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Honey Roasted Carrots

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Honey roasted carrots are a simple and delicious side dish that can brighten up any meal. They are perfect for using up seasonal and organic carrots that are sweet and tender. Honey adds a touch of natural sweetness and caramelisation, while herbs add flavour and aroma. This recipe is easy to make, healthy and nutritious, and suitable for the whole family. You can enjoy it on a weekday or weekend, as part of a roast dinner or a salad.

INGREDIENTS

  • 1 kg organic carrots, halved or quartered lengthways
  • 3 tablespoons raw wildflower honey
  • 2 tablespoons olive oil, rapeseed oil or butter
  • Juice from 1/2 lime or 1/4 lemon
  • Salt and pepper to taste
  • 2 teaspoons fresh thyme or rosemary (or a mix of both)
  • Parsley to serve

You will also need:

  • A large baking tray
  • A small bowl
  • A pastry brush or a spoon

HOW TO MAKE HONEY ROASTED CARROTS

  1. Preheat the oven to 200°C (180°C fan).
  2. In a small bowl, whisk together the olive oil, lime or lemon juice, salt, pepper and herbs.
  3. Arrange the carrots in a single layer on a baking tray and brush or drizzle them with the oil mixture, making sure they are well coated.
  4. Bake the carrots for 15 minutes.
  5. Remove the tray from the oven and drizzle the carrots with the honey. Toss to make sure they are well coated.
  6. Return the tray to the oven and roast the carrots for another 10 to 15 minutes, or until they are tender and golden, turning them halfway through for even cooking.
  7. Transfer the carrots to a serving platter, sprinkle over some chopped parsley and enjoy!

Serve & Store

The honey roasted carrots can be served as a side dish with any main course, such as roast chicken, beef, pork, or lamb. They also go well with vegetarian dishes. Alternatively, they can be used to make a salad by tossing them with some leafy greens, nuts, cheese, and dressing of your choice. (Try Honey Dijon dressing)

The leftover honey roast carrots can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving. They can also be frozen in a freezer-safe container or bag for up to 3 months. Thaw them overnight in the refrigerator and reheat them as above.

Variations

This recipe can be varied according to your preference and availability. For an earthy and tangy twist, try adding cumin and a drizzle of balsamic vinegar to the honey mixture instead of lime and thyme.

Different types of carrots can also be used, such as baby carrots, rainbow carrots, or purple carrots. Purple carrots have a deep purple skin and flesh that can range from orange to yellow. They are rich in anthocyanins, which are antioxidants that give them their colour and have anti-inflammatory properties.

Interesting facts

Did you know that carrots were not always orange? The original wild carrots were purple or white, and they were cultivated for their leaves and seeds rather than their roots. The orange colour was developed by Dutch farmers in the 16th century as a tribute to William of Orange, who led the struggle for Dutch independence. Since then, orange carrots have become the most popular and widely grown variety in the world.

Hanna Bäckmo

Hanna Bäckmo is a beekeeper, entrepreneur, and gardening enthusiast. Originally from a small island in Sweden, she now lives in East Cork with her son, two dogs, a flock of rescue chickens and lots of bees. She runs Hanna’s Bees producing a wide range of honey, propolis and beeswax products which are sold in Ireland’s leading Gift & Artisan food stores.
Posted in Recipes, Savory.
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