baking · Sides · vegetable

Honey Mustard Roasted Carrots

Carrots have really fallen out of favor amongst home cooks in recent years.

It could be because of how sweet they are, or because a lot of people don’t like them. Whatever the reason, carrots aren’t typically served as sides in American dinners in 2023.

It’s a crying shame, honestly. Carrots are so versatile and a wonderful veggie to roast. I love pairing the sweetness of carrots with an extremely savory dish (like the chicken pot pie potatoes I made yesterday). Carrots are a great way to balance a meal.

This roasted carrot dish fits that job description on your plate: balancing sweet with savory. There’s a hint of sweet from the honey to go with the carrot’s inherent sweetness. The big player in this recipe, though, is the mustard. Its sour flavor really adds something extra to the carrots.

Roast these carrots and serve them up at your next dinner. You won’t be disappointed.

Honey Mustard Roasted Carrots

  • Servings: 4-5
  • Difficulty: Easy
  • Print

A sweet and tangy roasted carrot recipe that's a great side dish.


  • 10-15 large carrots, peeled and quartered
  • 1/4 cup dijon mustard
  • 2 TBS. honey
  • 2 garlic cloves, minced
  • 2 TBS. olive oil
  • 1 TBS. rosemary
  • salt and pepper
  • Directions

    1. Preheat oven to 400 degrees. In a bowl, whisk together mustard, honey, oil, rosemary, salt and pepper.
    2. Cover a baking sheet with foil (don’t skip this part or you’ll have a heck of a time cleaning burnt honey from your pan!). Add quartered carrots to baking sheet. Drizzle honey mustard mixture on top and toss until well coated.
    3. Bake for 20-25 minutes or until carrots are soft and slightly charred.


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