When you are looking for something to give your roast meal a bit of a lift then we have the recipe here. The side dish Spiced Honey Coated Carrots have everything you need. I served these with roast potatoes, leg of lamb and peas for a superb roast meal. They are lightly spiced giving a bit of warmth whilst the honey provides the sweetness. The Cinnamon and Nutmeg gives just enough to improve the carrots flavour without being overpowering. Whilst the chives give a fresh onion click that just works. Also the carrots are just as good served cold with cold meats and chutney.
Spiced Honey Coated Carrots
Simple carrot recipe that brings a whole new flavour to the table. The carrot are lovely and sweet and a subtle kick but not overpowering.
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Servings: 6 people
Calories: 169kcal
Ingredients
- 4 tbsp unsalted butter melted
- 3 tbsp honey
- 1 Tbsp light brown sugar
- 1 1/2 tsp Salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp Black pepper
- 2 lbs carrots small/peel/trim
- 1 tbsp chives thinly sliced
Instructions
- Preheat oven to 400°F.
- Stir together butter, honey, sugar, salt, cinnamon, nutmeg and pepper in a small bowl; reserve 2 tablespoons of mixture.4 tbsp unsalted butter, 3 tbsp honey, 1 Tbsp light brown sugar, 1 1/2 tsp Salt, 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp Black pepper
- Pour remaining butter mixture over carrots; toss to combine.
- Spread in a single layer on 2 baking sheets; bake in preheated oven 30 minutes.
- Toss roasted carrots with reserved 2 tablespoons butter mixture; transfer to a serving platter. Sprinkle with chives and serve hot2 lbs carrots, 1 tbsp chives
Nutrition
Calories: 169kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Cholesterol: 20mg | Sodium: 684mg | Potassium: 501mg | Fiber: 4g | Sugar: 18g
11 comments
Tried these last weekend and they were so much better than boring carrots.
Such a simple dish but full of flavour.
The combination of honey, brown sugar, and spices created a sweet yet savoury glaze that complemented the natural sweetness of the carrots perfectly. The cinnamon and nutmeg added a warm, festive touch, and the sprinkle of chives gave a fresh contrast.
The roasting process made these carrots irresistible. They had a slightly caramelised exterior and a melt-in-your-mouth centre.
I might add some ginger or even a pinch of cayenne next time to give it more complexity. Still, it was a delightful side dish
I struggle to get my kids to eat their vegetables, but they devoured these carrots! The sweet glaze appealed to their taste buds, and the spices weren’t overpowering.
This recipe is ideal for a holiday meal. The spices and sweetness reminded me of Christmas, and the vibrant orange colour made it a beautiful addition to the table.
While the texture of the carrots was spot-on—tender with a slight caramelised edge—I found the dish overly sweet. Next time, I might reduce the honey or sugar to let the spices shine more.
I absolutely loved these carrots.
The glaze coated them beautifully without being cloying, and the spices added depth. The chives were a thoughtful touch, giving a burst of freshness at the end.
While the carrots were deliciously sweet and tender, I think the spices could have been more pronounced.