gaxownOkay, Let’s Talk Carrots!
Right, Easter is coming up, and I always get a bit stressed about the side dishes. Don’t you? For years, my carrots were… well, boring. Just boiled or maybe steamed. Sad little orange logs. Then I stumbled upon this way of doing them, playing around until I got this sweet and savory honey glaze thing going, and honestly, it changed the game! My brother, who usually avoids anything remotely orange, actually asked for seconds last year. I was chuffed, proper chuffed! It’s now my go to carrot recipe, especially for holidays because it feels a bit fancy but is secretly dead easy.
Why You’ll Probably End Up Making These All the Time
I make this whenever I need a reliable side dish that looks like I tried harder than I did (shhh, don’t tell anyone). My family goes crazy for this because the honey gives it that lovely sweetness, but then you get the savory kick form the herbs and a bit of salt – it’s just *chef’s kiss*. Plus, roasting carrots brings out their natural sweetness anyway, so the glaze just takes it over the top. It’s also pretty forgiving; even if you slightly over roast them, they’re still yummy, just maybe a bit crispier. And unlike some fussy recipes, this one doesn’t require constant attention, freeing you up to panic about the main course! (Kidding… mostly).
What You’ll Need (Give or Take)
- Carrots: About 1.5 lbs (roughly 6 large-ish ones, or a big bunch of smaller ones). Honestly, use whatever looks good at the shop. Sometimes I use those fancy rainbow carrots just for kicks. Peel ’em and chop ’em into diagonal pieces, maybe 1/2 inch thick? Don’t make them too thin or they disappear.
- Olive Oil: A couple of tablespoons. Just your everyday stuff is fine.
- Honey: 2-3 tablespoons. My grandmother swore by local wildflower honey, but honestly, whatever you have in the cupboard works. If you’re out, maple syrup is a decent swap, though the flavour is a bit different.
- Butter: 1 tablespoon, melted. I prefer unsalted so I can control the salt, but salted is okay too, just maybe add a tiny bit less salt later.
- Garlic: 1-2 cloves, minced. Or, if I’m feeling lazy, a good shake of garlic powder (maybe 1/2 teaspoon?). Fresh is usually better though.
- Fresh Thyme: A few sprigs. Dried thyme works in a pinch (use about 1/2 teaspoon), but fresh just smells amazing. Rosemary is nice too!
- Salt & Pepper: To taste. Don’t be shy with the pepper!
- Optional Savory Boost: A tiny splash (like, 1/2 teaspoon) of Dijon mustard or soy sauce in the glaze. Adds a little something something.
Right Then, Let’s Get Cooking!
- First off, get your oven preheating to 400°F (that’s about 200°C). Grab a big baking sheet or roasting pan. You *can* line it with parchment paper for easier cleanup, which future you will appreciate.
- Toss your chopped carrots onto the baking sheet. Drizzle with the olive oil, sprinkle generously with salt and pepper, and give them a good mix right there on the pan. Spread them out in a single layer – this is important! Don’t overcrowd the pan, or they’ll steam instead of roast. Use two pans if you need to.
- Pop them into the hot oven. Let them roast for about 15-20 minutes. They should be starting to get tender but not fully cooked yet. This is usually where I start prepping the glaze.
- While the carrots are having their first roast, whisk together the melted butter, honey, minced garlic, and maybe that splash of Dijon or soy sauce if you’re using it, in a small bowl. It might look a bit separated, don’t worry if it looks a bit weird at this stage – it always does!
- Okay, pull the carrots out of the oven (carefully!). Drizzle that yummy honey mixture all over them. Strip the leaves off your fresh thyme sprigs and sprinkle those over too. Give everything another good toss right there on the hot pan to get all the carrots coated. Use tongs, it’s easier.
- Shove them back into the oven. Now, roast for another 10-15 minutes. Keep an eye on them! The honey can make them brown quickly towards the end. You want them tender, slightly caramelized at the edges, but not burnt. This is where I usually sneak a taste… purely for quality control, you understand.
- Once they look glorious and smell amazing, pull them out. Let them cool just a tad before serving.
Little Notes From My Kitchen
- Thicker carrots obviously take longer to cook, thinner ones cook faster. Keep an eye out.
