Heather honey-roast carrots

Name: Heather honey-roast carrots
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 8
Ingredients: 500g chantenay carrots; 1 tbsp olive oil; Knob of butter; 2 tbsp heather honey; 1 tbsp cider vinegar

Published: 31 Dec 09
Updated: 18 Mar 24

Test kitchen approved

Lightly scented with heather, these roasted carrots are an easy and fiting side dish perfect for a Burns Night celebration dinner.

Going all out for Burns Night? Serve these carrots as a side dish alongside our showstopping haggis-crusted rack of venison.

Serves 8
Hands-on time 10 min, oven time 35-40

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Ingredients

500g chantenay carrots
1 tbsp olive oil
Knob of butter
2 tbsp heather honey
1 tbsp cider vinegar

Method

Preheat the oven to 190°C/fan170°C/ gas 5. Place the carrots in a small roasting tin, season, and toss in the olive oil and butter. Roast in the oven for 25-30 minutes until tender.
Drizzle with the honey and vinegar, and toss to coat evenly. Roast for a further 10 minutes until sticky. Serve immediately.

Serve this side dish as part of our Scottish roast menu

Recipe from January 2010 Issue

Nutrition

Nutrition: per serving

Calories: 49kcals
Fat: 2.2g (0.6g saturated)
Protein: 0.5g
Carbohydrates: 6.9g (6.1g sugars)
Salt: 0.1g

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