Roasted Carrots
Carrots roasted until soft in the middle and caramelised at the edges, then glazed with honey, olive oil, garlic and herbes de Provence. Sweet, savoury, and herby. The easiest French side dish there is!
Ingredients
- 1 kg carrots peeled
- 3 tbsp olive oil
- 1 tsp Herbes de Provence
- 1 tsp salt
- 2 pinch black pepper freshly ground
- 2 tbsp honey
- 2 cloves garlic
Equipment
- garlic press
Instructions
1. Preheat the oven
- Preheat the oven to 200°C and line a large baking tray with baking paper.
2. Cut the carrots
- Cut the carrots into even pieces: halve them lengthways, and quarter any thick ends.
3. Season the carrots
- In a large bowl, toss the carrots with the olive oil, herbes de Provence, salt and pepper. In a small bowl, mix the honey and pressed garlic.
4. Roast
- Spread the carrots on the tray in a single layer and roast for 15 minutes.
5. Glaze and finish
- Drizzle the honey and garlic over the carrots, stir well and roast for another 15 to 20 minutes, until tender and caramelised. Serve hot.
Notes
- Cut the carrots evenly so they cook at the same speed.
- Use two trays if needed. Crowded carrots steam instead of roasting.
- Add the honey and garlic halfway so they don't burn. If they colour too fast, lower the oven to 180°C.
- Keeps 3 days in the fridge. Reheat in the oven at 180°C for 5 to 10 minutes.