- I used to add the fresh herbs right at the beginning, but I found they kinda burned. Adding them with the glaze keeps them greener and the flavour feels brighter. On second thought… maybe just add half at the start and half with the glaze? Experiment!
- Sometimes if my honey is really thick, I warm it slightly in the microwave (like 10 seconds) before mixing the glaze. Makes it easier to drizzle.
Fancy Some Variations?
I love playing around with this! Sometimes I’ll add:
- A pinch of red pepper flakes to the glaze for a sweet heat vibe. Works wonders.
- Toasted pecans or walnuts sprinkled over the top just before serving add a nice crunch.
- Orange zest! Add about a teaspoon of orange zest to the glaze, it’s very Spring-y and goes lovely with carrots and honey.
- One time I tried adding balsamic vinegar instead of mustard… it wasn’t bad, but it was *very* strong and kind of overpowered the honey. Maybe just a tiny drop next time, if at all. Wasn’t my best experiment, haha.
Oh, speaking of spring, makes me think of those little Cadbury mini eggs. Totally unrelated, but aren’t they the best? Must remember to hide some form the kids this year.
What Kit Do You Need?
Nothing too specialized, really. A good sturdy baking sheet is key – something like this Nordic Ware one is brilliant and lasts forever. But honestly, any old baking tray will do the job, just make sure it has sides so the glaze doesn’t run everywhere! A peeler, a knife, a chopping board, a small bowl for the glaze, and some tongs or a spatula. Easy peasy.
Storing Leftovers (If Any!)
Pop any leftovers in an airtight container in the fridge. They’ll keep for 2-3 days. Though honestly, in my house they never last more than a day! They reheat okay in the microwave, but I prefer to crisp them up again for a few minutes in a hot oven or even an air fryer if you have one.
How We Like to Eat Them
These sweet and savory Easter honey glazed carrots are obviously perfect for, well, Easter dinner! We always have them alongside roast lamb or ham. But they’re brilliant with roast chicken, pork chops, even salmon. Sometimes I just make a big batch and eat them as part of a veggie bowl for lunch during the week. They’re surprisingly versatile.
Tips I Learned the Hard Way
- Don’t overcrowd the pan: I mentioned it before, but seriously. I once tried rushing and piled them all onto one small tray. Result? Steamed, slightly soggy carrots. Not the vibe we’re going for. Give them space!
- Watch the glaze: Honey burns! Especially towards the end of cooking, keep a close eye. Check them every few minutes in that last stage. Better slightly under-caramelized than tasting like charcoal.
- Taste and adjust seasoning: Before you serve, grab a carrot and taste it. Need more salt? A bit more pepper? Maybe a squeeze of lemon juice to brighten it up? Trust your taste buds.
Quick Questions You Might Have (FAQs)
- Can I use baby carrots?
- Totally! Just skip the peeling and chopping. Keep an eye on the cooking time though, they might cook a bit faster than larger chopped carrots.
- Is it okay if I don’t have fresh thyme?
- Yep, dried thyme is fine. Use about half the amount you would for fresh (so maybe 1/2 to 1 teaspoon). Parsley or rosemary work nicely too!
- Can I make these ahead of time?
- You can roast them initially (step 3), let them cool, and store them in the fridge. Then, when you’re ready to serve, make the glaze, toss them with it, and do the final roast (steps 5-7). It works pretty well! They might not be *quite* as perfect as freshly made the whole way through, but it’s a great time saver for big meals.
- Is it really savory with all that honey?
- It really is! The salt, pepper, garlic, and herbs provide a lovely savory balance to the sweetness of the honey and the carrots themselves. It’s not like candy carrots, promise! It hits that perfect sweet and savory spot.
- Where can I learn more about honey varieties?
- Oh, that’s a fun rabbit hole! The National Honey Board has a great resource here about different honey types. It’s fascinating how different they can taste.
- What other Easter sides do you recommend?
- Good question! Alongside these carrots, I often make creamy mashed potatoes and maybe some simple roasted asparagus. Check out this easy roasted asparagus recipe from Love & Lemons, it’s a winner.
gaxown
