Honey-Roasted Carrots
Honey added at the start will burn: fructose darkens and turns bitter around 180 °C, while carrots want a full 200. So the carrots roast in oil first and develop their own sweetness, and the honey and butter go on for the last ten minutes, which is exactly long enough to become a glaze.
- Prep
- 15 min
- Cook
- 32 min
- Rest
- 5 min
- Total
- 52 min
- Servings
- 4
- Level
- Easy
- Per serving
- 195 kcal
Ingredients
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What to use instead
Maple syrup behaves the same way, and with oil in place of the butter it makes the dish vegan.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut on the diagonal
Slice the carrots at a long angle into 2 cm pieces: the angled cut exposes more surface, and more surface means more caramel. Halve any thick ones lengthways as well.
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Step 2: Oil and salt
Toss the carrots with the olive oil and salt and spread them on a tray in a single layer with a little space. Oven at 200 °C.
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Step 3: Roast for 20 minutes
Roast until the edges start to darken and a knife meets slight resistance. They should be almost done but still springy.
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Step 4: Make the glaze
Melt the butter with the honey and thyme over low heat without letting it boil — overheated honey turns bitter.
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Step 5: Glaze and finish
Pour the glaze over the carrots, toss them on the tray and roast for another 10–12 minutes, turning once, until sticky and glossy.
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Step 6: Let it set
Leave the carrots on the tray for 5 minutes; the glaze thickens and clings to each piece. Grind the pepper over just before serving.
Tips & variations
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Tip
Honey begins to darken at about 180 °C. If your oven runs hot on top, keep the tray on a middle shelf for those last minutes rather than near the element.
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Swap
Maple syrup behaves the same way, and with oil in place of the butter it makes the dish vegan.
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Variation
A handful of walnuts added with the glaze toasts to exactly the right point in the same 10 minutes.
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Storage
Up to 3 days in the fridge. Reheat at 180 °C in the oven and the glaze loosens and coats the carrots again.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 195 kcal | 780 kcal |
| Protein | 2 g | 8 g |
| Fat | 9 g | 36 g |
| Carbohydrates | 27 g | 108 g |
Approximate values calculated from standard ingredient data.
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