These are not normal honey roasted carrots. These are honey roasted carrots with spectacular and gourmet topping options that you are going to love!
This dish is the ultimate side for any fall meal, but especially on your holiday table. Green bean casserole who? That's what I thought.
The carrots are roasted at fairly high heat, so they caramelize in their own sugars, and the honey. The nutty pistachios and hint of citrus in the creme fraiche take everything to a whole new level.
Indulge in the delectable flavors of honey roasted carrots with toasted pistachios, complemented by zesty orange creme fraiche.
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Why You're Going to Love This Recipe
Delectable sweetness: The honey-roasted carrots are irresistibly sweet, appealing to those with a sweet tooth.
Crunchy delight: Toasted pistachios add a delightful crunch, making it satisfying for texture lovers.
Zesty freshness: The orange creme fraiche brings a zingy freshness, perfect for citrus enthusiasts.
Easy to make: Quick and simple steps make this recipe hassle-free, ideal for busy cooks.
Versatile side: A great complement to various main courses, accommodating different tastes.
Elevated presentation: The dish's vibrant colors and garnish make it visually appealing for food enthusiasts.
Nutritious choice: Carrots and pistachios offer essential nutrients, appealing to health-conscious individuals.
Tantalizing aroma: The thyme and garlic infusion creates an enticing aroma, drawing everyone to the table.
Impress your guests: Serve it at gatherings, and it'll make you the star of the culinary show.
Perfect for veggie lovers: A fantastic option for vegetarians and veggie enthusiasts alike.
Frequently Asked Questions
To make honey roasted carrots, toss peeled and cut carrots with honey, olive oil, thyme, salt, pepper, and garlic powder. Roast in the oven at 200°C (400°F) for 20-25 minutes until tender and caramelized.
Yes, baby carrots can be used for honey roasted carrots. Adjust the roasting time based on their size for even cooking.
Yes, you can substitute honey with maple syrup for a different flavor profile. The sweetness and roasting process will still work well.
Honey roasted carrots can be a nutritious side dish, offering vitamins, minerals, and dietary fiber. However, moderation is key due to the added honey.
They pair well with roasted or grilled meats like chicken, pork, or beef. They also complement vegetarian dishes and grain-based meals.
While they taste best fresh, you can partially prepare them in advance and roast just before serving for optimal flavor and texture.
Ingredients
Carrots: Naturally sweet and vibrant, they serve as the main ingredient, becoming tender and caramelized when roasted.
Honey: Adds sweetness and creates a delightful glaze, enhancing the overall flavor of the carrots.
Olive Oil: Helps coat the carrots evenly for even roasting and adds a slight fruity note.
Thyme: Complements the sweetness of the carrots and honey with an earthy, herbaceous flavor.
Salt and Pepper: Enhance the taste and provide a balance of seasoning.
Garlic Powder: Adds a subtle savory note without overpowering the other ingredients.
Pistachios: Toasted pistachios contribute a delightful crunch and nutty flavor.
Creme Fraiche: Provides a creamy and tangy element that complements the sweetness of the roasted carrots.
Orange Zest: Adds a bright citrus flavor, lifting the dish and complementing the creme fraiche.
Ground Cumin: Adds a warm, smoky note that pairs well with the honey and carrots, elevating the dish.
Fresh Orange Juice: Provides extra citrus flavor, enhancing the zesty profile of the creme fraiche.
Fresh Herbs (optional): Chopped fresh parsley or chives add a burst of freshness and visual appeal.
How to Make Honey-Glazed Carrots
Preheat your oven to 200°C (400°F).
Prepare the Carrots:
In a mixing bowl, combine the honey, olive oil, thyme, salt, pepper, and garlic powder.
Add the carrot sticks or coins to the baking sheet and toss until the carrots are evenly coated with the honey and spice mixture.
Roast the Carrots:
Spread the coated carrots in a single layer on a baking sheet lined with parchment paper (optional, my stoneware you can see here is very non-stick at this point).
Roast in the preheated oven for about 20-25 minutes or until the carrots are tender and slightly caramelized, stirring halfway through to ensure even roasting.
Toast the Pistachios:
While the carrots are roasting, you can toast the pistachios in a dry skillet over medium heat for about 3-4 minutes until lightly browned and fragrant. Keep an eye on them, so they don't burn. Once toasted, remove them from the heat and set aside.
Prepare the Orange Creme Fraiche:
In a small bowl, combine the creme fraiche, orange zest, cumin, herbs, orange juice, and salt, and black pepper. Mix well until everything is evenly incorporated.
Serve:
Once the carrots are done roasting, remove them from the oven and transfer to a serving platter.
Drizzle the orange creme fraiche over the roasted carrots and sprinkle with the toasted pistachios on top.
