Roasted carrots with honey-mustard glaze

4 servings; 10 min preparation; 30 min cooking time.
This side-dish is colourful, sweet and so delicious. The whole secret is in the marinade. The dish doesn’t need any additional seasoning and the taste of the marinade is quite enough to make it complete.

Don’t worry if you cannot find different colours carrots, just use the common orange ones. It will look a little different, but the taste will not change much. I personally find other colours carrots a little sweeter, but it could be just mine taste.

Let’s not forget how healthy it is. Since it’s oven baked, there are no additional added calories than what the carrots already consist. It’s vegetarian and I’m pretty sure that the vegans will be happy too. The pistachio gives a little bite and complement the other ingredients perfectly.


  • 600 g carrots different colours
  • 20 g pistachio, chopped
  • 1 tbsp extra virgin olive oil

for the glaze:

  • 2 tbsp mustard
  • 1 tbsp honey
  • 1 tsp low-sodium soy sauce
  • 1 tsp lime juice
  • 1 tsp Provencals seasoning (mix of thyme, rosemary, oregano and parsley)


Preheat the oven to 200 degrees C/400 degrees F.

Mix the ingredients of the marinade in a bowl. Taste it and adjust according to your taste.

Lay the carrots on a baking tray, covered with baking paper. It will protect the carrots of sticking to the dish. Brush the carrots with the marinade. Make sure that they are completely covered with the marinade.
Bake in the preheated oven about 30 min. Check them time to time so that they don’t get very soft. Pour a little bit of extra virgin olive oil on top when you take them from the oven. Serve with chopped pistachio nuts. Enjoy!

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