Honey-glazed roast carrots

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• emlaustin

  06 April 2011

  emlaustin rated this recipe

  

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• HappyBunny

  17 April 2011

  HappyBunny rated and commented on this recipe

  

  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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• BEV

  15 May 2011

  BEV rated and commented on this recipe

  

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

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• Mercury

  22 November 2012

  Mercury rated and commented on this recipe

  

  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!

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• lizleicester

  18 December 2012

  lizleicester rated and commented on this recipe

  

  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.

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• Yvonne

  10 January 2013

  Yvonne commented on this recipe

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

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• Purrfex

  17 March 2013

  Purrfex commented on this recipe

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

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Super healthy

Ingredients

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

PER SERVING

85 kcalories, protein 1g, carbohydrate 10g, fat 5 g, saturated fat 1g, fibre 3g, sugar 10g, salt 0.13 g

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