Honey and Thyme Roasted Carrots

Nicely caramelised honey roasted carrots are made in the oven at 200 °C: the sticks first roast for about twenty minutes with olive oil, thyme and, if you like, cumin, then the honey goes in halfway through, which stops it burning. Ten minutes or so later, they are tender, glazed and golden at the edges. Allow 800 g of carrots for 4 people as a side dish.

Method

1. Preheat and prepare the carrots Preheat the oven to 200 °C. Peel the carrots, or simply scrub them if they are new-season carrots.
2. Cut the carrot sticks Cut them into sticks about 1 cm thick and 7 to 8 cm long, as even in size as possible so that they cook evenly.
3. Season the carrots On a tray lined with baking paper, toss the sticks with 2 tablespoons of olive oil, the salt, pepper, the leaves from 3 sprigs of thyme and the cumin. Spread them out in a single layer, without overlapping.
4. Roast for 20 minutes Roast for 20 minutes, stirring once halfway through.
5. Make the honey mixture Meanwhile, mix the honey with the last tablespoon of olive oil. If your honey has crystallised, warm it for a few seconds to make it runnier.
6. Glaze and finish roasting Take out the tray, pour the honey mixture over the carrots and turn them with the spatula to coat them well. Return to the oven for 10 to 15 minutes, until tender when pierced with the tip of a knife and caramelised at the edges. Keep an eye on the last few minutes.
7. Toast the seeds Toast the seeds for 2 minutes in a small dry frying pan, stirring.
8. Garnish and serve Scatter the carrots with the toasted seeds, chopped parsley, the remaining thyme leaves and a pinch of fleur de sel. Serve hot or warm.

Which honey should you choose?

Thyme honey carries on the fragrance of the fresh thyme and adds a herbaceous note that balances the natural sweetness of the carrots. Garrigue honey, rounder, gives a milder glaze that is lovely with cumin. For a bolder version, served with game or duck breast, chestnut honey also works, in a slightly smaller quantity. Cooking dulls some of the aromas: a small drizzle of raw honey added when serving brings out the flavour, if you wish.

Tips and variations

• The honey is added halfway through because it caramelises quickly: poured on at the start, it browns and then burns before the carrots are tender.
• Do not overcrowd the tray: carrots packed too tightly steam and do not brown. Use two trays if necessary.
• Add a red pepper cut into strips at the same time as the carrots for a more colourful dish, or a few unpeeled garlic cloves.
• Serve these carrots with a roast honey chicken, a honey duck or a white fish.
• For a cold version, serve them lukewarm on Greek yoghurt or whipped feta, with a few extra seeds.

Storage

Honey roasted carrots keep for 3 days in the fridge, in an airtight container. Reheat them for 10 minutes in the oven at 180 °C or for a few minutes in a frying pan, or enjoy them cold as a salad, with a little olive oil and lemon juice. Add the seeds and fresh herbs when serving so that they stay crunchy. More side dishes await in our honey recipes.

Frequently asked questions

Why add the honey halfway through roasting the carrots?

Honey colours and caramelises much faster than carrots cook. Added after 20 minutes, it has time to glaze the sticks in 10 to 15 minutes without burning or turning bitter.

What temperature should you roast carrots at?

A temperature of 200 °C lets the carrots brown on the outside while becoming tender in the middle. Allow about 30 to 35 minutes in total for sticks 1 cm thick.

Should you peel carrots before roasting them?

For maincrop carrots, yes, as the skin is often thicker. New-season carrots can simply be scrubbed under the tap and roasted with their skin on.

What should you serve honey roasted carrots with?

They go very well with roast poultry, duck, pork or white fish. They can also be served warm on a yoghurt or feta cream, as a vegetarian starter.