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    Home » Recipes » Blog

    Roasted Dutch Carrots with buttery honey almonds

    March 30, 2021 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    Roasted Dutch carrots are the perfect side when entertaining. Once roasted the carrots are tossed in a browned butter sauce with almonds, honey, and mustard. Easy and delicious, what more could you ask for?

    roasted dutch  carrots with almonds on a white platter

    Dutch carrots make a wonderful side dish. Not only tasty, but they are visually pleasing as well. Whole baby carrots on a plate.

    Roasted Dutch carrots get a lovely char on them and their wispy ends and green tops get a little theatrically shrivelled.

    The sauce has a beautiful nutty taste from both the browned butter and the almonds. Honey for sweetness and mustard for a subtle zing to offset the butter. Hope you enjoy these babies as much as I do.

    Sara xxx

    Ingredients

    recipe ingredients
    1. Almonds: If you prefer you can swap the flaked almonds for slivered.
    2. Dutch Carrots: Or baby carrots, if you can find the multicoloured heirloom Dutch carrots they would work well with this recipe.
    3. Whole Grain Mustard: Dijon mustard could be used in its place, but you will not have the lovely textural pop from the mustard seeds.
    4. Olive Oil: This is used to roast the carrots. Your favourite oil for roasting can be used instead.
    5. Honey: If you prefer maple syrup can be used in place of honey.
    6. Butter: Use unsalted butter. If using salted, then omit sprinkling the carrots with salt when roasting.
    7. Salt (not pictured): Sprinkled on the carrots when roasting.
    roasted dutch carrots on a white platter

    Dutch Carrot FAQs

    How to clean Dutch carrots?

    Give them a goods scrub under cold running water. Use a small brush or tooth brush to clean around the green tops where they meet the carrot. This is where dirt is often caught.

    Should I peel Dutch carrots?

    There is no need to peel Dutch carrots. Make sure to clean them well before cooking. In fact they look more visually appealing when they aren't peeled.

    Are Dutch carrots and baby carrots the same?

    Dutch carrots are also known as baby carrots.

    Recipe Walk Through

    carrots on a roasting tray

    Pre-heat oven 200°C (390°F).

    Trim tops from Dutch carrots and clean them thoroughly.

    Place in a large baking tray. Toss in olive oil and a sprinkle of salt.

    Roast carrots for 20 minutes, or until they are tender.

    In a frypan melt butter over medium heat. When it starts to foam add flaked almonds. Continue cooking until the almonds have browned.

    foaming butter in a pan with almonds
    almonds being cooked in a pan

    Stir in honey and whole grain mustard. Continue cooking for a further couple of minutes until the honey and mustard have combined with the butter and almonds.

    Remove carrots from the oven when done and toss the roasted Dutch carrots through the buttery almond honey sauce. Serve immediately.

    roasted dutch carrots on a baking tray
    roasted baby carrots on a white platter
    roasted dutch carrots recipe

    Roasted Dutch Carrots with buttery almonds & honey

    Recipe Author: Sara McCleary
    These roasted dutch carrots are the perfect side when entertaining. Once roasted the carrots are tossed in a browned butter sauce with almonds, honey, and mustard. Easy and delicious, what more could you ask for?
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine Belly Rumbles Original
    Servings 6
    Calories 125 kcal

    Ingredients

    • 2 bunches Dutch carrots
    • 1 tablespoon (4 teaspoons) olive oil
    • salt
    • 50 grams (2 oz) butter, unsalted
    • ⅓ cup flaked almonds
    • 1 tablespoon (4 teaspoons) honey
    • 1 tablespoon (4 teaspoons) whole grain mustard

    Instructions
     

    • Pre-heat oven 200°C (390°F).
    • Trim tops from Dutch carrots and clean them thoroughly.
    • Place in a large baking tray. Toss in olive oil and a sprinkle of salt.
    • Roast carrots for 20 minutes, or until they are tender.
    • Remove from the oven and toss through the buttery almond honey sauce and serve immediately.

    Buttery Almond Honey Sauce

    • Towards the end of the carrot roasting time make the butter sauce.
    • In a frypan melt butter over medium heat. When it starts to foam add flaked almonds. Continue cooking until the almonds have browned.
    • Stir in honey and whole grain mustard. Continue cooking for a further couple of minutes until the honey and mustard have combined with the butter and almonds.

    Notes

    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 125kcalCarbohydrates: 17gProtein: 3gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 154mgPotassium: 414mgFiber: 5gSugar: 11gVitamin A: 20701IUVitamin C: 4mgCalcium: 75mgIron: 2mg
    Keyword easy side recipes, how to cook dutch carrots, side dishes for entertaining
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    More Delicious Side Recipes

    Along with the below, you will find more delicious recipes in the side recipes index. I can highly recommend my super crunchy parmentier potatoes recipe.

    • Perfect Parmentier Potatoes Every Time
    • Crunchy Nutty Broccolini Slaw
    • Unusual but Tasty Dill Pickle Pasta Salad
    • Baked Stuffed Onions with Parmesan Cream
    pinterest pin
    pinterest pin
    « Cute as a button Bunny Cupcakes
    Bucatini with Zucchini Pasta Sauce »

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

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