How do you make healthy veg decadent for Christmas? Cover it in a honey glaze of course!
Print Recipe
Honey-glazed roast carrots
Ingredients
- 1 kg Chantenay or other small carrots peeled
- 3 tbsp sunflower oil
- 2 tbsp white wine vinegar
- 2 tbsp clear honey
Ingredients
- 1 kg Chantenay or other small carrots peeled
- 3 tbsp sunflower oil
- 2 tbsp white wine vinegar
- 2 tbsp clear honey
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Instructions
Heat oven to 190C/170C fan/gas 5.
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.
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.
