Honey-glazed roast carrots in a bowl

Honey-glazed roast carrots

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(22 ratings)

Prep: 10 mins Cook: 50 mins


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
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  • 1kg Chantenay or other small carrots, peeled



    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


  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.

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Comments, questions and tips

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Maria s
4th Aug, 2013
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.
17th Mar, 2013
Served the carrots as a side dish and garnish with risotto, they looked great and were delicious, would make again.
10th Jan, 2013
Didn't have any white wine vinegar, so used balsamic instead. Very nice would do again.
18th Dec, 2012
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
22nd Nov, 2012
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!
15th May, 2011
I made these to go with roast lamb today, and they were delicious. Really easy to make.
17th Apr, 2011
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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