Go Back
Print Recipe

Brown Butter Honey Roasted Carrots

Brown butter honey roasted carrots are easy to prepare and they make a beautiful dish for a special meal.
Prep Time10 minutes
Cook Time40 minutes
Servings: 6 people
Author: Amanda Lawson

Ingredients

  • 2 bunches Dutch carrots
  • 80 g unsalted butter
  • 1 tbsp honey
  • 1/2 nutmeg, grated
  • 1/2 tsp sea salt
  • 1 tbsp apple cider vinegar
  • 1/4 cup pumpkin seeds
  • handful Italian parsley leaves, to garnish

Instructions

  • Preheat the oven to 200℃ and line a baking tray with paper.
  • Trim the leafy tops off the carrots. Wash them and then place in the baking dish.
  • In a small saucepan, heat the butter gently over a medium heat until it turns brown and starts to bubble.
  • When the butter turns clear, add the salt, pepper, grated nutmeg, honey and vinegar. Stir until the honey has melted. Remove from heat.
  • Toss the carrots in half of the butter honey mixture. Line the carrots up in a single layer and roast for 30 - 45 minutes (depending on their size) until the carrots are soft when pierced with a knife.
  • Reheat the remaining butter honey mixture until it's runny (it will cool and harden if left for a while).
  • Arrange the carrots on a platter, pour over the the remaining mixture, then sprinkle with toasted pumpkin seeds and parsley leaves before serving. Carrots can be served hot or room temperature.

Notes

The butter honey mixture can be made a day ahead. It will need to be reheated so that it can be drizzled over the carrots.
The carrots are best eaten shortly after they're cooked. They will keep in a sealed container in the fridge for up to three days. However, the honey butter mixture will have hardened. You can re-heat the carrots in the oven if you wish.