Honey & Chervil Roasted Carrots come out of the oven sticky-glossy and sweet, then get a scattering of fresh chervil that makes a root vegetable taste like spring. Thirty minutes, one tray, five ingredients doing all the work.
Ready to transform the humble carrot into a show-stopping side dish? This recipe for Honey & Chervil Roasted Carrots does just that, coaxing out their natural sweetness with a sticky, golden glaze. The secret ingredient is chervil, a delicate herb with a subtle aniseed whisper that elevates the entire dish. It’s a simple, elegant side that pairs beautifully with hearty mains, like a rich Jerusalem artichoke pie. Let’s get roasting!
Ingredients
• 500g (17.6 oz) / 1.1 lbs (499 g / 17.6 oz) carrots, Chantenay or heritage recommended
• 2 tbsp (30 ml) runny honey
• 1 tbsp (15 ml) olive oil
• 1 small bunch fresh chervil
• Sea salt, to taste
Instructions
1. Preheat your oven to 180°C (350°F) / 160°C (325°F) Fan / Gas Mark 4. Bring a large, salted pan of water to a boil.
2. While the water heats, wash, peel, and trim the carrots. If using larger carrots, slice them into uniform pieces.
3. Carefully add the carrots to the boiling water and parboil for 5 minutes. This step ensures they become tender, not tough, in the oven.
4. Drain the carrots well and transfer them to a roasting tray. Drizzle with honey and olive oil, season with sea salt, and toss to coat everything evenly.
5. Roast for 10-15 minutes, or until the carrots are tender and beginning to caramelise.
6. While the carrots roast, finely chop the fresh chervil.
7. During the final 5 minutes of roasting, remove the tray from the oven, sprinkle over most of the chopped chervil, and toss gently. Return to the oven to finish.
8. Serve immediately, garnished with the remaining fresh chervil for a final burst of flavour.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 115 kcal
• Carbohydrates: 20g
• Protein: 1g
• Fat: 4g
• Sugar: 16g
• Note: is an estimate and may vary based on used.
Pro Tips
• Can’t find chervil? Fresh tarragon offers a similar anise note, or try finely chopped parsley for a fresher, brighter flavour.
• Experiment with different types of honey. A dark buckwheat honey will offer a malty contrast, while a light orange blossom honey will enhance the floral sweetness.
• For even roasting, ensure your carrots are cut to a similar size. If using a mix of large and small heritage carrots, halve or quarter the larger ones lengthwise.
• To make this dish vegan-friendly, simply substitute the honey with an equal amount of maple syrup or agave nectar for a delicious alternative glaze.
FAQ
Q: How can I make these roasted carrots vegan
A: To make this dish completely vegan, simply substitute the honey with an equal amount of maple syrup or agave nectar. This will create a delicious, sticky glaze without using any animal products.
Q: What vegetarian main dishes pair well with these carrots
A: These elegant carrots are a perfect side for hearty vegetarian mains. They complement dishes like a rich Jerusalem artichoke pie, a creamy mushroom risotto, lentil shepherd’s pie, or a simple baked tofu or tempeh.
Q: Can I store and reheat leftover roasted carrots
A: Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven at 180°C / 350°F for 5-10 minutes until warmed through.
Q: What can I use if I can’t find fresh chervil
A: If you can’t find chervil, fresh tarragon is an excellent substitute as it offers a similar subtle anise note. For a different, brighter flavour profile, you can use finely chopped fresh parsley.
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Honey & Chervil Roasted Carrots
Ingredients
Method
- Preheat your oven to 180°C (350°F) / 160°C Fan / Gas Mark 4.
- Bring a large, salted pan of water to a boil.
- While the water heats, wash, peel, and trim the carrots. If using larger carrots, slice them into uniform pieces.
- Carefully add the carrots to the boiling water and parboil for 5 minutes. This step ensures they become tender, not tough, in the oven.
- Drain the carrots well and transfer them to a roasting tray.
- Drizzle with honey and olive oil, season with sea salt, and toss to coat everything evenly.
- Roast for 10-15 minutes, or until the carrots are tender and beginning to caramelise.
- While the carrots roast, finely chop the fresh chervil.
- During the final 5 minutes of roasting, remove the tray from the oven, sprinkle over most of the chopped chervil, and toss gently. Return to the oven to finish.
- Serve immediately, garnished with the remaining fresh chervil for a final burst of flavour.
