These honey balsamic glazed dutch carrots are simple to prepare and make a vibrant, sweet-savoury side dish for weeknight dinners or special occasions. The exterior caramelises to a glossy, slightly sticky finish while the interior becomes tender and buttery. A scatter of crushed hazelnuts adds crunch and a toasty contrast that lifts the flavour and texture of otherwise humble carrots.
When preparing small carrots like dutch carrots, lay them flat on the chopping board while peeling to keep them steady — their size can make them fiddly. Leaving a short stub of the leafy green on each carrot gives a rustic, attractive presentation, and a little visual appeal goes a long way at the table.
- 500g dutch carrots, peeled and trimmed
- 2 tbsp extra virgin olive oil
- 2 tbsp aged balsamic vinegar
- 1 tbsp raw honey
- 1 tsp sea salt flakes
- Pinch of cracked black pepper
- 1/3 cup crushed hazelnuts
- Preheat the oven to 200°C (fan forced) and line a baking tray with parchment or a silicone mat for easy cleanup.
- Place the peeled and trimmed carrots in the lined tray. Drizzle with the olive oil, balsamic vinegar and honey. Sprinkle over the sea salt flakes and a pinch of cracked black pepper.
- Toss the carrots gently on the tray so they are evenly coated in the glaze. Spread them in a single layer to encourage even roasting and caramelisation.
- Roast for about 30 minutes, turning the carrots once halfway through. Check for tenderness by piercing with a fork — the outside should be glazed and slightly sticky while the inside is soft.
- Once roasted, remove from the oven, transfer to a serving plate and scatter the crushed hazelnuts over the warm carrots. Serve immediately.
Serving suggestions: These glazed carrots pair beautifully with roasted or grilled meats, pan-seared fish, or a simple grain salad. They also work well as part of a holiday spread alongside roasted potatoes and green vegetables. The natural sweetness of the carrots combined with aged balsamic adds a sophisticated, slightly tangy note.
Tips for preparation and variations: If you prefer a nuttier topping, substitute hazelnuts with chopped toasted almonds, walnuts or pecans. To intensify the glaze, you can reduce the balsamic slightly in a small saucepan before tossing it with the carrots, but take care not to over-reduce as balsamic can become very sweet and syrupy. For a fresher finish, add a little chopped parsley or a few lemon zest curls right before serving.
Storage and reheating: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or in a skillet over medium heat to preserve the glaze; avoid microwaving for long periods as the texture can become soft and the nuts lose their crunch. If the glaze has thinned, a quick toss in a hot pan with a drizzle of honey will help recoat the carrots.
Notes on ingredients: Choose good-quality aged balsamic vinegar for the best balance of sweet and tangy flavour. Raw honey adds a clean, floral sweetness and helps the carrots caramelise; if you don’t have raw honey, a mild runny honey will work.