Honey Roasted Carrots with Whipped Cottage Cheese
If you’re looking for a nutritious and delicious side dish or appetizer that all your family and friends will actually be excited to eat, these easy Honey Roasted Carrots are it! I’ve been making them so much lately, and they truly never get old.
Perfectly tender with slightly crispy edges, they’re drizzled with honey and roasted in the oven, which creates a sweet, caramelized effect. Then, I add a sprinkle of fresh herbs for a pop of brightness and serve them over tangy whipped cottage cheese. The result is a unique combination of tastes and textures that makes it feel like you’re dining at a fancy restaurant, but the recipe couldn’t be easier to make at home!
You’ll Also Love: How to Perfectly Roast Asparagus
Why You’ll Love This Recipe
- Easy (Under an Hour) – Prepping the carrots is quick and easy, meaning most of the time is in waiting for them to bake in the oven, leaving you free to finish your meal.
- Flavorful – The combination of caramelized honey, tangy cottage cheese, and fresh herbs is SO good.
- 276 Calories + 8g Protein – Balanced, gluten-free, and filling!
- Perfect for Any Meal – Fancy enough for holidays and special occasions, yet simple enough for weeknight meals!
Ingredients
Oven Roasted Carrots
- Carrots – The star of the show! Use equal-sized, medium carrots with thicker ends, or trim the ends to prevent burning.
- Avocado Oil – You can sub any other neutral oil you have on hand.
- Salt and Pepper – Enhance the flavor of the carrots. Freshly ground black pepper is best and makes a huge difference in the flavor!
- Honey – Substitute maple syrup, if preferred.
- Fresh Parsley – For a touch of brightness. Any fresh herbs will work!
Whipped Cottage Cheese
- Cottage Cheese – Use 4% or whole-fat cottage cheese for the best taste and texture. Whipped Feta Cheese would also be so delicious in this recipe!
- Maple Syrup – Or honey. Both taste great!
- Salt
How to Make This Honey Roasted Carrots Recipe
This is truly one of the easiest veggie side dishes! Gather a rimmed baking sheet, parchment paper, aluminum foil, and a food processor. The hardest part is prepping the carrots, which only takes a few minutes. Then, the oven does all the hard work! Here’s how to make oven roasted carrots with whipped cottage cheese:
- Prep the Carrots – Peel the carrots and trim the ends. Then, cut them into 2 ½ inch pieces on a diagonal.
- Season – Place the carrots on a baking sheet lined with parchment paper, drizzle oil on top, and season with salt and pepper. Toss to combine and coat, and spread them in an even layer, leaving space between each piece.
- Bake – Cover the pan with parchment paper, followed by aluminum foil, and bake. Drizzle the carrots with honey, and bake again, uncovered, until golden and slightly crisp.
- Prep the Cottage Cheese – While the carrots bake, add all the cottage cheese spread ingredients to a food processor, and pulse until smooth.
- Garnish & Serve – Sprinkle chopped parsley on top, cool slightly, and add a sprinkle of extra salt before serving over the whipped cottage cheese.
Also Try: Crispy Zucchini
Serving Suggestions
There’s not much this honey roasted carrots recipe doesn’t pair well with. However, if you’re looking for dinner inspiration, some of my family’s favorite main course ideas include:
- Kale Beef Burgers
- Healthy Chicken Alfredo
- Easy Apricot Mozzarella Stuffed Chicken
- Ginger Beef and Broccoli Bowls
Tips
- Carrot size matters – Look for carrots that are fairly equal in size, and try to find carrots that aren’t super skinny on the ends (those tend to burn). If needed, cut off the thinnest tips before roasting.
- Don’t skip the parchment + foil step! It helps steam the carrots first so they become nice and tender and roast evenly.
- Use fresh pepper – It really amps up the flavor.
- Adjust the baking time – The exact baking time may vary depending on your oven and the size of your carrots. So, keep a close eye on them to prevent burning!
