Honey glazed oven roasted carrot sticks

Today, I’m excited to share with you a delightful vintage recipe with a modern twist: honey glazed oven roasted carrot sticks. If you’re a busy mom juggling work and family life, this dish is perfect for you. It’s easy to make, packed with flavor, and guaranteed to please even the pickiest eaters at your dinner table.

Carrots have always been a staple in my kitchen, and for a good reason. Not only are they nutritious, but they’re also incredibly versatile. From soups to salads to snacks, there are endless ways to incorporate this delicious root vegetable into your meals. Best of all – kids love them! I’ve lost count of the number of times I’ve seen children happily munching on carrot sticks like they’re candy. It’s a parenting win when you can get your little ones excited about eating their veggies.

One of the things I love most about cooking is the ability to take classic recipes and give them a modern twist. That’s exactly what we’re doing with these honey glazed oven roasted carrot sticks. By adding a touch of sweetness and roasting them to caramelized perfection, we’re elevating a simple side dish into something truly special. It’s the perfect example of how you can take a vintage recipe and make it fit seamlessly into our modern lives.

As a busy mom, I know how important it is to find recipes that are both delicious and easy to prepare when you’re entertaining guests. These carrot sticks tick all the boxes – they’re impressive enough to serve at a dinner party, yet simple enough to whip up for a casual get-together with friends. Plus, they’re a healthier alternative to store-bought snacks, making them a hit with health-conscious guests.

I love when you’re hosting a dinner party for friends, and the aroma of honey glazed oven roasted carrot sticks fills the air as they come out of the oven. As your guests gather around the table, eagerly reaching for the golden-brown sticks, their mouths water in anticipation. While they take their first bite, you’re met with a chorus of “mmm’s” and “oh, these are delicious!” It’s moments like these that make hosting events so rewarding – when you can bring people together over their shared love of good food.

But it’s not just about impressing your guests; it’s also about creating memories with your family. I love involving my kids in the kitchen, and making these honey glazed oven roasted carrot sticks is the perfect opportunity to do just that. From helping to peel or cut the carrots to drizzling on the honey glaze, there’s something for everyone to do. And when we sit down to enjoy our meal together, it’s heartwarming to see them proudly announce, “I helped make these!”

In a world where life can sometimes feel overwhelming, it’s the simple moments – like cooking with your kids or sharing a meal with friends – that remind me of what truly matters. So, whether you’re looking for an easy side dish to serve at your next family dinner or a crowd-pleasing appetizer for your next hosted event, give these honey glazed oven roasted carrot sticks a try. I promise you won’t be disappointed!

Ingredients

Carrots

Onion

Honey

Olive oil

Fresh Rosemary

Salt and Pepper to taste

Tools you may need

Chopping board

Sharp kitchen knife

Large mixing bowl

Roasting sheet

Parchment paper

Your favourite serving bowl

Tongues for serving

How to make Honey Glazed Oven Roasted Carrot Sticks

Before we touch the vegetables, let’s start by preheating the oven to 400°F (200°C).

Wash your carrots and pat them dry. Peel the onion and give your rosemary a rinse.

On a large chopping board, cut the ends off your carrots. Cut the carrots in half and slice it into even sticks, about 1cm thick. Slice the onion in thin slices.

In a large mixing bowl toss the carrot sticks with olive oil, honey, salt, and pepper until they’re evenly coated.

Spread the carrot sticks in a single layer on a baking sheet lined with parchment paper. Make sure your carrots have enough room to form a single layer. If needed, place half onto a second baking sheet.

Add the rosemary sprigs on top of your carrots and place your baking sheets in the oven. Roast your carrots for about 40 minutes or until tender and caramelised. If desired, you can stir the carrots half way through the baking process for a more even result.

Once roasted, remove the rosemary sprigs. Give the sprigs a little shake to have the individual rosemary leaves come loose and intermingle with your carrots. Discard the stems.

Transfer the carrot sticks to a serving dish, add another pinch of salt and enjoy.

Ideal to serve with my roast potatoes or fresh sourdough bread.

Tips and Tricks

• Take your time when cutting your vegetables. The more evenly you can cut your carrots the better they will roast.

• Peeling carrots is absolutely not essential when roasting. I actually find that removing the peel makes the carrots a little less delicious, as the peel caramelises so very nicely.

• If you are in a rush and don’t have enough time to slowly roast your vegetables, try to soften them a bit by steaming or boiling before adding them to a roasting tray.

• If your oven is already full with other dishes, you can use a large wok to roast your carrots. I would recommend to soften the carrots first before starting to roast them, as they will otherwise be nice and crisp on the outside but still pretty crunchy on the inside. 

Frequently Asked Questions

Should you boil carrots before roasting?

Boiling carrots before roasting is not necessary, but it can be done if you prefer a softer texture or if you want to speed up the cooking process. Boiling can however cause the carrots to lose some flavour and nutrients, which is why I usually opt for steaming instead. If you decide to boil them, make sure not to overcook them, as they will continue to cook in the oven during roasting. Alternatively, you can achieve a tender texture by simply roasting them for a longer period of time at a lower temperature.

Why are my roasted carrots hard?

If your roasted carrots are turning out hard, there could be a few reasons:

Undercooking: Carrots may still be hard if they haven’t been roasted for long enough. Make sure that you roast them until they are tender. This might require a longer roasting time or a higher temperature.

Size inconsistency: If the carrot pieces are not cut into uniform sizes, they may not cook evenly. Try to cut them into similar-sized pieces to ensure even cooking.

Overcrowding: If the carrots are too crowded on the baking sheet, they may not roast properly. Make sure to spread them out in a single layer to allow for even heat distribution. It’s much better to use a second baking tray than end up with soggy carrots.

Insufficient liquid seasoning or oil: Carrots might be dry and hard if they are not seasoned adequately or if there isn’t enough oil to coat them before roasting. Make sure to toss them well with oil, salt, and any other desired seasonings before roasting.

Using old produce: Older carrots tend to be tougher and may take longer to cook. Try to use fresher carrots for better results.

Play around with the above to help you achieve perfectly roasted carrots next time.

Should you peel carrots before roasting?

Whether to peel carrots before roasting depends on personal preference and the recipe you’re following. Some people prefer to peel carrots to remove any dirt or debris and to achieve a smoother texture, while others leave the peel on for added flavour and texture. If you decide to leave the peel on, just make sure to scrub the carrots thoroughly to remove any dirt. Ultimately, it comes down to your preference and the desired outcome of your dish.

What is the best way to cut carrots for roasting?

For roasting, it’s best to cut carrots into uniform pieces to ensure even cooking. Slicing them into even-sized rounds or cutting them into evenly sized sticks are popular options. Alternatively, you can cut them into chunks or wedges depending on your preference and the dish you’re preparing. Uniformity in size helps ensure that the carrots roast evenly.

What is the best temperature for roasting vegetables?

The best temperature for roasting vegetables is typically between 375°F (190°C) and 425°F (220°C). This range allows for even cooking and caramelisation without burning the vegetables.