Winter Recipe: Glazed Roast Carrots

By  December 13, 2012

Carrots – you can steam, boil, mash or roast them, they can even be used in cakes, or simply enjoy raw. The orange variety of carrots, packed with beta-carotene  didn’t become available until the 16th century when Dutch growers developed them in tribute to King William I of Orange. They were traditionally available from May to September but now most supermarkets stock them throughout the year.

Carrots Carrots


250g carrots – this weight will be enough for four people, increase the quantity if you have more guests)

(Top tip: Chantenay carrots are a good option if you don’t want to bother slicing and peeling, they are also sweeter, but you can use larger carrots, peeled and sliced in half)

4 tbsp olive oil

4 tbsp of runny honey

2 tbsp mustard powder

2 tbsp finely chopped fresh thyme

1 tbsp ground ginger


In a large bowl, mix together the olive oil, honey, mustard powder, thyme and ginger

Place the carrots in a roasting tray (I like to use a foil dish to minimise washing up)

Drizzle over the mixture and turn the carrots so they are thoroughly coated

Roast in an oven at 200ºC, 180ºC fan, gas mark 6 for 40 minutes until tender and caramelised

You may want to turn the carrots halfway through cooking to make sure they don’t stick