Roasted Hasselback Carrots with Honey and Rosemary is a delicious side dish to serve with roast meats and other main courses. The carrots have that delicious depth of flavor from being roasted in butter, the sweetness of honey, and the aromatic scent of fresh rosemary.
You can make this very easy recipe at any time of year; it works just as well in Spring as it does in Winter. It's a fast, simple dish that is both elegant and delicious! If you love hasselback potatoes but are searching for carrot recipes along the same lines, I've got you.
This is a very simple 4 ingredient side dish, so thankfully, there isn't much that you need in the way of ingredients! Here is what you'll need to make buttery roasted hassleback carrots with honey and rosemary.
- Carrots - You can use any variety of carrots in this roasted hasselback carrots recipe. I used a mixture of heritage carrots (heirloom carrots) for visual interest and variety.
- Butter - Always use good quality unsalted butter to remain in control of both the quality and the quantity of the salt.
- Honey - Runny honey is best for that delicious natural sweetness. You could also use maple syrup instead. The honey highlights the natural sweetness of the carrots and tastes delicious with the rosemary.
- Rosemary - Fresh rosemary sprigs are best in this recipe, but you can use dried rosemary if you cannot get hold of fresh rosemary. Remember that when using dried herbs instead of fresh, you need to use half the amount.
- Salt and pepper - Salt is a flavor enhancer, so it will bring out the taste of this delicious carrot side dish recipe, as well as balance the sweetness from the honey.
See the printable full recipe card at the bottom of this post for full quantities and step-by-step directions on how to make roasted hasselback carrots with honey and rosemary.Jump to Recipe
How to make this recipe
How to hasselback carrots
- Thoroughly clean carrots and slice off the top and very tip. Personally, I do not peel carrots as I prefer to retain the natural shape of them.
- Place carrots on a flat surface or level cutting board.
- Place the tip of a sharp knife on the cutting board with the entire carrot beneath it.
- Lever the knife down through the carrot and back up to make thin Hasselback cuts, keeping the tip in contact with the cutting board. Do not cut all the whole way through the width of the carrots. Aim for very thin slices about ¾ of the way through.
- Repeat the move, making thin cuts or slits along each carrot's length, very close to each other.
How to roast hassleback carrots
Cut the carrots hasselback style. Blanch the hasselback carrots in a large saucepan of salted boiling water for 3 minutes. Drain and allow carrots to dry completely, then transfer carrots to the oven dish.
Melt butter in a saucepan and pour over the top of the hasselback carrots. Season with sea salt and cracked black pepper and scatter over the rosemary before roasting hasselback carrots in a preheated oven at 180C/355F for 25-30 minutes.
Remove the roasted hasselback carrots from the oven and use tongs to roll the carrots to coat again in the butter. Use a pastry brush to baste each carrot with honey, and return to the oven for a further 15 minutes or until tender.
Serve the roasted hassleback carrots with the rosemary, honey, and butter sauce drizzled over the top of the roasted carrots.
Use a pastry brush to really work the melted butter into the slits in the roasted hasselback carrots; it will help them go all crispy and delicious.
Chef's notes and serving suggestions
I serve roasted hasselback carrots with main courses like lamb rump roast or salmon en croute. This easy side dish works really well alongside other easy recipes like garlic potato roses or buttery root vegetable mash. Sometimes, I will use other herbs like thyme or even sage, and I'll often sprinkle sesame seeds over the top to give some crunch.
Wine pairing for honey and rosemary hassleback carrots
As these roasted hasselback carrots are a side dish, the wine pairing mainly depends on what the main dish flavors are. However, the strong flavors of rosemary and slightly sweet honeyed tones will need something to stand up to it. I'd serve a dry Reisling as a white wine option or a light and fruity Beaujolais if you prefer a red wine.
You will need a sharp cook's knife to prepare the carrots; it is much harder to make hasselback carrots (or any hasselback vegetable recipe) with a blunt knife. I use Robert Welch knives and have their countertop knife sharpener, too.
Cut the carrots on a level chopping board and blanch them in a large saucepan.
Roast carrots in a large roasting tray or oven dish; I like enameled Le Creuset for an even heat distribution and rustic look. Choose one big enough to spread the carrots in a single layer.
Store roasted hasselback carrots with rosemary and honey in an airtight container in the fridge and use within 2-3 days. Reheat gently in the oven before eating.
I do not recommend freezing this recipe.
It is important to blanch or parboil the carrots first before roasting them, but do not overcook them, or they will fall apart.
Hasselback vegetables are named after the Hasselbacken restaurant in Stockholm, Sweden, where they were introduced in the 1940s.
Roasted Hasselback Carrots With Honey And Rosemary
- 1 kg (2 lb) Carrots
- 100 grams (3.5 oz) Butter
- 2 tablespoon Honey
- 1 tablespoon Rosemary
- Salt and pepper
- Thoroughly clean carrots and slice off the top and very tip. Place them onto a level cutting board.
- Place the tip of a sharp knife on the cutting board with the entire carrot beneath it. Lever the knife down through the carrot and back up to make thin Hasselback cuts. Do not cut all the whole way through to the board, stop after ¾ of the way. Repeat down the length of the carrot.
- Blanch carrots in a pot of salted boiling water on the stovetop for 3 minutes then drain and allow to dry completely.
- Preheat oven to 180C/355F.
- Move the carrots into an oven dish in a single layer.
- Melt the butter and pour it over the carrots, using a pastry brush to get it into the slits in the carrots. Sprinkle over the rosemary and season with salt and pepper.
- Roast the carrots for 25 minutes, then baste again with the butter and brush honey over the surface. Return to the oven for a further 10-15 minutes until cooked.
Other perfect side dish recipes
Looking for other new recipes to try like this? Try these: