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Sticky whole-roasted carrots recipe
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8 ratings
Sweet and sticky whole-roasted carrots are the perfect addition to your Easter lunch plans. These Tendersweet carrots are glossy and made even more special with the addition of soy sauce and mustard for a savoury, spicy kick. See method
Ingredients
- 450g Tendersweet carrots, scrubbed
- 1 tbsp olive oil
- 4 thyme sprigs
- 1 tbsp maple syrup or clear honey
- 1 tbsp wholegrain mustard
- 1 tsp light soy sauce
- 5g fresh parsley, roughly chopped
Each serving contains
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Energy
240kj
58kcal
3%
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Fat
3g
4%
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Saturates
0g
2%
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Sugars
6g
6%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 6.2g
Protein 0.8g
Fibre 2.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots in a roasting tin, drizzle with the oil, season and toss to coat. Tuck in the thyme sprigs and roast for 25 mins.
- Mix the syrup, mustard and soy sauce together in a small bowl. Pour over the carrots, turning to coat evenly. Return to the oven for 8 mins until sticky and glazed. Spoon onto a warm serving plate and scatter with parsley to serve.
Tip: Use maple syrup instead of honey to make these vegan.
See more Easter lunch recipes