Roasting carrots intensifies their flavour and the honey glaze gives them a deliciously sweet flavour. Serve as side to Christmas lunch or a Sunday roast
Ingredients
- 1kg Chantenay or other small carrots
- 3 tbsp sunflower oil
- 2 tbsp white wine vinegar
- 2 tbsp clear honey
Method
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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.
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Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.