Honey-roasted Carrots

Carrots are a natural sweetener and packed with antioxidants.

Carrot Basics

  • Carrots have a wonderful, slightly sweet flavour and can be enjoyed raw or cooked. 
  • They come in a variety of colours (yellow, white, orange, purple), but the orange ones get their bright colour from beta carotene – an antioxidant that the body converts into vitamin A.
  • Instead of adding sugar while cooking, try carrots, which can add a depth of flavour and sweetness to dishes like spaghetti bolognese or chicken stew. 
  • Carrots can also be used in desserts like carrot cake or Indian halwa pudding. 

Sun-kissed Honey-roasted Carrots

roasted carrots

To be served simply as a side dish or over warm savoury yoghurt.


  • 9 medium-sized carrots
  • 4 tbs honey
  • 1 ½ tbs butter
  • Salt and pepper, to taste


  1. Preheat the oven to 180°C.
  2. Cut carrots into large chunks. You can either peel the carrots beforehand or leave the skin on. 
  3. In a saucepan, gently heat the butter till melted, then take off the heat and stir in the honey.
  4. Put the sliced carrots onto a baking tray and cover with the butter honey mixture. Add salt and pepper and toss until all the carrots are well-coated. 
  5. Roast in the oven for 20 – 25 minutes, tossing halfway through the cooking time. 

More Recipe Ideas:

Roasted carrots and sweet potato soup

Carrot ginger smoothies

Carrot and cabbage stir-fry

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Nikita is a food writer, stylist & recipe developer based in Johannesburg.

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