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Roasted Baby Carrots with Honey and Ginger

Fresh ginger adds a little bit of zing and natural anti-inflammatory health benefits to these delicious, slightly sweet baby carrots! If you can not find genuine baby carrots, use full grown carrots, peeled and cut into 3" pieces. I love this recipe using rainbow carrots too!
Course Side Dish
Cuisine American
Keyword easy side dish recipe, holiday recipe, vegetarian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Author Linda Spiker


  • 1 1/2 lbs real peeled baby carrots tops left on, or full grown carrots, peeled and cut into 3" pieces
  • 2 T raw honey
  • 1/4 cup extra virgin olive oil
  • 1 inch nub ginger grated with microplane
  • sea salt
  • freshly ground pepper
  • 1 Tablespoon freshly chopped chives optional for garnish


  1. Preheat oven to 425. Place rack in upper third of oven.
  2. Mix olive oil, honey, and grated ginger in a small bowl. Toss well with baby carrots. Sprinkle with seas salt and freshly ground pepper.
  3. Place carrots on burner grill or parchment covered cookie sheet.
  4. Roast for 40-50 minutes or until carrots are cooked and edges are browned.