Roasted carrots are a simple side dish, but they often come out either too soft or too plain. The trick is in the timing. The carrots roast first in oil and salt at high heat, so the edges brown and the centres turn tender. The honey and thyme go on late, in the last 10 minutes, because honey burns if it cooks for too long. That way the glaze stays glossy and sweet instead of bitter. Rainbow carrots make the dish look special on a holiday table, with orange, yellow, and purple pieces side by side, and toasted walnuts on top add crunch. If rainbow carrots are not in the shops, plain carrots work just as well.
Honey Roasted Rainbow Carrots with Thyme and Toasted Walnuts
Ingredients
Method
- Heat the oven to 220°C (425°F). Line a large baking tray with baking paper.
- Peel the carrots and trim the ends. Cut thick carrots in half lengthwise so all the pieces are about the same thickness.
- Toss the carrots with olive oil, salt, and pepper. Spread them in a single layer on the tray. Crowding the tray will steam them instead of roasting them.
- Roast for 20 minutes, until the carrots are starting to soften and brown at the edges.
- While the carrots roast, toast the walnuts in a dry pan over medium heat for 2 to 3 minutes, until they smell nutty. Watch them closely, as they burn quickly. Set them aside.
- Whisk the honey, thyme leaves, melted butter, and lemon juice in a small bowl. Take the tray out of the oven, drizzle the honey mixture over the carrots, and toss them gently on the tray.
- Return the tray to the oven for 10 minutes, until the carrots are tender and glossy. Scatter the toasted walnuts over the top and serve warm.
Ingredients
- 900 g rainbow carrots, or plain carrots — choose carrots of similar thickness so they cook evenly
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves, plus a few sprigs to serve
- 1 tablespoon butter, melted
- 1 teaspoon lemon juice
- 60 g walnuts, roughly chopped — toast them first so they stay crisp on the warm carrots
Method
- Heat the oven to 220°C (425°F). Line a large baking tray with baking paper.
- Peel the carrots and trim the ends. Cut thick carrots in half lengthwise so all the pieces are about the same thickness.
- Toss the carrots with olive oil, salt, and pepper. Spread them in a single layer on the tray. Crowding the tray will steam them instead of roasting them.
- Roast for 20 minutes, until the carrots are starting to soften and brown at the edges.
- While the carrots roast, toast the walnuts in a dry pan over medium heat for 2 to 3 minutes, until they smell nutty. Watch them closely, as they burn quickly. Set them aside.
- Whisk the honey, thyme leaves, melted butter, and lemon juice in a small bowl. Take the tray out of the oven, drizzle the honey mixture over the carrots, and toss them gently on the tray.
- Return the tray to the oven for 10 minutes, until the carrots are tender and glossy. Scatter the toasted walnuts over the top and serve warm.
Mistakes, Substitutions, Serving and Storage
Common mistakes: adding the honey at the start, so it burns and turns bitter; crowding the tray, so the carrots steam; cutting the carrots into uneven pieces, so some are soft while others are hard.
Substitutions: use maple syrup instead of honey; use pecans or pistachios instead of walnuts; use plain orange carrots if rainbow carrots are not available.
Serving ideas: serve with roast chicken, turkey, or pork, or as part of a Thanksgiving table with mashed potatoes and green beans.
Storage and reheating: best served fresh. Refrigerate leftovers for up to 2 days and reheat in the oven at 190°C (375°F) for 8 to 10 minutes. Add fresh walnuts after reheating, so they stay crisp.
Frequently Asked Questions
- Why add the honey late? Honey burns at high heat. Roasting the carrots first and adding the honey for the last 10 minutes gives a glossy glaze without bitterness.
- Do I need to peel rainbow carrots? Peeling is best, as the skin can be bitter and the colours look cleaner. Scrubbing well is enough if you prefer to keep the skin on.
- Can I use baby carrots? Yes, but they cook faster. Check them after 15 minutes and add the honey sooner.
- Are rainbow carrots different in taste? They taste much the same as plain carrots. The purple ones can be a little earthier, but the difference is small.
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