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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
204 calories; protein 1.2g; carbohydrates 29.1g; fat 10.4g; sodium 124mg. Full Nutrition
Most helpful positive review
Made using 10 carrots laid out whole on a cookie sheet lined with foil. Needed foil - what a mess - but easy cleanup w/foil. Used no pepper and very little salt. Extremely mild carrot flavor; reminded me of baked sweet potato fries. Still LOOKS like carrots so kids are reluctant to try - however, they can down them without making faces. Will make again! Thanks for the recipe! Read More
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(233) Most helpful critical review
Not sure thaat this recipe was enhanced by the honey. Next time I will not add the honey. Read More
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(24) Reviews: Most Helpful
Made using 10 carrots laid out whole on a cookie sheet lined with foil. Needed foil - what a mess - but easy cleanup w/foil. Used no pepper and very little salt. Extremely mild carrot flavor; reminded me of baked sweet potato fries. Still LOOKS like carrots so kids are reluctant to try - however, they can down them without making faces. Will make again! Thanks for the recipe! Read More
Helpful
(232) Great recipe! Easy and tasty. I'll definitely make this again. I wish I took another reviewer's advice and lined my dish with foil - it makes a dark brown mess in the pan. But I used baking soda and my sponge and it rubbed right off! Read More
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(141) These were DElicious! Because they're left whole it takes a while to cook...so next time I'll cut them down to more uniform cuts for faster cooking- or maybe use baby carrots instead. My 6 yr old said they were his "favorite" and actually bartered for more?!? They are awesome! Read More
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(133) Advertisement
I grew up with my mom making these and I love them. I throw the carrots, olive oil, salt and pepper in a ziploc bag and give them a shake. I throw them in a "Le Creuset" dish and dizzle honey on top. Read More
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(105) 
Very good but I would suggest turning carrots halfway through baking, mine were a little too dark on the bottom. Read More
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(55) 
Simple and delicious. I've made this with the regular grocery store carrots and some little sweet baby carrots from our local farmers market and both attempts were delicious. I'm trying to move to a healthier style of cooking and get the family to associate healthy with delicious. Thanks for providing a recipe that was a great help with this! I will be making this one often. It's lovely as is, though one time I put some fresh thyme on it and that was great too. Read More
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(53) Advertisement
SOOO GOOD! I used baby carrots. These carrots went perfect with the "Simple Slow Roast Chicken" I was baking. As I had the chicken already in the oven, I partially cooked the carrots then drizzled with olive oil and honey. I, too, am guilty of not measuring which makes this recipe very easy. I put the carrots in the oven (which was set at 250 degrees) for the last 2 hours of baking the chicken. Thank you FrackFamily5 for sharing your recipe! We really had a FrackFamily5 dinner that was very yummy!! Read More
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(36) 
I used a pound of organic baby cut carrots and cut each one in half. Since my carrots were already very sweet I used about half the honey and I also sprinkled a little sherry vinegar over the mixture...just a few drops. I roasted them at 400 degrees on a baking sheet covered in parchment paper for 30 minutes or so then turned the heat to 425 for another few minutes. They were lightly browned and delicious! I do think that 350 is a bit too low for cooking if you want them browned so take note of your temp if you want them caramelized. And don't crowd them too much. Cooked this way I loved these and I'm already planning to head back to the store within the next day or so for more carrots! Read More
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(31) Not sure thaat this recipe was enhanced by the honey. Next time I will not add the honey. Read More
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(24) 
