Honey-glazed roast carrots

Honey-glazed roast carrots

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 8

Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
85
protein
1g
carbs
10g
fat
5g
saturates
1g
fibre
3g
sugar
10g
salt
0.13g

Ingredients

  • 1kg Chantenay or other small carrots, peeled
  • 3 tbsp sunflower oil
  • 2 tbsp white wine vinegar
  • 2 tbsp clear honey

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Method

  1. Heat oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the oil and some salt and pepper. Roast for 30 mins.
  2. Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

Recipe from Good Food magazine, April 2011

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Comments

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mizmay's picture
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I used baby carrots and roasted for 30 minutes. Used balsamic vinegar and honey and it tasted really good. Will be doing this again.

Maria s's picture

I've just eaten these carrots and they were a really nice and tasty way to ring the changes with carrots. I didn't have small carrots so used large ones cut into long, thick strips and it worked great. Next time I will cook more because they do shrink down in the roasting process and maybe add a little less white wine vinegar?? But lovely and sweet.

purrfex's picture

Served the carrots as a side dish and garnish with risotto, they looked great and were delicious, would make again.

sorccha's picture

Didn't have any white wine vinegar, so used balsamic instead. Very nice would do again.

lizleicester's picture
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This is a simple and delicious way to cook carrots. This time I added a pinch of caraway seeds and it made an even better accompaniment to Chicken Chasseur.

mercuryzelda's picture
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Made this to go along with my roast chicken dinner... it was quite a hit! I also got requests to make it again both from my husband and our friend who was dining with us. I gladly will!

beverleyj's picture
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I made these to go with roast lamb today, and they were delicious. Really easy to make.

LuluLolly's picture
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Wonderful! We had these carrots with our roast chicken this evening and they stayed wonderfully crunchy, with a fabulous sweet-sour flavour. I'll definitely make this again!

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