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Nutrition: per serving

  • kcal85
  • fat5g
  • saturates1g
  • carbs11g
  • sugars10g
  • fibre3g
  • protein0.4g
  • salt0.06g
    low

Method

  • step 1

    Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.

  • step 2

    Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

Recipe from Good Food magazine, April 2011

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.3 out of 5.28 ratings
Lyn Tracey avatar

Lyn Tracey

A star rating of 5 out of 5.

superb! These always go.down well with family and guests and this recipe will be used repeatedly

adifor

I didn't have any carrots so used potatoes. They were delicious !

lilladyx

question

How far in advance can these be made? Would keeping it in the fridge for a couple of days affect the taste/texture?

goodfoodteam avatar
goodfoodteam

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.

catherinedowney

A star rating of 5 out of 5.

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 avatar

Lorenzo Maccheroni

A star rating of 3 out of 5.

It was nice :)

maggiebleksley avatar
maggiebleksley

Have you got nothing better to do than criticise other people for no reason, HV1? What a sad life you must have.

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