The Time I Accidentally Won Over My Family With Carrots
Okay, I’ll be real—I was never the kid who voluntarily ate carrots. In fact, I’m pretty sure my mum used to hide them under piles of mashed potatoes, hoping I wouldn’t notice (spoiler: I always noticed). But something magical happened when I finally tried roasting them with honey; it’s like they transformed from bland ol’ lunchbox snacks into these sticky, caramelised little wonders. The first time I made them for a family dinner, my uncle asked for seconds before I’d even sat down. Not to brag, but they did kind of steal the spotlight. Who’d have guessed?
Why I Keep Making These (and You Might Too)
Honestly, I whip up these roasted honey glazed carrots anytime I need an easy veggie side that *looks* fancy but doesn’t require actual wizardry. My family goes nuts for them—my niece once called them “candy carrots” (she wasn’t totally wrong). They’re a life-saver for last-minute potlucks (I usually mess up desserts, but these? Foolproof. Well, mostly…). Plus, the oven does pretty much all the work, which lets me have a cuppa while they cook. Sometimes they’re a bit sticky, sometimes a bit crispier; somehow it works every time. And you know what? People always think I spent way more effort than I did.
What You’ll Need (Plus What I Use When I’m Lazy)
- About 1kg carrots (baby carrots save time, but I sometimes just cut up regular ol’ carrots into chunks—does the job!)
- 3 tablespoons honey (I use whatever’s in the cupboard. Once used maple syrup instead, it gets the job done)
- 2 tablespoons olive oil (sunflower or canola if that’s all you’ve got; my gran swears by “light” olive oil, but I say use what you like)
- A good pinch of salt and black pepper (sea salt if you’re feeling posh, regular salt if you’re not)
- Optional: 1/2 teaspoon dried thyme or rosemary (fresh herbs are brilliant if you’ve got them hanging about)
- Optional: A squeeze of lemon juice (gives it a zing, but honestly, I forget half the time and nobody notices)
How I Actually Throw This Together
- First off, preheat your oven to 200°C (that’s about 400°F, but if it’s just “a hot oven,” that’ll work too). Line a big baking tray with parchment paper. If you’re out, a good slick of oil on the tray is grand.
- Peel the carrots if you’re feeling fancy—otherwise, give them a scrub and call it good. Slice into thick sticks or rounds, about the width of your finger (I’m not precise and they still come out tasty).
- Toss carrots in a big mixing bowl. Add the olive oil, honey, salt, pepper, and the herbs if you’re using them. Give everything a real good mess about; honestly, get your hands in there. It’s more fun that way. This is the part where I usually grab a stray carrot, just to “check the seasoning.” Flavour, you know?
- Tip the whole lot onto your tray. Don’t crowd them too much or they’ll steam (and trust me, weirdly soggy honey carrots aren’t the vibe).
- Roast for 25–35 minutes, turning once halfway (sometimes I forget, but don’t stress about it—they’ll still be tasty). They’re done when caramelised round the edges and tender all the way through. If they look a little too brown, just take them out earlier. Also, if you’re using those chunky carrots, might need a few extra minutes; just jab one with a fork to check.
- Optional: Squeeze over some lemon before serving if you remembered.
Notes I’ve Picked Up (From Real Life, Not Cooking School)
- Once tried this with those pre-cut carrot coins—yeah, they go a bit mushy, so maybe stick to thicker chunks if you can.
- I used to double the honey, thinking more is better, but actually, it just makes a sticky puddle. Less is, surprisingly, more here.
- Weird tip: If you forget the parchment paper, soak the tray afterwards; burnt honey welds itself on like it’s got a vendetta.
Lil’ Experiments (Some Winners, Some Not So Much)
- Tried sprinkling feta on top once—it was strangely good. Though my dad said he prefers ’em plain.
- Used cumin seeds for a kinda earthy twist—not my favourite, but gave it a go!
- Did the whole thing with parsnips once. Not…bad. Just not the same.
What If I Don’t Have…?
- A baking tray? Use whatever big ovenproof dish you’ve got—even a lasagna pan, or spread ’em out on two smaller trays. It’ll work (just might need a shuffle during roasting).
- No mixing bowl? Honestly, I’ve tossed everything together right on the tray more than once; saves on washing up.
How Do I Store These? (If You Have Leftovers. I Usually Don’t.)
Let the carrots cool, then stick them in an airtight tub in the fridge. They’ll keep for 2–3 days, but honestly? In my house, they disappear by lunchtime the next day. If you want to reheat, a quick zap in the microwave is fine, but sometimes I eat them cold out the fridge. No shame.
Eating Them: My Favourite Ways
I love plonking these carrots down next to a roast chicken—heck, some nights it’s just carrots and mashed potatoes and nobody’s complaining. If it’s a fancy dinner, they look lovely scattered with fresh parsley, but most often I’m serving them straight off the tray (fewer dishes, more time for a good brew). And, oh! They go great alongside classic roast chicken or even part of a festive veggie spread; I’m not fussy.
Lessons I’ve Learnt (Sometimes the Hard Way)
- Don’t rush the roasting—even if it looks like they’re done, give ’em that extra five minutes. Once tried pulling them out early and, well, they were more crunchy than glazed. Not ideal.
- Set a timer if you’re easily distracted (like me). Burnt honey is like lava and it sticks — believe me, you’ll regret scrubbing it.
- Actually, if you can, flip them half-way; I swear it’s worth the extra effort.
Real Questions: Stuff Folks Always Ask Me
Can I use baby carrots straight from the bag?
Yep, totally. They’re a bit sweeter, so maybe dial the honey down a tick. One friend of mine just dumps the bag on the tray and they turn out fine. Lazy cooking for the win!
What’s the best honey to use?
I mean, go for a local one if you’ve got it, but supermarket squeezy honey suits me just fine. Fun fact: there’s all sorts of debates on raw vs regular honey if you’re a hardcore foodie. I’m not, so I use whatever’s cheapest that week.
Do you have to peel the carrots?
Honestly, most of the time I just give ’em a scrub and leave the skin on. There’s extra flavour and it’s less faff. But if you’re serving royalty (or fussy eaters), sure, peel away.
Can I freeze these?
I have, a couple of times. Texture changes a bit—gets a bit softer—but if you chuck ’em back in the oven for ten minutes they’ll perk right up.
What’s the deal with herbs?
Some people are obsessed with rosemary. I only add it if I remember (or if my flatmate’s on a rosemary spree again). Thyme is lovely too. Or no herbs at all; up to you!
Alright, that’s my two cents! (Or two quid, after all those carrots.) If you want more veggie sides that don’t involve much faffing, I’ve found some proper inspiration at Love and Lemons. And let me know how yours turn out—or if yours mysteriously vanish from the table before you get seconds, I’d love to know it’s not just my lot who scarf them down!
Ingredients
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the carrot sticks with olive oil, salt, black pepper, and dried thyme if using.
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3Spread the carrots in a single layer on the prepared baking sheet.
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4Roast in the preheated oven for 20 minutes, stirring halfway through.
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5In a small bowl, mix together honey and melted butter. Drizzle over the roasted carrots and toss to coat evenly.
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6Return the carrots to the oven and roast for an additional 5 minutes, or until tender and glazed. Garnish with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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