Honey-glazed roast carrots in a bowl

Honey-glazed roast carrots

By Sara Buenfeld
  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 50 mins

Easy

Serves 8

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal85
  • fat5g
  • saturates1g
  • carbs10g
  • sugars10g
  • fibre3g
  • protein1g
  • salt0.13g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1kg Chantenay or other small carrots, peeled
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 tbsp white wine vinegar
  • 2 tbsp clear honey

Method

  1. Heat oven to 190C/170C fan/gas 5.

  2. Tip 1kg peeled Chantenay or other small carrots into a roasting tin and toss with 3 tbsp sunflower oil and some salt and pepper. Roast for 30 mins.

  3. Drizzle 2 tbsp white wine vinegar and 2 tbsp clear honey over the carrots, toss well and return to the oven for a further 20 mins.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Lyn Tracey's picture
Lyn Tracey
19th Jan, 2020
5.05
superb! These always go.down well with family and guests and this recipe will be used repeatedly
adifor
17th Nov, 2019
I didn't have any carrots so used potatoes. They were delicious !
catherinedowney
7th Sep, 2018
5.05
Delicious. Enjoyed by adults and children alike. A great way to encourage small people to enjoy vegetables. Recipe and instructions perfect. I always prepare the carrots the night before if I am hosting a dinner party (and will be busy).
Lorenzo Maccheroni's picture
Lorenzo Maccheroni
22nd Feb, 2018
3.05
It was nice :)
HV1
26th Aug, 2018
Is that all? Why make a comment? Nice does not cut it.
Julandbas
22nd Dec, 2018
Ha!! The irony. Why did **you** make a comment?
slugforabutt
8th Jun, 2016
5.05
Absolutely delicious.
jo_ce2001's picture
jo_ce2001
19th Oct, 2014
I used ordinary carrots cut into strips and it works fine. I accidentally used cider vinegar but a little bit less than stated but worked out fine. I was convinced they would make the carrots taste vinegary but didn't...I just had the effect of making the carrots not taste too sweet. Very nice and would make these again.
mizmay
25th Dec, 2013
5.05
I used baby carrots and roasted for 30 minutes. Used balsamic vinegar and honey and it tasted really good. Will be doing this again.
HV1
26th Aug, 2018
Uck

Pages

lilladyx
21st Dec, 2018
How far in advance can these be made? Would keeping it in the fridge for a couple of days affect the taste/texture?
goodfoodteam's picture
goodfoodteam
22nd Dec, 2018
Thanks for your question. You can prep up to the end of step 2 the day before and then do the final step ready for serving, adding an extra 5 mins onto the cooking time as they will be cold from the fridge.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?