Roast Chantenay Carrots

These Roast Chantenay Carrots are one of my favourite side dishes! Sweet and crunchy baby carrots roasted with honey, orange, garlic and oregano for a delicious side to a gluten free roast dinner or summer salad spread.

Roasted chantenay carrots are one of my favourite gluten free roast dinner additions, especially when they come into season over the summer months.

These baby roast carrots are absolutely bursting with flavour and so tasty with this easy honey and orange marinade.

Inspired by my summer roast chicken recipe, these chantenay carrots are roasted with honey, orange, oregano, paprika, garlic and olive oil.

If you love honey roast carrots you’ll love this baby version and they are also great cold the next day with a salad, or dipped into a big tub of houmous!

However you eat them, these are perfect alongside other roast dinner favourites like roast potatoes, gluten free Yorkshire puddings and gluten free gravy.

Roasted Chantenay Carrots Ingredients

All you need to make this easy Roast Chantenay Carrots recipe are a few simple ingredients:

• Chantenay Carrots – kind of essential! These baby carrots are easy to find in UK supermarkets, usually sold in 400g bags. You can also use full-sized carrots and chop them into chunks but I don’t think the flavour is the same.
• Orange – There’s something wonderful about the combination or orange and carrots. I use the juice of half an orange in this recipe. You could also use orange juice but it’s better when fresh.
• Olive Oil – This helps to add a lovely flavour as well as ensuring the carrot ends go a little crispy and don’t stick to the tray too much. You could use a different oil if you prefer.
• Oregano – I love the mediterranean flavour of oregano. I use dried but you can use fresh if you have it.
• Smoked Paprika – This adds a subtle, smoky flavour. If you’re not keen on the taste you can use a standard paprika or omit it.
• Chopped Garlic – I use frozen, pre-chopped garlic for ease. Alternatively, use two cloves of garlic (chopped) or the same quantity of garlic paste.
• Honey – This adds a gorgeous sweetness to the carrots. For a vegan version use maple syrup instead.
• Salt – I love adding sea salt flakes and a sprinkle on top really finishes off the dish too.
• This recipe is naturally gluten, dairy and egg free (making it vegetarian and vegan too) so it will be suitable for most diets.
• If you cannot tolerate garlic or want a low-FODMAP version, you could substitute the garlic for garlic-infused olive oil instead.

This recipe is naturally gluten, dairy and egg free (and vegan if you sub the honey for maple syrup) so it will be suitable for most diets.

If you cannot tolerate garlic or want a low-FODMAP version, you could either omit the garlic entirely or swap the olive oil for garlic-infused oil instead.

How to Make Roast Chantenay Carrots

Making these roast chantenay carrots is so easy, anyone could do it – I promise!

To make my roast chantenay carrots recipe:

1. Preheat the oven to 200C / Fan 180C / Gas Mark 5.
2. If you like, remove the root of the carrot (I always just leave it in) using a teaspoon or thin, sharp knife. Add the carrots to a baking tray.
3. Mix the marinade ingredients together in a bowl and pour over the carrots. Mix well so the carrots are coated and in one, even layer.
4. Roast for 35-40 minutes, turning half way, until the largest carrots are tender when you prick them with a fork. Serve straight away.

Don’t forget to scroll down for my printable recipe card too!

Frequently Asked Questions

What to serve with roasted carrots

Once you’ve made these gluten free honey roasted chantenay carrots, what can you serve them with?

My top serving suggestions for these roasted chantenay carrots are:

• Roast Dinner – Serve these carrots alongside other gluten free side dishes with roasted meat and roast potatoes. Some steamed green veg and my gluten free cauliflower cheese would be great dishes to serve alongside this!
• Salad Spread – Serve these carrots as a warm salad dish alongside favourites like potato salad, gluten free pasta salad, parmentier potatoes and grilled meat or fish.
• Houmous Topping – One of my favourite ways to eat these carrots with smothering a plate with houmous and then topping with these and some crumbled feta.

They also go really well in lunchboxes or any leftovers can be added to your favourite gluten free pasta dish as well.

This recipe makes enough for a side dish for 2-4 people, depending on how many other side dishes you are serving up.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review to let others know you loved it too! It would mean the world to me and really helps support my website.