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Roasting the carrots before adding honey keeps the glaze from scorching while the vegetables soften. Dijon brings a little sharpness to balance their natural sweetness.
Ingredients
- 700 g carrots
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- ½ tsp salt
- ¼ tsp black pepper
Method
- Heat oven to 210°C / 410°F. Line a large rimmed baking tray with baking paper.
- Peel carrots and cut into sticks about 1.5 cm thick. Keep the pieces similar in size.
- Toss carrots with olive oil, salt and pepper. Spread in a single layer with space between pieces.
- Roast 20 minutes, turning once. Mix honey, mustard and thyme in a small bowl.
- Toss the hot carrots with the honey mustard mixture and return to the oven for 8–12 minutes until tender and lightly caramelized.
- Serve hot, scraping any glossy dressing from the tray over the carrots. A knife should slide through the thickest piece easily.
- Refrigerate cooled leftovers within two hours for up to three days. Reheat in the oven or skillet until hot throughout.
Cut evenly
Similar thickness matters more than identical length. Split very thick carrot tops into narrower pieces so they finish with the thinner ends.
Add honey near the end
Honey browns quickly. The first plain roast gives the carrots time to soften before the glaze goes on.
Leave space on the tray
A crowded tray traps steam. Use a large tray or two smaller ones if the carrots cannot sit in a single loose layer.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Serve hot, scraping any glossy dressing from the tray over the carrots. A knife should slide through the thickest piece easily.
- How should I store leftovers?
Refrigerate cooled leftovers within two hours for up to three days. Reheat in the oven or skillet until hot throughout.
