What I love about roasted carrots is that they develop deep concentrated flavor with those crispy caramelized edges. Being a person who frequently eats and enjoys roasted carrots, I am generally underwhelmed by steamed carrots! Roasted carrots are an easy and healthy snack or side dish, and would definitely add a fresh welcoming color to your dining table. Hope you like it!


Israa Fahmy


Middle Eastern




55 Minutes

Recipe Details

  • 700 g carrots

  • ¼ cup olive oil

  • 2½ tbsp honey

  • 1 tbsp Za’atar (crushed dry thyme leaves)

  • ½ tsp sea salt

  • ½ tsp black peppercorn

  • Preheat the oven to 180 degrees (Celsius).

  • Wash the carrots and halve them vertically. If they are very thick, you can quarter them (4 vertical quarters per carrot).

  • Lay the carrot cuts in a baking tray, and drizzle with the olive oil.

  • Bake for 20 minutes.

  • Remove the tray from the oven, but don’t turn the oven off yet! Drizzle with the honey, then evenly sprinkle on the Za’atar, salt and crushed black peppercorns.

  • Return to the oven for 25 minutes, or until the carrots are wrinkly and tender.

  • Remove the tray from the oven and lay the baked carrots in serving plates. Let it to slightly cool down but serve it while still warm.

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