Glazed Cinnamon Honey Roasted Carrot Bites

Quick Recipe Version (TL;DR)

• Yield: 4 snack-size servings
• Prep Time: 10 minutes
• Cook Time: 18–22 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 lb (450 g) carrots, peeled and cut into bite-size pieces
• 1 1/2 tbsp extra-virgin olive oil
• 2 tbsp runny honey, divided
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 1 tsp apple cider vinegar or lemon juice
• Optional: chopped fresh parsley, flaky salt for serving

Do This

• 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• 2. Peel carrots and cut into 1/2–3/4 inch thick coins or small batons of similar size.
• 3. In a bowl, toss carrots with olive oil, 1 tbsp honey, cinnamon, salt, and pepper until evenly coated.
• 4. Spread carrots in a single layer on the baking sheet, leaving a little space between pieces.
• 5. Roast 12–15 minutes, then drizzle with remaining 1 tbsp honey and the vinegar; toss and spread out again.
• 6. Roast another 6–7 minutes, until tender with caramelized edges. Taste and adjust salt if needed; garnish and serve warm.

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Why You’ll Love This Recipe

• Fast, simple snack: on the table in about 30 minutes with minimal prep and cleanup.
• Sweet, warm flavors: honey and cinnamon highlight carrots’ natural sweetness without being cloying.
• Kid- and adult-friendly: bite-size, finger-food style that works as a snack, side, or appetizer.
• Real-food ingredients: pantry staples and fresh carrots, no special equipment needed.

Grocery List

• Produce: Carrots, fresh parsley (optional), lemon (optional, if using instead of vinegar)
• Dairy: None
• Pantry: Extra-virgin olive oil, honey, ground cinnamon, fine sea salt, black pepper, apple cider vinegar (or lemon juice), flaky sea salt (optional)

Full Ingredients

For the Cinnamon-Honey Roasted Carrot Bites

• 1 lb (450 g) carrots, peeled
• 1 1/2 tbsp extra-virgin olive oil
• 2 tbsp runny honey, divided
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• 1 tsp apple cider vinegar or freshly squeezed lemon juice

Optional Finishing Touches

• 1 tbsp finely chopped fresh parsley (or cilantro) for color
• Pinch of flaky sea salt, for crunch
• Extra drizzle of honey, for serving, if you like it sweeter

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Set your oven to 400°F (200°C). Give it a good 10 minutes to fully preheat so the carrots roast, rather than steam.

Line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup much easier, especially with honey involved. If you do not have parchment, lightly oil the baking sheet instead.

Step 2: Prep and cut the carrots

Peel the carrots and trim off the ends. For even cooking and the best bite-size pieces, cut the carrots into 1/2–3/4 inch thick coins. If your carrots are very thick, slice them in half lengthwise first, then into half-moon pieces. Aim for pieces that are similar in size so they roast at the same rate.

Pat the carrots dry with a clean towel if they seem wet; drier carrots caramelize better.

Step 3: Toss carrots with oil, honey, and cinnamon

Place the cut carrots in a medium mixing bowl. Add the olive oil, 1 tablespoon of the honey (reserve the other tablespoon for later), the ground cinnamon, salt, and black pepper.

Toss thoroughly until every piece is lightly and evenly coated. The oil helps the carrots brown, while this first bit of honey and cinnamon starts building that sweet, fragrant glaze without burning.

Step 4: Arrange for even roasting

Spread the coated carrots out on the prepared baking sheet in a single layer. Try to leave a little space between pieces instead of letting them pile up; crowded carrots will steam and turn soft instead of developing those delicious caramelized edges.

Turn any very large pieces cut-side down so they make good contact with the hot pan, which encourages browning.

Step 5: Roast and add the final glaze

Roast the carrots in the preheated oven for 12–15 minutes. At this point they should be starting to soften and show light golden spots, but still be a bit firm in the center.

Remove the baking sheet from the oven. Drizzle the carrots with the remaining 1 tablespoon honey and the apple cider vinegar or lemon juice. Use a spatula to toss gently right on the pan, coating the carrots in this light, glossy glaze. Spread them back into an even layer.

Step 6: Finish roasting until caramelized and tender

Return the baking sheet to the oven and roast for another 6–7 minutes, or until the carrots are tender all the way through when pierced with a fork and have deep golden, lightly caramelized edges. Total roasting time should be about 18–22 minutes, depending on the size of your pieces and how hot your oven runs.

Taste one piece carefully. If it needs a little more salt or pepper, sprinkle it on immediately so it sticks to the hot glaze.

Step 7: Finish, garnish, and serve warm

Transfer the carrots and all of the pan juices to a serving bowl or a warm plate. If using, sprinkle with chopped fresh parsley and a tiny pinch of flaky sea salt for crunch. For an extra-sweet snack, add a thin drizzle of honey over the top right before serving.

Serve the carrot bites warm as a quick snack, simple appetizer, or an easy side dish. They are especially good eaten with fingers or with small cocktail forks while still slightly steaming.

Pro Tips

• Cut evenly: Try to keep all pieces roughly the same size so they cook evenly and finish at the same time.
• Watch the honey: Honey can burn if exposed to high heat for too long. That is why only half goes on at the start and half near the end.
• Use high heat, not broil: 400°F (200°C) is hot enough to caramelize but gentle enough to avoid scorching the honey and cinnamon.
• Do not overcrowd the pan: If doubling the recipe, use two baking sheets so the carrots roast, rather than steam.
• Adjust sweetness and spice: For a less-sweet snack, reduce honey to 1 1/2 tablespoons; for more warmth, add a pinch of nutmeg or ginger.

Variations

• Spiced Maple Version: Swap honey for pure maple syrup and add a pinch of ground ginger and smoked paprika. The result is sweet, smoky, and cozy.
• Savory-Herb Twist: Reduce honey to 1 tablespoon, skip the cinnamon, and add 1 teaspoon dried thyme or rosemary. Finish with grated Parmesan right out of the oven.
• Citrus Sesame Carrots: Add 1 teaspoon orange zest with the cinnamon and sprinkle hot carrots with toasted sesame seeds and a squeeze of fresh orange juice before serving.

Storage & Make-Ahead

Store leftover roasted carrot bites in an airtight container in the refrigerator for up to 3–4 days. To reheat, spread them on a baking sheet and warm at 350°F (175°C) for 8–10 minutes, just until heated through and slightly re-crisped at the edges. You can also reheat them in an air fryer at 350°F (175°C) for 3–5 minutes. For make-ahead prep, peel and cut the carrots up to 2 days in advance and refrigerate them in a sealed container. Toss with oil, honey, and spices right before roasting for the best texture.

Nutrition (per serving)

Approximate values per serving (1/4 of the batch): about 130 calories, 7 g fat, 19 g carbohydrates, 4 g fiber, 14 g sugars, and 2 g protein. These numbers are estimates and will vary slightly based on the exact size of your carrots and how much glaze clings to the pan.