Honey Mustard Glazed Carrots
Browning the carrots in a pan before they even see the oven is what sets this apart from a straightforward roast. That colour builds real depth before the honey mustard glaze goes anywhere near them.
Butter, honey and Dijon mustard reduce down into a sticky, glossy glaze that clings to every piece, then a final stint in the oven caramelises the edges properly. Thyme, dill and roasted nuts on top give it a bit of texture and freshness.
Six servings, simple enough for a weeknight, good enough for a proper spread.
Honey Mustard Glazed Carrots
HONEY MUSTARD CARROTS · SIDE DISH · VEGETABLES · EASY
Pan first, oven second, flavour both times
Browning the carrots in the pan before roasting builds a depth of flavour that going straight to the oven wouldn't give you. That initial colour matters more than it looks like it should.
Spacing them out on the tray rather than piling them up is what lets the edges properly caramelise in the oven instead of steaming in their own glaze.
Thyme, dill and roasted nuts on top turn a simple glazed carrot into something that actually looks and tastes like it belongs on a proper table.
Honey Mustard Glazed Carrots
Ingredients
- 1 kg Carrots Halved Lengthways
- 22.5 ml Olive Oil
- 42 g Unsalted Butter
- 40 g Honey
- 20 g Dijon Mustard
- 12 Sprigs of Thyme
- Fresh Dill Chopped
- Roasted Nuts Optional
- Salt To Taste
- Cracked Black Pepper To Taste
Method
Preheat the Oven
- Set to 200°C (400°F). Line a tray with parchment paper for easy cleanup.
Brown the Carrots
- Heat olive oil in a large pan over medium-high heat. Add the carrots, season with salt and pepper, and cook for 3–4 minutes to develop a light brown colour. This gives depth of flavour.
Add the Glaze
- Reduce to medium heat. Add the butter, honey, Dijon mustard, and thyme. Stir until the carrots are fully coated and the glaze bubbles.
Roast
- Transfer everything to the lined tray. Roast for 15–18 minutes, or until the carrots are tender with caramelised edges.
Finish & Serve
- Toss gently. Garnish with thyme, dill and chopped nuts and serve warm.
Why brown the carrots in a pan before roasting them?⌄
That initial colour is where a lot of the flavour comes from. Skip it and go straight to roasting with the glaze, and the carrots tend to steam rather than develop that same depth.
Why shouldn't the carrots be piled up on the tray?⌄
Bunched together, they'll steam in their own glaze instead of getting caramelised edges. Spread them out, using a second tray if needed.
Can I use a different sweetener instead of honey?⌄
Maple syrup works as a straight swap and caramelises in a similar way. Keep an eye on it near the end regardless, both catch and burn quickly once they start bubbling.
What goes well with these alongside a main?⌄
Roast chicken, pork or beef all pair naturally, and they hold their own alongside other roasted sides on a bigger spread without getting lost.
