• 12 medium multicolour carrots
  • 2 tablespoon olive oil
  • 2 tablespoon honey
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoon fresh parsley chopped, for garnish


  • Preheat oven to 200°C.
  • Scrub the carrots and peel if necessary. Cut carrots in uniform size chunks and place them in a large bowl.
  • In a separate bowl, whisk olive oil, minced garlic, rosemary, mustard, honey, salt and pepper. Whisk to combine and pour over carrots, making sure they are all well-coated.
  • Arrange in a single layer in a parchment paper-lined baking sheet. Avoid having them touch each other. Use two baking sheets if necessary.
  • Roast in the oven for 20-25 minutes, turning occasionally until tender and just beginning to brown.
  • Add freshly chopped parsley and sprinkle with extra freshly ground pepper and salt before serving.