Chantenay carrots are really versatile and have a delicious flavour so, for an easy side dish, try them roasted in the oven with honey.
These carrots are naturally small, with tender skins so they don't need to be peeled and only larger ones occasionally chopped.
Cute enough to tempt the children and elegant enough for entertaining, this recipe is a must try when you next have the oven on.
Simple and fuss free, with no draining, straining or steam in sight. Just an easy, all in one side dish to go with everything.
These carrots used to be extremely popular in the UK, where they were grown as a summer carrot.
This is because they have thin and tender skins, that don't need to be peeled, so they are perfect for eating raw as a snack or in salads.
There is also no need to remove the carrot top, although I prefer to do this if they cannot be srubbed clean.
They are a tasty variety of carrot with plenty of crunch and can come in different colours, the sweetest being the orange ones.
The shape is much stockier than normal and they are much shorter than many other varieties sold. This makes them particularly appealing to children!
They are now widely available in most supermarkets and market stalls too.
These carrots originated in the Chantenay-Villedieu region, which is a commune in the Sarthe department in the region of Pays de la Loire in north-western France.
In the mid 1800's it was used in medicine and rose in popularity in the 1960's.
They are often used in tinned or canned carrots as they are so versatile and are now grown in the UK all year round.
❤️ Why you will love this recipe
- Very little preparation without peeling or chopping.
- Loved by children.
- Elegant side dish for entertaining.
- Easy and no fuss recipe.
- Make the most of the energy you are using by cooking this dish alongside otherdishes in the oven.
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- Carrots - chantenay carrots which are widely available in most supermarkets.
- Butter - salted or unsalted butter for flavour. Reduce the salt if you are using salted butter.
- Oil - vegetable, sunflower or plain olive oil.
- Salt - cooking or kosher salt.
- Pepper - freshly ground black pepper.
- Honey - clear honey.
- Parsley - fresh parsley for garnish - optional.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- large baking tray
- sharp knife
- chopping board
Scrub the carrots clean with a brush.
If there are any particularly large carrots cut them in half lengthways.
💭 Top Tip
- If you prefer, slice off the carrot tops. If they are clean there is no need to do this.
⏲️ Baking Time
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Put the oil and butter onto the baking tray and leave in the oven while it comes up to temperature.
Turn the carrots in the hot oil and season with the salt and pepper.
Roast for 20 minutes.
Drizzle the honey over the carrots and turn over to coat the other side.
Roast for a further 20 minutes.
Place the honey roasted carrots in a serving dish and top with the chopped parsley.
Serve and enjoy.
🥗 Side Dishes
These carrots are delicious with beef or game bird dishes and any roast meats.
- Beef Olives
- Roast Lamb Shanks
- Slow Cooker Brisket
- Slow Roast Lamb Shoulder
- Simple Roast Gammon
- Slow Cooker Sausage Casserole
- Roast Rib of Beef
- Jacob's Ladder Beef
- Pheasant and Venison Casserole
- Turkey and Ham Pie
- Spider Steak with Tarragon Butter
- Savoury Mince
- Roast Pigeon
- Spatchcock Duck
- Sausage Hotpot
- Pheasant Breast with Wild Mushroom Sauce
- Honey - use maple syrup or sprinkle over dark brown sugar.
- Carrots - use any carrots that you have but cut them in half lengthways then slice in half.
- Vegetables - parsnips, celeriac, swede and turnips can be cooked in the same way.
- Refrigerator -cool, cover and refrigerate for up to 3 days.
- Freezer - pack into containers and freeze for up to 2 months.
- To reheat - warm in a frying pan or in the oven for 10 minutes at 200 C / 400 F / 180 FAN / Gas 6.
🍱 Prepare in Advance
- These honey roast carrots are best cooked fresh but you could wash, cut and place them in a container in the fridge a day or so before cooking.
More vegetable recipes to try
Try some of these side dishes.
- Fried Cabbage with Bacon
- Roasted Long Stem Broccoli
- Whole Baked Cauliflower Cheese
- Roasted Green Beans and Carrots
- Roasted Tenderstem Broccoli
- Honey Roasted Carrots and Parsnips
- Easy Roast Potatoes
- Honey Roasted Swede
- Roast Savoy Cabbage
- Minted Mushy Peas
- Pan Haggerty
Honey Roast Chantenay Carrots
- large baking tray
- Sharp knife
- Chopping board
- 600 g chantenay carrots
- 1 tablespoon butter
- 2 tablespoon oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon honey
- 1 tablespoon parsley chopped
- Scrub the carrots clean with a brush.
- If there are any particularly large carrots cut them in half lengthways.
- Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
- Put the oil and butter onto the baking tray and leave in the oven while it comes up to temperature.
- Turn the carrots in the hot oil and season with the salt and pepper. Roast for 20 minutes.
- Drizzle the honey over the carrots and turn over to coat the other side. Roast for a further 20 minutes.
- Place the honey roasted carrots in a serving dish and top with the chopped parsley.
- Serve and enjoy.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
More side dishes
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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I was never a big fan of carrots until I tried this recipe, absolutely delicious!
So good for a Sunday Roast. These carrots are the perfect little side dish.
These chantenay carrots look perfect for my kids. Oh, I already know they will love it, thanks!
I've never seen this type of carrots before. My daughter would love them! I think I'll try this with baby carrots and maybe not cook them quite as long since they are smaller.
What a great recipe! I like these honey roast carrots because it’s very easy to prepare. Must try asap!
Absolutely beautiful carrots, I love roast carrots and the idea of honey roasting them seems absolutely wonderful. Can't wait to try this out!
One of the best side dishes that my family loves. As a mom of two picky eaters, I am very thankful for this recipe!
The best way to cook carrots. It really brings out their natural sweetness.