Optionally, garnish with some extra thyme leaves or orange zest for an attractive presentation.
Make them Ahead of Time
Making honey roasted carrots with toasted pistachios and zesty orange creme fraiche ahead of time is possible with some careful planning (and, let's be honest, we all need to make as much as possible ahead of time during the holidays. Here's a guide on how to do it:
- Prepping the Carrots: Peel and cut the carrots into sticks or coins as directed in the recipe. You can do this a day before and store them in an airtight container in the refrigerator.
- Honey Coating: Prepare the honey mixture (honey, olive oil, thyme, salt, pepper, and garlic powder) and toss it with the carrots. If you're making the dish the next day, you can leave the carrots coated with the honey mixture in the refrigerator overnight.
- Toasting Pistachios: If you plan to use toasted pistachios, you can toast them a day ahead and store them separately in an airtight container at room temperature.
- Orange Creme Fraiche: If you're making homemade creme fraiche, it's best to do it a day before to allow the flavors to meld. Store it covered in the refrigerator.
- Assembling and Roasting: On the day you plan to serve the dish, take the carrots out of the refrigerator and let them come to room temperature for about 30 minutes. Then, preheat the oven to 200°C (400°F). Spread the carrots on a baking sheet lined with parchment paper and roast them as directed in the recipe.
- Final Touches: While the carrots are roasting, you can prepare the orange creme fraiche by stirring in the orange zest, optional fresh orange juice, and any other herbs you might want to add.
- Serve: Once the carrots are roasted and tender, transfer them to a serving platter. Drizzle the orange creme fraiche over the carrots and sprinkle with the toasted pistachios on top.
Pro Tips and Tricks
Spread Out the Carrots: For even roasting, make sure to spread the carrots out in a single layer on the baking sheet. Overcrowding the carrots can cause them to steam rather than roast, leading to uneven cooking and a lack of caramelization.
Uniform Sizing: Try to cut the carrots into uniform-sized sticks or coins. This ensures that they cook evenly, with each piece reaching the desired tenderness and caramelization at the same time.
Preheat the Oven: Always preheat your oven to 200°C (400°F) before roasting the carrots. A hot oven allows the carrots to caramelize quickly and develop a rich flavor.
High Heat Roasting: Cooking the carrots at 400°F allows for quicker roasting, resulting in caramelized edges while keeping the centers tender.
Flip Halfway Through: For even roasting, flip the carrots halfway through the cooking time. This will ensure that both sides are caramelized, giving the dish a beautiful presentation and maximizing flavor.
Check for Doneness: Keep an eye on the carrots as they roast. Check for tenderness around the 15-minute mark and adjust the roasting time accordingly. Cooking times may vary based on the thickness of the carrots.
Toasting Pistachios: To toast the pistachios, use a dry skillet over medium heat, stirring frequently. Watch them closely to prevent burning, as they can go from perfectly toasted to overdone quickly.
Variations
Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the honey mixture for a hint of heat that complements the sweetness.
Citrus Herb Blend: Replace thyme with a mix of fresh herbs like rosemary, sage, and thyme, and use lemon zest instead of orange zest for a slightly different citrus note.
Asian Fusion: Incorporate soy sauce, grated ginger, and a touch of sesame oil into the honey mixture for an Asian-inspired flavor profile.
Maple Dijon Glaze: Replace honey with maple syrup and add a spoonful of Dijon mustard to the mixture for a tangy and sweet glaze.
Balsamic Roasted Carrots: Mix balsamic vinegar with honey and olive oil for a rich, tangy glaze that complements the sweetness of the carrots.
Moroccan Spice Blend: Combine honey with Moroccan spices like ground cumin, coriander, and cinnamon for a warm and exotic flavor.
Mediterranean Delight: Add a dash of za'atar seasoning or sumac to the honey mixture for a Mediterranean twist.
Garlic Butter Goodness: Replace olive oil with melted butter in the honey mixture and sprinkle roasted garlic over the carrots before serving.
Curry Infusion: Mix honey with a touch of curry powder for a unique and flavorful twist on the classic recipe.
Savory Parmesan: After roasting, toss the carrots with grated Parmesan cheese for a savory and cheesy delight.
Wine Pairings
Remember, you're likely using this as a side dish, so don't forget to pick a wine that will pair well with you main too!
Chardonnay: A lightly oaked Chardonnay with its buttery and creamy notes can pair well with the sweet and savory elements of honey roasted carrots. It balances the dish's richness and enhances the creme fraiche.
Riesling: A semi-sweet or off-dry Riesling can be a fantastic pairing, as its fruity and floral flavors harmonize with the sweetness of the carrots and honey, while the acidity cuts through the richness.
Viognier: With its stone fruit and floral aromas, Viognier can complement the dish's sweet and aromatic components, making for a delightful combination.
