Honey & Orange Carrots with thyme
Mel
4
10 minutes
35 minutes
135
British
Vegetables
These honey and orange roasted carrots with thyme are a simple but beautifully balanced side dish, gently caramelised in the oven until tender and glossy. Sweet carrots are roasted with clear honey and fresh orange zest, their natural sweetness lifted by citrus and aromatic thyme, then finished so they’re rich but never cloying.
The result is a dish that feels fresh, seasonal and quietly special — the kind of side that works just as well alongside a Sunday roast as it does on a spring or Easter table. Easy to prepare and full of flavour, these roasted carrots are delicious served straight from the oven or at room temperature, making them ideal for relaxed entertaining.
Perfect with roast chicken, salmon or vegetarian mains, they also sit beautifully alongside simple greens or salads, bringing colour and warmth to the table with very little effort.
Why you’ll love making these roasted carrots
They’re simple but feel special, using everyday ingredients in a way that feels thoughtful and generous.
The honey and orange work beautifully together, enhancing the natural sweetness of the carrots without overpowering them.
They’re ideal for entertaining, as they can be made ahead and served warm or at room temperature.
They pair with almost anything, from roasts and fish to vegetarian mains and salads.
They look effortlessly lovely on the table, with their deep colour, citrus sheen and sprigs of thyme.
They’re a reliable go-to side, equally suited to midweek suppers and celebratory lunches.
Ingredients
- 800 g carrots, peeled and cut lengthways
- 2 tbsp olive oil
- 1½ tbsp clear honey
- Finely grated zest of 1 orange
- Juice of ½ orange
- A few sprigs of fresh thyme
- ½ tsp ground coriander (or a pinch of chilli flakes for warmth)
- Sea salt and freshly ground black pepper
- To finish (optional but recommended):
- 1 tbsp toasted pumpkin or sunflower seeds
- A small knob of butter (optional, for gloss)
- A squeeze of lemon or orange juice
Directions
- Preheat the oven to 200°C / 180°C fan. Toss the carrots with the olive oil, honey, orange zest, orange juice, thyme, coriander, salt and pepper. Spread out on a roasting tray and roast for 30–40 minutes, turning once, until tender and lightly caramelised.
- Finish and balance
- Remove from the oven and, while hot, add a small knob of butter if using. Toss gently to coat. Taste and adjust with a squeeze of lemon or extra orange juice if needed — the aim is sweet, bright and balanced.
- Serve
- Transfer to a serving dish, scatter over the toasted seeds and finish with a few fresh thyme leaves.