Buttery Olive Oil Baked Honey Carrots

The easiest side dish you will serve at Holiday dinners this year are these buttery olive oil baked honey carrots. The name says it all because it's everything you need to make them! A bit sweet a bit savory, these are a crowd pleaser.

This recipe was first published November 20, 2020.

Carrots are such a great Thanksgiving side dish. You know the adults will eat them and usually the kids. And my kids love baby carrots!

In this recipe they are tossed in a mixture of olive oil, honey, butter, salt and pepper. Then baked in the oven for 40 minutes until tender.

Baking the carrots gives them gorgeous caramelization bits here and there. And while these aren't roasted, the taste of them makes you think they are.

After they bake you'll toss them in the excess glaze you first made to reglaze them. It sticks to the baby carrots and makes them so delicious.

Each bite you can taste the buttery sweetness, all those good flavors absorb into the carrots while they bake. You can easily double, triple, quadruple this recipe - really as much as you want to make, it's just so easy.

These yummy little honey carrots pair perfectly with my easy turkey recipe, mashed potatoes and herb stuffing.

What You Need For Baked Honey Carrots

You will need just a few ingredients to make these carrots.

• baby carrots
• butter
• olive oil
• honey
• salt and pepper

If you are looking to make these dairy free, you can do that by leaving out the butter and adding a little extra olive oil.

And for baking them you will need a sheet pan and some parchment paper. If you use parchment paper you won't run into carrots sticking to the bottom of your baking pan.

How To Make Baked Honey Carrots

To make these honey baked carrots you'll first need all the ingredients (see the section above but refer to recipe card for the full list, amounts and directions).

Grab a medium sized bowl and the honey, olive oil, melted butter. Whisk everything together and then add in your carrots. Sprinkle on a pinch of salt and pepper.

Line a sheet pan with parchment paper and then using a slotted spoon transfer the baby carrots to the pan.

If you just dump everything in the bowl onto the pan you'll have a big puddle of liquid. You are actually saving all that excess liquid for later so don't throw it away.

Move the carrots around so they are spread out. Bake for 40 minutes. They should be soft when you test them with a fork.

After they are out of the oven, immediately toss them in the set aside liquid, it will glaze the carrots.

I suggest keep them covered with foil until you are ready to serve.

Holiday Recipes

• Spatchcock Turkey (A Holiday Recipe) – a quick and easy turkey recipe, saving oven space as well
• Cloverleaf Dinner Rolls – frozen dinner rolls get a fancy update with this easy recipe
• The Best Creamiest Baked Mashed Potatoes - extra rich and creamy
• Cranberry Cheesecake Bars – an easy holiday cheesecake recipe
• Pumpkin Roll With Cream Cheese Frosting – soft pumpkin cake with silky sweet cream cheese frosting inside
• Apple Crisp With Oats Topping – a classic apple crisp recipe