mustard & honey roasted carrots w carrot tops

2 people as a side dish
preparation time
15 minutes
cooking time
50 - 60 minutes


  • 500g baby carrots, tops included
  • 2 tablespoons seeded mustard (see notes in method for homemade option)
  • 1.5 tablespoons raw honey
  • 2 tablespoons extra virgin olive oil
  • generous pinch of salt
  • 1 handful sage leaves, roughly chopped
  • 1/4 cup macadamia nuts, roughly chopped


I make my own homemade mustard for this recipe. It is next level delicious and only takes 5 minutes to make. I use this recipe by Grown & Gathered, however I only use 1/2 teaspoon of salt and add in and extra teaspoon of honey. I also strongly recommend this cookbook, it's sublime and super inspirational! 

Preheat oven to 200c fan-forced.

Chop the leafy ends off the carrots leaving about 2 - 3cm's of stem. Roughly chop half of the carrot top greens and set the other carrot top greens aside.

In a small bowl combine the mustard, honey and extra virgin olive oil and mix well. 

Place the carrots and the roughly chopped carrot tops in a baking dish and spoon over the mustard mix. Season well and then use your hands to toss the carrots and the tops through the mixture to ensure that everything is coated nicely. 

Place the baking dish into the oven for 30 minutes, then remove and add the roughly chopped sage and macadamia nuts and mix through. Place back in the oven and roast for another 20 minutes until the carrots are soft and golden.

Serve carrots as a side dish whilst warm.