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Honeyed hasselback carrots

Honeyed hasselback carrots in a large bowl

Honeyed hasselback carrots

Name: Honeyed hasselback carrots
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 10 large carrots halved; 2 tbsp honey; 1 tbsp rosemary leaves; 1 orange clementine or tangerine, zested and juiced; 2 garlic cloves finely chopped

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 3.9 out of 5.7 ratingsRate

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Cook carrots using the hasselback method to add visual flair to the Christmas table. It also means the garlicky glaze reaches all the way through the veg

Gluten-free

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

10 large carrots

halved
2 tbsp honey
1 tbsp rosemary leaves
1 orange

clementine or tangerine, zested and juiced
2 garlic cloves

finely chopped

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Nutrition: Per serving

kcal100
fat0.7g
saturates0.2g
carbs19g
sugars18g
fibre7g
protein1g
salt0.1g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Working with one carrot at a time, lay between the handles of two wooden spoons (to stop you cutting all the way through), then make deep cuts along the length about 5mm apart. Mix the honey, rosemary, citrus zest and juice and garlic together in a large bowl along with some salt and pepper, and toss in the carrots to fully coat.
step 2

Line a baking tray with baking parchment and arrange the carrots on top, cut-side up. Drizzle over any leftover glaze. Roast the carrots for about 40 mins, or until tender and caramelised, basting them in the sticky juices once or twice as they cook. Serve straightaway or leave to cool and reheat in the microwave when needed.

Recipe from Good Food magazine, December 2023

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A star rating of 3.9 out of 5.7 ratings

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