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.
Chef's Tips
Let the carrots properly brown in the pan before the glaze goes in — that initial 3–4 minutes of colour is where a lot of the flavour comes from, and rushing this step means the carrots go straight to steaming once the honey and butter are added.Keep the heat at medium once the butter, honey and mustard go in, and don't leave the pan unattended — honey burns quickly once it starts bubbling, so you want it glossy and coating the carrots, not catching and turning bitter.Spread the carrots out on the tray rather than piling them up before roasting — bunched together they'll steam in their own glaze instead of getting the caramelised edges the roast is meant to give them.
Storage & Reheating
If making ahead, refrigerate for up to 3 days in an airtight container. Reheat in a hot oven or air fryer for 8–10 minutes to bring back the caramelised edges — the microwave will leave them soft rather than roasted.