Honey-glazed roast carrots in a bowl

Honey-glazed roast carrots

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 10 mins Cook: 50 mins


Serves 8

Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal85
  • fat5g
  • saturates1g
  • carbs10g
  • sugars10g
  • fibre3g
  • protein1g
  • salt0.13g
Save to My Good Food
Please sign in or register to save recipes.


  • 1kg Chantenay or other small carrots, peeled



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tbsp white wine vinegar
  • 2 tbsp clear honey


  1. Heat oven to 190C/170C fan/gas 5.

  2. Tip 1kg peeled Chantenay or other small carrots into a roasting tin and toss with 3 tbsp sunflower oil and some salt and pepper. Roast for 30 mins.

  3. Drizzle 2 tbsp white wine vinegar and 2 tbsp clear honey over the carrots, toss well and return to the oven for a further 20 mins.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Sep, 2018
Delicious. Enjoyed by adults and children alike. A great way to encourage small people to enjoy vegetables. Recipe and instructions perfect. I always prepare the carrots the night before if I am hosting a dinner party (and will be busy).
Lorenzo Maccheroni's picture
Lorenzo Maccheroni
22nd Feb, 2018
It was nice :)
26th Aug, 2018
Is that all? Why make a comment? Nice does not cut it.
8th Jun, 2016
Absolutely delicious.
jo_ce2001's picture
19th Oct, 2014
I used ordinary carrots cut into strips and it works fine. I accidentally used cider vinegar but a little bit less than stated but worked out fine. I was convinced they would make the carrots taste vinegary but didn't...I just had the effect of making the carrots not taste too sweet. Very nice and would make these again.
25th Dec, 2013
I used baby carrots and roasted for 30 minutes. Used balsamic vinegar and honey and it tasted really good. Will be doing this again.
26th Aug, 2018
Maria s
4th Aug, 2013
I've just eaten these carrots and they were a really nice and tasty way to ring the changes with carrots. I didn't have small carrots so used large ones cut into long, thick strips and it worked great. Next time I will cook more because they do shrink down in the roasting process and maybe add a little less white wine vinegar?? But lovely and sweet.
17th Mar, 2013
Served the carrots as a side dish and garnish with risotto, they looked great and were delicious, would make again.
10th Jan, 2013
Didn't have any white wine vinegar, so used balsamic instead. Very nice would do again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.