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Honey Roasted Carrots with Mint

Honey Roasted Carrots with Mint, a simple side dish for many meals; great to serve with grilled fish or chicken or with practically any Sunday roast dinner.

Honey Roasted Carrots with mint on a white plate with fresh mint garnish

Honey Roasted Carrots with Mint

We had these honey roasted carrots for dinner yesterday and I decided to take a new photo and update this simple side dish recipe. It’s  one of the very first ever side dishes posted to Rock Recipes back in in its second week of existence in 2007.

This recipe has been referenced many times since on Rock Recipes and is almost as standard a side dish as mashed potatoes at our house.

Honey Roasted Carrots with mint shown with mashed potatoes and pot pie in the background

Honey Roasted Carrots with Mint

They are great to serve with grilled fish or chicken dish as well as with practically any Sunday roast dinner. Substitute practically any fresh herb you like too; tarragon, thyme, and rosemary all work well depending on what you are serving as the main dish.

As I sit at my desk and write this update, it is November 3 and it is unseasonably warm at 18 degrees C (or 65 F) outside . All the windows are open to air out the house because I believe this is, most likely, the last chance to do so before the Spring here in Newfoundland.

While the rest of the garden has begun to fade, my little herb bed outside my kitchen door is benefiting from the warm weather. It’s still providing some oregano , chives and a little thyme.

There is also still plenty of fresh mint to add a little summer freshness to this simple side dish. That little herb patch is something I miss most in winter, so if by chance one of those early snow squalls or the first frost claims it, it’s adieu until Spring.

Let’s hope for a late frost just the same.

Originally published October 2, 2007.

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Honey Roasted Carrots with mint photo with title text for Pinterest

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Honey Roasted Carrots with mint on a white plate with fresh mint garnish
Yield: 8 servings

Honey Roasted Carrots with Mint

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Honey roasted carrots make a simple, delicious side dish for many meals and the mint gives a burst of fresh flavour.

Ingredients

  • 8 large carrots, peeled and cut into sticks or slices
  • 1/4 tsp white pepper
  • 2 tbsp honey
  • 3 tbsp olive oil
  • 2 tbsp chopped fresh mint

Instructions

  1. Preheat oven to 375 degrees F.
  2. Toss all together ingredients together, except, the mint and turn onto a parchment paper baking pan in a single layer.
  3. Bake at 375 degrees F for about 15 minutes.
  4. After 15 minutes toss carrots in pan and add the chopped mint.
  5. Roast for about another 15 minutes or until the carrots are fork tender.
  6. Serve immediately.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

1 serving

Amount Per Serving Calories 78Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 27mgCarbohydrates 8gFiber 2gSugar 6gProtein 0g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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panicjanet

Wednesday 31st of October 2007

These are great! The only changes I made were to use a tbsp less honey (my fresh-picked Ladle Cove carrots are sweeter than the average carrot)and black pepper. Thanks!

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