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?
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.
- Almonds: If you prefer you can swap the flaked almonds for slivered.
- Dutch Carrots: Or baby carrots, if you can find the multicoloured heirloom Dutch carrots they would work well with this recipe.
- Whole Grain Mustard: Dijon mustard could be used in its place, but you will not have the lovely textural pop from the mustard seeds.
- Olive Oil: This is used to roast the carrots. Your favourite oil for roasting can be used instead.
- Honey: If you prefer maple syrup can be used in place of honey.
- Butter: Use unsalted butter. If using salted, then omit sprinkling the carrots with salt when roasting.
- Salt (not pictured): Sprinkled on the carrots when roasting.
Dutch Carrot FAQs
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.
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.
Dutch carrots are also known as baby carrots.
Recipe Walk Through
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.
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 with buttery almonds & honey
- 2 bunches Dutch carrots
- 1 tablespoon (4 teaspoons) olive oil
- 50 grams (2 oz) butter, unsalted
- ⅓ cup flaked almonds
- 1 tablespoon (4 teaspoons) honey
- 1 tablespoon (4 teaspoons) whole grain mustard
- 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.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
- 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;
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.