Ingredients
- 500 g small carrots
- 100 ml vegetable oil
- 2 tsp cumin seeds
- juice of 1 large lemon
- salt and freshly ground black pepper, freshly milled
- 2 tbsp clear honey
Instructions
- Peel the carrots and top and tail.
- Split in half from top to tail, then cut into quarters.
- Heat the oil in a baking tin in a hot oven, 200 C, Gas 6-7, for about 10 minutes.
- Meanwhile, bring a pan of salted water to a boil, add the carrots, bring back to the boil and simmer for 1 minute.
- Drain well, then carefully lay in the very hot oil season well with salt and pepper and return to the oven.
- Cook for 30 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
- Pour on the honey, seeds and lemon juice over and cook for a further 5 minutes to glaze. They will burn very quickly. Keep an eye on them.
- Serve piping hot and golden brown.
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Nutrition Facts
Roasted Honeyed Carrots
Amount per Serving
Calories
207
% Daily Value*
Fat
17
g
26
%
Saturated Fat
14
g
88
%
Sodium
59
mg
3
%
Potassium
307
mg
9
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