- Double up for a crowd – Carrots tend to shrink when roasting. So, if you’re feeding more than four, I recommend making a bigger batch to ensure you have enough.
RELATED: Easy Roasted Pumpkin Recipe
Variations for Oven Roasted Carrots
- Swap the herb – Parsley is lovely, but fresh thyme, rosemary, or dill would all be delish.
- Go dairy-free – Use a whipped cashew dip or tahini sauce instead of cottage cheese.
- Make it spicy – Add a pinch of cayenne or red pepper flakes with the honey for a sweet-heat vibe.
- Roast with other root veggies – Add parsnips, sweet potatoes, or beets to mix things up.
How to Store
As long as you store the carrots and cottage cheese separately, this recipe keeps well for several days. Here’s how to store both components to keep them fresh:
Refrigerator – Store leftover honey roasted carrots in an airtight container for up to 4 days and the whipped cottage cheese in a separate container for up to 5 days.
Freezer – Freeze the oven roasted carrots (without the cottage cheese) for up to 2 months. Then, thaw in the fridge overnight before reheating.
Reheat – Reheat the carrots in the oven at 375°F for 10–12 minutes to bring back some crispiness, or microwave them if you’re in a hurry.
More Delicious Recipes with Carrots
- Carrot Cake Overnight Oats
- Carrot Cake Muffins
- Orange Carrot Basil Smoothie
- Carrot Cake Pancakes Recipe
- Moroccan Chickpea Carrot Salad
- Healthy Vegan Carrot Cake Donuts
Easy Side Dish Recipes
- Yuca Fries
- Roasted Brussels Sprouts
- Buffalo Cauliflower
- Crispy Garlic Parmesan Crusted Potatoes
- Fried Green Tomatoes
Want to save this recipe? Enter your email below and I’ll send the recipe to your inbox. Plus you’ll get new healthy recipes every week!
Easy Roasted Carrots
Equipment
Ingredients
Carrots
- 2 pounds medium carrots
- 3 Tablespoons avocado oil (or other flavorless oil)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 Tablespoons honey
- 3 Tablespoons chopped fresh parsley (or herb of choice)
Whipped Cottage Cheese
- 1 cup whole milk cottage cheese (4%)
- 1 Tablespoon maple syrup
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Peel the carrots and trim the ends. Cut into 2 1⁄2” pieces on a diagonal. If any carrots are much thicker, slice them in half so they’re about the same size as the other carrots.
- Place the carrots onto the baking sheet and drizzle with oil, salt, and pepper. Toss by hand until all the carrots are coated. Spread carrots into an even layer so that they aren’t touching.
- Cover the pan with a large piece of parchment paper and then secure with aluminum foil so the entire pan is sealed. Bake in the center rack of the oven for 25 minutes.
- Remove from the oven, uncover the pan, and drizzle with honey. Lightly toss with a spoon and spread back out into an even layer.
- Turn the oven to 425°F and bake the carrots for another 25 minutes, or until the carrots are golden and slightly crisp on the edges.
- Sprinkle with chopped parsley and let cool for 10 minutes. Taste and sprinkle with a tiny bit more salt if desired.
- To make the whipped cottage cheese, add all the ingredients to a food processor, and blend until smooth.
Notes
- If possible, use carrots that aren’t so thin at the end. Otherwise they tend to burn!
- Using freshly ground black pepper will make a huge difference in this recipe.
Claudia-Cristina says:
Just roasted these carrots—simple, sweet, and perfectly tender. A great side for any meal!
amy liu dong says:
One of the easiest yet delicious and healthy recipes that I’ve ever tried. Yummy!
Krystle says:
So yummy and just sweet enough. LOVE the maple dipping sauce.
Paula says:
These roasted carrots were incredibly flavorful! I will definitely be making this recipe again.
Nora says:
These honey roasted carrots were an absolute hit at our dinner table! The whipped cottage cheese was such a surprising (and delicious!) addition! Creamy, tangy, and the perfect protein boost. Love how easy and elegant this felt. Definitely making it again!