Easter ain’t just about the chocolate! If you’re putting on a Sunday roast, these sweet, honey-glazed carrots are the perfect way to bring a bit of colour and freshness to the table.
Roasted until golden and caramelised, then tossed through a buttery glaze with garlic, rosemary, and a squeeze of lemon... they’re simple, seasonal, and full of flavour.
The kind of side that quietly steals the show, even with a table full of chocolate nearby.
Ingredients
- 700g purple and orange carrots (about 6–7 medium)
- 1 red onion, sliced into wedges
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 30g unsalted butter
- 2 tbsp raw honey
- 2 cloves garlic, lightly crushed and chopped
- 1–2 tsp fresh rosemary, finely chopped
- ½ tsp lemon juice (plus a little extra to finish)
Method
- Preheat your oven to 230°C. Wash and dry the carrots, then slice in half lengthways if they’re on the thicker side.
- Toss the carrots and onion wedges with olive oil, salt, and pepper. Spread out on a baking tray in a single layer.
- Roast for 10–15 minutes, or until the edges are starting to caramelise.
- Meanwhile, make your glaze. In a small saucepan, combine the butter, honey, garlic, rosemary, and lemon juice. Cook over medium heat until melted, bubbly, and slightly thickened (about 5 minutes).
- Remove the carrots from the oven and reduce the temperature to 180°C. Pour over the glaze and toss everything to coat.
- Return to the oven for another 5–10 minutes, giving everything a gentle stir halfway through, until the carrots are tender and beautifully glossy.
- Finish with a little extra lemon juice and a drizzle of olive oil. Taste and add a pinch more salt if needed.
- Transfer to a serving dish and top with a few extra herbs if you’re feeling fancy.
Serve warm and watch them disappear faster than the chocolate.
This recipe was inspired by The Flour Handprint
