Honey Roasted Rainbow Carrots (Whole Roasted, Honey Glazed Finish)
Whole roasted rainbow carrots finished with a honey glaze and returned to the oven for quick caramelization. Tender, structured, and lightly glazed—built on timing, not excess sweetness.
Equipment
- Sheet tray
- Parchment paper or foil
- Mixing bowl
- Chef’s knife
Ingredients
- 2 pounds rainbow carrots Whole or peeled, tops trimmed (leave a bit of stem if desired)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons honey
Instructions
- Preheat oven to 375°F.
- Place whole carrots on a sheet tray. Toss with: 2 tablespoons olive oil or butter, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Roast for 25–35 minutes, turning once, until: carrots are tender, lightly caramelized on the outside, still holding their shape
- Remove from oven and let cool slightly.
- Slice carrots lengthwise into halves (or quarters if large).
- Transfer sliced carrots to a parchement lined sheet panl cut side up, and toss with: 2 tablespoons honey,
- Roast again for 5–8 minutes, until: honey is lightly caramelized, glaze clings to the surface (not pooling)
Notes
Notes
Roasting whole preserves structure and prevents early moisture loss.
Adding honey at the end prevents burning and allows proper caramelization.
Slice after roasting to create fresh surfaces for the glaze to adhere.
Do not overcrowd the pan—carrots should roast, not steam.
Roasting whole preserves structure and prevents early moisture loss.
Adding honey at the end prevents burning and allows proper caramelization.
Slice after roasting to create fresh surfaces for the glaze to adhere.
Do not overcrowd the pan—carrots should roast, not steam.
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