look great. I love the little bits of caramelization.

Pat Nyswonger

Tuesday 3rd of March 2020

Hi, Jeff! Roasting veggies is my favorite method and it is worth heating up the oven. These carrots are a great side dish but I could even have them for my entire dinner. Thanks for your comments.

angiesrecipes

Monday 2nd of March 2020

This must have tasted amazingly flavoursome and tasty with sage and honey!

Pat Nyswonger

Monday 2nd of March 2020

Thanks, Angie....They are delicious and a great side dish anytime!

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