Description
Caramelized edges and coated in warm honey butter… it doesn’t get much better than these honey-roasted carrots on the side of your roast dinner.
Ingredients
Units
Scale
- 6 medium carrots
- 1 tbsp olive oil
- 3 cloves garlic, lightly crushed with the back of your knife.
- 4 sprigs thyme
- 2 bay leaves
- 20g butter
- 2 tbsp honey
- sea salt flakes
- freshly ground black pepper
Instructions
- Preheat your oven to 200°C / 400°F.
- Peel the carrots, trim the ends and cut each carrot on the diagonal into 4–5 large, even-sized pieces.
- Place the carrots into a cast iron roasting pan. Drizzle over the olive oil, then add the garlic cloves, thyme sprigs and bay leaves. Toss everything together until the carrots are evenly coated.
- Roast for 30–40 minutes, turning the carrots halfway through cooking, until they’re tender and beautifully caramelised around the edges.
- Remove the roasting pan from the oven. Add the butter and honey, then gently toss until the butter has melted and the carrots are coated in a glossy honey glaze.
- Season generously with sea salt flakes and freshly ground black pepper before serving.
Notes
- Cut the carrots evenly. Similar-sized pieces will cook more evenly.
- Don’t overcrowd the pan. Spread the carrots into a single layer so they roast rather than steam.
- Turn them halfway through. This gives more than one side the chance to develop those golden, caramelised edges.
- Adjust the cooking time to your carrots if needed. Smaller (or Dutch) carrots will cook more quickly than large ones.
- Season generously – the salt and pepper balance the sweetness of both the carrots and honey.
- Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roast
Nutrition
- Serving Size:
- Calories: 142
- Sugar: 13.1 g
- Sodium: 646.1 mg
- Fat: 7.8 g
- Carbohydrates: 19 g
- Protein: 1.2 g
- Cholesterol: 10.8 mg