Grenache Blanc: This wine's bright and fruity character can enhance the carrot's natural sweetness, and its herbal notes work well with the thyme and other herbs in the dish.
Pinot Noir: For those who prefer red wine, a light-bodied and fruit-forward Pinot Noir can pair surprisingly well. Its red fruit notes and subtle earthiness match the flavors of the roasted carrots.
Syrah/Shiraz: If you enjoy a bolder wine, a Syrah or Shiraz with its dark fruit, spice, and peppery notes can complement the roasted and spiced elements of the dish.
Rosé: A dry or off-dry rosé with its versatility can pair nicely with the honey roasted carrots, especially during warmer months. Its crispness and red fruit flavors work well with the dish's sweet and savory components.
Storage and Reheating
Storage:
- Carrots: If you have any leftover roasted carrots, let them cool to room temperature. Store them in an airtight container in the refrigerator for up to 3-4 days.
- Pistachios: Store any leftover toasted pistachios in a separate airtight container at room temperature for up to 1 week.
- Orange Creme Fraiche: Store any unused creme fraiche in a covered container in the refrigerator for up to 3 days. If you added fresh herbs, they might wilt after a day, so consider adding fresh herbs just before serving.
Reheating:
- Carrots: To reheat the honey roasted carrots, place them on a baking sheet lined with parchment paper. Roast them in a preheated oven at 180°C (350°F) for about 5-7 minutes or until they are heated through.
- Pistachios: There's no need to reheat the pistachios; they are best enjoyed at room temperature.
- Orange Creme Fraiche: Serve the creme fraiche chilled as a drizzle over the warm honey roasted carrots.
Note: Reheating the carrots should be done cautiously, as they might become too soft if overcooked. It's best to reheat them just until warmed through to maintain their texture.
Alternatively, you can enjoy the leftovers cold or at room temperature. They can be a delightful addition to salads or sandwiches.
Tips:
- For the best flavor and texture, it's recommended to enjoy the dish freshly made. However, if you want to prepare ahead, you can follow the instructions provided earlier to roast the carrots partially and then finish the roasting just before serving.
- When reheating the carrots, you can lightly drizzle some extra honey over them to refresh the glaze and enhance the sweetness.
- If the creme fraiche thickens a bit in the refrigerator, you can whisk in a splash of milk or cream to achieve the desired consistency before serving.
Other Awesome Sides
📖 Recipe
Honey Roasted Carrots with Toasted Pistachios and Crème Fraiche
Equipment
- Baking sheet
- Mixing bowl
- Vegetable peeler
Ingredients
For the Carrots
- 1 lb carrots peeled, cut into quarters
- 2 tablespoon honey
- 2 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Toasted Pistachios
- ¼ C pistachios shelled
For the Orange Creme Fraiche
- ½ C creme fraiche or sour cream
- Zest from one orange
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh parsley
- ¼ teaspoon cumin
Instructions
For the Carrots
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, combine the honey, olive oil, thyme, salt, pepper, and garlic powder.
- Add the carrot sticks or coins to the bowl and toss until the carrots are evenly coated with the honey and spice mixture.
- Spread the coated carrots in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 20-25 minutes or until the carrots are tender and slightly caramelized, stirring halfway through to ensure even roasting.
For the Pistachios
- While the carrots are roasting, you can toast the pistachios in a dry skillet over medium heat for about 3-4 minutes until lightly browned and fragrant. Keep an eye on them, so they don't burn. Once toasted, remove them from the heat and set aside.
For the Creme Fraiche
- In a small bowl, combine the creme fraiche, orange zest, juice, parsley, cumin, salt, and black pepper. Mix well until everything is evenly incorporated.
- Once the carrots are done roasting, remove them from the oven and transfer to a serving platter.
- Drizzle the orange creme fraiche over the roasted carrots and sprinkle with the toasted pistachios on top.
- Optionally, garnish with some extra thyme leaves or orange zest for an attractive presentation.
Video
Notes
- For the best results, use fresh, firm carrots. Look for carrots with bright orange color and no signs of wilting.
- If using baby carrots, adjust the roasting time as they may cook faster due to their smaller size.
- To enhance the dish's presentation, garnish with additional fresh thyme leaves or a sprinkle of orange zest before serving.
- Customize the creme fraiche by adding optional ingredients like fresh orange juice or chopped herbs to suit your taste preferences.
- Store any leftovers in separate airtight containers in the refrigerator. Reheat the roasted carrots briefly in the oven and serve with fresh creme fraiche and pistachios.
- To make this dish vegetarian-friendly, ensure the creme fraiche used is vegetarian, or substitute it with a plant-based alternative like vegan sour cream or coconut yogurt.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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