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Honey & Chervil Roasted Carrots – vegetarian recipe
Stav Kogan

Honey & Chervil Roasted Carrots

Transform humble carrots into a show-stopping side dish with this recipe for Honey & Chervil Roasted Carrots. A sticky, golden glaze and the subtle aniseed whisper of chervil create a simple, elegant side that pairs beautifully with hearty mains.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 115
Ingredients Method Nutrition

Ingredients
  

  • 500g (17.6 oz) / 1.1 lbs 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
  • 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.

Method
 

  1. Preheat your oven to 180°C (350°F) / 160°C Fan / Gas Mark 4.
  2. Bring a large, salted pan of water to a boil.
  3. While the water heats, wash, peel, and trim the carrots. If using larger carrots, slice them into uniform pieces.
  4. Carefully add the carrots to the boiling water and parboil for 5 minutes. This step ensures they become tender, not tough, in the oven.
  5. Drain the carrots well and transfer them to a roasting tray.
  6. Drizzle with honey and olive oil, season with sea salt, and toss to coat everything evenly.
  7. Roast for 10-15 minutes, or until the carrots are tender and beginning to caramelise.
  8. While the carrots roast, finely chop the fresh chervil.
  9. 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.
  10. Serve immediately, garnished with the remaining fresh chervil for a final burst of flavour.

Nutrition

Calories: 115kcalCarbohydrates: 20gProtein: 1gFat: 4g

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