Honey-glazed roast carrots
Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour
- Prep: 10 mins
Cook: 50 mins
- Serves 8
- Easy
Ingredients
- 1kg Chantenay or other small carrots, peeled
- 3 tbsp sunflower oil
- 2 tbsp white wine vinegar
- 2 tbsp clear honey
Method
-
Heat oven to 190C/170C fan/gas 5. Tip
the carrots into a roasting tin and toss
with the oil and some salt and pepper.
Roast for 30 mins.
-
Drizzle the vinegar and honey over the
carrots, toss well and return to the oven
for a further 20 mins.
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