Spiced Honey Roasted Hasselback Carrots

If there was ever a way to serve carrots this would be it….



Turning vegetables from a boring, over boiled side to something that you could serve as the main event at a dinner party and be happy about it is a borderline hobby of mine. My mum has a “half a plate of veg” policy when it comes to meals – meaning that at least half her plate must be covered in some form of vegetable (she is a healthy person not a high maintenance person I promise). This created a need to think of more imaginative ways of serving vegetables than merely slicing and steaming them…. I already have one blog post dedicated to this cause:


But I was inspired by the current instagram food fad of hasselback potatoes and have created another fun vegetable side dish for you all. A quick scroll down your instagram feed at the moment will undoubtedly include a picture or twenty of hasselback potatoes (including one on my page may I add). I noticed this trend and thought to myself why limit ourselves to potatoes in this wonderful world of hasselbacking…???

Thus my honey glazed hasselback carrots were born. Carrots are finely sliced on one side and then coated in honey mixed with cumin, ginger, paprika and thyme before being roasted in the oven until caramalised and delicious. I like to sprinkle over pomegranate seeds and fresh coriander to add a fresh infusion of flavours before serving.

P.S. if you are vegan or attempting to cut down on sugar; substitute the honey for maple syrup – the results are still delicious.




Serves 4 as a side dish

Prep time – 15 minutes

Cooking time – 45 minutes


  • 1 kg carrots, peeled, topped and tailed
  • 4 tbsp honey
  • 1 tsp olive oil
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 1 tsp paprika
  • 1 tsp thyme
  • salt and pepper


  1. Preheat the oven to 200 degrees Celsius.
  2. Using a sharp knife make vertical slits, a few millimeters apart, three quarters of the way down each carrot.
  3. In a dish (long enough for the carrots) mix together the remaining ingredients until evenly combined. If the mixture is very thick you may want to add a little more oil. Coat each carrot in this mix and then place on a lightly oiled baking tray. Ensure that there are a few centimeters between each carrot as if they are too close together they will steam rather than roast.
  4. Place in the oven for 45 minutes but do keep an eye on them as cooking time can vary hugely from oven to oven. The carrots should have a crisp surface but be soft on the inside.
  5. Optional: sprinkle with fresh coriander leaves and pomegranate seeds.

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on instagram, facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer >>>. I have also recently joined pinterest so follow me on there for even more foodie inspiration โ€“ my username is Wish to Dish.

80 thoughts on “Spiced Honey Roasted Hasselback Carrots

      • Dangerspouse says:

        By the way, you may find this technique useful in the future: lay down a chopstick or a small dowel along each side of the carrot. Then as you slice down, the knife will stop at the same point the entire length (it also makes things go quicker since you don’t have to worry about stopping carefully). I do this when I have to fan items also – I posted a pic of a pear I prepared this way for an almond pear tart a while back. It really saves time, and insures even depth.



  1. docsimonson says:

    I am currently torturing myself with a diet that excludes all added sugars, grains and pleasure. I have to admit that I am feeling better, but I’m not sure that feeling better and deprived will fill the bill. Thankfully it’s only a 28 day diet. I’ve lost ten pounds already, and shooting for a total of 30. These carrots, apart from the honey, will be a great side to enjoy. I wonder if stevia would work as a sweetener? Beautiful photos. I checked out a number of your recipes. I am going to be busy cooking!

    Liked by 2 people

  2. Mindy says:

    I saw a trick to making hasselback stuff. Put a chopstick on the cutting board right next to what you are slicing and it keeps you from cutting all the way through. Did it with potatoes this week and it was a HUGE help!

    Liked by 2 people

  3. jhamptonjones says:

    I love carrot in all forms, especially roasted, but this is a brilliant variation! It’s already making me imagine hasselback parsnips when winter comes.

    Great post, lovely photos. I stumbled on you blog because you (somehow??) found and liked the first ever post on my brand new blog.

    Liked by 1 person

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