Honey-roast Carrots Recipe

Preheat and prepare

Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly oil it.

Trim and cut carrots

Wash and peel the carrots if desired. Trim the tops and tails. For even cooking, cut thicker carrots lengthwise into halves or quarters so pieces are roughly uniform (about 4–5 cm long).

Toss with oil and seasoning

Place the prepared carrots in a large bowl. Add 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper and 1 tbsp fresh thyme leaves. Toss thoroughly so every piece is coated.

Roast

Spread carrots in a single layer on the prepared tray with space between pieces (crowding will steam them). Roast in the preheated oven for 20 minutes.

Add honey and butter

While carrots roast, combine 2 tbsp honey and 1 tbsp butter (or vegan butter) in a small microwave-safe bowl or saucepan and warm gently until pourable (10–20 seconds in microwave or low heat on stove). After the initial 20 minutes of roasting, remove the tray, drizzle the honey-butter mixture evenly over the carrots and toss gently on the tray to coat. Return to oven.

Finish roasting

Roast for an additional 8–12 minutes or until carrots are tender and caramelized at the edges. Total roast time should be about 28–32 minutes depending on carrot size; test with a fork for doneness.

Season and glaze

Remove the roasted carrots from the oven. Immediately sprinkle 1 tsp lemon zest and 1 tsp fresh lemon juice over them and toss gently to combine so the glaze brightens slightly.

Garnish and serve

Transfer carrots to a serving dish. Sprinkle 1 tbsp chopped parsley and, if using, 1 tsp toasted sesame seeds. Taste and adjust seasoning with a pinch more salt or a grind of black pepper if needed. Serve warm.