Honey Roasted Carrots
274kcal
Ingredients
- 700 g rainbow carrots
- 50 g butter
- 3 tablespoon honey
- 1 teaspoon chilli flakes
- 2 cloves garlic minced
- 3 sprigs thyme stems removed
- Salt and pepper
- 20 g pecorino cheese
- 20 g breadcrumbs
Optional Toppings:
- 15 g chopped almonds or pistachios
- Handful of fresh parsley
Method
- Preheat your oven to 200C and line a baking tray with baking paper.
- Wash the carrots and slice them in half lengthways.700 g rainbow carrots
- Heat the butter in a saucepan, then add the honey, chili, thyme, salt, and pepper, and continue to stir until the honey has dissolved into the butter.50 g butter, 3 tablespoon honey, 1 teaspoon chilli flakes, Salt and pepper, 3 sprigs thyme
- Add the garlic and cook for another minute.2 cloves garlic
- Place the carrots in a mixing bowl and pour over ⅔’s of the butter mixture, tossing to ensure they’re evenly coated.
- Arrange on your baking sheet with the face down and roast for 20 minutes.
- Pour over the rest of the sauce, the pecorino cheese, and the breadcrumbs, and bake for 5 - 10 minutes.20 g pecorino cheese, 20 g breadcrumbs
- Finish with the chopped nuts and parsley.15 g chopped almonds or pistachios, Handful of fresh parsley
Nutrition
Calories274kcalCarbohydrates35gProtein5gFat14gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.4gCholesterol32mgSodium307mgPotassium633mgFiber6gSugar22gVitamin A29753IUVitamin C12mgCalcium142mgIron1mg
Notes
These roasted carrots are best served fresh, so I would advise making them for when you plan to eat them. You could prep the honey-butter glaze beforehand and simpy reheat before coating the carrots, and you could also mix together the breadcrumbs and cheese ahead of time to reduce the amount of hands-on elements while making this recipe.
If you have leftovers, you can store your roasted carrots in an airtight container and keep them refrigerated for 3-4 days. I would recommend reheating them in the oven to keep the crispy, roasted texture of your carrots and avoid them going soggy.