A simple recipe for tangy-sweet roasted whole carrots that celebrates my favorite everyday vegetable. Tossed with olive oil, honey, ground spices, fresh citrus, herbs and crumbled soft feta cheese, this is a back-pocket recipe you’ll make over and over.

Roasted whole baby carrots and lime wedges on a white platter, topped with crumbled feta cheese and chopped herbs.
Roasting carrots concentrates their natural sugars. That sweetness pairs beautifully with tangy citrus and honey.

My technique for roasting whole carrots makes them tender and sweet, seasoned with a combination of sweet and tangy flavors. It’s an easy way to elevate the humble carrot!

Next to stovetop-cooked glazed carrots, roasting baby carrots with olive oil, spices and a bright hit of lime juice is the perfect way to enhance their natural sweetness.

Ingredient rundown

  • Carrots: Choose smaller carrots (less than 2-inches in diameter) for the best results. Bunches of carrots with their fresh greens attached are ideal if you can find them. Bagged carrots without the tops are fine too, but I highly recommend seeking out the freshest ones possible. That means carrots that don’t have visible cracks and/or hairy roots growing on them, which is a sign they’ve been in storage for a while.
  • Spices: I use basic pantry spices to perk up the flavor of roasted carrots. They’re naturally-sweet taste pairs beautifully with cumin, smoked paprika and coriander.
  • Honey: You’ll need a drizzle of honey or maple syrup to complement the carrots.
  • Lime: Fresh lime juice add that pop of acidity to contrast with the sugars in the carrots and honey.

Prep and cooking steps:

  • Peeled carrots, a chef's knife, and a vegetable peeler on a cutting prep board.
    1. Peel the carrots and trim off the stem ends. Keep them whole if they’re smaller than 1-inch diameter.
  • Raw carrots arranged on a baking sheet, with a bowl of honey and trimmed carrots off to the side.
    2. Arrange the carrots in one layer on a baking sheet (line with parchment if you like). Toss with oil and seasonings by gently shaking the pan back and forth, or tossing with a pair of tongs.
  • Whole carrots on a roasting pan, with chopped herbs on top.
    3. Carrots roast best in a moderately hot oven, preheated to 425 degrees. Cover them with foil and bake 15 minutes, then bake uncovered until the edges are browned.
  • The “trick” to the achieving the best texture in roasted carrots is to cover them with foil for half the roasting time. This helps them steam and soften so they don’t burn on the outside before they’re tender all the way through.
  • Test the carrots for doneness by gently poking with a skewer or point of a small knife — they should be tender at the center.
Roasted carrots on a platter, with lime wedge, fresh herbs and crumbled cheese scattered over.
4.94 from 15 ratings

Roasted Whole Carrots with Honey and Feta

Karen Tedesco
A simple recipe for tangy-sweet roasted whole carrots that celebrates my favorite everyday vegetable. Tossed with olive oil, honey, ground spices, fresh lime, herbs and crumbled soft feta cheese, this is a back-pocket recipe you'll make over and over.
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Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients
 

  • 2 pounds (680 g) whole carrots, peeled, and tops and tails trimmed
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon paprika, smoked or plain
  • 2 tablespoons (30 ml) honey, or maple syrup
  • 1 lime, sliced in half

Serving garnishes

  • 2 green onions, thinly sliced
  • Chopped fresh herbs such as cilantro, basil or parsley
  • ¼ cup crumbled feta cheese or goat cheese, optional

Instructions
 

  1. Heat oven to 400 (200 C) degrees. Line a rimmed baking sheet with a piece of parchment paper for easier clean up.
  2. Slice the tapered, slimmer ends off the carrots (these tend to burn). If your carrots are thicker than 2-inches in diameter, slice them in half vertically so all the pieces roast evenly.
  3. Drizzle the olive oil over the carrots and sprinkle evenly with the salt and spices. Add the honey and toss the carrots around to coat them in the seasonings. Put the lime halves on the pan, cut side down.
  4. Cover the baking sheet with a piece of aluminum foil.
  5. Roast 15 minutes. Remove the foil and give the carrots a quick toss. Continue roasting, uncovered, for 10-15 minutes, until they're just tender when poked with the tip of a small knife, and the edges are golden brown. Squeeze the roasted limes over the carrots and scrape up any caramelized juices.
  6. To serve, transfer the carrots and pan juices to a serving plate. Sprinkle the green onions, herbs and feta cheese over the top.

Notes

  • The trick to the achieving the best texture in roasted carrots is to cover them with foil for half the roasting time. This helps them steam and soften so they don’t burn on the outside before they’re tender all the way through.
  • Test the carrots for doneness by gently poking with a skewer or point of a small knife — they should be tender at the center.

Nutrition per serving

Calories: 233kcal Carbohydrates: 33g Protein: 5g Fat: 11g Sodium: 647mg Fiber: 7g Sugar: 20g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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