Honey Dill Roasted Carrots

I’ve been trying to really make a concerted effort to eat more vegetables, which typically means finding new flavor combinations and ways of cooking them.

For me, roasting has always been a go-to, as I really haven’t found a veggie that doesn’t taste better after being perfectly roasted!

But with carrots I’ve always done a sweet version, or a savory version, but rarely a combination of sweet and savory.

This honey dill combo is utterly delicious, and hits so many delicious flavor notes, and I love how simple it is to make.

Just 6 ingredients, and that’s including salt and pepper, and none of them are fancy or difficult to find.

If you don’t have fresh dill available, don’t worry… I’ve also included how much dried dill you can use!

What do I need to make this recipe?

• Carrots – I like this recipe best when I use whole carrots and cut them into the size I want, but baby carrots will also work.
• Oil – I prefer to use avocado oil, but olive oil is a good substitute.
• Honey – any honey will do, just use your favorite.
• Dill – fresh is preferred, but if you don’t have any, you can use 1.5 – 2 tsp of dried dill.
• Salt – I use kosher salt, but you can use other types if you’d like. Just note that kosher salt has a lower sodium level per volume compared to other salt types, so if you use another kind, I would use half of the amount, then taste the carrots after roasting and add more if needed.
• Pepper – just regular black pepper. Can be freshly ground or pre-ground.

How to make honey dill roasted carrots:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Toss in oil and honey. You can do this in a bowl, but to save on dishes, I like to do it right on the sheet pan.
2. Add seasonings. The reason I separate the oil/honey and the seasonings is that they’ll stick to the carrots much better once they’re already coated in the oil/honey.
3. Roast. All ovens will cook a bit differently, and all carrots can vary in size, so use the cooking times as a guideline and keep an eye on them.

Variations of this recipe

• Types of carrots – if you’d rather use the pre-cut baby carrots (hey I’m all about taking those shortcuts from the grocery store when you need to!), they’ll definitely work for this recipe. I would reduce the roasting time to about 15-20 minutes though.
• No honey – maybe you’re not a fan of the sweet/savory flavor combo, and you can definitely just omit the honey and have some dill roasted carrots. I like to add some garlic powder (about 0.5-1 tsp) to add an extra savory punch.
• Other sweetener – for a different flavor, you could try using maple syrup or agave nectar in place of the honey.
• Dried herbs – if you don’t have fresh dill, you can use about 1.5-2 tsp dried dill.
• Other seasoning – for even more flavor, try adding some onion powder or garlic powder to the seasonings (I would start with 0.5 tsp and go from there).
• Alternate cooking directions – if you would prefer to air fry your carrots, I’ve detailed those directions below in the FAQ section.

Making roasted carrots ahead of time

As with most roasted vegetables, these carrots taste best when made fresh.

However, to save time you can peel and slice the carrots a day or so ahead of time!

Storage

Leftover carrots should be refrigerated in an airtight container and enjoyed within about 5 days.