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Roasted carrots with honey and orange butter recipe

Roasted carrots with honey and orange butter recipe

86 ratings

Tender carrots with a sweet and sticky compound butter make for the perfect Christmas side dish. What's more, the butter can be frozen ahead of time, so make a big batch and enjoy whenever you like. See method

  • Serves 6
  • 10 mins to prepare and 25 mins to cook
  • 157 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free


  • 900g carrots, peeled and cut into chunks at an angle
  • 2 tbsp olive oil

For the butter

  • 1 small orange, zested, plus 1 tbsp juice
  • ¼ tsp ground cloves
  • 1 rosemary sprig, leaves picked and finely chopped
  • 1 tbsp clear honey​
  • 40g salted butter, at room temperature

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    4g 22%
  • Sugars

    13g 14%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 14.5g Protein 0.9g Fibre 6.2g


  1. Put the butter ingredients in a bowl, season and mash with a fork until well combined. Transfer to a sheet of baking paper and mould into a thin sausage, using the paper to roll it up. Twist the ends to seal, then transfer to the fridge for 20 mins.

  2. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots and oil in a roasting tin, season and toss to coat. Roast for 20-25 mins until tender. Slice the butter into 6-8 pieces (or break along the marks if frozen; see get ahead tip below) and add to the tin. Bake for 5 mins or until the butter has melted. Mix well to serve.

Get ahead: The butter can be chilled for 1 week, or frozen for up to 1 month. If freezing, mark 6-8 portions through the baking paper.

Freezing and defrosting guidelines

Freeze butter only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas side recipes

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