Roasted carrots are a must-have on any roast dinner, pairing perfectly with succulent roast chicken, homemade Yorkshire puddings and roast potatoes. However, carrots can be bland if they’re under-seasoned or if they’re not cooked properly. There is nothing worse than biting into a carrot that’s slightly too hard or too soggy. My honey-glazed carrot recipe includes a heavenly blend of spices for a sweet, sticky, and slightly spicy take on the classic side dish.
For extra flavour, I add a slightly unusual spice that would probably be more suited to a sweet carrot cake recipe rather than savoury roasted carrots: cinnamon. The cinnamon brings out the natural sweetness of the carrots without needing to add too much honey.
They pair brilliantly not just with a roast dinner but with Mediterranean dishes, salads, and stews.
During the late summer and autumn months, I sometimes pick up some purple carrots. They have an earthy, sweet flavour that works really well with honey and spices.
I usually use regular carrots and cut them up, but Chantenay carrots can also be used.
How to make my honey-glazed carrots
Serves 2
Ingredients:
Two carrots chopped into batons (I peel mine but this isn’t necessary)
One tablespoon of honey
Quarter teaspoon of garlic powder
Quarter teaspoon of paprika
Quarter teaspoon of cinnamon
1.5 tablespoons of olive oil (or vegetable oil of choice)
A pinch of nutmeg
Salt and pepper for seasoning
Method
1. Preheat the oven to 200C, peel your carrots if you wish and cut them into batons.
2. Next, place the carrots in a roasting tin before tossing them in the olive oil, spices, and seasoning. Roast them for 30 minutes. You may need to remove them once or twice and shake the tin to ensure they cook evenly.
3. Remove them from the oven. Take a fork and stick it through one of the carrots to check whether it’s tender. If it’s still too al dente, pop them back in the oven for five minutes. If not, drizzle over the honey and give them a shake before putting them back in the oven for five minutes.
If you’re not having a roast dinner, these carrots taste phenomenal with a whipped feta dip.