Honey Orange Roasted Carrots
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Honey Orange Roasted Carrots – A fast, EASY, and holiday-friendly side dish everyone will love!! The honey orange glaze adds such great FLAVOR and really jazzes up roasted carrots!!
It’s hard to believe that another holiday season is fast approaching and that very soon we’ll be cooking turkeys and thinking about what kinds of side dishes to include in our special holiday celebrations with friends and family.
Because I have a smaller family, I can’t go too overboard on the side dishes unless we want to be eating leftovers for weeks, so I have to pick and choose my sides wisely.
Fast And Easy Side Dish
These honey orange roasted carrots are definitely making an appearance on my holiday table because they are ready in 20 minutes, so easy, and filled with flavor.
I’ve always been a huge fan of roasted vegetables. Roasting them accentuates their natural flavors, and in the case of carrots, their natural sweetness is also enhanced.
The honey orange glaze for the carrots is just perfect and really jazzes up roasted carrots. The glaze is a little bit sweet from the honey with some tanginess from the bitter orange marmalade and is a great balance.
Take things a step further by garnishing the carrots with fresh herbs, and maybe a sprinkle of feta, gorgonzola, or Parmesan cheese, and no one will be able to resist this healthy side dish that’s naturally vegetarian and gluten-free.
What’s In The Honey Orange Glaze
I made the glaze for these roasted carrots using just two simple ingredients: honey and Hero Bitter Orange Premium Marmalade. Unlike other “sweet marmalades” on the market, Hero uses extra bitter orange peel to give this marmalade tart sensory notes and the bitter flavor is quite pronounced but with the honey, it’s perfect for the carrots.
I’ve been working with Hero for years because they have more fruit, more variety in their flavors than other brands, and they use natural ingredients, and there are no artificial colors, high fructose corn syrup, or preservatives. Check out this Cabernet Cranberry and Currant Sauce I made last year with Hero Red Currant Spread.
Hero is widely used by professional chefs and this leading European Brand got its start in the U.S. as a special order product to the restaurant trade. Chefs ordered it for their restaurant kitchens in order to craft gourmet desserts, savory glazes, sauces, and other delicacies that require high-quality fruit content, great texture, and unique flavor varieties like Black or Red Currant, or Bitter Orange, in addition to ever-popular fruit varieties like Black Cherry or Red Raspberry. Check the Hero website for all the flavors and more info.
You can find Hero in the jam aisle of your local supermarket at stores like ShopRite, Stop & Shop, Walmart, ACME, King Kullen, Key Food, Kings, Balducci’s, Fairway, Shaw’s, Market Basket, Safeway, Albertsons, Wegmans, Price Chopper, Ralph’s, HEB, Gelsons, and Giant Eagle.
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Add the glaze towards the end of roasting the carrots. Because of the natural sugars in the honey and Hero Bitter Orange Premium Marmalade, if you add it too early it could have a tendency to burn before the carrots are fully cooked given the high oven temp that we’re using.
What Kind Of Carrots To Use
I absolutely love using multi-colored organic carrots for a dish like this where the carrots are the stars of the show. Even though I don’t think they taste differently, they are visually so appealing that I just adore them.
However they can be a little tricky to find, and in that case, go with standard orange carrots.
Look for carrots that are not too fat in diameter. Thinner carrots are better so that they cook through completely before the outsides become overly dark. If your carrots are on the fatter side, I suggest halving them.
I like my roasted carrots to retain a bit of texture rather than becoming too soft so I pull them out when they’re ever so slightly crisp-tender. If you prefer softer carrots, bake them for extra time until you reach the perfect texture for you and your family.
As a tip, if you have leftover roasted carrots, they are great on salads in the coming days. Or try them mixed into cooked quinoa or rice with some black or garbanzo beans for a quick and easy vegetarian meal.
Favorite Easy Roasted Vegetables:
- Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!
- Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!
- Harvest Roasted Vegetables and Chickpeas – Fast, easy, healthy, and a great recipe to try as a meatless main or as a satisfying plant-based lunch! So much flavor in the veggies from the spices and the chickpeas turn crispy!
- Balsamic Roasted Brussels Sprouts – Think you don’t like brussels sprouts? The balsamic glaze on these will change your mind! Best brussels sprouts ever! Fast, easy, and accidentally healthy!
- Lemon Rosemary Coconut Oil Roasted Vegetables – Trying to eat more vegetables? Try them roasted with coconut oil for a healthy, fast, and easy dish!
- 2 pounds carrots, peeled (I use 1 pound multi-colored and 1 pound orange; use thinner carrots and if they are thicker halve them)
- 2 to 3 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1/4 cup honey
- 1/4 cup Hero Bitter Orange Premium Marmalade
- fresh parsley, optional for garnishing
- cheese, optional for garnishing (feta, gorgonzola, Parmesan, etc.)
- Preheat oven to 425F and line a baking sheet with aluminum foil for easier cleanup.
- Add the carrots, evenly drizzle with olive oil, evenly sprinkle with salt and pepper, and using your hands toss to evenly coat the carrots.
- Roast for about 15 minutes, or until quite tender.
- While carrots are roasting, to a small bowl, add the honey, Bitter Orange, and stir to combine.
- Remove baking sheet from oven, flip carrots, and using a pastry brush, evenly and liberally brush the carrots with the honey orange mixture.
- Return baking sheet to the oven and bake for about 5 to 7 additional minutes, or until carrots are as done as desired.
- Optionally garnish with parsley and/or cheese and serve immediately. Carrots will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 542mgCarbohydrates: 31gFiber: 5gSugar: 21gProtein: 4g
Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!
Lemon Rosemary Coconut Oil Roasted Vegetables – Trying to eat more vegetables? Try them roasted with coconut oil for a healthy, fast, and easy dish!
Harvest Roasted Vegetables and Chickpeas – Fast, easy, healthy, and a great recipe to try as a meatless main or as a satisfying plant-based lunch! So much flavor in the veggies from the spices and the chickpeas turn crispy!
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!
Balsamic Roasted Brussels Sprouts – Think you don’t like brussels sprouts? The balsamic glaze on these will change your mind! Best brussels sprouts ever! Fast, easy, and accidentally healthy!
Roasted Cauliflower with Creamy Parmesan Dip – Even people who say they don’t like cauliflower will love this version! Healthy and easy!
Parmesan and Herb Roasted Potatoes – Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with cheese! A family favorite that everyone loves!
Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip – A fast and flavorful twist on sweet potatoes! The warming notes of the curry are perfectly offset by the cooling dip! Comfort food that’s healthy and easy!
Post is brought to you by Hero Fruit Spread. The recipe, images, text, and opinions expressed are my own.
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