Honey-Roasted Carrots with Prunes, Walnuts, and Min

Name: Honey-Roasted Carrots with Prunes, Walnuts, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large carrots cut into 3 x 1-inch pieces (like thick-cut french fries); 1/4 cup olive oil; 1 teaspoon salt; 1/2 cup honey; 1/4 cup chopped pitted prunes; 1 tablespoon olive oil; 1/4 cup chopped fresh mint; 1/4 cup chopped toasted walnuts; 1/2 teaspoon salt; Squeeze of fresh lemon juice

Servings: persons

1
Preheat the oven to 450F.
2
Toss the carrots with the olive oil in a large bowl, and coat thoroughly.
3
Add the salt and toss to coat.
4
Combine the honey and 1/2 cup warm water in a small bowl and stir until thoroughly mixed.
5
Lay the carrots out on a large rimmed baking sheet or roasting pan so that they are evenly spaced and do not touch one another.
6
Drizzle with the honey mixture and put the carrots in the oven to roast.
7
Roast until all of the water has evaporated and the carrots are soft and beginning to brown, 35 to 40 minutes.
8
While the carrots are roasting, prepare the topping.
9
Mix the prunes and olive oil in a small bowl.
10
Work the mixture so that the prunes are thoroughly coated and not sticking together.
11
Add mint, walnuts, salt, and lemon juice and mix thoroughly to combine.
12
Remove the carrots from the oven and arrange them on a serving dish.
13
Spoon the topping over the carrots and serve.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large carrots cut into 3 x 1-inch pieces (like thick-cut french fries), 1/4 cup olive oil, 1 teaspoon salt, 1/2 cup honey, and more.

Yes, Honey-Roasted Carrots with Prunes, Walnuts, and Mint falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey-Roasted Carrots with Prunes, Walnuts, and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions