I think we can all agree that sometimes a Sunday roast can start to feel a little same-ish. And sometimes you simply need something a little bit different to bring back the excitement of the roast dinner. And that’s exactly what I’ve done with these simple, but delicious, honey roasted carrots.
This honey roasted carrot recipe uses brightly coloured, rainbow dutch carrots. Although, you can use any carrots you prefer, although you may have to adjust cook times slightly.
These carrots are roasted on relatively low heat, to help them retain all their flavours. However, they can just as easily be cooked at the same time and heat as your roast. Simply cook for no longer than 30 minutes, at 200C (refer to recipe notes)
I also like to use Chantenay carrots in this recipe for their petite sweetness. Though truth be told, any type of roasted carrot is a fan favourite in my home. We especially love cooking them beneath the roast joint. That is to say, in the same pan as the roast, propping up the joint to help air circulation. The carrots then absorb so much flavour from the roast joint and form a wonderful caramelisation that makes them an especially delicious treat.
Now, I know a roast dinner with all the trimming can seem a little overwhelming. Trust me, I’ve been there too! It was until I was well into my 30’s that I felt confident preparing and cooking a roast dinner. And ever since, I have perfected the art – or so I’d like to think! If you’re worried about your roast dinners, not quite turning out, it’s important to remember that gravy covers many sins!
Honey Roasted Carrots Recipe
Honey Roasted Carrots
Tender and sweet, honey roasted carrots with a hint of garlic, perfect for your next Sunday roast.
Ingredients
- 1 tbsp olive oil
- 3 tbsp honey
- 5 cloves of garlic, peeled
- 300g dutch carrots
- Large pinch of sea salt
Instructions
- Preheat oven to 150C.
- In a large, ovenproof skillet, melt together the oil and honey over medium heat.
- Add the garlic and carrots and toss through the runny honey, and then season with salt.
- Transfer the skillet to the pre-heated oven and roast for 45 minutes, or until tender.
Notes
- You can cook these alongside your roast dinner for 30 minutes at 200C.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 77mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 1g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
