These roasted Dutch carrots are a quick and easy side dish that go with just about anything! Tender on the inside, they have beautifully caramelised edges with a little honey to enhance their sweetness. And you only need a handful of ingredients to make them.
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Why you’ll love this recipe
These thyme-sprinkled Dutch carrots make an effortless side dish, perfect for an easy weeknight dinner.
This recipe uses basic ingredients with simple, easy-to-follow steps. With only a handful of ingredients, honey roasted carrots are one of the easiest things you can make, while also being flavourful and delicious.
These carrots can also be paired with just about anything! Try them with this air fryer roast chicken, crispy pork belly and beef rissoles – they can even be added to roast vegetable soups. And be sure to try my other roasted vegetables, like these duck fat potatoes and roast pumpkin salad.
Ingredients for Dutch Carrots
** This post contains tips and instructions to achieve the best possible results. The photo below is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
Dutch carrots – sometimes called baby carrots, Dutch carrots are small, orange carrots that are sold in bunches, with their fronds intact. They are generally smaller, thinner and sweeter than regular carrots. You can swap the Dutch carrots for regular orange or purple carrots, but you will need to slice the carrots into smaller halves or quarters, to ensure they cook through. Be sure to wash them before you start.
Oil – I like to use extra virgin olive oil for this recipe, but you can swap for a neutral cooking oil of your choice.
Honey – enhances the natural sweetness of the carrots and helps to caramelise the edges. Use your favourite local honey. Maple syrup or a sprinkle of brown sugar can used instead, or add a balsamic glaze when the carrots are removed from the oven.
Thyme – fresh thyme adds savoury balance to the sweet carrots. Leave it out, or swap for rosemary. You could also add some mint after roasting, if preferred.
Optional extras – flaked almonds and even goats cheese or feta elevate the carrots, but can be easily left out for a simpler dish.
Step by step instructions
Full recipe measurements and instructions can be found in the detailed recipe card below. But here’s a brief overview of what to expect;
- Step 1: Place the carrots into a bowl and add the olive oil, honey and thyme sprigs.
- Step 2: Toss until completely combined.
- Step 3: Spread the carrots in a single layer over 1-2 roasting trays and sprinkle with a generous amount of salt and pepper.
- Step 4: Roast for 35-40 minutes or until the carrots are cooked through, with golden, crispy edges. (See recipe card below).
- Step 5: While the carrots are roasting, heat a small frying pan over medium heat. Add the flaked almonds and gently stir until the almonds are lightly toasted.
- Step 6: Add the carrots to a serving dish and top with the flaked almonds, fresh thyme sprigs and sprinkled goats’ cheese or feta (optional).
Helpful tips
- How to choose Dutch carrots – when choosing your carrots, look for small, fresh carrots that are smooth, bright and firm. Carrots that bend or feel limp are old and won’t roast as nicely.
- How to store fresh carrots – when stored properly, raw carrots will stay fresh in the fridge for up to four weeks. To keep them as fresh as possible, store them in an airtight container with some wet paper towel. Replace the paper towel every few days.
- Store any leftovers in the fridge or freezer and either reheat and eat, or add to soups or salads!
FAQs
If you’re making these carrots as a side dish, they pair perfectly with this easy air fryer roast chicken, chicken parmigiana or air fryer pork belly. They also work really well with homemade potato salad, roast pumpkin salad or duck fat roasted potatoes.
Once cooled, store leftover roast carrots in an airtight container in the fridge for 3-4 days. I don’t recommend freezing them, however they can be frozen for use in soups like this roast pumpkin and carrot soup.
Reheat them in the microwave until steaming hot all the way through. Alternatively, roast carrots can be reheated and crisped in an air fryer or oven at 180C for a few minutes.
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Roast Dutch Carrots with Honey
Ingredients
- 1 kilogram Dutch baby carrots , cleaned and trimmed.
- 4 tablespoons olive oil
- 1-2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- salt and pepper – to taste.
Plus;
- 60 grams flaked almonds
To serve (optional);
- crumbled goats cheese or feta
- extra thyme leaves
Instructions
- Pre-heat oven to 200°C/392 F.
- Place the carrots into a bowl and add the olive oil, honey and thyme sprigs. Toss until completely combined.
- Spread the carrots in a single layer over 1-2 roasting trays and sprinkle with a generous amount of salt and pepper.
- Roast for 35-40 minutes or until the carrots are cooked through, with golden, crispy edges.
- While the carrots are roasting, heat a small frying pan over medium heat. Add the flaked almonds and gently stir until the almonds are lightly toasted.
To serve;
- Add the carrots to a serving dish and top with the flaked almonds, fresh thyme sprigs and sprinkled goats’ cheese (optional). Serve immediately.
Notes
- How to choose Dutch carrots – when choosing your carrots, look for small, fresh carrots that are smooth, bright and firm. Carrots that bend or feel limp are old and won’t roast as nicely.
- How to store fresh carrots – when stored properly, raw carrots will stay fresh in the fridge for up to four weeks. To keep them as fresh as possible, store them in an airtight container with some wet paper towel. Replace the paper towel every few days.
- Store any leftovers in the fridge or freezer and either reheat and eat, or add to soups or salads!
- Once cooled, store leftover roast carrots in an airtight container in the fridge for 3-4 days. I don’t recommend freezing them, however they can be frozen for use in soups.
- Reheating; Reheat them in the microwave until steaming hot all the way through. Alternatively, they can be reheated and crisped in an air fryer or oven at 180C for a few minutes.
- Please note that the nutrition information is based on the carrots being divided into 4 serves. The nutritional information is an estimate only and does not take into account any additional toppings served with the carrots.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. I have included weights for the shortbread crust, to help with the exact measurements.
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