Honeyed Roast Carrots

"So simple and really delicious. From Ellen Yin, co-owner of Fork and Fork: etc., Philadelphia. I use thyme honey from Greece when I can, but any good honey will do. Ms. Yin recommends clover honey."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Redsie photo by Redsie
Ready In:


  • 3 -4 lbs baby carrots
  • salt & freshly ground black pepper, to taste
  • 12 - 1 cup honey


  • Heat the oven to 375 degrees.
  • Bring a pot of salted water to a rolling boil and blanch the carrots for 4 to 5 minutes.
  • Drain carrots in a colander and place in a single layer in a baking pan; season with salt and pepper, to taste.
  • Brush the carrots liberally with honey and bake until the honey has caramelized, 7 to 8 minutes.

Questions & Replies

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  1. Used regular carrots that I cut in big pieces. cooked the carrots in the microwave and then brushed them with honey and put them in the oven for about 10 minutes. They turned out very tasty but not caramelized - was too hungry to put them back in the oven...!! Thanks Chef Kate! :)
  2. Very good recipe. Added some olive oil to prevent sticking, and then thought butter would be even better (as I see others have found). I just used a few chopped up carrots and roasted them in the toaster oven.
  3. I took the hint from Lauralie & added a bit of butter & used the full cup of a dark honey I got in a previous honey swap! VERY TASTY CARROTS, & a great addition to a veggie dinner I served the other night! Thanks for a great keeper recipe! [Tagged, made & reviewed in Gimme 5]
  4. My carrots also didn't really caramelise,and as the rest of the meal was ready,there was no time to cook for a little longer. It didn't matter though...the carrots were tender and tasted lovely. An easy and tasty way to eat carrots-yum!!
  5. Kate these carrots are very good. I made enough for myself, DH doesnt care for carrots, and ate every last one of them! My carrots werent carmalizing to well so I added a little bit of butter and more honey. That did the trick, the carrots were pretty as well as tasty. Your recipe will be added to my Thanksgiving menu! Thanks so much hon!!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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