Honey Roasted Carrots

Honey Roasted Carrots

serves 4 cooks in 45 difficulty one

Through lockdown I’ve been living with my sister and two young nephews. One supper time my sister, on a mothers quest to feed her kids vegetables, started tossing steamed carrots in spoonfuls of local honey and olive oil. The kids, as you can imagine, had a new love of this orange root vegetable. Often moments like these are where I note down the next thing I need to cook up in the kitchen, and this recipe I’m sharing with you is what the moment inspired.

This honey roasted carrot recipe is completely and utterly delicious: tossed in olive oil, sesame oil, tamari, honey, garlic, oregano, and salt. They are the perfect side to any dish, paired with a vegetarian roast or on top of a fresh salad. This dish also makes the perfect starter, bringing a whole new meaning to carrots and hummus!

I’m also always after new recipes using leftover carrots, as they’re affordable and are often bought in bulk, meaning we more often than not end up with more than we may need. This recipe, with a 5 minute prep time, serves the occasion.


The Ingredients

300g small baby carrots

1 clove of garlic

1 tablespoon honey (sub for maple syrup if vegan)

2 tablespoon olive oil

1 tsp sesame oil

1 tsp tamari

1 tsp dried oregano

Salt to taste



Preheat your oven to 190 C/380 F.

Start by preparing the carrots, wash them well and lay out on a roasting tray. For this recipe you want baby carrots, however if you only have large carrots in your fridge slice them in half so they fully cook through.

Now time to make the marinade – in a small bowl combine a tablespoon of honey, 2 tablespoons of olive oil, 1 teaspoon of sesame oil, 1 teaspoon of tamari and 1 teaspoon of dried oregano. Crush 1 garlic clove and mix into the sauce.  Stir until all components are combined well,  season to taste with salt.

Pour the marinade over the carrots, and slowly start to turn the carrots so they are fully coated in the sauce.

Place in the oven to cook for around 35-40 minutes, or until the carrots are soft in the middle, golden on the outside and starting to brown in places.

Serve hot or cold.

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