Roasted Carrots with Honey and Orange Olive Oil Blend

Tender carrots roast until caramelized at the edges, then get tossed with honey, fresh thyme, and a silky citrus finish from Orange Infused Olive Oil so every bite lands bright, sweet, and savory. It is an easy side for a weeknight dinner, a holiday table, or any meal where you want a colorful dish that feels a little extra.

Garden Infuzions

Roasted Carrots with Honey and Orange Olive Oil Blend

Sweet roasted carrots get a bright citrus gloss from Orange Infused Olive Oil, then finish with honey, thyme, and a little black pepper for a simple side that feels special.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Side Dish, Vegetable Side

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds carrots peeled and cut into 2-inch sticks
• 2 tablespoons Orange Infused Olive Oil
• 1 1/2 tablespoons honey
• 1 tablespoon fresh orange juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 tablespoon unsalted butter melted
• 1 teaspoon orange zest

Equipment

• 1 Large mixing bowl For tossing the carrots and glaze
• 1 Sheet Pan Large enough to hold the carrots in a single layer
• 1 Parchment paper For easier cleanup
• 1 set Measuring spoons For the glaze and seasonings
• 1 Peeler For prepping the carrots

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. In a large bowl, whisk together the Orange Infused Olive Oil, honey, orange juice, kosher salt, black pepper, thyme, butter, and orange zest.
3. 3. Add the carrots and toss until every piece is coated evenly.
4. 4. Spread the carrots in a single layer on the prepared pan.
5. 5. Roast for 20 minutes, then stir the carrots and return them to the oven for 10 to 12 more minutes, until tender and caramelized at the edges.
6. 6. Spoon any glaze from the pan over the carrots before serving.
7. 7. Taste and add a little more salt or black pepper if needed, then serve warm.

Notes

For the best caramelization, keep the carrots in a single layer and avoid crowding the pan. If your carrots are especially thick, add 5 minutes to the roast time. The orange oil adds the brightest flavor when it is mixed into the glaze before roasting.

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Recipe Tips

Cut the carrots into even sticks so they roast at the same pace, and give them space on the pan so the edges caramelize instead of steaming. If you like a deeper glaze, toss the carrots with the honey mixture during the last few minutes of roasting.

Serving Suggestions

Serve these carrots alongside roast chicken, grilled fish, pork tenderloin, or a simple grain bowl. They also work well as part of a holiday spread with other colorful sides.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a warm oven or a skillet until hot, then finish with a fresh drizzle of olive oil if you want the flavor to pop again.

Variations

Add sliced red onion to the pan for extra sweetness, finish with chopped parsley for a fresh green note, or scatter toasted walnuts over the top for crunch. You can also swap baby carrots for full-size carrots cut into thick batons.

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