Ingredients
Scale
The key to this dish lies in selecting fresh, firm carrots and good quality honey. When I first moved to the U.S., I learned to appreciate the variety of honeys available—something my mum’s kitchen never had in southern England. A good raw or wildflower honey adds depth, but you can use whatever you love. Fresh garlic is essential to keep that punchy flavor, and a touch of olive oil helps everything roast beautifully without drying out. I often use sea salt flakes for a subtle crunch, but regular salt works just as well.
- 1 pound fresh carrots, peeled and cut into evenly sized sticks
- 2 tablespoons honey (raw or wildflower preferred)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- Optional: 1 teaspoon fresh thyme or rosemary for garnish
Instructions
- Preheat your oven to 425°F (220°C). This higher temperature helps caramelize the honey and roast the carrots to tender perfection.
- In a large bowl, whisk together the honey, minced garlic, olive oil, salt, and pepper until well combined.
- Add the peeled and cut carrots to the bowl and toss thoroughly, making sure each piece is coated in the honey garlic mixture.
- Spread the carrots in a single layer on a lined baking sheet, leaving a little space between pieces to ensure even roasting.
- Roast in the preheated oven for about 20-25 minutes, turning the carrots halfway through. Keep an eye on them—the edges should be caramelized and slightly crisp, but the insides tender.
- If you’re using fresh herbs, sprinkle them over the carrots as soon as they come out of the oven for an aromatic finish.
- Serve warm, and enjoy the sweet-savory harmony with every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
