Honey Glazed Carrots with Mustard

These honey glazed carrots with mustard are so easy to prepare and cook and it's my favourite way to cook them. Forget about boring boiled carrots!

Roasting the carrots brings out their natural sweetness and the honey enhances this even more with a gorgeous shiny glaze. The mustard adds a great tang too that balances the sweetness.

Best of all, the honey roasted carrots take exactly the same time as roast potatoes and this makes for stress free cooking!

Bon appétit!   

If you love a roast dinner then chances are that you've had carrots as a side dish. We always carrots with a roast dinner, but the traditional way of boiling or steaming carrots really does nothing for me. They always seem to taste forgettable!

But, these honey mustard carrots are totally different as you don't need to be fussing with a saucepan or a steamer. They can just be popped in the oven at exactly the same time as you put in the roast potatoes. Easy, yes?

Perfect as a side dish at Christmas or Easter, a regular roast or other meat dishes, these carrots are tasty, tender and just so good.

Jump to:

• 🥘 Ingredients
• 🔪 Instructions
• ⏲️ Roasting time
• SUBSTITUTIONS
• 📖 VARIATIONS
• 🍽 EQUIPMENT
• STORAGE
• FAQs
• 📋 Recipe
• 💬 Comments

🥘 Ingredients

Carrots - regular carrots are fine for this recipe. Normally the standard supermarket variety in the UK is called Nairobi. It doesn't matter about the size as the carrots will be cut to a similar size.

Olive oil - I have used standard olive oil in this recipe. Extra virgin olive oil is better used in dressings as the flavour is impaired when it is heated.

Butter - Salted or unsalted is fine but keep in mind that if you use salted butter be wary of adding too much seasoning before serving. I use salted butter and find that the carrots are seasoned enough.

Clear honey - also known as clear set honey.

💭 Top tip

If the honey has been sitting around at a cool temperature it may start to crystallise. Place the jar or container in a a bowl filled with hot water to allow it to return to a liquid form.

• Wholegrain mustard - the mustard seeds add texture to the honey glaze.

See recipe card for quantities.

🔪 Instructions

Peel the carrots and chop off the ends.

Cut the carrots in about 1 inch or 2 centimetre chunks on the angle. The aim is to get pieces roughly the same size so that they cook evenly.

⏲️ Roasting time

Put the oil and butter into a roasting dish and put in the oven to preheat to 180C/350F/160FAN/Gas4 for 10 minutes.

Add the carrots and turn them over in the oil so that they are thoroughly coated.

Roast for 20 minutes.

Combine the honey and mustard together.

Remove the carrots from the oven and stir in the honey and mustard mix.

Return to the oven for another 20 minutes.

The carrots will be shiny and burnished from the caramelisation but they will still have some bite.

Sprinkle with some herbs to serve if you like. Tarragon, parsley and thyme all work well.

💭 Top tip

• As soon as you serve the carrots carefully remove the excess oil from the pan and leave the roasting pan to soak in hot soapy water for easy cleaning.

🥗 Serve with

I love to serve these carrots with roast meats, pies and chops.

• Roast Rack of Pork
• Slow Roast Belly Pork
• Cannon of Lamb
• Slow Roast Lamb Shoulder
• Roast Chicken

SUBSTITUTIONS

• Vegan - make these carrots vegan by omitting the butter and using the same quantity of extra olive oil instead. Swap the honey for 2 tablespoons of sugar, maple syrup, agave nectar or other sweetener of your choice.

📖 VARIATIONS

• Carrots - use whole slim, baby carrots or chantenay carrots. Multicoloured carrots are beautiful roasted like this.
• Honey - try maple syrup for a different taste.
• Child friendly - leave out the mustard. I often roast plain carrots in the same pan with the potatoes and parsnips if I am not adding any other flavours.

🍽 EQUIPMENT

• Deep sided roasting dish

STORAGE

If there are leftover carrots then allow them to cool to room temperature.

Cover and store in the fridge for up to 3 days and reheat in the oven in a dish covered with foil to stop them from becoming burnt.

I would not recommend reheating in the microwave due to the sugar content.

FAQs

Similar Ingredients

• Honey Garlic Salmon
• Crispy Duck Breast with Five Spice and Honey
• Baked Sweet Potato Fries with Honey and Cumin
• Celeriac Remoulade with Carrots

More Side Dishes

📋 Recipe

FOOD SAFETY

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended'
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.