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a plate of roasted Dutch carrots, topped with herbs and crumbled feta.
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Roast Dutch Carrots with Honey

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.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 4
Calories: 331kcal
Author: Andrea Geddes

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

  1. 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.
  2. 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.
  3. Store any leftovers in the fridge or freezer and either reheat and eat, or add to soups or salads!
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Calories: 331kcal | Carbohydrates: 32g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Sodium: 173mg | Potassium: 923mg | Fiber: 9g | Sugar: 17g | Vitamin A: 41848IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 2mg