Description
These Roast Dutch Carrots with Honey offer a perfect balance of natural sweetness and earthy flavor, elevated by fresh thyme and the crunchy texture of toasted almonds. Roasted to golden perfection, this simple yet elegant side dish is perfect for any meal and can be customized with optional goat cheese or feta for added creaminess.
Ingredients
Carrots and Seasoning
- 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
Toppings
- 60 grams flaked almonds
- Crumbled goat cheese or feta (optional)
- Extra fresh thyme leaves (optional)
Instructions
- Preheat the oven: Preheat your oven to 200°C (392°F) to prepare for roasting the carrots evenly and developing a golden, crispy finish.
- Prepare the carrots: Place the cleaned and trimmed Dutch baby carrots into a large bowl. Add the olive oil, honey, and fresh thyme leaves. Toss well until the carrots are completely coated with the mixture, ensuring each carrot is flavored.
- Arrange for roasting: Spread the prepared carrots in a single layer over one or two roasting trays. Sprinkle generously with salt and pepper to enhance the natural sweetness during roasting.
- Roast the carrots: Place the trays in the oven and roast for 35-40 minutes, or until the carrots are tender and have developed golden, crispy edges. This slow roasting brings out their natural sugars and flavor.
- Toast the almonds: While the carrots are roasting, heat a small frying pan over medium heat. Add the flaked almonds and gently stir frequently to toast them until they are lightly golden and fragrant, which should take a few minutes. Be careful to avoid burning.
- Assemble and serve: Transfer the roasted carrots to a serving dish. Sprinkle the toasted flaked almonds and additional fresh thyme sprigs on top. Optionally, add crumbled goat cheese or feta for extra creaminess. Serve immediately while warm.
Notes
- How to choose Dutch carrots – Select small, smooth, bright, and firm carrots. Avoid bent or limp carrots as they tend to be old and won’t roast as nicely.
- How to store fresh carrots – Store raw carrots in the fridge in an airtight container with a damp paper towel to retain freshness up to four weeks. Replace the paper towel every few days.
- Leftovers – Store cooled roasted carrots in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended but can be done if the carrots will be used in soups later.
- Reheating – Reheat leftover carrots in the microwave until steaming hot or crisp them up in an air fryer or oven at 180°C for a few minutes for better texture.
- Note on measurements – This recipe uses Australian cup and spoon measurements. Adjust accordingly if using different standards. Weights provided for accuracy, especially for crust components (if applicable).
