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Gluten Free
Servings 6
Calories 207 kcal
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins

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.
Course Vegetables
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