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An overhead view of a saute pan filled with hot honey roasted carrots next to a stack of plates, a pile of carrot tops, and a cutting board.

The Ultimate Hot Honey Pan Roasted Whole Carrots

By Natalie Marble
The Ultimate Hot Honey Pan Roasted Whole Carrots bring an unexpected flavor to tender carrots to create the most flavorful side dish. This side dish has become a family favorite at our annual holiday gatherings and I know you're going to love it too!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 223 kcal

Ingredients
  

  • 3 bunches whole carrots with tops (about 1 1/2 lbs., all similar size)
  • 1/4 cup olive oil
  • 2 rosemary sprigs (whole)
  • 3 garlic cloves (smashed)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup dark brown sugar
  • 3 tbsp red wine vinegar
  • 3 tbsp hot honey
  • 1 tsp black peppercorns
  • 2 tbsp parsley (finely chopped)

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit.
  • Prep the carrots. Begin by trimming the carrot tops, leaving one inch of green at the tops of the carrots. Peel the carrots.
  • Sauté the carrots. Heat a large sauté pan over medium heat. Add the olive oil, rosemary sprigs, and smashed garlic cloves and let them gently sizzle for a few minutes, flavoring the oil.
  • Next, add the carrots and season them generously with kosher salt and black pepper, and cook, turning occasionally, for about 8 minutes.
  • Make the glaze. While the carrots are cooking, mix the glaze by combining the hot honey, brown sugar, red wine vinegar, and peppercorns. Whisk until the sugar has dissolved.
  • Roast the carrots. Pour the glaze over the carrots and gently turn them so that they are completely coated. Transfer the whole pan to the preheated oven and roast for about 20 minutes or until the carrots are tender when pierced with the tip of a knife.
  • Serve. Remove from the oven and garnish with fresh parsley. ENJOY!

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Notes

  • Make sure your carrots are similar in size to ensure even cooking. If you end up with some larger carrots and some thinner carrots, just know that you will have to remove the thinner ones from the pan to allow the larger ones to cook through. Then, when the larger ones are cooked through, add the thinner ones back to the pan.
  • Take the time to cook the rosemary and garlic in the olive oil before adding the carrots, as this provides a great layer of flavor.
  • Cook the carrots until they are crisp-tender. You don't want mushy carrots (I'm convinced this is why many don't like 'cooked carrots'), but you also shouldn't have trouble cutting them (fork tender). It's a delicate balance, but you want to get it right.

Nutrition

Calories: 223kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 510mgPotassium: 592mgFiber: 5gSugar: 26gVitamin A: 28527IUVitamin C: 12mgCalcium: 75mgIron: 1mg
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