Hasselback carrots are oven roasted carrots flavoured with the natural sweetness of honey and fresh rosemary leaves. The carrots are cut hasselback style to create this attractive vegetable side dish which is surprisingly easy to make.
They are simple enough to enjoy as part of a family meal but elegant enough to serve to guests.
These honey roasted carrots make a perfect accompaniment to many dishes including a roast dinner. Serve alongside nut roast, nut cutlets, apricot and nut sausages or vegetarian cottage pie.
They can be prepared ahead of time for convenience ready to be cooked alongside the rest of your meal.
This roast carrot recipe can easily be adjusted to make whatever quantity you wish to make.
Ingredients
- 2 medium sized carrots - use any colour or variety of carrots.
- Fresh rosemary
- About 1 to 2 tablespoons (15 - 30 ml) runny honey
- Plus extra virgin olive oil (EVOO) to roast and seasoning.
How to prepare hasselback carrots
Gently simmer or steam the whole carrots for around 10 minutes. Here I used carrots about 18cm (7") long, if you use carrots which are significantly smaller or larger you will need to adjust the cooking time accordingly.
Place the carrots on the chopping board and carefully cut slits roughly half way through the width of the carrots on one side, about 0.5cm apart (0.2"), taking care not to cut the whole way through.
Place the carrots in the ovenproof bowl with the cut side uppermost. Pour a little extra virgin olive oil (EVOO) over each carrot, then sprinkle a little sea salt and freshly ground black pepper over the top.
Drizzle honey over the top of each carrot.
Chop the the leaves of one sprig of rosemary and sprinkle on top. If you have anymore sprigs of rosemary they can be placed in the bowl alongside the carrots or used as garnish.
Bake the hasselback carrots at 200oC, 400oF, gas mark 6 for around 30 minutes or until cooked through. When the carrots are cooked they will be soft enough to pierce easily with a fork and the slits will open slightly to give an attractive appearance.
Variations
You don't have to stick to this hasselback carrots recipe, you could follow the same method but experiment with other ingredients. Here are just a few ideas:
- Try substituting maple syrup, freshly squeezed orange juice or a knob of butter in place of the honey.
- Other aromatic herbs could be used, either fresh or dried, including parsley, thyme, oregano, dill or fennel.
- Spice up the carrots with a little ginger, either ground or fresh, or paprika or cinnamon.
- And for those of you with a sweet tooth, you could try a sprinkling of Demerara to enhance the flavour.
Tips
- This recipe can easily be adjusted to prepare any quantity of hasselback carrots you wish to cook.
- Try to select carrots of a similar size to each other so that they will have a similar cooking time.
- If you use either smaller or larger carrots you will need to adjust the cooking time accordingly.
- Hasselback carrots with honey can be cooked ahead of time, covered and reheated when needed for convenience.
FAQs
Hasselback vegetables are vegetables which have a series of cuts part way through and are roasted, typically with the addition of other ingredients. Hasselback takes its name from the Hasselbacken Hotel in Stockholm, Sweden where this method was first used to prepare hasselback potatoes.
The simple answer is no. So long as you are careful not to cut the whole way through the carrots (or whatever other vegetable you are preparing) all you will need is a sharp knife and a chopping board. However, some people find it helps to use two chopsticks (one either side of the carrot) or the handles of two wooden spoons to stop the knife cutting the whole way through.
Other vegetable dishes
Hasselback carrots with honey and rosemary
Ingredients
- 2 carrots
- 2 tsps olive oil
- Rosemary
- 30 ml honey
- Sea salt
- Ground black pepper
Instructions
- Gently simmer or steam the carrots for about 10 minutes.
- Place the carrots on a chopping board and carefully cut slits roughly half way through the width of the carrots on one side about 0.5cm (about 0.2") apart, taking care not to cut the whole way through.
- Place the carrots in an ovenproof bowl with the cut sides uppermost.
- Drizzle olive oil over each carrot and season with salt and pepper.
- Drizzle honey over the top of each carrot.
- Chop the rosemary leaves and sprinkle on top of the carrots.
- Roast the carrots at 200C, 400F, gas mark 6 for around 30 minutes or until cooked through.
Notes
- This recipe can easily be adjusted to prepare any quantity of hasselback carrots you wish to cook.
- Try to select carrots of a similar size to each other so that they will have a similar cooking time.
- If you use either smaller or larger carrots you will need to adjust the cooking time accordingly.
- Hasselback carrots with honey can be cooked ahead of time, covered and reheated when needed for convenience.
Elena
Such an easy and delicious side dish. Thank you so much for sharing the recipe.
Shelby
A delicious side dish! The honey combo makes them so indulgent, perfect for the Holidays.
Giangi Townsend
The perfect side dish for my lamb. Love the simplicity of this dish and the savory flavor. Thank you.
Gina Abernathy
An easy side dish for any night of the week. The rosemary gives the carrots so much flavor.
Sage Scott
Wow! I don't know what I love more about this recipe -- how delish it sounds, how easy it is to make, or how elegant the outcome. What a fast, easy, beautiful side dish for just about any main.
Any bany
We all enjoyed these yummy roasted carrots!
Geetanjali
These carrots are out of this world! The honey and rosemary give them a fantastic flavor, and the carrots themselves are so tender. I could not get enough of them!