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Flavorful Roasted Honey Mustard Carrots are a plant-based, delicious side dish that makes a great pairing to any meal. This recipe requires just a few simple ingredients and can be on the dinner table in less than 30 minutes.
I had a whole bunch of carrots that I wasn’t sure what to do with and I decided to make this recipe for Roasted Honey Mustard Carrots 🥕 and thought it would be super cute to just leave them whole. I tossed the carrots in a tasty honey mustard sauce, then roasted them in the oven until they’re perfectly tender and caramelized. An effortless, easy side dish that looks so elegant and is perfect for an everyday dinner or the holidays!
Why you should make this recipe
- Super delicious: These honey mustard carrots are roasted until perfectly tender, delivering a melt-in-your-mouth vegetable that’s bathed in a sweet & savory glaze!
- Quick & easy to make: This recipe is effortless. You just need about 10 minutes to peel the carrots and coat them in the simple sauce.
- Versatile: Roasted carrots pair well with a huge variety of different main dishes. They’re great with chicken, beef, ham, or seafood.
Ingredients needed
Just a handful of simple ingredients to make this honey mustard carrots recipe! Here’s everything you’ll need:
- Carrots: You’ll need about 2 pounds of whole fresh carrots. I do not recommend frozen or baby carrots for this recipe.
- Olive oil: The base of the sauce will help these bake up with a nice tenderness.
- Honey: Gives the sauce a bit of sweetness and is a wonderful complement to the Dijon mustard.
- Dijon mustard: Balances out the sweetness in the sauce and adds flavor. You can substitute with a stone ground mustard, if that’s what you have available.
- Garlic: For savory, nutty taste in the sauce.
- Kosher salt & pepper: Brings out and enhances all of the delicious flavors.
- Fresh thyme: Adds freshness and a pop of color. Other fresh herbs, like parsley, rosemary or oregano would work too.
How to make this roasted carrot recipe
- Prep: Preheat the oven to 400ºF and line a sheet pan with parchment paper.
- Combine carrots with sauce: In a large bowl, combine the oil, honey, mustard, and garlic. Add a pinch of salt and pepper. Add the peeled carrots and toss with your hands until evenly coated.
- Add carrots to sheet pan: Transfer the carrots to your prepared baking sheet and reserve the honey-mustard mixture left at the bottom of the bowl to use after the carrots have cooked.
- Roast: Place in oven and bake for 20-25 minutes, then remove and bash with the remaining honey-mustard glaze and place on a serving platter. Garnish with fresh thyme.
Expert Tips
- The recommended bake time for this recipe is 20 to 25 minutes. This can vary a bit depending on the thickness of the carrots. If you’re using carrots that are smaller and thinner, like in the pictures, they will cook faster than larger carrots.
- For maximum flavor, I do NOT recommend using pre-cut baby carrots that come packaged. Those types of carrots usually don’t have as much flavor as whole carrots.
- If you’d like to get a head start on this recipe, you can peel the carrots, make the sauce, and go ahead and toss the carrots in the honey mustard mixture for about 4 to 6 hours before you plan to cook and serve.
Frequently asked questions
Seasoning carrots with spices, sauces or glazes is a delicious way to make their flavor shine. In this recipe, the honey mustard sauce joins with the carrot flavor for major veggie goodness.
These honey mustard carrots make a satisfying, tasty side dish to serve with all sorts of main entrees. They even make a great addition to an Easter or Thanksgiving dinner spread. Here are some pairing options: Creamy Tuscan Chicken, Garlic Butter Chicken Skillet, Garlic Beef Tenderloin Roast, or Sun-dried Tomato Stuffed Salmon!
Yes. It is safe to eat the skin of carrots. So if you do not feel like peeling them go right ahead and keep the skin. Just wake sure you wash them thoroughly.
Storage and reheating recommendations
Store leftover carrots in an airtight container in the fridge for up to 4 days. You can enjoy these straight out of the fridge, chopped into smaller pieces, and served over salad. Or reheat them in an oven, toaster oven, or air fryer. Avoid reheating in the microwave to maintain optimal texture. Place them on a sheet pan and roast in the oven at 350ºF for 5-10 minutes, or until heated through.
More side dishes to try
- Baked Balsamic Asparagus
- Butternut Squash Casserole
- Easy Maple Roasted Carrots
- Honey Balsamic Grilled Zucchini
- Garlic Butter Hasselback Potatoes
- Easy Chickpea Feta Salad
- Cucumber Onion Salad
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Roasted Honey Mustard Carrots
Equipment
- Large bowl
- Sheet Pan
Ingredients
- 2 lb carrots, peeled
- 2 tablespoon olive oil
- 2 tablespoon honey
- 2 tablespoon dijon whole mustard
- 2 garlic cloves, pressed
- Kosher salt and pepper, to taste
- 4-5 sprigs of fresh thyme, leaves picked
Instructions
- Preheat the oven to 400ºF and line a sheet pan with parchment paper.
- In a large bowl, combine the oil, honey, mustard, and garlic. Add a pinch of salt and pepper. Add the peeled carrots and toss with your hands until evenly coated.
- Transfer the carrots to your prepared baking sheet and reserve the honey-mustard mixture left at the bottom of the bowl to use after the carrots have cooked.
- Bake for 20-25 minutes, then remove and bash with the remaining honey-mustard glaze and place on a serving platter. Garnish with fresh thyme.
Notes
-
- The recommended bake time for this recipe is 20 to 25 minutes. This can vary a bit depending on the thickness of the carrots. If you’re using carrots that are smaller and thinner, like in the pictures, they will cook faster than larger carrots.
-
- For maximum flavor, I do NOT recommend using pre-cut baby carrots that come packaged. Those types of carrots usually don’t have as much flavor as whole carrots.
-
- If you’d like to get a head start on this recipe, you can peel the carrots, make the sauce, and go ahead and toss the carrots in the honey mustard mixture for about 4 to 6 hours before you plan to cook and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
