Honey Roasted Carrots

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These honey roasted carrots are quick and simple to prepare, then roasted in the oven resulting in sweet, tender, lightly caramelized carrots which are packed with taste. A delicious vegetable side!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time45

Total Time50

Ingredients

600 g carrots - 5-6 medium
2 tbsp olive oil
2 sprigs thyme - or other woody herb
2 tbsp honey
salt and pepper

Instructions

Preheat oven Heat oven to 180°C fan / 200°C convection / 400°F / Gas Mark 6
Prepare the carrots Peel and cut the carrots into batons approximately 5 cm / 2 inches long about the width of your little finger. Try and keep them all roughly the same size.
600 g carrots
Put the olive oil, carrots and seasoning into a large roasting pan. Stir or mix so the carrots are coated with oil.
Make sure there is only one layer of carrots and there is some space between them, so they roast rather than steam. If needed use two trays.
Add the thyme.
Do not add the honey at this stage
Cook step 1 Roast for 15 minutes until the vegetables are starting to brown and have reduced in size. If roasting in two pans you can probably combine them. Use your judgement.
2 tbsp olive oil, 2 sprigs thyme, salt and pepper
Add the honey Remove from the oven and add the honey. The heat from the pan will rapidly "melt" it; stir or shake well to coat the carrots. Return the pan to the oven.
2 tbsp honey
Cook step 2 Roast for about another 10 to 15 minutes. When the carrots are starting to turn golden brown on the outside and are soft all the way through, they are ready to serve. Adjust the seasoning if needed.
salt and pepper
To serve garish with fresh thyme, and chopped fresh parsley if desired.

Notes

Ingredients

Carrots - 5 or 6 largish carrots. You can use your judgement here. Vegetables do not come in exact sizes. Regular carrots are perfect, you do not need a speciality variety or baby carrots.

Honey - a regular runny honey, it does not need to be anything special

Variations

Try maple syrup instead of honey for a distinctive flavour. This also makes the dish vegan.
Use your favourite herbs. A little rosemary would work well if serving the carrots with lamb.

Hints & Tips

Cut the carrots to batons of about the same size. This will ensure they all cook evenly.
It’s important to give the carrots some space as they roast. Use a large tin, and spread everything out in one layer. If necessary use two pans. If the carrots are not spread out they will steam rather than roast.
Make sure you add the honey about half to two thirds of the way through cooking so that it doesn’t burn.
Ideally don’t leave the carrots to get cold in the pan, as the honey will stick everything to the roasting pan as it cools. Transfer to another dish. You can also roast in glass or ceramic for ease of cleaning.

Storage

Leftovers can be stored in the fridge for a few days to added to soups or stews, a salad or enjoyed cold.
Serve cold as a winter salad with lots of chopped parsley and tossed in a suitable vinaigrette dressing.

Get ahead

Prep the carrots the day before you cook – store in a bowl of water in the fridge. Drain and pat dry with a clean tea towel before cooking.
Cook to the end of step 2 (before adding the honey) allow to cool and then freeze or store in the fridge for a few days. To start cooking again, allow to defrost completely, and then place into a hot oven for a couple of minutes to heat up, before adding the honey.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.