Roasted carrots
- John Torode
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Serves 8
Easy
Prep: 10 mins
Cook: 45 mins
A star rating of 4.4 out of 5.65 ratingsRate
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These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegetarian
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Minced beef wellington
A star rating of 3.8 out of 5.78 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2kg carrots
halved or quartered lengthways
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4 tbsp olive oil
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4 tbsp honey
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2 tbsp red wine
or cider vinegar
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Nutrition: per serving
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kcal146
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fat6g
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saturates1g
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carbs18g
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sugars17g
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fibre5g
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protein1g
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salt0.13g
low
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
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step 2
Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.
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Recipe from Good Food magazine, March 2011
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A star rating of 4.4 out of 5.65 ratings
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